| 8 fresh | Mint leaves |
| 1 1/2 fl oz | Light gold rum (1-3 year old molasses column) |
| 3/4 fl oz | Strucchi Bianco Vermouth |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Angostura Aromatic Bitters |
| 1/2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
Garnish:
Mint sprigs bouquet
How to make:
ADD first 4 ingredients to glass and two-thirds fill with crushed ice. CHURN (stir) with bar spoon and then FILL glass with more crushed ice. TOP with splash of soda, briefly stir and serve with a straws.
Allergens:
Recipe contains the following allergens:
- Strucchi Bianco Vermouth – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
A Mojito with a splash of vermouth. Once you tried this with the right rum and vermouth, there's no going back to a regular Mojito.
The original Cuban recipe calls for equal parts rum and "vermouth italiano" (rosso vermouth), but bianco vermouth better suits this cocktail and may not have been available to Cuban bartenders in the 1930s-40s.
History:
Adapted from a recipe in the 1948 El Arte del Cantinero Cuban bartenders manual.
In the mixing glass, add and crush:
El Arte del Cantinero (translated from Spanish), 1948
1 piece of lime.
1 teaspoon of sugar.
Mint leaves.
1/2 small glass of rum.
1/2 small glass of Italian vermouth.
Ice. Shake, strain, and serve.
Alcohol content:
- 1.2 standard drinks
- 16.71% alc./vol. (33.42° proof)
- 17.2 grams of pure alcohol
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