Mojadito a “ Little wet ” ….. The Mojito History

The Mojito is one of the most loved drink that bartenders love to “hate”

It takes too much time to make, it’s a pain to clean up and it’s ordered in quantities far too large by drinkers far too unadventurous.

Yet the Mojito remains one of the most popular cocktails, and for a solid reason: It’s a very good drink.

Traditionally, a mojito is a cocktail that consists of five ingredients: white rum ,sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island. Combination of sweetness, refreshing citrus and mint flavors is intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content (about 10 percent alcohol by volume).





Cuba is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 19th century drink known as “El Draque”, after Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake’s ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses; so a small boarding party went ashore on Cuba and came back with ingredients for a medicine which was effective. The ingredients were aguardiente de caña (a crude form of rum, translates as fire water from sugar cane) added with local tropical ingredients; lime, sugarcane juice and mint. Drinking lime juice in itself would have been a great help in staving off scurvy and dysentery. Tafia Rum was used as soon as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was still the original combination of these ingredients.

Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail’s origin. Guarapo, the sugar cane juice often used in Mojitos, was a popular drink amongst the slaves who helped coin the name of the sweet nectar. The drink is also spelled Mohito and Moxito in certain cultural areas of Cuba.

There are several theories behind the origin of the name Mojito;

 One such theory holds that name relates to Mojo, a Cuban seasoning made from lime and used to flavour dishes.

 Another theory is that the name Mojito is simply a derivative of Mojadito (Spanish for “a little wet”) or simply the diminutive of Mojado (“wet”). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus vs traditional Isleno types.

The Mojito was a favorite drink of Author Ernest Hemingway. Ernest Hemingway made the bar called: La Bodeguita del Medio famous as he became one of its regulars and he wrote:

 “My mojito in La Bodeguita, My daiquiri in El Floridita  This expression in English can still be read on the wall of the bar today, in his handwriting. 




Many hotels in Havana also add Angostura bitters to cut the sweetness of the Mojito; while sugar is often muddled with the mint leaves rather than cane sugar, and many establishments simply use Simple Gomb syrup ( white sugar syrup) to control sweetness. Many bars today in Havana use lemon juice rather than fresh lime. Fruit  flavoured vodkas or rums, such as mango, strawberry, lychee or mandarin, are often substituted.

Mexican Mojito: uses the Mexican native tequila instead of rum as a primary alcohol, and simple syrup instead of sugar for a sweetener. To simplify production, some restaurants will add mint leaves and peppermint extract to premade margaritas for Mexican Mojitos.

Dirty Mojito: uses spiced rum, brown sugar syrup, lime wedges, mint and soda.

Virgin Mojito or Nojito:  Mojito without alcohol. Only used, lime wedges, sugar syrup, mint and soda

Apple Mojito: uses apple-flavoured liqueur as well as rum.]

English Mojito: uses gin in place of rum and sprite as a substitute for sugar/soda.

Greek Mojito:  uses Metaxa Greek spirit or Mastika instead of rum

Mojito Royal: is a mojito with Champagne instead of club soda.

Morelli Mojito:  refers to a mojito made with Red Bull instead of soda water and Raspberry vodka.

Lychee mojito:  is a mojito made with lychee syrup or liqueur and very popular in Hong Kong.

Flavour Mojitos: for these mojitos can use by any kind of flavor syrup or puree instead of the sugar syrup.Image




Article by:  Susy*

The “Strained Pineapple”…. History of Pina Colada

The piña colada in Spanish means: “strained pineapple”  its a sweet, based cocktail made with white rum, coconut cream, and pineapple juice, usually served either blended or shaken with ice. It is usually garnished with a pineapple wedge or a maraschino cherry.

Image                                         Image



There are many stories on how this drink was invented. The oldest story is that in the 1800s, Puerto Rican pirate Roberto Cofresí (a.k.a. “El Pirata Cofresí“), to boost his crew’s morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was conveniently lost.



The story with the most credibility is the one that, the Piña Colada was introduced on August 15, 1954 at the Caribe Hilton’s Beachcomber Bar in San Juan, Puerto Rico by its alleged creator, Ramon “Monchito” Marrero. Apparently, the hotel management had expressly requested Monchito to mix a new signature drink that would delight the demanding palates of its exclusive clientele. Monchito accepted the challenge, and after 3 intense months of blending, shaking and experimenting, the first Piña Colada was born.

               Image   Ramon “Monchito” Marrero


This cocktail has been famous in Puerto Rico since 1978, and it became more widely known after Rupert Holmes released his song Escape“, commonly known as “The Piña Colada Song”.


There are many recipes of how to make a piña colada but the one that his friends tell in the book of José L. Díaz De Villegas to be the original recipe created by Monchito, is the following: Pour 3 ounces of coconut cream, 6 ounces of pineapple juice and 1½ ounces of white rum into a blender or shaker with crushed ice n cream the milk, shake very well until smooth. Pour into chilled glass, garnish with pineapple wedge and/or a maraschino cherry.


Different proportions may be used: For example, 1 part rum, 2 each of pineapple juice and coconut cream.

Amaretto colada: Amaretto substituted for rum

Lava Flow : strawberry daiquiri and piña colada blended together

Staten Island Ferry coconut rum and pineapple juice over ice

Virgin piña: Pina colada without the rum

Baileys Colada: Bailey’s, rum, n pineapple juice

Chi Chi:  vodka substituted for rum

Iguana Colada: – Piña Colada with Midori





                                                                                                                  Article by Susy

Η Susy σε ρόλο ιστορικού


“Free Cuba”

The history of Cuba Libre


Cuba Libre  the highball made of cola, lime and white rum. This highball is often referred to as a Rum and Coke in the USA, Canada the UK. and New Zeland, where the lime juice may or may not be included.

Accounts of the invention of the Cuba Libre vary. One account claims that the drink invented in Havana Cuba around 1901/1902. Patriots aiding Cuba during the Spanish American war and later, expatriates avoiding Prohibition regularly mixed rum and cola as a highball and a toast to this Caribbean island.


According to Bacardi:



The world’s second most popular drink was born in a collision between the United States and Spain. It happened during the Spanish-American War at the turn of the century when Teddy Rosevelt  the Rough, and Americans in large numbers arrived in Cuba. One afternoon, a group of off-duty soldiers from the U.S. Signal Corps were gathered in a bar in Old Havana. Fausto Rodriguez, a young messenger, later recalled that Captain Russell came in and ordered Bacardi (Gold) rum and Coca-Cola on ice with a wedge of lime. The captain drank the concoction with such pleasure that it sparked the interest of the soldiers around him. They had the bartender prepare a round of the captain’s drink for them. The Bacardi rum and Coke was an instant hit. As it does to this day, the drink united the crowd in a spirit of fun and good fellowship. When they ordered another round, one soldier suggested that they toast:

Por Cuba Libre! “ in celebration of the newly freed Cuba. The captain raised his glass and sang out the battle cry that had inspired Cuba’s victorious soldiers in the War of Independence.


However, there are some problems with Bacardi’s account, as the Spanish-American war was fought in 1898, Cuba’s liberation was in 1898, and the Rough Riders left Cuba in September 1898. But Coca-Cola was not available in Cuba until 1900. According to a 1965 deposition by Fausto Rodrigez, the “Free Cuba” (Cuba Libre ) was first mixed at a Cuban bar in August 1900 by a member of the U.S. Signal Corps, referred to as John Doe.


According to Havana Club:


Along with the Mojito and the Daiquiri the Cuba Libre shares the mystery of its exact origin. The only certainty is that this cocktail was first sipped in Cuba. The year 1900. Generally said to be the year that cola first came to Cuba, introduced to the island by American troops. But “Cuba Libre” was the battle cry of the Cuba Liberation Army during the war of independence that ended in 1898. 



This drink was once viewed as exotic, with its dark syrup, made (at that time) from coca nut and coca, Soon, as Charles H. Baker, Jr. points out in his Gentlemen’s Companion of 1934, the “Cuba Libre “caught on everywhere throughout the [American] South … filtered through the North and West, aided by the ample supply of its ingredients. In The American Language, 1921, H.L. Mencken writes of an early variation of the drink: “The troglodytes of western South Carolina coined  “jump stiddy” for a mixture of Coca-Cola and denatured alcohol (usually drawn from automobile radiators) connoisseurs reputedly preferred the taste of what had been aged in Model-T Fords.”

The drink gained further popularity in the United States after The Andrews Sisters recorded a song (in 1945) named after the drink’s ingredients, “Rum and Coca-Cola“. Cola and rum were both cheap at the time and this also contributed to the widespread popularity of the concoction


Recipe variations:

Cubata: A Cuba Libre made from Havana Club Especial  instead of Havana Club Blanco, giving it a deeper, more complex flavour.

Cuba Pintada: (“stained Cuba”) is one part rum with two parts soda and just enough cola so that it tints the club soda.

 Cuba Campechana: (“half-and-half Cuba”) contains one part rum topped off with equal parts of club soda and cola. They are both popular refreshments, especially among young people.

Cuba Light : made with rum and Diet Coke.

Witch Doctor: made with dark rum and Dr. Pepper.

Cuban Missile Crisis:. Compared to a normal Cuba Libre, it uses a higher proof rum, such as Bacardi 151 (75.5%).

“Hot” Cuba Libre which includes a splash of Caribbean hot sauce.

 In Chile and Spain, Cuba Libre is called “Ron-Cola” and “Cubata”.

Tico Libre: is made with gold or dark rum, diet cola and garnished with lemon for a refreshing finish.

Tumba Libre: consists of “retsina” and cola, named  cuz  “Tumba” is the name of a neighborhood in Thessaloniki.

Spicy cherry libre or “Spicy vanilla” libre:  is made of spiced rum, cherry coke or vanilla coke, and garnished with a lime.

Image ,  

 by Susy

The Rum Diary



Είπαμε να το πάρουμε λίγο αλλιώς αυτό το καλοκαίρι. Θα εκμεταλλευτούμε τις αλκολικές σας διαθέσεις, θα βάλουμε την δική μας αγάπη για cocktails, την μαγκιά του δρόμου του Π.Χ. και θα φτιάξουμε το δικό μας ημερολόγιο. 

έχουμε και λέμε…
1) κάθε Τριτη, Τετάρτη και Πέμπτη μέχρι τον Σεπτέμβρη από τις 18:00 – 23:00
2) 10 cocktails αποκλειστικά από ρούμι
3)καθε βδομαδα ετοιμαζουμε ενα ΔΙΚΟ ΜΑΣ cocktail
4) take away cocktails για όσους γουστάρουν
5) γράφουμε στο rum diary όνομα, ημερομηνία, επιλογή cocktail, την γευσηγνωστική μας εμπειρια και ότι άλλο ψηνόμαστε. 

Τα υπόλοιπα τα αφήνετε σε εμάς!