Mojito Cubano Bar

If you are one of those who like Mojitos, it will probably happen to you like me every time you go to a bar/terrace and ask for it. “Let’s see what they bring me.” I don’t know why finding a place where they make mojitos well is really complicated… It is a cocktail with which we can be surprised in a thousand ways, and many times for bad. But, you’re in luck because today I’m going to leave you guys how to make the best Cuban Mojito.

There’s one thing I haven’t told you and that’s that my “half a lemon”, some time ago, took a cocktail course. When he was younger, he worked in a bar as DJ bar (this sounds very’90s). The place where he worked, made great cocktails. I remember the first time he made me a mojito and I thought, “Oh my God, marry me!” – hahaha.

From that moment on, he set the bar very high because every time we go out and order a Mojito, I always expect something similar to how he prepares it and most of the time this is not so. Today’s recipe is thanks to him.

Los Mejores Mojitos De La Habana

It is curious how many elaborations that were carried out to camouflage an error or a taste not very appropriate, with the passage of time, can become a very popular element.

As its name says, this is a Cuban cocktail that dates back to the 16th century. The name by which it was known was “El Draque” in honor of the English corsair, explorer and slave trader Francis Drake. In 1586 Queen Elizabeth I of England encouraged the pirates to plunder the Spanish cities of the New World.

One of the pirates was Francis Drake, whose purpose was to plunder Cuba, the place where the Spanish crown kept Aztec gold from Mexico. This news reached the ears of King Philip II and warned the governor of Cuba, so they had time to prepare.

Barkeeper Removiendo Para Preparar Un Mojito Cubano

Fourteen pirate sailboats appeared off the coast of Cuba and remained there for days. Drake didn’t set foot on Cuban soil, he surrendered.

It’s a kind of cheap rum made with sugar cane juice. This type of liquor does not age unlike rum. Sailors used to drink tafia to combat epidemics spread along trade routes. Because of its bad taste, they mixed it with lemon juice and water to disguise its bad taste.

The name Mojito comes from the word “mojo“, a Cuban dressing made with lime, herbs and spices that is used to dress dishes. In African the word “mojo” means “to put a little spell on everyone who drinks”.

Mojito Cocktail In Einer Bar In Kuba/havanna Stockfotografie

Some historians argue that African slaves worked hard in the Cuban sugar cane fields because of the origin of this cocktail. The slaves prepared a popular drink made from distilled cane juice called “guarapo”.

Apparently, this cocktail was popularized in the famous Bodeguita del Medio in Havana, located in the middle of the colonial zone, thanks to the writer Ernest Hemingway. He wrote on one of the walls: “

This cocktail reached its popularity when people were fleeing the U.S. from alcohol prohibition. Many of them traveled to Cuba on vacation.

Mojito Cubano Bilder Und Fotos

Since the late 1930s, U.S. mobsters have been involved in Cuban gambling. It was the main meeting point for gangsters as well as celebrities.

Whenever we go to visit my parents, we enjoy it. Of course, the environment is also very helpful. We all meet in the garden, swim in the pool and, most of the time, end up having a barbecue. Did I tell you that I love summer? ;)

I also take this opportunity to tell you that I am going to stop the blog publications for holidays. I will be bringing forward many things I want to have ready in September, as well as getting some rest and enjoying my family.

El Mojito Un Coctel Con Adn Cubano

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I must admit that the more crazy or impossible a recipe seems, the more I like and attract me. Those things that you think about and it seems that can not...The origins of Cuba’s signature cocktail are disputed. Some link an early version to the 16th-century English explorer Francis Drake, while others claim the concoction was pioneered by African slaves who worked the island’s sugar cane plantations. (Photograph by Hemis/Alamy Stock Photo)

How To Make The Best Cuban Mojito

When bartenders from the United States migrated to Cuba seeking jobs during the Prohibition era they brought cocktail culture along with their shakers.

In Havana, at established watering holes likeEl Floridita—where expatriates like Ernest Hemingway would seek respitefrom the city’s sultry heat—they found expertcantineroswho were already mixing local rum with fresh fruitjuices. As the 1930s gave way to thewar years and then the 1950s, a distinctive Cuban rum highball-on-ice canon developed and solidified.

Of the resulting daiquiri-Cuba Libre-mojito triumvirate, the mojito stands above the others as the quintessential Cuban cocktail. Unlike the others, itshonest mélange has remained untainted by bottled mixes, Coca Cola, or Spring Break excess.

Mojito Cubano Stock Photos, Royalty Free Mojito Cubano Images

The traditional mojito consists of five ingredients: whiterum (in Cuba it’s Havana Club), cane sugar, fresh-squeezed lime juice, sparkling water, and muddled mint.

Yet it took a trip to Cuba’s capital cityand a tour of its mojito hot spots to understand how this simple mixturecan express so much more than the sum of its parts.

Hemingway is said to have declared that he liked his daiquiris atEl Floriditaand his mojitos atLa Bodeguita del Medio. And in Havana, there’s no arguing with the ghost of Papa. Especially if you ask the hundreds of mojito-swilling tourists who jam up the tiny street in front of thebar during daylight hours.

Cómo Hacer Un Mojito Cubano Perfecto

So I went at night, instead.In the dusky shadows of La Habana Vieja, the city’s old town, you almost feel like Hemingway is alive. Perhaps he’d still feel at home at the storefront bar, like Idid.

The wooden bar? Timeworn and branded by past patrons. But that’s nothing compared to the establishment’s walls, which are quite literally covered in the signatures of former patrons, many famous.

The mojito technique? Expert assembly line, with precisely four ice cubes in each highball glass. (One bartender I spoke with, Arturo, saidhe slingsbetween 600 and 800 mojitos aday.)The taste? Minty and suave.

Mojitos De Cuba, Buenos Aires

And the company? Excellent. I chatted in English with tourists from Mexico and Puerto Rico, between attempts at dancing to the live salsa band’s energetic renditions of traditional Cuban hits.

I sensed a whiff of controversy atLa Fontana, an upscale paladar(owner-runrestaurant) with a modern mirror-meets-koi pond atmosphere befitting its location in Havana’s well-heeled Miramar embassy district. Because when I asked the mixologist, Adrian Rivero, where he got his mint, which is sometimes in short supply in the city, he glared at me with the accusatory intensity of a vegetarian who has discovereda speck of meat hidden in the vegetables.

“This is not mint!” he cried, brandishing a bunch of what looked suspiciously like mintfrom behind his sleek bar. “This is yerba buena. Try it.”

The Iconic Mojito Cubano Cocktail

When I chewed a leaf I understood. Yerba buena is definitely more delicate and citrusy than the chewing-gum flavored variety of mint growing in my garden back home. Rivero also adds a dash of hard-to-procure Angostura bitters to his perfectly balanced mojito to cut the sweetness of the cane sugar. Arriba!

ThoughLa Guaridais Havana’s oldest, and arguably its most famous, paladar—located in an apartment where Strawberry and Chocolate(1993) was filmed—I still felt like Indiana Jones as I passed through the massive wooden portico into its grand, dilapidated entrance hall.

Asprivate paladars tend to fly under the radar, it’s useless to look for a neon sign. Lucky for us, therewas no where to go but up (and up) the majestic staircase to the top floor and into a lovely rabbit warren of movie-set-worthy dining rooms bursting with crystal chandeliers, burnished silver, etched glass windowpanes, time-worn white linen and mismatched art deco-era chairs.

Fotos, Bilder Und Lizenzfreie Bilder Zu Cuba Bar

Only one thing was needed to complete a scene that felt ripped straight fromthe sepia-toned Havana of yesteryear. A mojito and a cigar. After the steamy climb, La Guarida’s strong, sparkling mojito quenched my thirst like no other of the trip. As for the cigar, this non-smoker did indulge—for the sake of authenticity—in one of La Guarida’s private label Cubans. And it tasted vaguely of chocolate, so I didn’t even cough.

There’s hardly a more poetic place to enjoy a mojito than on a cobblestone terrace at the base of theTorrean de la Chorrera, a 17th-century fortified stone tower on the Havana waterfront.

This is one hyper-local hangout. In fact, I’m not even sure of the bar-restaurant’s name, but if you head to the historic tower, located in the atmospheric Vedado neighborhood, on a sunny weekend afternoon or early evening, and find a seat under one of the parasol-shaded plastic tables outside, you’ll have a fine view of the city’s legendary five-mile-long seaside malecon.

Mojitos Hi Res Stock Photography And Images

The mojitos are tasty, if a bit watery, but that means your legs will