The Spread: Estefan Kitchen Salud!
Cuban classic glitters with the Estefan touch.
“When you come to Miami, you want to have a great mojito,” says music legend Emilio Estefan. And Estefan Kitchen doesn’t disappoint.
Ernest Hemingway made this Cuban drink famous in the 1930s. Since then, it’s been a summertime favorite, ideal for Florida’s year-round sunny weather. The ingredients—white rum, lime juice, sugar, mint, ice, and sparkling water—are interchangeable. You can use strawberries instead of lime or substitute Cuban spearmint, known as yerba buena, for the mint. Estefan Kitchen puts a spin on the classic drink by diluting the sugar, turning it into syrup. They also offer flavored mojitos made from fresh fruit, such as watermelon.
Their popular sparkling mojito, Chusma Fina, is crafted with Bacardi Superior Rum, fresh mint leaves, fresh-squeezed lime juice and sugar cane, topped with prosecco. “A whole new generation wants to experience new things, discover new flavors,” explains Emilio. “That’s why we’ve been so successful. We’ve created a lot with tradition and new flavors. Mojito with champagne is something new.”
Serving mojitos at get-togethers, celebrations and when entertaining at home guarantees a great time. Emilio enjoys seeing people from all over the world gather at his restaurant. “The secret to life is to share your success and good times with the people you love,” he says. Cheers to that!
Traditional Mojito
Serves 1
- 1 ounce simple syrup
- 1/2 lime, cut into 4 wedges
- 1 sprig of mint plus 10 leaves
- 2 ounces Bacardi
- Superior Rum
- Splash of soda water
- 1 piece sugarcane
PREPARATION: In a shaker, lightly muddle mint and lime. Add the simple syrup and rum. Fill with ice and shake well. Pour (unstrained) into a highball glass. Garnish glass with mint sprig and sugarcane.
