In researching the article about the history of the Mojito, I came across some information from the 1934 La Floridita Bar Guide Booklet. In it I found some recipes for Mojito Criollo. When you think of La Floridita, you think about daiquiris and Hemingway, but this is an interesting combination from one of the all time cocktail masters, Constantino Ribalaigua.It seems that Constantino did some experimenting with the mojito as well. In his version he used lemon instead of lime and also made the cocktails with rum, gin and brandy.
Mojito Criollo #1
- 1/2 oz. fresh lemon juice
- 1/2 tsp. sugar, muddle with several mint leaves & lemon juice
- 1 1/2 oz. light rum
- Add lime shell in glass (Lime Twist)
- Fill 2/3 with shaved ice
- Fill with soda
- Add mint leaf sprig garnish
- Serve in a tall glass
Mojito Criollo #2 Used Gin, and Mojito Criollo used Brandy, these were found in the la Floridita bar guide for the era when Hemingway was hanging out there.
It is no wonder that the history of these Cuban cocktails is so blurry, between all of the ingenious barmen and the rapid changing of their cocktails and ideas All of this in addition to the many very high quality bars that are in Havana, especially during the era of American Prohibition. It is not much different today with the American embargo, and the mystique of Havana looming just 90 miles away. ;o)
