Rum, fresh lime, sugar, fresh mint, and soda — Cuba's gift to the world. Fresh everything is non-negotiable.
The Mojito's origins are uncertain — an ancestor made with aguardiente (rough sugarcane spirit) may date to 16th-century Cuba as a folk remedy. The modern version, with rum, crystallised around 1930s Havana bar culture. La Bodeguita del Medio is most associated with the drink, and attributed Hemingway patronage through a sign that reads 'My mojito in La Bodeguita' — though Hemingway may never have written or said this.
The worst Mojitos are made with pre-made sour mix, bottled lime juice, and dried mint. The best Mojitos are made with three things: fresh lime, fresh mint, and a decent white rum. Fresh lime juice's aromatic oils are what make the drink fragrant; they start dying within minutes of being squeezed. Bruised fresh mint adds aroma without the bitterness of over-muddled leaves.
Add 3–4 fresh strawberries to the muddle alongside the lime and mint. One of the best fruit Mojito variations.
Add 2 tablespoons of fresh mango purée before muddling. The tropical sweetness pairs beautifully with rum.
Use coconut rum instead of plain white rum and add a splash of coconut water with the soda. A tropical, sweeter variation.