The Straight Mojito 
As one of the countries known for establishing a superior style of rum, Cuba can also stand up and be recognised for creating some incredibly popular drinks. The Mojito certainly fits comfortably into that pigeonhole though it could possibly be one of the most misinterpreted with much lost in the translation with regards to this famous drink’s origins. So as a Spaniard I feel it my duty to clear some of the linguistic misconceptions surrounding this refreshing libation. Firstly, it should be stated that there is no hard evidence to prove where and when the mojito was born but it is believed that the creator of the mint, lime and rum concept was non-other than pirate come consort, Sir Francis Drake. Either him or his cousin Richard Drake (also Frannies business manager, believe it or not) developed this mix around the same time these British undesirables landed on the Cuban island ‘Isla de la Juventud’. 
It 's easy to picture the surely terrified inn keeper probably toasting the cutthroats by calling their leaders name in the only language he knew, Spanish pronouncing “El Draque!” Another scenario could see the fierce Drake suffering from a terrible bout of stomach upset and upon landing on the Spanish colony decided to soothe the high-octane cane spirit with mint and lime. Whichever way the romantic in you tends to swing, there is certainly enough evidence to justify any plausible alternative to him bringing the drink to Cuba. This new way of drinking aguardiente (firewater) was certainly a refreshing change and the locals began to take the little Drake or "Draquecito" as a medicinal tipple, reaching a point of popularity that saw the cocktail immortalized in early Cuban literature. It’s important here to point out that there is no conceivable way that the word "Draque" could mean anything other than the Hispanic pronunciation of "Drake" as opposed to the absurd belief it is Spanish for dragon. So how did the name transform into it's modern form, the mojito?  In order to answer that question, a small concoction from the Cuban gastronomy should be investigated. Throughout many cultures a word exists to describe a type of sauce made from the mixing and mashing of various ingredients; Mexicans call this a mole, the common Spanish term is Salsa, but more importantly it is Mojo in Cuba. This would go some way to explain how this drink, made by mashing herb and fruit together for an individual serve, might acquire the diminutive version of a dish designed to serve as a communal dipping plate.
The transition from Draquecito to Mojito was obviously a very organic process that occurred over, what I have found to be, a fifty year span that ended during the time of the American prohibition era. Mojito reads and pronounces a lot easier in English, so this eventually became the name embraced by all those travelling to the Caribbean looking for spiritous enjoyment. At this point both this and the immortal Daiquiri would help define the country, the rum, Ernest Hemmingway and a magical time in Cuba’s long and tumultuous past. Mojo means to wet, which it certainly did when the dry era of Prohibition was lifted and bars began to open up across the United States, but more importantly in Florida’s Key West. This was where Joe Russell, bar owner and fishing buddy of a certain Mr Hemmingway decided to open up a similar version of his Havana venue ‘Sloppy Joes’, a place somewhat disregarded by the snobbish American tourist. Even still it is regarded as one of that era’s drinking institutions that helped establish Cuba’s vibrant bar culture. 
The cocktail d’jour at Joe’s place was the Mojito but by this stage the process of making the drink had changed slightly, possibly taking on some influences from the north. At the point of transition into the U.S, the once humble draquecito was being referred to as a Collins style drink built directly into a tall glass over ice and topped with a bunch of fresh mint. Rather than crushing the herb to release its essence, the method of imbibing freshness by forcing the drinker to bury their nose into the mint, commonly used for a mint julep was adapted. This of course leads to the constant query of, what is the traditional recipe and method for this well-loved drink? A lot depends on what school of bartending you choose to derive from, but if you were to go back to the original concept it would be a simple process that does not require a higher bar learning. Try this combination and I can guarantee your customers will come back for a little wetting Cuban style. 
6 Mint Leaves 1 tsp Sugar (fine) or 10ml Sugar syrup 45ml a light Cuban style rum whether white or dark is preferred 20ml Lime juice Soda water Crush mint with sugar in a tall glass then add some ice and the remaining ingredients. Stir in chilled soda water and top with ice. Garnish with a fresh mint sprig and lime twist (optional) | 
