All You'll Ever Need to Know
Rum: Light rum (also called "silver" or "white" rum) is the appropriate liquor for the original mojito.  Unlike other liquors, rum is distilled from sugar cane rather than from a grain.  Since sugar cane grows in tropical climates, it makes sense that the mojito was born in Cuba, a significant producer of sugar cane.  Fresh sugar cane is crushed and the juice (guarapo) is collected.  The juice is boiled, concentrating the sugar and leaving a thick syrup.  This syrup is then transferred into a device that crystallizes the sugar and separates it from the other solids, leaving molasses.  The molasses can be fermented and distilled into rum.

Bitters: A spirit distilled with various herbs, roots, and plants.  Bitters typically have spicy, complex, and aromatic qualities.  Throughout the world, bitters have been claimed as a cure-all for numerous ailments, from fatigue to jaundice.  They are also believed to be both a digestive aid and an appetite stimulant.  Considering all these remarkable properties, it's a wonder we aren't putting bitters into everything we eat.  We like a few drops of bitters in the mojito because it binds the flavors and gives the drink a smooth finish.  Bitters can also be used in various other cocktails, soups, and sweet or savory dishes.

Guarapo : Guarapo is sugar cane juice made by pressing or crushing the sugar cane stalks into liquid form.  Served cold, it is very refreshing.  Fresh guarapo can be found at many Latin American cafeterias, but is often difficult to find outside of Latin American communities.  Guarapo is not as sweet as most people might imagine.  In fact, guarapo typically contains only 10-15% sucrose, making it is just slightly sweeter than orange juice.  The evolution from guarapo to mojito is logical.  The juice adds a delicate and refreshing component that ordinary sugar or simple sugar syrup cannot duplicate.  We offer canned guarapo because it is balanced, consistent, and user-friendly.  For the original mojito, one 12 oz. can of guarapo makes about three drinks.

Mint: There are more than 30 varieties of mint.  The mojito is said to have originally been made with yerba buena, a wild mint growing in Cuba.  This variety is not widely available in the U.S. (and should not be confused with the plant, also called yerba buena, native to western North America).  Do not despair.  We recommend spearmint as an exceptional substitute, which can be found at most grocery stores and supermarkets labeled as "mint."

Lime: Lime is probably the most recognized ingredient of the mojito.  This sour fruit is commonly used in many cocktails, especially as a garnish.  The lime is also found in many Latin American and Asian dishes.  For this reason, the mojito pairs particularly well with these cuisines.  Although one may think the mojito could be made with any citrus fruit, the lime tends to be more aromatic than the lemon.  Its acetic and floral qualities (especially the natural oils contained in the skin that are released by muddling) make the lime the superior choice.  The lime probably originated in Southeast Asia.  Today, numerous varieties are cultivated in subtropical climates.  The Persian lime may be the most widely available in the U.S. When shopping for limes, look for those that are dark green, thin-skinned, and heavy for their size.  The juice may be more easily released as the fruit ripens, turning a pale yellow color.

Soda: Club soda tops off the mojito to give the drink a little fizz and complexity.  The mojito is tropical drink, not a carbonated cocktail.  Under no circumstances do lemon-lime soda, rum, and mint make a mojito.

Ice: Crushed ice is best.  Second place goes to small ice cubes.  Folks, just get some ice and fill the glass to the top.

Muddling: The mojito muddler (sometimes referred to a pestle) is an essential tool in making the perfect mojito.  This process not only releases the juice from the lime wedges but, more importantly, extracts the flavorful oils from the skin of the lime.  Muddling also draws out the essence of the mint leaves, giving the drink its unique flavor.  To retain as much flavor as possible, muddle in the same glass as you intend to make and serve the drink.  To muddle, use the flat or textured end of the muddler to push the lime and mint against the bottom of the glass.  This is not a pounding motion, but rather a slow pressing and twisting motion made with the wrist.  About 10 twists should do.  Be gentle and extremely careful if using glassware.  Glass varies in thickness; therefore it can be dangerous if you're not using the appropriate glass.  Use an acrylic glass or muddle in a cocktail shaker and then pour the lime and mint into individual glasses.

The Mojito Glass: Unlike other cocktails, the mojito glass captures the exotic aspect of the drink and literally places it above other drinks.  The mojito should be served in a tall slender glass.  The ideal glass is similar to a Collins glass, but taller.  Generally, mojito glasses hold about 12-13 ounces, but some glasses may differ slightly.  The mojito doesn't have the same appeal in a rocks glass or other short wide glasses.  Mojito glassware is somewhat difficult to find; however, we have assimilated a wide variety of mojito glasses , appropriate for virtually any occasion.