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/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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Glass:

Serve in a Collins glass

Ingredients:
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	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash	Angostura Aromatic Bitters
¹⁄₂ fl oz	Soda (club soda) water

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of mint sprigs bouquet.

How to make:

ADD first 4 ingredients to glass and two-thirds fill with crushed ice.
CHURN (stir) with barspoon and then FILL glass with more crushed ice.
TOP with splash of soda.
Serve with straws.

Garnish:

Garnish with mint sprigs bouquet.

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. (33.42° proof)
17.3 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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G. M. Genovese

14th June at 16:05

The mint is barely present in the finished product. I would double it. Cocchi Americano and Bacardi Carta Blanca was a more than serviceable flavor combo. I quite like this recipe.

Chris Dimal

3rd June at 15:11

Could be said to be a botanical Mojito. The Havana Club 3 already has a slight green thing to it alongside the botanicals of the vermouth, resulting in a balanced and refreshing summer drink. Unfortunately, I still think the standard Mojito (made my way) is better for my palate. I still believe that if the Daiquiri is a drink that prioritises the rum, the Mojito is a drink prioritising the mint, sugar and lime.

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.