Plated or Poured: Mojitos in Old Havana

I am pretty sure I drank 7 – 10 Mojitos each day we were in Havana. Prepared with a artisans touch, you could taste the style, culture and energy each time you drank one. Obviously, I couldn’t drink enough! I was so intrigued by the ubiquitous drink I thought it would be cool to learn how they make it while in Havana. The good folks at the restaurant La Terraza in Havana were kind of enough to let me document how they make their Mojito and boy did the bartender not disappoint! Drink well! 


  • 1/2 ounce lime juice
  • 1 teaspoon superfine sugar
  • Angostura Bitters 4 drops
  • 1 oz club soda
  • Collins glass
  • Mint leaves and stem
  • 2 ounces rum — white rum
  • Ice



In a Collins glass, add lime juice, superfine sugar, bitters and the club soda. Gently mix. Add your mint leaves and gently muddle 6 to 10 times. Toss in rum and gently mix. Add ice and serve with a stirring rod.



‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.

Follow Rashad’s journey on Instagram.