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Cuban Mojito Cocktail Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

An Authentic Cuban Mojito Recipe from Old Havana – With a Cambodian Twist

This authentic Cuban mojito recipe is based on the mojitos we sipped in Old Havana on our first trip to Cuba in the mid-Nineties. It’s a refreshing drink that is a perfect sip for a sultry day in the tropics. As we live in Siem Reap, we gave it a Cambodian twist.

This authentic Cuban mojito recipe is based on the countless rum-based mojito cocktails that we sipped on our first trip to Cuba in the mid-Nineties. Thirst quenching and refreshing, it was just the thing we needed after hours spent in a sweat strolling the empty streets of Old Havana or ambling along the Malecon.

An Authentic Cuban Mojito Recipe

This authentic Cuban mojito recipe is the recipe we learnt on our first trip to Cuba in the mid 1990s. There was very little tourism in Cuba at the time and the country was incredibly under-developed – wonderful from a travellers’ perspective, but not for the locals, for whom life could be challenging. Still, we’ve never seen such happy people, perhaps not until we came to Cambodia.

It was largely European tourists exploring Old Havana while Canadians were flocking to the beaches of Varadero. We were there for the history, culture and local life – to soak it up as much as to photograph it. I’d finished my communications degree, majoring in film and writing, and Terence was still completing his, concentrating on film and photography, and it was only a year earlier that we’d purchased our first Nikon cameras for a trip to Mexico.

At the end of a morning exploring and photographing every nook and cranny of the crumbling, faded, pastel-painted city, we’d retreat to the nearest café or bar for sustenance, hoping that they’d have something for us to eat – although we knew there’d always be a drink. Drenched in sweat, we’d sink into chairs and order our Cuban mojitos – usually served in modest glass tumblers, partly dissolved white sugar sitting in the bottom, and packed with aromatic mint. Getting something to eat was another story.

We would generally have finished the first mojito (they were a dollar!) by the time the waiter returned to report on what the kitchen was able to rustle up for us for lunch – because, despite having menus listing various dishes, cafés and restaurants in Havana at the time didn’t actually have any food.

When the waiter returned it would always be the same – we could have a bocadito con queso y jamonada, a bread roll with cheese and the Cuban equivalent of Spam. The bread would always be inexplicably stale, the cheese the only saving grace, and there was rarely real jamon (ham) – despite us tasting wonderful whole roasted pig in the countryside at the end of our two-week stay.

This was because poor old Cuba was in its ‘Special Period’, experiencing an economic depression that was so severe that there were shortages of everything, from fuel and energy (there was no electricity in part of the city at night and the streets were pitch-black dark) to food. Fortunately, one thing Cuba wasn’t short of was rum. We essentially survived on mojitos. We didn’t complain. We had an incredible time.

The Most Authentic Cuban Mojito Recipe – La Bodeguita del Medio or La Floridita

We sipped authentic Cuban mojitos everywhere, including the most famous of Old Havana bars – La Floridita and La Bodeguita del Medio. We loved the legendary cocktail bar La Floridita the most. Despite looking a bit faded and worn around the edges (and having the most expensive drinks in town), it was still elegant and atmospheric.

La Floridita was more renowned for its daiquiris, although the bartenders nevertheless mixed a fine mojito. At the time, we thought their mojito was better than the bar that claimed to invent it, La Bodeguita del Medio, which boasted that it had been mixing mojitos continuously since it opened in 1942. Of course, historians now dispute this, some claiming the cocktail dates back to the 16th century.

Amongst the myriad memorabilia and countless autographs, inscriptions and doodles that filled the graffiti-covered walls at La Bodeguita del Medio – including autographs from famous patrons that had included Salvador Allende, Pablo Neruda, Gabriel Garcia Marquez, Fidel Castro, Nat King Cole, and Harry Belafonte and more – was a line by the great writer Ernest Hemingway: “My mojito in La Bodeguita, my daiquiri in El Floridita”.

The mojitos at La Bodeguita del Medio must have been better in Hemingway’s day. I have based on authentic Cuban mojito recipe of that of La Bodeguita del Medio, which includes just sugar, lime, mint, rum, and soda water. I think their’s was perhaps a little weaker than other’s and they didn’t pack the glass with mint leaves, as some bars and cafés did.

What I didn’t realise at the time, but have since learnt on La Floridita’s own website was that their authentic Cuban mojito recipe includes the addition of Angostura bitters and that they Havana Club Añejos 3 Años – a pale yellow 3-year old rum. I’ve included white rum in the recipe below, but you can use either.

I have to say that it was an unexpected delight to discover La Floridita’s website, because when we were in Cuba the rest of the world hadn’t been using the internet for very long and it would be a few more years before Cubans were able to get online, and even then it was tough. On a later trip, for the Havana International Film Festival, I once wasted several hours in the government office of my host trying to send an email by Hotmail. It failed.

On that first trip to Cuba there was very little to buy, so we packed our bags with liquid souvenirs – bottles of Havana Club rum, naturally.

Authentic Cuban Mojito Recipe – With a Cambodian Twist

This authentic Cuban mojito recipe is based on the mojitos we sipped on our first trip to Cuba in the mid-Nineties. It’s a refreshing drink that is a perfect sip for a sultry summer’s day. As we live in Siem Reap, we gave it a Cambodian twist and made it even more aromatic by adding kaffir lime leaves and a lemongrass stalk.

Note that the limes and mint should only be lightly muddled, and if you add kaffir lime leaf and lemongrass, just crush one kaffir lime leaf slightly and only bash the base of the lemongrass stalk – you want to release the aromas and flavours without smashing your ingredients.

A note on glasses: Use a 236 ml or 8 oz glass. In Cuba it’s acceptable to use either a tall glass (a simple tumbler, highball or collins glass, which can hold 8-16 ounces) or short glass (old-fashioned, lowball or rocks glass, which typically hold 6-8 oz). A mojito is a cocktail that drinkers continue to stir, further crushing the mint and lime, so a taller glass allows for this, although I’ve opted for the shorter glass here.

Authentic Cuban Mojito Recipe – With a Cambodian Twist

Cuban Mojito Cocktail Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Authentic Cuban Mojito Recipe – With a Cambodian Twist

Print Recipe Rate Recipe
This authentic Cuban mojito recipe is based on the countless rum-based mojito cocktails that we sipped on our first trip to Cuba in the mid-Nineties.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Drinks
Cuisine: Cuban
Servings: 1 Drink
Calories: 167kcal
Author: Lara Dunston

Ingredients

  • 2 tsp white sugar
  • 1 lime
  • ½ bunch of mint
  • 45 mls / 1 ½ oz of white rum – we like Havana Club
  • 90 mls / 3 oz soda water
  • Ice cubes
  • To give your mojito a Cambodian twist:
  • 2 kaffir lime leaves
  • 1 lemongrass stalk

Instructions

  • Cut the lime in half, put one half aside and chop the other half into small pieces.
  • Squeeze the other lime half into a tall or short 8 oz glass (see above) and add 2 teaspoons of white sugar, and stir vigorously until a lot (but not necessarily all) sugar is dissolved.
  • Add 8-10 mint leaves (no stems) and the rest of the lime and lightly muddle.
  • Pour in the white rum, add ice, fill with soda water, and stir.
  • Fill the glass with springs of mint.
  • You have an authentic Cuban mojito!
    To give your mojito a Cambodian twist:
  • Crush one kaffir lime leaf lightly, add and stir, then add the second leaf as garnish.
  • Cut the lemongrass stalk to size so it resembles a straw, bash the root to release the aromas and flavours, and pop it into the glass.
  • Serve.

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 18.8g | Protein: 1.5g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 31mg | Fiber: 5.1g | Sugar: 8g

If you enjoyed this recipe, try our Classic Champagne Cocktail recipe with a Tropical Fruit Twist.

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Comments

  1. Cathie says

    January 15, 2018 at 8:20 am

    I’m loving your cocktail series (especially this one). It’s good with Cachaca 51, but even better with Havana Club. I tried this cocktail recipe last week while in the middle of kroeung-related R&D (seems fitting as I already have lemongrass and kaffir lime leaves). Cheers!5 stars

  2. Lara Dunston says

    January 20, 2018 at 6:58 pm

    Why thank you, Cathie. So pleased you’re enjoying it. But with cachaca and not rum it becomes a caipirinha, although there’s no mint in the caipirinha -> http://grantourismotravels.com/2010/10/16/perfecting-the-classic-brazilian-caipirinha/ I do love both drinks, the national cocktails of Cuba and Brazil, respectively. What’s the national cocktail of the Philippines? Is there one?

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About Grantourismo

Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
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This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

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Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

#recipe #recipes #vietnamesefood #cambodianfood #asianfood #southeastasianfood #ricenoodles #rice #noodlebowl #meatballs #igfood #igfoodie #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #writingacookbook #writingacambodiancookbook #patreon #patreoncreator #grantourismo
It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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