Making The Perfect Mojito

Spring is just around the corner and Mojitos are defrosting. What separates a regular Mojito from an exceptional one is attention to details, from natural lime juice to the freshest herbs, to proper maceration and quality rum. Frank Gonzalez, corporate beverage manager at Havana 1957 and Cortadito Coffee House in Las Vegas, offers a few tips on mastering the Mojito. 

Always use white sugar.

First, to respect the original recipe, Gonzalez says, and second, to balance the lime juice: “It does not taste the same with other sweeteners.”

Muddle, don’t murder.

The muddling process is a fundamental part of achieving a good Mojito, according to Gonzalez. “It must be macerated carefully without pressing the stem excessively – too much will extract the bitterness and unbalance the flavor of the cocktail.”

Resist the urge to riff.

“Respecting the original recipe, we must be very careful not to make variations in the quantities,” Gonzalez says, “since this would be disastrous for the cocktail, causing it to add bitterness, acidity or excessive alcohol that unbalances the experience.

Reach for the white rum.

It’s recommended to always use white rum in a Mojito, Gonzalez notes, “as it enhances the other flavors without being the protagonist, providing only the character of the cocktail.”

Once you have mastered the the art of the classic Mojito, however, you can experiment with different rum expressions and flavors. For instance, Havana 1957 has a Mojito Royal (shown atop) made with Captain Morgan spiced rum, prosecco, lime, sugar and mint.

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