The recipe for a non-alcoholic Mojito you won't want to miss.

Stunning Cocktail #1: Alcohol Free Mojito with the great taste of rum.

• 1 half lime, squeezed,
• 1.5 cl of agave syrup,
• 5cl of Sober-Rum,
• 8 fresh mint leaves,
• Crushed ice,
• Lick of sparkling water

Have a Tumbler glass.

Pour a squeezed lime half directly into the glass, cut the lemon half into quarters after squeezing and put the pieces into the Mojito glass. Then add 1.5cl of agave syrup and add the fresh mint (clapped between your hands beforehand to release more flavour).

Now fill your glass with crushed ice and add 5cl of Sober-Rum. Stir well at the bottom with a spoon, add a dash of soda water, garnish with a sprig of fresh mint, and you're ready to go!

Cheers!

1. Why strike the fresh mint?
   • Striking the fresh mint reveals the full flavour of the mint, without the bitterness of the sap. Before putting the mint in your glass, lightly rub the rim of your glass for even more flavour!
     
     
2. Why squeeze the lemon instead of pounding it?
   • Squeezing the lemon allows only the good juice of the lemon to be recovered. Squeezing reveals the bitter lemon peel and the essential oil of the lemon. To balance the flavours it is better to squeeze than to squeeze.
     
     
3. Why use agave syrup?
   • Simply from a healthy point of view! Agave syrup is a natural sweetening agent produced from Agave with the great advantage of having a low glycaemic index (GI) (15 for agave syrup, 54 for honey, 70 for sugar), which prevents insulin peaks and therefore storage/bloating.

A legendary Mojito.

The story goes back to the 16th century, the period of the ancestor of the Mojito that you know, when the explorer Francis Drake, between two raids, came to refresh himself in Havana with a mixture based on crushed mint and tafia (a type of industrial rum made from molasses). Even today, the tradition is that in Havana you can ask for a "Drake" cocktail, the ancestor of the Mojito.

It was not until the 20th century that the recipe evolved and Caribbean rum and lemon were added, which was called "Mojo", a lemon-based mixture intended to enhance the cocktail and which later gave it its current name: Mojito.
From 1920 onwards, the Mojito became an emblem of the country and the famous cocktail was elevated to the rank of "National Cocktail of Cuba".