Molecular Mojito

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. It was made initially with tafia/aguardiente, a primitive predecessor of rum, but 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.

but let us now think more advance rather to debate for its originality, a solution came up when Bacardi has teamed up with molecular mixologist Eben Freeman to put an avant-garde twist on the Bacardi Superior Mojito.

His modern take on the classic drink developed by the pioneers of mixology in 1800s is a bold move, following in the footsteps of famed molecular gastronomists Ferran Adria and Heston Blumenthal, whose scientifically innovative culinary creations have been celebrated the world over.

Pureed mint leaves and limejuice are laced with gelatin and frozen in liquid nitrogen to form pearls. These are then added to diluted and sweetened Bacardi rum thickened with Xanthum, to create a unique drink in which the lime and mint pearls appear suspended in the liquid.

The special cocktail is only available a handful of exclusive bars in London, New York, Paris, Melbourne and Chicago but you may also now start practicing at your own bar with the method I wrote at early article, do some stuff different than other will you.... cheers