Mojito No.2 – The 1935 Gin Mojito

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Mojito Criollo No.2

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Course: DrinksCuisine: Cuban






Total time



Learn how to make the a classic Mojito No.2.


  • 5 Whole 5 Whole Mint Leaves

  • 1 tsp 5 ml Simple Syrup

  • 1 oz 30 ml Lemon Juice

  • 2 oz 60 ml Dry Gin

  • 5 oz 150 ml Soda Water


  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker except for the soda water.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated drink into a glass with ice. Use a fine mesh strainer to catch the mint leaves.
  • Top with soda water.
  • Garnish:
  • Mint bouquet


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History Of The Mojito

The earliest references to the Mojito come from Cuban trademark filings in 1915 and 1917. These trademarks are for an allspice liqueur named “Mojito Criollo” by Manuel Gómez. The trademarks do not appear to have been granted as the term mojito was too common and similar to “majito” or “mejito.” Majito is the diminutive form of majo, which in the Cuban dialect refers to an incredibly beautiful person. Mojo is similar and means a charming allure. Criollo is Spanish for creole, and in Cuba, a criollo would be a native-born person with both Spanish and native parents. Mojito Criollo loosely translates to a beautiful/charming racially mixed person.

The first modern mojito recipe comes from the 1931 Cuban cookbook “Cuban Cookery” by Blanche Zacharie de Baralt. In the intro to her cocktails section, she states,

The cocktail is not a native institution of Cuba. Before the Spanish American war [1898] it was considered here an exotic drink and seldom served; but our northern visitors, who have come in larger numbers since then, have realized that our excellent rum and fine fruit juices formed an unequalled combination, the cocktails of Havana have gained a well deserved reputation and their fame encircled the earth.

Blanche Zacharie de Baralt

She states that the Naval Officers stationed at Guantánamo Bay were heavy drinkers, and Cuban drinks like the daiquiri were invented there. Most likely, other Cuban cocktails were created there, and the Mojito probably was too. She provides two recipes similar to the modern mojito. The Criollo, a mojito with angostura bitters, and the Cuban Mojo, the standard mojito recipe we see today. I mention these two recipes because Bar la Florida, the most famous bar in Havana then, called the Mojito the “Mojito Criollo.” Although, for non-Spanish speakers, criollo is an awkward word to pronounce, I can easily see it getting dropped and only Mojito remaining.

Can Gin Be Used In A Mojito?

The classic mojito made with rum can also be made with gin. Bar La Florida and Sloppy Joes had a gin mojito on the menu. Sloppy Joes called it the Gin Mojito and Bar La Florida called it the Mojito Criollo #2. The recipe I have here is the Bar La Florida recipe, which also uses lemon juice instead of lime. I’ve included links to both books below. So, if you are in the mood for a mojito and have some gin, try this recipe.

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