Mojito
재료
- Light rum 2-3 oz
- Lime Juice of 1
- Sugar 2 tsp
- Mint 2-4
- Soda Water Top
조리법
Muddle mint leaves with sugar and lime juice. Add a splash of soda water and fill the glass with cracked ice. Pour the rum and top with soda water. Garnish and serve with straw.
모히토는 라이트 럼, 신선한 라임 주스, 설탕, 으깬 민트 잎, 소다수 한 방울로 만들어진 쿠바 하이볼 칵테일입니다. 달콤하고 새콤하며 허브향 나는 균형 잡힌 풍미로 사랑받는 세계에서 가장 인기 있는 칵테일 중 하나입니다. IBA는 이를 컨템포러리 클래식으로 분류하며, 전 세계 메뉴에서 벤치마크 칵테일로 남아 있습니다.
History & Origins
The Mojito is considered one of Cuba's oldest cocktails, with roots traceable to the 16th century when Sir Francis Drake's crew reportedly consumed a rough precursor called El Draque to combat dysentery using aguardiente, lime, sugar, and mint. The modern recipe developed in Havana's bar culture through the 19th and 20th centuries, and Ernest Hemingway's frequent patronage of La Bodeguita del Medio helped popularise it internationally.
Tasting Notes
Aroma: Bright fresh mint, zesty lime, and light rum. Palate: A clean, refreshing balance of sweet sugar and sharp lime juice with muddled mint releasing a cooling herbal character; light rum provides a gentle backdrop. Finish: Crisp and effervescent from the soda water, with a lingering minty freshness.
Pro Tip
Muddle the mint lightly to bruise rather than tear the leaves, which prevents bitterness, then add the soda water last and stir gently to preserve carbonation.
사용된 기법
변형
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