Well, I'm disappointed. My first Cuban mojito on a breezy afternoon overlooking the sea was made with lime juice concentrate.
Wha??
It was overly sugary, the mint was decorative, and it lacked any indication that it was somehow more authentic than what you or I could make. I had two. After all, a warm breeze and sea view count for a lot.
I did notice, in my survey of Havana mojitos, that many were finished with a dash of Angostura bitters. My survey did not include the Hotel Ambos Mundos where Hemingway famously sipped on mojitos with champagne - I feared disappointment there, too.
Here's what I think tastes good:
squeezed fresh lime juice
brown sugar syrup (1:1 sugar to water) with mint/ginger thrown in if you like
muddled mint (properly bruised to release flavour)
soda water
white rum
I don't think the proportions need to be spelled out - to each her own. A dash of Pimms or Angostura is a nice finish. Should you find yourself with any left over mojitos (I dunno), pour the liquid part into a baking dish and put it in the freezer. Rake a fork through it every hour or so, and in about 4-6 hours, you get a nice mojito granitas!
Salut!
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