Reproducing the Genuine Mojito from Cuba

Expert bartender of the Cigar Bar Super nova tried to prepare exactly the same taste he actually tasted in Cuba. Therefore, he needed to arrange the balance taking into account different conditions proper of Japan.

Mint

The fragrance of Japanese mint is much stronger than that of Cuba possibly due to the difference of weather and soil. If we use and smash Japanese mints following the recipe the refreshing aroma will be totally faded away and the taste turns out to be strong and simple such as mint chewing gum that is far from the authentic taste of Mojito from Cuba. In the Cigar Bar Super nova we made a Mojito as close as possible to the original taste without following the recipe written in cocktail book.

Syrup

A very important essence that adds profoundness to Mojito. We use syrup with pure sweetness that goes perfectly with rum.

Sugar

We use sugar made of sugar cane grown under the sun of Tanegashima. The sugar is handmade by boiling down and crystallizing sugar cane juice. Different from processed sugar it melts taking time due to the size of crystal that is large. Mojito in Cuba is fairly sweeter and the sugar that isn’t melt remains in the glass bottom. It is delicious for a place where the temperature is high like Cuba but it is too sweet for Japan. In Cigar Bar Super nova customers can arrange personally the sweetness adding the hard-melting sugar on the top of the ice.

Bitters

In Cuba, comparing with few years ago the number of Mojitos adding bitters as for fragrance is decreasing. In Japan as well, Mojitos without bitters is becoming the trend. At the Cigar Bar Super nova we offer taste for adults using bitters so that you can enjoy the combination with cigar.