Michael Dietsch

1 week ago | seriouseats.com | Michael Dietsch

While decidedly untraditional, an optional dash of Angostura bitters balances the sweetness of the drink while adding subtle herbal notes. Using sugar instead of simple syrup makes it easier to muddle the mint, extracting more flavor and aromatic oils. The full origins of the mojito are lost to history; all we really know is that the drink originated in Cuba over 200 years ago, before being popularized by Ernest Hemingway and other celebrities who visited Cuba prior to the Revolution.