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Mojito Criollo No. 3

Mojito Criollo No. 3 1.000

(Photo by Jonathan Newton/The Washington Post)

Apr 10, 2020

“I tend to just make classics if I make cocktails at home at all,” says Chris Hassaan Francke, the well-traveled bartender behind the Green Zone, an Adams Morgan cocktail bar dedicated to the flavors of the Middle East. “I’m a rum guy and am likely enough to just make myself a daiquiri.” What’s interesting, though, is that one of Francke’s go-to cocktails is a classic rum drink made with a different spirit.

Havana’s El Floridita bar is known as the birthplace of the frozen daiquiri and for its connections to Ernest Hemingway. In 1935, legendary bartender Constantino Ribalaigua Vert published a book of cocktail recipes that’s loved by drink historians. It includes three variations of the mojito: Number 1, with Bacardi; Number 2, with Gordon’s Gin, and Number 3, with Soberano cognac. “I’ve never seen it on a menu anywhere,” Francke says. “Cognac, lemon and mint are absolutely delicious together, and I love mojitos in all forms.”


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Tested size: 1 servings

  • 3/4 ounce fresh lemon juice
  • 1 teaspoon granulated sugar
  • 1 handful fresh mint leaves, plus 1 mint sprig, for garnish
  • 2 ounces cognac
  • Soda water, to top
  • 2 dashes Angostura bitters


Add the lemon juice and sugar to a highball glass and stir briefly to dissolve the sugar. Add the mint leaves and muddle very gently, without breaking or tearing the leaves. Add the cognac, fill the glass with ice and stir briefly to chill. Top with soda water and stir briefly again to mix.

Garnish with a mint sprig and add a straw, and finish with the bitters.

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Recipe Source

Adapted from Constantino Ribalaigua Vert of El Floridita in Havana via Chris Hassaan Francke, bartender at the Green Zone in Washington.

Tested by Fritz Hahn.

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Ingredients are too variable for a meaningful analysis.

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