Mojitos were a favourite drink of Ernest Hemingway and he was a regular patron of La Bodeguita del Medio in Havana, Cuba, which is credited as the cocktail’s birthplace.
- 8 spearmint leaves, plus extra to garnish
- 60 ml rum
- 30 ml fresh lime juice
- 20 ml sugar syrup
- 20 ml soda water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the spearmint at the bottom of glass. Add the rum, lime juice, sugar gyrup and soda water, plus a small amount of crushed ice and stir thoroughly until ingredients are combined.
Add straws. Cap your glass with crushed ice so a little dome forms on the top.
Place your mint sprig in the center of the ice mound to garnish.