Mojito

The mojito's origins are genuinely disputed. The best-known legend, the 'El Draque', holds that in the 16th century an early medicinal drink — crude aguardiente (cane spirit) with lime, mint and sugar, taken against fever — was named for the English privateer Sir Francis Drake, who did reach Havana. This story is widely considered apocryphal: the ingredients were all native to Cuba and well known to locals, so the drink's real roots may simply lie in Cuba itself rather than with any visiting captain. As aguardiente gave way to refined rum, the drink evolved into the bright, minty highball we know today, with the earliest recorded recipe appearing as 'Mojo Criollo' in a 1927 Cuban cocktail book. Havana's La Bodeguita del Medio claims to be the mojito's home and displays a note signed by Hemingway — though that association is itself doubted, as none of his writings mention the drink or the bar and the signature's authenticity has been questioned.

Crisp and effervescent, it leads with cool mint and bright lime, balanced by just enough sugar to round the edges. The rum hums underneath, warming but never heavy, leaving a clean herbal finish.

Muddling bruises the mint just enough to release aromatic oils without bitter chlorophyll, while soda water aerates and lifts the lime and mint aromatics; sugar dissolves into the acid to balance tartness.