Basil Mojito
Cocktail avec alcool
Catégorie : Alcoolisé
Origine : Amérique du Sud
Ingrédients
- 2 trait(s) de angostura
- 6 feuille(s) de basilic (fraiche)
- eau gazeuse
- 5 cl de rhum blanc (cubain (havana club, bacardi))
- 2 cuillère(s) à café de sucre roux / cassonade
- 1 demi de citrons vert
Préparation
Cocktail to be prepared directly in a mojito glass Place the basil leaves in the bottom, then add the sugar and the piece of lime Muddle everything carefully with a muddler to extract the flavors from the ingredients, being careful not to tear the mint Fill half the mojito glass with ice cubes (or crushed ice*) Pour in the rum and stir the cocktail gently. Top up the mojito glass with sparkling water Serve with a straw and a stirrer. You can add a sprig of mint for garnish.
Histoire
The basil mojito is a contemporary variation of the famous Cuban cocktail, the mojito. Its origins trace back to South America, more specifically to Cuba, where the traditional mojito appeared in the early 20th century. The classic mojito is made with white rum, sugar (often brown sugar), lime, fresh mint, and soda water. The addition of basil in this variation modernizes the drink while preserving its original roots.
Basil, used in place of or alongside mint, comes from a broader culinary influence, bringing Mediterranean aromatic herbs into South American cocktails. This substitution gives the mojito a more herbaceous and slightly peppery flavor, which pairs perfectly with the freshness of lime and the sweetness of brown sugar. Angostura, meanwhile, is an optional ingredient but is often added to bring subtle and distinctive aromatic complexity.
The evolution of the mojito into a basil version illustrates the creativity of contemporary mixologists who seek to reinterpret classics with local or innovative ingredients. This cocktail remains an excellent example of the fusion between South American traditions and modern trends, highlighting the richness of the biodiversity found in the Caribbean basin and South America.