Kańa Mojito Lounge Takes the Time to Make It Right
Good things come to those who waitâŠ even at a bar. At Kana (201 W. Mitchell St.), Milwaukeeâs first mojito lounge, a little patience is rewarded with bartender Juan Solanoâs expertly crafted Cuban cocktails that pack a mighty minty wallop. To not rush its preparation is the distinction between a good mojito and a great one.
From its origins and etymology
to the ingredients used in the original recipe, it seems all aspects of
the mojito are up for debate. It is such a rudimentary concoctionârum,
water, sugar, lime and mintâ that itâs understandable why itâs hard to
pin down when and where it came from. The Miami-based Mojito Co. is a
reliable source for all-things-mojito, from sugar cane, shakers,
muddlers and glasses to the cocktailâs seasoned history.
A beverage similar to the mojito existed as far back as the late-16th century, though the mojito as we know it is thought to have originated in Havana, Cuba, in the late-1800s and gained popularity in the 1930s. Legend has it that an officer in the service of Elizabeth I of England added sugar, lime and mint to a viciously strong cane juice liquor called aguardiente to temper its afterburn. He named it âEl Draque,â in honor of his cousin and commander, Sir Francis Drake, who in the eyes of the English was a hero who circumnavigated the globe (though in the eyes of the Spaniards, he was a pirate and slaver that made a career of pillaging South America and the Caribbean). Drake deemed Cuba his base island, which is seemingly how the concoction arrived there. Because sugar cane (and eventually the rum distilled from it) was so widely available in Cuba, the island became known for its sweet, rum-based drinks.
it was the daiquiriâalso made with rum, lime juice and sugarâ that was
the longtime drink of choice in Havana. Some suggest the mojito simply
evolved from the daiquiri, and bars that served daiquiris eventually
offered mojitos. It was at La Bodeguita del Medio, a bar and restaurant
popular with intellectuals, journalists and writers (including the
great Ernest Hemingway), that the mojito really took off in Havana. Key
West, Fla., just a short boat ride away, then embraced the Cuban
cocktail. Once in the states, the mojito made its way to Miami, then
New York, San Francisco and eventually Milwaukeeâs Historic Mitchell
The mojito has gone the way of the martini in that it has ventured way beyond its traditional recipe to include contemporary twists. In addition to new creations available as specials, Kana Mojito Lounge offers a collection of 15 creative and distinct mojitos (all $8) that suit oneâs taste for something sweet, mild, spicy or tart. The menu asks, âYou dare?â drink the mojito en fuego, a mixture of muddled mint, lime and sugar with Patron tequila, jalapeno juice and fresh sliced jalapenos. On the other end of the spectrum is the potent el blanco mojito, a blend of muddled mint, lime and sugar with Bacardi vanilla rum and Bacardi Limon. Kanaâs concoctions are made with fruit purchased at a local market and served in tall glasses garnished with sugar-cane sticks.
To prepare the heart of the mojitoâthe mixture of muddled mint, lime juice and sugarâin advance helps speed things up at the bar, but it deprives the drink of its true, fresh flavor. Solano gently crushes the mint for each drink using a muddler before adding the alcohol and other ingredients. It doesnât take long for patrons of Kana Mojito Lounge to know the results are well worth the wait.Â
Photo by Kevin Gardner