One theory about the invention of the Mojito is that it came about as a cure for scurvy by English sailors in the New World. Another is that it was concocted by African slaves in the Caribbean to make their aguardiente a little more palatable and the name mojito came from mojo, a magic spell or charm.
6 mint leaves
½ oz. simple syrup
2 oz. white rum
¾ oz. lime juice
Club soda, to top – optional
Garnish: mint sprig
Garnish: lime wheel
Muddle the mint with the simple syrup in a shaker. Add the rum, lime juice and ice, and shake. Strain into a highball glass over fresh ice. Top with a splash of club soda or sparkling mineral water if you like. Garnish with a mint sprig and lime wheel.
Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.
The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.
The Classic Daiquiri
The original and simplest –
2 ounces light rum
1 ounce lime juice, freshly squeezed
3/4 ounce simple syrup*
* 1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear.
Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.
Hemingway Daiquiri aka Papa Doble
Invented by Ernest Hemmingway when he lived in Havana –
2 ounces light rum
1/2 ounce maraschino liqueur
3/4 ounce fresh lime juice
3/4 ounce fresh grapefruit juice
Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.
Frozen Strawberry Daiquiri
You don’t need a slush machine for this one –
2 oz dark rum
¾ oz Key Lime juice
1 oz simple syrup
A few strawberries
6 ice cubes
Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.
A subtle hint of banana –
2 ounces dark rum
3/4 ounce banana liqueur
1 ounce fresh lime juice
1/4 ounce simple syrup
Garnish: banana slice
Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.
This is an old desert recipe that’s not too common in most restaurants today but still very popular in New Orleans, especially Brennan’s where it was invented. It’s prepared and served table-side and the flaming presentation is impressive. Be careful when you light it – use a long reach lighter or wooden match.
Ingredients (1 banana per serving):
1 tbsp. butter
2 tsp. brown sugar
1 banana cut lengthwise and in half
A sprinkle of cinnamon
1 tsp. banana liqueur
1 oz. light rum
1 scoops of vanilla ice cream
Melt and mix the butter and sugar in a pan on medium heat. Brown the banana pieces lightly on both sides, sprinkle with cinnamon and remove for the pan to a dish with the ice cream. Pour the banana liqueur and rum to the pan and carefully light it. Spoon the sauce over the bananas and ice cream and serve it while it’s hot.
Banana Rum Old Fashioned
If you’d like something else to do with your Banana Liqueur, try this variation on an Old Fashion. I got this a recipe in Food & Wine magazine.
1 oz. Bourbon
1 oz. white rum
1/2 oz. banana liqueur
2 dashes Angostura Bitters
Orange peel garnish
Put all of ingredients except the orange peel in a mixing glass and stir with ice. Strain into a rocks glass over fresh ice and garnish with the orange peel.
Some friends returned to the city from their summer house with strawberries. I had some with Wheaties for breakfast and now a frozen strawberry daiquiri for lunch.
• 1 ½ oz light or dark rum • ¾ oz fresh squeezed lime juice • 1 oz simple syrup • A few strawberries • 6 ice cubes • Lime sugar for the rim of the glass • A slice of lime for garnish
Add the rum, lime juice, syrup, and strawberries to a blender. Give it a whirl, first without ice. If it doesn’t appear thick enough add some more strawberries. Instead of whole ice cubes, it’s a good idea to crack them first. Wrap the cubes in a kitchen towel and hit them with a pan or rolling pin. Add the ice to the blender and mix it with the strawberries until you get a slushy consistency. Pour into the lime sugar rimmed glass and garnish with a slice of lime.
For simple syrup, heat 1 part granulated sugar and 1 part water over low heat and stir until the mixture is clear.
For the lime sugar, you need 1 teaspoon of lime zest and 2 teaspoons of sugar. Put it in a food processor and grate for minute or two. Moisten the rim of the glass with a cut lime so the lime sugar sticks. (Thank you, Martha Stewart)