ALL ABOUT THE HAVANA CLUB MOJITO
The Mojito has established itself as France’s No. 1 cocktail!
Its recipe is based on rum. Its origin: Cuba.
Since the 1990s, French bartenders have been making Mojitos. But who knows the origins of this clever rum-based concoction made in bars all over the world? To understand the success of the Mojito cocktail, we need to go back to its origins. Like Havana Club rum, it was born on the island of Cuba. Thanks to their shared geographical origins, the link between the Cuban brand and the Cuban cocktail has become established in over 80 countries worldwide.
DISCOVER THE AUTHENTIC CUBAN MOJITO
A LITTLE INVESTIGATION INTO THE ROOTS OF MOJITO
There’s no doubt about it: the origin of the Mojito is 100% Cuban. Its entire history is based on sugar cane, from which rum is made. Legend has it that, in the 19th century, pirates aboard the Drake consumed sugarcane brandies produced on the island of Cuba, garnished with a few fragrant mint leaves. As early as 1910, lime juice was added to the primary beverage. The fresh seasoning was given the name “Mojo”. The Mojito may have been inspired by it, but it was not born in the holds or on the deck of a pirate ship, but in a Havana bar. Attracted by the game of blending – later cleverly named mixology – a Cuban bartender took credit for this cocktail, which he created using the best local rum available at the time. He brought balance to the flavors of his blend and revealed a ritual for its elaboration. Passionate about his craft, he worked at the “La Concha” bar-club in the west of the capital, where clubs were legion. His success was confirmed in the 1920s and 1930s. Traces of his recipe can be found in the Manual Oficial del Club de Cantineros, which dates back to the period when alcoholic beverages were banned in the United States.
The Mojito cocktail will be remembered throughout the literature for “La Floridita” and “La Bodeguita del Medio”, the famous bars that contributed to its development.
THE AUTHENTIC CUBAN MOJITO HAS JUST ONE RECIPE!
The official drink of Cuba, the Mojito competes with the most popular cocktails among bartenders: Cosmopolitan, Americano… The real Cuban Mojito is made with ice cubes, not crushed ice. The macerated mint stem is used, not the mint leaves. It contains the essential oils that give it its flavor. In Cuba, white sugar powder is used, not brown sugar. Angostura appeared much later in the Mojito, to give it a bitter note. Its presence was reminiscent of whisky. While every bartender has his or her own trick, the classic Mojito remains a sure bet.
HAVANA CLUB MOJITO RECIPE, LIKE IN CUBA
Take a Havana Club Mojito glass, two teaspoons of white sugar, add the juice of half a lime, and the juice without the wedges to avoid the bitterness of the lemon peel. Add two sprigs of fresh mint, 9 cl sparkling water, muddle, add 4.5 cl Havana Club 3 years, and finally 4 whole ice cubes…
Drink in moderation, of course.
A CUBAN RHUM FOR A CUBAN COCKTAIL
Cocktail culture in Cuba developed around rum, which has been produced on the island since the 19th century. This spirit, made from sugar cane harvested in each region, whose terroir offers specific organoleptic characteristics, was once produced on the instructions of the Spanish crown. Ron had to be sweet and delicate to be consumed neat or in cocktails. Production grew so rapidly, especially for export, that more than 1,000 distilleries were devoted to it in the country.
The Havana Club distillery perpetuates the tradition of production on the “island of rum”.
The very essence of Havana Club is its Cuban authenticity.
TRADITION AND MODERNITY FOR HAVANA CLUB STAMPLED RHUM
Deeply rooted in Cuban culture, Havana Club uses the unique know-how of its maestros roneros* – guardian angels who perpetuate the art of “anejamiento “* – to distill, age and blend top-quality rums. The maestros roneros* are responsible for every stage of the production process, from sugarcane selection and choice of the finest ingredients to bottling. Passion, patience and respect for tradition: that’s the recipe for Havana Club rum! Master rum makers are initiated into these secretly guarded recipes. Don José Navarro, from the Havana Club distillery, readily explains that rum has no miracle formula, but represents a cultural heritage handed down from maestro ronero* to maestro ronero*, from heart to heart, from Cuban to Cuban. All those who have succeeded one another in this crucial position have perpetuated the knowledge they acquired after a minimum of 15 years’ training.
THE HAVANA CLUB RHUM, CUBAN KNOW-HOW
In the heart of Havana, a charming city, a visit to the Havana Club Museum is a must if you want to understand the history of Cuban rum, from production to tasting. According to Cuban purists, there’s nothing like a purely Cuban rum to make a Mojito. The next stop is “La Bodeguita del Medio”. Here, the bartender always serves the Mojito in the purest tradition. It is prepared with Havana Club 3 year old rum, with a gentle balance of flavors. The Havana Club Mojito has made a name for itself thanks to the quality of its rum. Authenticity is appreciated by bartenders the world over: when they prepare a Mojito, they want to rediscover the aromas of the original cocktail. The organoleptic characteristics of Havana Club 3 Year Old rum optimize the blend, unchanged since its creation. One bottle of this 100% Cuban product makes around fifteen Havana Club Mojitos.
*master rum makers **aging
Cette publication est également disponible en : Français (French)
