Name: Caballito Mojito
Total time: 5 min
Cuisine: Cocktail
Ingredients: 8 fresh Mint leaves; 45 ml Light gold rum 1-3yo; 22.5 ml Bianco/blanc/blanco vermouth; 15 ml Lime juice; 5 ml Sugar syrup (2:1); 2 dash Aromatic bitters; 15 ml Soda (club soda) water

Caballito Mojito
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Serve in a Collins glass

Ingredients:
8 fresh	Mint leaves
1 ¹⁄₂ oz	Light gold rum (1-3 year old molasses column)
³⁄₄ oz	Strucchi Bianco Vermouth
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Angostura Aromatic Bitters
¹⁄₂ 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:

Bianco/blanc/blanco vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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History:

Adapted from a recipe in the 1948 El Arte del Cantinero Cuban bartenders manual.

In the mixing glass, add and crush:
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.
El Arte del Cantinero (translated from Spanish), 1948

Alcohol content:

1.2 standard drinks
16.71% alc./vol. (16.71° proof)
17.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Chris Brislawn

30th October 2024 at 04:59

A nice way to make the Classic Mojito more complex without changing it altogether from what we know and love. The Angostura bitters help, too. When did sweet white (i.e., bianco) vermouth become a thing? I don't think I saw it out here in the provinces until fairly recent times. An excellent substitution for Italian vermouth in this drink. B.t.w., it looks like you copied the directions from the Classic Mojito, but this one contains 6 ingredients that need to be mixed.