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The history of the Mojito.

It is said that the famous pirate Francis Drake already drank it with his crew before and after the raids in the Caribbean sea around 1600, calling it "dragon" . He achieved such an expansion in the Caribbean that everyone wanted Captain Drake's drink that "Spanish" became draque and the drink draquesito. In the '50s and' 60s it was already a trend in the tourist resorts of the Caribbean and it is said that the legendary writer Hemingway had his "his of him" mojito prepared in the Bodeguita del Medio by the barman Angelo Martinez in the 40s. He contributed a lot with his novels of him to spread the knowledge even in the old continent.
The preparation. As you can see in the video (if you want), preparing a mojito is not complicated and the important thing, as always, is cleaning. Wash your hands well, the mint, the lime. Tools must always be thoroughly clean. Then pour a spoon full of sugar, the ideal would be white (refined) sugar cane sugar - as is customary in Cuba - but in Europe it is more expensive than the beetroot we use every day. Raw cane sugar would also be fine, but the mint color wouldn't stand out. To you the choice. Half a lime cut into eight pieces, three parallel cuts and one crosswise, mash well with the pestle so that the sugar blends well with the lime juice. Add a handful of mint leaves and pound again but not much. The leaves must not break too much (unsightly). Add ice to fill the glass (I use a little tall tumbler as it presents better, but the quantity is always the same. A generous dose of rum (about 6 cl.) and a little soda water to complete. well with the long spoon (barspoon) from bottom to top diagonally, add a sprig of mint to garnish and with straws your mojito is ready to serve. Very important: the more effort you put into the preparation, the more your drink will be appreciated, our customer is pleased to see that the barman is working hard in the preparation of the requested drink.

Watch the video and if you liked it offer me a coffee, thank you and enjoy.

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