"an international market research company found that in 2016 the Mojito was the most popular cocktail in Britain and France. Many hotels in Havana also add Angostura bitters to cut the sweetness of the Mojito; while icing sugar is often muddled with the mint leaves rather than cane sugar, and many establishments simply use sugar syrup to control sweetness. Many bars today in Havana use lemon juice rather than fresh lime. The ""Rose Mojito,"" which is a Mojito variation containing the rose-flavored spirit, Lanique, was first created at the Albert's Schloss bar in Manchester, England. A Mojito without alcohol is"
"in Mojitos, was a popular drink among the slaves who named it. It never originally contained lime juice. There are several theories behind the origin of the name Mojito: one such theory holds that name relates to mojo, a Cuban seasoning made from lime and used to flavour dishes. Another theory is that the name Mojito is simply a derivative of ""mojadito"" (Spanish for ""a little wet""), the diminutive of ""mojado"" (""wet""). Due to the vast influence of immigration from the Canary Islands, the term probably came from the mojo creole marinades adapted in Cuba using citrus (as opposed to"
"debate. One story traces the Mojito to a similar 16th century drink known as ""El Draque"", after Sir Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake's ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore on Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as ""burning water"", a crude form of rum made from sugar cane) mixed with"
"Mojo (sauce) Mojo (, from Portuguese ""molho"" , meaning ""sauce"") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, salt, water, local pepper varieties (called ""pimienta"" in the Canary Islands), garlic, paprika (called ""pimentón"" in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo (""mojo rojo"") and green mojo (""mojo verde""). Other countries have recipes similar to mojo, where acid ingredients such as vinegar, lemon, orange, or lime juice may be used. Green mojo, or mojo containing green spices,"
"Ryhito Ryhito is a variation on the traditional Cuban cocktail. The ryhito brings Asian influences to a traditionally Cuban or American drink with the addition of both ginger and pear flavors. While the mojito is traditionally made of five ingredients: rum, sugar (traditionally sugar cane juice), lime, carbonated water and mint, the ryhito reduces the amount of lime in favour of fresh diced ginger and fresh pureed pear. The ginger and pear give two distinct flavour stages. The creator claims that the ginger gives an initial kick to the drink while the pear rounds out the flavour and provides a"
"on chicken wings, ribs and other foods such as meatballs. In Cuban cuisine, mojo applies to any sauce that is made with garlic, olive oil or pork lard, and a citrus juice, traditionally bitter orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork. Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. Garlic is also used as an ingredient in other preparations of mojo"
"used to flavor the cassava tuber and is also used to marinate roast pork. Without oregano, the sauce is typically called 'mojito' and used for dipping plantain chips and fried cassava (yuca). To create the marinade for pork, the ingredients are bitter orange juice, garlic, oregano, cumin, and salt. In Puerto Rico, ""mojo"" is a herb sauce of finely chopped coriander or parsley with salt, plenty of crushed garlic and olive oil. Black pepper, butter, grated onion, vinegar and any citrus fruit can also be added. It is commonly used on the island as a marinade for chicken roast and"
"combined with other spices. It is a mainstay of the Mexican and Belizean cuisines. A condiment called ""sazón"" is commonly used in Spanish, Latin American, and Caribbean cuisine for meats and fish. Sazón is made from achiote (annatto) seeds, cumin, coriander seeds, salt, and garlic powder. The Spanish word ""sazón"" means ""season"" or ""seasoning"". The tree has been used in folk medicine practices of India, where different parts of the plant are thought to be useful as therapy. Achiote has long been used by American Indians to make a bright red paint for the body and hair. Body-painting with ""urucu"""
"is commonly used for fish, especially the proper ""green mojo"" (made with green pepper) but also coriander mojo (""mojo de cilantro"") and parsley mojo (""mojo de perejil""). As coriander mojo and parsley mojo contain some water, they need to be kept in the fridge and have to be consumed within the two days after preparation. Red mojo, made of small red peppers from La Palma (called ""pimienta picona"") and paprika, is usually eaten with meat. Red and green mojo can be used interchangeably to season some dishes, prominently ""papas arrugadas con salsa mojo"", or ""potatoes with mojo"". Mojo is also"
"coconut, pineapple, plum, tamarind and mamey are often used in Yucatán cuisine. There are many regional dishes. Some of them are: Achiote is a popular spice in the area. It is derived from the hard annatto seed found in the region. The whole seed is ground together with other spices and formed into a reddish seasoning paste, called ""recado rojo"". The other ingredients in the paste include cinnamon, allspice berries, cloves, Mexican oregano, cumin seed, sea salt, mild black peppercorns, apple cider vinegar, and garlic. Hot sauce in Mérida is usually made from the indigenous chiles in the area which"
"Tajín (seasoning) Tajín (styled TAJÍN) is a Mexican company that produces several varieties of condiment, most consisting primarily of chile peppers, lime, and salt. The company's most popular product is a seasoning powder (called ""salsa en polvo"" in Spanish) consisting of chile peppers, salt, and dehydrated lime juice. The powder is tangy and spicy and is used to enhance the flavor of fruits and vegetables. The seasoning is widely available in Mexico and is commonly used as a condiment on the tables of many Mexican restaurants, to season mango and melon, and as a seasoning in micheladas, a beer cocktail."
"used to make alcoholic beverages, liqueurs, syrups and jams as well as to flavor soups. A brownish-yellow dye is obtained from the leaves and does not require a mordant to attach to the fabric. Precautions should be made to confuse this with the piracanto or manzanita that is used as an ornamental plant in public and private gardens, the green and mature fruits of this plant become toxic. Typically found in Mexico, southeastern USA and some Central American and Caribbean countries. It is distributed from the southern United States to Veracruz and Oaxaca, in many types of vegetation and in"
"not in the classic recipe, bartenders sometimes add more flavour to the Mojito cocktail by sprinkling a few drops of Angostura bitters on top. Bitters can also be used in ""soft"" drinks; a common drink served in Australian and New Zealand pubs is lemon lime and bitters. In Malawi, bitters are added to a mix of crushed ice, ginger ale and Sprite to make a 'rock shandy'. ""Angostura Bitters Drink Guide"", a promotional booklet of 1908, was reprinted in 2008 with a new introduction by Ross Bolton. Among certain bartending communities (especially in Malaysia) shots of Angostura are taken as"
"native to the Americas, from northern South America to Mexico, and is also cultivated in southeast Florida and California. It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor eggs and soups, such as pozole. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdín is made from hoja santa. It is also used for tea. In some regions"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"originated from. In time the name changed to recaíto, which roughly translates to English as ""little culantro."" Recaíto Recaíto (also sometimes called sofrito) is Puerto Rican green cooking base mix which does not include the use of tomatoes which are sometimes added just as an extra flavor. Recaíto is mix of onions, garlic, ajicitos, green bell pepper, and lots of cilantro and culantro. All of the ingredients are blended until smooth. Ham, salted pork, and/or tocino (bacon) is first browned in a pot with oil, lard, olive oil or annatto oil. Recaíto is then added and is cooked until most"
"also sometimes added to the refreshing drink. With the advent in the U.S. of interest in south-of-the-border cuisine, the calyces are sold in bags usually labeled ""flor de Jamaica"" and have long been available in health food stores in the U.S. for making tea. In addition to being a popular homemade drink, Jarritos, a popular brand of Mexican soft drinks, makes a flor de Jamaica flavored carbonated beverage. Imported Jarritos can be readily found in the U.S. In the US, a beverage known as hibiscus cooler is made from the tea, a sweetener, and sometimes juice of apple, grape or"
"Herbs de Majorca Herbs de Majorca (; ) is a Majorcan herbal liqueur made from anise and other aromatic plants such as camomile, fennel, lemon, lemon verbena, marjoram, mint, orange, and rosemary. Green or amber in colour, it is usually served as a digestif, after a meal. Traditionally, dry and sweet varieties are produced. A mixed blend, or ""semi"", is also made, to suit modern customer tastes. Some bottles have a dried piece of a plant in them. A form of the generic Hierbas, Herbs de Majorca has a protected designation of origin and can only be made in Majorca."
"julep and the mojito. ""Crème de menthe"" is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is ""L""-carvone. Mints are used as food plants by the larvae of some"
"ingredients include vinegar and spices. Vinegar is used primarily as a natural preservative, but flavored vinegars can be used to alter the flavour. Belizean hot sauces are usually extremely hot and use habaneros, carrots, and onions as primary ingredients. Marie Sharp's is a popular brand of hot sauce produced in Dangriga. Traditional Panamanian hot sauce is usually made with ""Aji Chombo"", Scotch Bonnet peppers. Picante Chombo D'Elidas is a popular brand in Panama, with three major sauces. The yellow sauce, made with habanero and mustard, is the most distinctive. They also produce red and green varieties which are heavier on"
"slightly peppery smell with a hint of nutmeg. Recados are seasoning pastes, based on achiote (recado rojo) or a mixture of habanero and charcoal called chirmole both used on chicken and pork. Recado rojo is used for the area’s best-known dish, cochinita pibil. Pibil refers to the cooking method (from the Mayan word ""p'ib"", meaning ""buried"") in which foods are wrapped, generally in banana leaves, and cooked in a pit oven. Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the"
"Recado rojo Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to"
"Sofrito Sofrito (Spanish, ), sofregit (Catalan), soffritto (Italian, ), or refogado (Portuguese, /) is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. This is known as , or sometimes as in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients. In Catalan cuisine, olive oil"
"""crispa"" leaves, seeds, and sprouts are used extensively in Japanese cuisine. Green leaves, called ""aojiso"" (; ""blue shiso""), are used as a herb in cold noodle dishes (""hiyamugi"" and ""sōmen""), cold tofu (""hiyayakko""), ""tataki"" and ""namerō"". ""Aojiso"" is also served fresh with sashimi. Purple leaves, called ""akajiso"" (; ""red shiso""), are used to dye pickled plums (""umeboshi""). ""Shiso"" seed pods are salted and preserved to be used as a spice, while the germinated sprouts called ""mejiso"" () are used as garnish. The inflorescence of ""shiso"", called ""hojiso"" (), is used as garnish on a sashimi plate. The Japanese name for"
"in soups and stir-fried dishes. Jícama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes. In contrast to the root, the remainder of the jícama plant is very poisonous; the seeds contain the toxin rotenone, which is used to poison insects and fish. Spaniards spread cultivation of jícama from Mexico to the Philippines (where it is known as ""singkamas"", from"
"Cojito The Cojito is a sweet cocktail made with lime and mint, and typically rum and coconut. It is a variant of the mojito, but typically adds coconut flavor. This can be done by adding coconut milk or coconut-flavored liqueurs, or by using coconut-flavored rum such as Blue Chair Bay, Cruzan coconut, or Malibu. Coconut on the rim of the cocktail glass may also be used. The use of coconut rum gives the Cojito a more ""tropical"" taste than the mojito. The strong minty taste may lead some to adjust downward the quantity of fresh mint leaves used. Several variants"
"repeatedly"". In Colombian cuisine, sofrito is called ""hogao"" which is made with only long green onion and tomato, or ""guiso"" is made mostly of tomato, onion, coriander, cumin and sometimes garlic; it is used when cooking stews, meats, rice, as a dip or spread for arepas or other street foods and other dishes. In Cuban cuisine, sofrito is prepared in a similar fashion, but the main components are Spanish onions, garlic, and green bell peppers. It is a base for beans, stews, rices, and other dishes, including ""ropa vieja"" and ""picadillo"". Other secondary components include tomato sauce, dry white wine,"
"a clear, pungent, but mild aroma. Spearmint is an ingredient in several mixed drinks, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States. Spearmint Spearmint (binomial ""Mentha spicata"", synonym ""Mentha viridis""), also known as garden mint, common mint, lamb mint and mackerel mint, is a species of mint native to the Balkan Peninsula and Turkey. It is naturalized in much of Europe and Asia (Middle East, Himalayas, China etc.), parts of northern and western Africa, North America, and South America, as well as various oceanic islands."
"the jicaro seeds ground with rice and spices such as ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts and vanilla. Ground peanuts, almonds and cashews may be added. Because of these ingredients, the horchata is usually strained before serving. In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja. Horchata as a flavor makes appearances in ice cream, cookies and other sweets, and other products such as Rumchata, an alcoholic tribute to the beverage. Some smoothie shops, cafés, and McDonald's in the U.S. have been experimenting with horchata-flavored frappes. The"
"Recaíto Recaíto (also sometimes called sofrito) is Puerto Rican green cooking base mix which does not include the use of tomatoes which are sometimes added just as an extra flavor. Recaíto is mix of onions, garlic, ajicitos, green bell pepper, and lots of cilantro and culantro. All of the ingredients are blended until smooth. Ham, salted pork, and/or tocino (bacon) is first browned in a pot with oil, lard, olive oil or annatto oil. Recaíto is then added and is cooked until most of its liquid has evaporated. When done tomato sauce (as a thickener or bonding agent) is added"
"cumin, bay leaf, and cilantro. ""Chorizo"" (kind of spicy, cured sausage), ""tocino"" (salt pork) and ham are added for specific recipes, such as beans. In Dominican cuisine, sofrito is also called ""sazón"", and is a liquid mixture containing vinegar, water, and sometimes tomato juice. A sofrito or ""sazón"" is used for rice, stews, beans, and other dishes. A typical Dominican sofrito is made up of very finely chopped green, red, and yellow bell peppers, red onions, garlic, ground oregano, apple cider vinegar, tomato paste, water, and cilantro. Ingredients vary and can change, for instance cubanelle peppers can substitute for bell"
"and pozole. Popular beverages include water flavored with a variety of fruit juices, and cinnamon-flavored hot chocolate prepared with milk or water and blended until it becomes frothed using a traditional wooden tool called a ""molinillo"". Alcoholic beverages native to Mexico include mescal, pulque, and tequila. Mexican beer is also popular in Mexico and are exported. There are international award-winning Mexican wineries that produce and export wine. The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoked-dried jalapeño pepper, is also common in Mexican cuisine. Many Mexican"
"lime rickey, or as a virgin cocktail variant served at soda fountains on the U.S. east coast. The mojito, which originated in Cuba, is a popular relative of the rickey, made with lime juice, rum, simple syrup or muddled sugar, soda water, and muddled mint leaves. In 1883, Colonel Joe Rickey was purported to have invented the ""Joe Rickey,"" after a bartender at Shoomaker's in Washington, D.C. added a lime to his ""mornin's morning,"" a daily dose of Bourbon with lump ice and Apollinaris sparkling mineral water. Some stories place the exact day as a Monday after Col. Joe Rickey"