The favorite Cuban drink of the writer Ernest Hemingway
Mojito Rezept
mittelstark (11% - 19%)
Historical era (before 1860)
Erfunden von:

The Mojito is a true classic and was the favorite drink of Ernest Hemingway. The latter always enjoyed his favorite cocktail with Angel Martinez, the bartender at his regular bar La Bodeguita del Medio (Havana, Cuba).

Classically, a mojito requires only five ingredients: Cuban rum*, lime juice, mint, cane sugar and soda water. The mint is the most important ingredient. Simple peppermint is rather less suitable for a good mojito because of its sharpness. Real connoisseurs therefore rely on Mentha nemorosa, also known as Mojito or Hemingway mint. You can get it at well-stocked garden supply stores, and it’s super easy to grow yourself – even without a green thumb. Their taste is very different from the normal mint. It is much milder and has a more refreshing, almost fruity aroma.

  • Prep Time5 min
  • Cook Time2 min
  • Total Time7 min
  • Yield1 jar
  • Serving Size120 ml
  • Energy182 cal
  • Cuisine
    • mediterran
  • Course
    • Getränk
  • Cooking Method
    • Muddling
    • stirring


For the mojito

  • 50 ml Cuban rum (white)
  • 30 ml lime juice (freshly squeezed)
  • 7 fresh mint leaves
  • 3 tsp cane sugar (white)
  • 40 ml soda water
  • Ice cubes (coarsely crushed)


  • Muddler
  • Bar spoon
  • Long drink glass


First, squeeze the lime, add to a highball glass along with the sugar and mint leaves, and stir until the sugar dissolves. Be careful not to crush the mint in the process.
Then add the rum and let stand for a few minutes. In the process, the alcohol releases further aromas from the mint.
Add the crushed ice cubes to the glass and top with soda water. Stir again gently.
For garnish, place a mint stem in hand, clap to release essential oils and add to glass. Serve with a straw. Your mojito is ready!

For a particularly authentic experience, the limes are not crushed in the glass, but squeezed and only their juice is used. The reason: the mojito is actually just a variation of the rum collin. Also, only white cane sugar should be used so that the cocktail retains its clear color. You should also avoid using crushed ice, as it will grind up the mint leaves. This releases unwanted bitters and turns the mojito a muddy green.

  • Nährwerte

  • 1 servings per container
  • Serving Size120 ml
  • Amount per serving
  • Calories182
  • % Daily Value*Standard DV
  • Total Fat0.5 g78 g0.64%
  • Total Carbohydrate19.2 g275 g6.98%
  • Total Sugars19.1 g
  • Protein0.2 g50 g0.4%
  • Calcium48.3 mg1300 mg3.72%
  • Iron0.3 mg18 mg1.67%
  • Potassium33.7 mg4700 mg0.72%
  • Vitamin A0.0012 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)9.2 mg90 mg10.22%
  • Vitamin E (Tocopherol)0.1 IU33 IU0.3%
  • Vitamin B1 (Thiamin)0.0177 mg1.2 mg1.48%
  • Phosphorus4.4 mg1250 mg0.35%
  • Iodine0.24 mcg150 mcg0.16%
  • Magnesium6.6 mg420 mg1.57%
  • Zinc.1 mg11 mg0.91%
  • Chloride7.5 mg2300 mg0.33%
  • Alkohol16 g

The history of the Mojito cocktail

The history of the mojito dates back to the 16th century and is often associated with Sir Francis Drake, the first European navigator to discover the Cuban island. The latter is said to have been the first to use lime, sugar and mint to improve the unpleasant taste of the aguardiente de caña ( burning water) that was processed at the time. This cocktail called El Draque, is commonly considered the predecessor of the Mojito.

It was not until the 19th century that Cuban rum* became widely available and replaced the aguardiente used until then, giving the cocktail a much more pleasant taste.

How the long drink got its name is also the basis of various speculations. Thus, some suggest that the name Mojito derives from the Spanish word mojar , which can be translated as wet or moist . While the Adneren suspect that the name comes from the Afro-Cuban word mojo (engl. enchanted) – an allusion to its refreshing and intoxicating effect.

In the 1920s and 1930s, the mojito finally gained international popularity, mainly due to the influence of personalities such as Ernest Hemingway, who always enjoyed the drink at the Bodeguita del Medio in Havana. Since then, the Mojito has become one of the most famous and popular long drinks in the world.

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