First Printed Cuban Mojito Cocktail 2 Versions - Cocktails After Dark - Glen And Friends Cooking

The First Printed Cuban Mojito Cocktail 2 Versions - Cocktails After Dark - Glen And Friends Cooking
Almost everyone agrees that the birthplace of the classic Mojito is in Cuba… Beyond that there is a lot of disagreement, mostly clouded by the mists of time and a deep classic cocktail mythology based in enough historical fact that many believe it could be true.
The most pervasive mojito origin story reaches back to 1586 and Captain Drake - He and his crew land at Cape San Antonio Cuba and are given the recipe for a drink that was made up of aguardiente de caña (an early form of rum), lime, sugarcane juice and mint. Legend has it that this 16th century cocktail was named El Draque in honour of Captain Drake. There are of course holes in this story - Drake wasn’t making a social call in Cuba, he was in the area to harass and attack Cuban (Spanish) ports and shipping. So I’m not sure why the Cubans would be helping him out with a cocktail recipe. Second; there is no written record of any drink called ‘El Draque’ until a passing mention in a book published in 1833 by Ramón de Palma about a cholera outbreak in Havana. Ramón de Palma writes: “Every day at eleven o’clock I consume a little Drake made from aguardiente and I am doing very well.” Of course he wrote this in Spanish and actually says ‘el Draquecito’ - but makes no real mention of what it is, or what the other ingredients are.
The first real look we get at a cocktail recipe that resembles what we are now calling the Mojito is a cocktail in the 1927 Spanish cocktail book called “El Arte De Hacer un Cocktail y Algo Mas Libro de Cocktail”. In this cocktail guide it is called a Mojo Criollo cocktail, and it contains:
Vasito de ron
gotas de limón
Cucharadita de azúcar
Sirvase en vasito mediano con hielo y cucharita.
But as you can see - there is no mint!
In 1929 a Cuban cocktail book called ‘Libro de Cocktail’ has a recipe for ‘Mojo de Ron’
En un vaso mediano una cucharadita Milena de azúcar.
el jugo de un limón verde mediano, partido en dos.
La cáscara de una de estas mitades será restregada en el colador y echada en el vaso.
Un ramito de hierbabuena.
Varios trozos de hielo picado.
Dos o tres dedos de ron Bacardí.
Llénelo de agua de soda fria.
Con una cucharita larga revuélvalo.
This is pretty much what we would now call a Mojito cocktail - the next recipe in the book called ‘Mojo De Ginebra’ or mojo with Gin - But the name isn’t Mojito… That name would be applied to this drink by Sloppy Joe, of Sloppy Joes Bar in 1931.
So Sloppy Joe named it in a way that stuck, but Juan A. Lasa who wrote ‘Libro de Cocktail’ nailed the formula.
All of this be moot if we look at who was filling the bars of Cuba in the late 1920s - Americans - who would have brought with them a thirst for Mint Julep cocktails. Some believe that the Mojo de Ron and the Mojito recipe are direct riffs on the Mint Julep. The origins of the classic Mojito cocktail could be as simple as that. So if you are just starting out on your road to being an educated barfly, refining your cocktail chemistry and learning how to drink, follow along with cocktails after dark.
Sloppy Joe's Bar Rum Mojito:
1 teaspoonful of sugar
One half of a Lemon
1 Part of Rum
Seltzer water
Leaves of Mint
Shell of Lemon
Serve in a highball glass with cracked ice.
Sloppy Joe's Bar Gin Mojito:
The juice of a lemon
1 teaspoonful of sugar
Leaves of mint
1 Part Gin
Shell of lemon
Serve in a highball glass with ice.
#LeGourmetTV #GlenAndFriendsCooking #CocktailsAfterDark

[@GlenAndFriendsCooking]

Thanks for watching Everyone! *For a short treatise on the origins of this cocktail, check out the description box. I give a few 'proto-recipes' that led to the first written Mojito.*

[@jono6379]

Very interesting take using the gin ill definitely have to give it a try. Im curious what gin you used especially because of availability of gins at the time.

[@davefreier7738]

Note to headline writer - printing a mojito would make a mess in your printer, however, the recipe for the cocktail....

[@GlenAndFriendsCooking]

@Jono I used Dillon's London Dry Gin - In the book Sloppy Joe asks for Gordon's London Dry Gin 7:22 But of course use whatever gin you like, since none of them are the same today as they were in the 1930s.

[@johnn1449]

Hey Glen, would most Cuban recipes of this era use cane sugar?

[@GlenAndFriendsCooking]

@John N Yes definitely cane sugar - processed cane sugar - which is what I used. Though many food gurus try to make you believe that 'cane sugar' is always / only an unprocessed brown sugar.

[@antnil]

Last time I made mojitos I was out of suger or simple syrup, so I used maple syrup. Highly recommended. I now call it a "Canadian Mojito" for obvious reasons 😂

[@gravemind3590]

Mojitos or an old fashioned for me. Those are my two favorites. The mojito for my latin/Caribbean genes and the old fashioned when I'm sitting with a beautiful girl having a conversation.

[@jackwebb437]

These mojitos are delicious. And here is an alternative I learned while on Corn Island Nicaragua: a basilito. Instead of using mint leaves, using crush basil is a neat alternative on occasion. Both are delicious.

[@jesser110]

I think you are reffering to the classical itallian basil. But what if, you'd use the thai basil. I think that would work really well

[@jackwebb437]

@@jesser110 I think both would be unique.

[@loam6740]

I was watching Tasting History's video about hardtack and grog ( watered down rum), he mentions that some sailors would add sugar and limes to their grog which makes it only a couple steps away from a mojito.

[@jasonyoung6420]

I remember the first time I had a mojito; I was living in Vermont at the time and was in my early 20's; a bunch of us would get together at a friends house and watch black & white movies and have food and just hang out. She had mint growing in her garden, made a simple syrup, they were good mojitos and good times.

[@practicallyprepared9389]

We just had 2 feet of snow so I was already craving summer. Now I really need the beach.

[@giofugazz]

Portuguese speaker here, and given that Portuguese and Spanish are very similar, i can almost confidently say that Spanish Speakers in South and Central America, just like Portuguese speakers in Brazil, refers to the word "Lemon" for the fruit you guys call "lime", they are both types of Lemons to be clear, its just that the "lime" fruit is far more common and easy to grow in South and Central America. At least in Brazil we refer to this yellow fruit you guys refer to normal lemon as "Limão Sisciliano" or "Sicilian Lemon", and that's a waay more expensive and rarer to see type of lemon in here.

[@siomurchu]

Same in Cuba, Limones are the same as our limes (in Europe) and are sold everywhere, Limas are yellow and hard to find.

[@pontusf9427]

I know that this is true for Mexico and Peru as well but it's the opposite in Spain.

[@DohelAsencio]

In Puerto Rico Lime is "lima"and Lemons are "limon"

[@JohnKelly2]

I'm glad you say this is the first printed recipe. Because from what I have seen, rum, lime and sugar have been mixed as long as rum has been made. Adding mint is a natural progression. I doubt there's any way to find the actual "inventor" of some of these drinks. The best mojito I had was from a bartender at a resort in Jamaica. He poured from unmarked bottles and use native mint that he picked on his way to work. It was incredibly balanced and just as powerful.

[@isosceles7436]

Strong mythologies are what "strong drinks" are for. Thanks Glenn, your the best! 🇨🇦

[@isosceles7436]

"You're" not "your" ['going with the hyphen impulse excuse]

[@marcprovencher5725]

A favorite at my place. We usually “mash” the lime and mint to get it mintier. We always make it with rum but I am a big gin fan, I sure will try it.

[@michaeltilby2108]

Hi Glen, I use rum in my Mojito. When I was in Austria I had the best Mojito with brown sugar so have adopted it myself, maybe not traditional but tastes great!

[@briansegarra9312]

I live in Puerto Rico and the bacardi factory is here i have actually visited it it's pretty cool I tasted some cured rum, mojitos and of course cuba libre , I'm not very fan of classic mojitos here we also modify it with other flavor like pasión fruit strawberry different liquor etc I particularly love strawberry mojito

[@jenniferdixson860]

I love that right next to the Gin Mojito recipe is the Tom Collins. Two of my favourites in one historical screenshot.

[@OscarSchumacher]

Love the vibe of this video. It ticks along at just the right pace and puts me in the mood for a mojito or two.

[@jdub1371]

As much as I love a classic Mojito (as long as they don't mess it up with spiced rum or any fruit that isn't lime), I love the idea of a gin Mojito even more. On the rare occasions these days when I drink anything stronger then a Campari & Soda, it's usually gin-based, gin being my preferred spirit. The gin version sounds so refreshing! One of these days...

[@HourRomanticist]

Thanks Glen, that was another fun video.

[@sebastianmalton5967]

I love this series!

[@sennest]

I feel the need to quarantine with 7 bottles of rum and 7 of gin😏 with limes. For a little while😁 Great work as usual!

[@alisajoseph1585]

This is my favorite drink, rum of course!!!! Nobody makes one in the middle of nowhere where I live. My husband thinks it taste like toothpaste in a cup.

[@NageebTheAverage]

I vividly remembering the Cuban rum/cola quandary when my wife and I visited Cuba in 2014. One bottle of rum and 4 cans of coke for a table of 4. Rum was effectively free, but if you wanted more cola, it cost you extra. 👍🏼

[@jon.wilson]

Mojitos are my favorite cocktail. Never tried gin though, I'll have to try it when the mint starts growing.

[@TimberWolfmanV6]

Loved this video 🥰

[@PurpleBox89]

Hold up, Drake? As in...Sir Frances Drake??? Hm, that lime/lemon/rum thing almost sounds like grog.

[@GlenAndFriendsCooking]

Yeah but even Grog didn't happen until a couple hundred years after Drake dies.

[@NightFlight1973]

Wow. Big Mojito fan here. Although, I've never tried it with Gin. I've always hand mottled the mint in the bottom of a mortar on top of white sugar. Add lime to mortar for your syrup, transfer to glass. Add rum, ice and carbonated water to top. Rinse your mortar with the water if required. How can you NOT mottle the mint? I mean, I came back from Cuba (barely, due to severe mojito poisoning) and it was the first cocktail I ever learned to make. I turned my kitchen into a Mojito factory until I got it right. Ratios may vary, but my biggest take away was that you must mottle your mint in the sugar.

[@ABWSKITCHEN]

Thanks Glen for all your ideas, we always get hungry and thirsty!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@Uchoobdood]

Love this series!!!

[@Sicorius]

I first had a Mojito at the Bacardi Distillery in Puerto Rico and it has since become my absolute favorite. I will have to try it with Gin though. Thank you for the great video, as usual.

[@TubePincher]

You should massage your limes (roll them under your hand on the counter). Especially if your limes aren't 100% ripe. That'll stop the flesh riding up on the juicer like that.

[@jamesellsworth9673]

More FUN; More INFORMATION. THANKS.

[@bobwaterfall3767]

A few years ago, I had a martini at an Argentine steak house in NYC. I don't remember the brand, but the gin was from Argentina and had a very minty note. It was kind of weird in a martini but might work perfectly in a gin mojito (or southside).

[@stephane.foisy.186]

Thanks for the history. Great drink with any good spirit! I myself prefer a rich blackstrap molasses based rum.

[@nickburch9037]

Long-time viewer, first time commenter: I just want to say, please keep it up! Good video!

[@chanocortez2790]

Hell yeah great content

[@justmutantjed]

This is interesting. The version of the recipe I use is from a recent-ish edition of Mr. Boston 's book, and it suggested muddling the mint with the sugar before adding the lime and the rum. Wonder if it actually makes much difference.

[@lamecasuelas2]

Glen Is so knowledgeable about food history! He's like the Leonard Maltin of cuisine ir something. Anyway cheers even though i don't drink anymore

[@480Saguaro]

Been waiting for this one!

[@RodCornholio]

"3D Printed Cuban Missile"...I need sleep and coffee.

[@crimfan]

This is one that will go on my list of must tries! I've had a mojito with tequila which is good but I like gin much better. I bet a raki based one would be good, too, or a splash of raki.

[@rlwalker2]

The mojito is one of my favorites. I make mine with light rum.

[@abadatha]

Mojitos are great. Not what I usually want (which is a caipirinha, but cachaça is super rare locally), but a reasonable replacement.

[@quiltbugj]

My favorite! I make it both sugar free (low carb) and one with coconut rum.

[@popefacto5945]

I love the thought of you two getting shitty drunk off a fifth of rum and two cans of Coke. The best rum I've had didn't need a mixer or chaser at room temperature.

[@imdanhoover]

i'm late to the "Gin" club...although big fan of the Negroni..i'll give this a whirl next trip to the greenhouse for mint...would be interesting to do a comparison with Cachaca?...hmmm

[@CountPixel]

Hey Glen, seeing this video reminded me of the mojito recipes I saw in the La Floridita cocktail guides because they also used "limon" in their rum mojitos. La Florida is helpful in that they have the untranslated Spanish recipes next to the English ones, so I can say that in every edition of the guide I can find(1934,35,37,39) they use "limon" for the rum and gin versions, and "limon verde" for their Spanish Brandy version. That being so, the lemon in sloppy joes translation is likely a correct translation. Though I think that "limon" might have been more like the Peruvian limon than our lemons, as when I tried the drinks with lemon vs lime, the lemon version ended up tasting watery.

[@kattkatt744]

Peruvian limon is just another name for what is called Key lime in English. They just get it more ripe than is common in North-American and North-Europe. It actually illustrates that Glen is propbaly right about there being a tanslation error as far as most American Spanish use 'limón' about limes.

[@pawfootage]

Call me crazy (or lazy) but I always preferred mexican sprite (or a similar alternative) b/c it adds seltzer, lemon and lime to the flavor profile. Optionally, you can make your own lemon/lime soda which tastes much better.

[@bmaiceman]

I cannot wait till the bars re OPEN!!!! I never tried it with Gin. Only rum... Will need to try with Gin next time ... How many other drinks are in that cute little book???

[@LaurensPP]

When are you going to tackle Marmite?

[@MundoHondo]

Wish we could easily get some Havana Club stateside. Have only had it abroad.

[@JavaFirst]

Sloppy Joe's Bar is a great place to go. If you order the Sloppy Joe off the menu be aware it is nothing like that junk you buy in a can at the store. It is much better!

[@GlenAndFriendsCooking]

The 'Sloppy Joe' in Florida? or the restored Sloppy Joe's in Havana?

[@JavaFirst]

@@GlenAndFriendsCooking Florida.

[@gildersleevee]

I hope you have not forgot about that Worcestershire sauce you were making 2 years ago ? year and a half maybe ? The last update you posted on the flavor profile as it aged was about 11 months ago I think. Anyway, Would you please do an update for us ? I would also love to see you make a fresh batch using what you have learned to test out how that new batch ages and the flavors develop. I think the last taste test had you determine that more malt vinegar or distilled vinegar as well as maybe half as much tamarind might be right along with more heat from some hot peppers. Thank you for taking the time to read this post. I know this is probably not the right video to comment like about this, sorry.

[@oaktreeman4369]

The Mahjong Cocktail in that book looks worth trying too. (2:44)

[@helza]

I love a Mojito and I love a G&T so I'm really looking forward to trying the gin version.

[@grahamrankin4725]

In Puerto Vallarta a bottle of tequila was put on every table with shot glasses and a bowl of limes.

[@marilyn1228]

Have you ever had a bitter lemon, made with gin> Now that drink cools you down and esp, if not made with sugar. But, I'll try these as well, thanks.

[@porko882]

I'll have to try the gin one.

[@nearcoincidental]

Thanks for this! I like a mojito with Havana Club 3 Year, but might have to try with Añejo or 7 Year. 🤔

[@thebitterfig9903]

Riffing on the concept put forth by some astronomers that the Milky Way smells like rum and tastes like raspberries, I've sometimes done a "Milky Way Mojito." I've got the berries and mint growing in my backyard, and muddled them up in the bottom of the glass. It loses any clarity anyhow, so might as well use dark rum.

[@kennsampson7149]

Sam Axe will approve of both Mojitos

[@let_uslunch8884]

Mojiotos made me appreciate mint. True Story.

[@eL_K_Dee]

where do you get all these old books????????

[@shaolin1derpalm]

Havana club 3 year is almost always the only way to go.

[@jasonmallard5325]

I think they get special underproof bottles at the resorts because I should have been on my ass with how many mojitos I would have in a day.

[@tl7535]

The gin version is also known as the south-side Collins.

[@gordo4044]

New channel name “Glen and wife getting hammered”

[@woodwardjr]

You're turning into a Prohibition Grandma with that hair style.

[@thokk10289]

I'm shocked the original recipe didn't call for the mint to be muddled.

[@fjernsynet]

What comes after dark? Light?

[@jaenmartens5697]

Hmmm and you reminded me, cannot get a decent rum coke in Mexico anymore!! Only selling the awful high fruc/sucralose sweetened and it makes a terrible drink.

[@sonicase]

Gin is nasty but i can see people wanting the mint and lime with it...i like rum mojitos,...but I like mai tais even more

[@RumblestripDotNet]

Next you will have to make the better version of this, the Caipirinha.

[@rebeccamartin3744]

One of my favorite recipes from my favorite restaurant uses blue agave instead of sugar but that is mexican and not cuban I believe.

[@user-tq9uj8cw7y]

Lima = Lime in Spanish Limon = Lemon in Spanish

[@shaolin1derpalm]

The havana wY to drink. Q bottle of rum. 1 sprite (ciego montero) 4 cups. Big bowl of ice. Make friends. Have dance partners.

[@bigfatbaataed]

Glen "...I think I'd back it with a dark rum...", once again Glen making do with what he's got during the pandemic...

[@cut--]

the KRAKEN ftw !

[@frederickmoller]

Rum, only RUM for me.

[@Sarah-wt2zk]

You guys are cute

[@hankymcspanky1113]

First?

[@boskocoltrain8400]

Sloppy Joes in Key West

[@GlenAndFriendsCooking]

Yes - the one in Key West 'stole' the name from the original Sloppy Joe's in Havana - hoping to cash in after prohibition was repealed.

[@elginb]

Wish you call it a MojiTo instead of MojiDo. You would sound smarter

[@GlenAndFriendsCooking]

I wish you could accept that I have an accent that's different than yours, and I am saying mojito. It would make YOU sound smarter...

[@gnashingmyteeth]

the lighting in too many of your latest videos is too dark- even if I adjust mine to 70%

[@GlenAndFriendsCooking]

All of the 'Cocktails After Dark' videos have subdued lighting... It's after dark.