The Mojito: History and Secrets of Cuba's Most Famous Cocktail

“My mojito in La Bodeguita, my daiquirí in El Floridita.” This phrase, attributed to Ernest Hemingway, immortalized the mojito as Cuba’s quintessential cocktail. But its history begins long before the famous writer.

Origins of the Mojito

The Legend of El Draque

The mojito’s ancestor was called “El Draque”, named after English pirate Sir Francis Drake. In the 16th century, sailors mixed cane spirit with lime, sugar, and mint to fight scurvy and make the raw alcohol more tolerable.

From Draque to Mojito

When Cuba began producing quality rum in the 19th century, the rough spirit was replaced and the modern mojito was born. The name comes from the African term “mojo” (small spell) — and this cocktail certainly casts a spell.

La Bodeguita del Medio

This small bar in Old Havana, founded in 1942, became the temple of the mojito. Its walls covered with signatures from celebrities — from Hemingway to Gabriel García Márquez — bear witness to decades of history.

Address: Empedrado 207, between Cuba and San Ignacio, Old Havana.

The Perfect Recipe

Ingredients (1 mojito)

• 60 ml white Cuban rum (Havana Club 3 Years ideal)
• 30 ml fresh lime juice
• 2 teaspoons white sugar
• 6-8 fresh spearmint leaves
• Soda water
• Ice

Preparation

1. Muddle gently: In the glass, place the mint leaves and sugar. Muddle gently with a muddler. The goal is to release the essential oils, NOT destroy the leaves.

2. The lime: Add fresh lime juice. Never use bottled lime juice.

3. The rum: Pour in the white rum and mix well to dissolve the sugar.

4. The ice: Fill the glass with crushed ice or ice cubes.

5. The finishing touch: Top with soda water and stir gently. Garnish with a sprig of mint and a lime wheel.

Secrets from Cuban Bartenders

The Mint

Use spearmint (Mentha nemorosa), not common mint. The difference is subtle but important — spearmint is softer and more aromatic.

The Muddling

The most common mistake is muddling too hard. This makes the leaves bitter. You only need enough pressure to release the oils.

The Sugar

Traditional white sugar is part of the authentic flavor. Simple syrup is easier to mix but slightly changes the result.

The Rum

Quality white rum is essential. Havana Club 3 Years is the Cuban standard, but Santiago de Cuba Carta Blanca also works very well.

Popular Variations

• Strawberry Mojito: Add muddled strawberries
• Passion Fruit Mojito: With passion fruit pulp
• Aged Rum Mojito: Deeper and more complex
• Nojito: Non-alcoholic version with ginger ale

The Mojito Today

Although the mojito has conquered the world, in Cuba it remains a drink of celebration — at parties, family gatherings, and of course, in the bars of Old Havana where tradition continues.

Related: Ropa Vieja — Cuba’s national dish

A good mojito isn’t drunk, it’s savored. Slowly, with friends, with the Malecón in the background if you’re lucky.