I’ve decided to introduce a new series of posts: every month, on the Friday closest to Pay Day (25th day of the month for me) I’ll be bringing you a new cocktail recipe. This is not my attempt at becoming a lush, but rather a tribute to the spirit of the 1920s.

To start this series, I’d like to welcome on stage my favourite: the classic mojito.

This Cuban drink pre-dates the 1920s by a good few years (according to Wikipedia it originated somewhere around the mid 17th century). It was a favourite of Ernest Hemingway’s during his sojourn in Cuba, and it’s an ideal summer cooler (sorry for you folks in the northern hemisphere heading towards winter now).


1 Part Light Rum (2 ounces / 50ml)
3 Parts Soda Water / Club Soda
12 Mint Leaves
1/2 Lime or juice of 1 lime
3 tsp Sugar

Make a syrup by mixing equal amounts of sugar and water in a saucepan over heat until the sugar dissolves. Refrigerate it. (Don’t just throw the sugar into the glass – it won’t dissolve).

Place the handful of mint leaves in the bottom of a tall glass, then beat them up a little (a wooden spoon will do) to release the oils. Add the juice from the lime, then pour the sugar syrup over the top. Fill the glass with cracked ice. (The best way to crack ice is to smack the cubes with the handle of a heavy knife. Don’t crush the ice.)

Finally, add the rum (Bacardi is usually the mojito rum of choice) then the soda. Garnish with mint leaves and a wedge of lime, and voila. Stir. Sip. Repeat.

Barman Jeffrey Morgenthaler has a delightful list of Dos and Donts for the mojito.