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All cocktails Caballito Mojito

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Caballito Mojito

Anytime · Aperitivo/aperitif · Classic/vintage

4.8 32 ratings

Favorite

Ingredients

8 fresh Mint leaves
1 1/2 oz Light gold rum 1-3yo
3/4 oz Bianco/blanco vermouth
1/2 oz Lime juice
1/6 oz Sugar syrup 'rich' (2:1)
2 dash Aromatic bitters
1/2 oz Soda water

How to make

Serve in a collins glass

Prepare

  1. 1 Select and pre-chill a COLLINS GLASS.
  2. 2 Prepare garnish of mint sprigs bouquet.

Method

  1. 3 ADD first 4 ingredients to glass and two-thirds fill with crushed ice.
  2. 4 CHURN (stir) with barspoon and then FILL glass with more crushed ice.
  3. 5 TOP with splash of soda.
  4. 6 Garnish with mint sprigs bouquet.

Garnish

  1. 7 Serve with straws.

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Flavour profile

16.7% alc./vol. · 1.2 standard drinks

History

A Mojito with a splash of vermouth; trying this with the right rum and vermouth makes a regular Mojito incomparable.

Adapted from a recipe found within the 1948 El Arte del Cantinero, a Cuban bartenders manual. In the mixing glass, add and crush: 1 piece of lime. 1 teaspoon of sugar. Mint leaves. 1/2 small glass of rum. 1/2 small glass of Italian vermouth. Ice. Shake, strain, and serve. The original Cuban recipe specifies equal parts rum and "vermouth italiano" (rosso vermouth). However, bianco vermouth might be a better fit for this cocktail and may not have been accessible to Cuban bartenders between the 1930s and 1940s.