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Cuba is the undisputed birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to the 16th century when the cocktail was known as “El Draque," in honor (or dishonor) of the English pirate and slave-trader Francis Drake.
Whatever the Mojito may have been called back then, if would have been made with “tafia," a primitive predecessor of rum, with the other ingredients used to hide the harsh taste. The drink no doubt improved substantially in the 19th century, with the introduction of copper stills and the ageing process that led to the modern form of rum. Some insist the Mojito's name comes from 'mojo', a Cuban seasoning made from lime and used to flavour dishes. Perhaps as a reference to its lime ingredient, the drink became known as the cocktail with 'a little mojo' - in Spanish, 'mojito'. 1 spoonful of sugar
The juice of half a lime
Fresh mint
50 ml of Havana Club Añejo 3 Años
Sparkling water In a tall glass :
Crush some fresh mint.
Add the juice of half a lime and one spoonful of sugar.
Add 50 ml of Havana Club Añejo 3 Años and two or three ice cubes.
Top with sparkling water, stir and garnish with a sprig of mint.
Not being much of a rum drinker, it took a little thinking on how to best consume the leftover rum. These will be refreshing over the next couple weeks of summer.
Cojones con el puto uploadr de Flickr, no le ha costao ni ná subir las putas fotos. Al final lo he hecho con el F-Spot de la Ubuntu.