http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2002/10/23/FD224326.DTL&hw=mojito&sn=001&sc=1000
Born in Cuba during the early 1900s as an adaptation of a cocktail called the Draque, the Mojito embodies the flavors of the tropics. However, Mojitos are so alluring that they are more than just a hot-weather drink.
Traditionally, the Mojito is a rum-based cocktail, bursting with fresh lime,
mint and sugar muddled together and topped with ice and a touch of soda water.
However, variations are almost as numerous as the bars in the Bay Area. Simple syrups made from caramelized sugar, cane syrup and powdered sugar are just a few of the choices used to sweeten the mojito. Some use Rose's sweetened lime juice in place of fresh, and additions such as triple sec and peach schnapps have even been known to make occasional appearances.
For our tests, we started with a basic recipe of 10 to 12 mint leaves, the juice from 1 lime, 2 tablespoons of simple syrup (equal parts sugar and water heated until the sugar dissolves), 2 ounces rum, ice and 3 to 4 ounces of soda water.
The procedure is almost as important as the ingredients - the mint, simple syrup and lime juice are placed in a glass and mashed several times with a wooden muddler, a device resembling a miniature baseball bat that is used to press down on the mint, bruising it. Add rum, ice, soda water and stir: The Mojito is born.
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