The Mojito is a traditional Cuban cocktail that combines five main ingredients: white rum, sugar (historically sugar cane juice or simple syrup), lime juice, soda water, and fresh mint. The drink is served over ice in a highball glass and is recognized for its sweet, citrus, and mint flavors.

The Mojito’s origins trace back to 16th-century Cuba. An early version known as “El Draque” was associated with the English sea captain Sir Francis Drake. “El Draque” was made with aguardiente (a precursor to rum), lime, sugar, and mint, consumed for medicinal purposes to treat dysentery and scurvy among sailors. When rum replaced aguardiente in the 19th century, the drink evolved into the modern Mojito.

The modern Mojito became popular in Havana during the early 20th century. The drink was a staple at Cuban bars such as La Bodeguita del Medio, a location famously visited by writer Ernest Hemingway, although evidence for Hemingway’s Mojito preference is debated. The popularity of the cocktail spread globally after World War II, particularly during the mid-20th century when Cuban culture and tourism attracted international attention.

Preparation involves muddling mint leaves with sugar and lime juice to release the essential oils and flavors before adding rum and soda water. The choice of mint is typically spearmint, locally called "hierbabuena" in Cuba. The Mojito is recognized as one of the International Bartenders Association’s official cocktails.

The Mojito’s status as a Cuban national drink is widely acknowledged. The cocktail is associated with Cuban social gatherings and celebrations, and it features prominently in literature and popular culture depicting Havana nightlife. Today, variations exist using flavored rums or different fruit additions, but the original version remains the most widespread.