Mojito for NTY 2011
Hotel De L'Annapurna has introduced mojito, a cuban Highball cocktail, as yet another drink
for the guests on the eve of NTY 2011. The world "Mojito" comes from the African word "mojo"
which means "to place a spell", but Africa has no claim on Mojito, the cocktail, as many attri-
bute its origon to cuba where it is said to be created by slaves working in sugarcane fields in
the late 1800s.
The Basic mojito receipe is a combination of mint sprigs, soda water, lime juice, white rum and
and sugar or sugarcane juice, white rum and sugar or sugarcane juice. More authentic is sugarcane
juice, they say. And for the freshest taste, the limes should be freshly juiced and if sugar is
used it should be dissolved in the lime juice. Some recipes advocate adding about a dozen
mint leaves at this point in the process and "muddling" them, or mixing them with a pestle to
dissolve the sugar. Further, instead of juicing the lime, Bacardi, which claims to be the
authentic mojito maker, suggests using slices of the lime half in the muddling process.
After the ingredients are mised or muddled, rum is added followed by soda water. The mix is about
about one part rum to three parts soda. The drink should be served on the rocks in a tall
glass, and you can garnish the mojito with mint, lime, or both if you'd like.
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