Update Your Mojito Recipe

As spring edges into summer, the mere mention of a tall, cool mojito evokes images of tropical vacations and white-sand beaches. Few cocktails have survived the test of time better than the minty-sweet, fizzy libation laced with lime. One of the world’s most celebrated and enduring cocktails, it was brought to life in Cuba in the 16th century.

Originally made with a crude cane spirit (aguardiente de caña, the forerunner of rum) blended with lime and peppermint as an elixir for pirates, the rum-laced mojito party really got started when Havana saw an influx of American tourists in the 1920s, thanks to Prohibition. Demand waned abroad after the 1959 Cuban Revolution.

A sudden spike in popularity occurred in the early 2000s, propelled by a James Bond flick, “Die Another Day,” featuring the famous Cuban beach scene with Pierce Brosnan sipping mojitos as bikini-clad Halle Berry emerges from the sea. Since then, the mojito has only become more ubiquitous.

Listed as one of the world’s most popular cocktails in 2023 by Drinks International and VinePair, Cuba’s signature cocktail is served seven different ways at Area337, where tropical drinks complement owner Gus Garden’s homey Latin American cuisine.

“We make all the cocktails fresh to order,” he says of the Lake Charles eatery that recently made a comeback following a 2023 fire.

His tamarind mojito takes the spotlight for its bold flavors, brightened by an in-house syrup made with the pulp of fresh tamarind pods. Tangy with a caramel undercurrent, the sweet-tart tamarind syrup is also ideal for mocktails.

The best place to enjoy Area337’s myriad mojitos is on the breezy covered patio flanking the small dining room. “We’re bringing back salsa dancing on the patio this spring,” says Garden. Tropical rum cocktail dinners are also underway.

Home Bar

Mojito de Tamarindo

Muddle 7 mint leaves and 3 lime wedges in a glass. Add 2 oz. tamarind syrup and 2 oz. Bayou White Rum. Add ice and shake to chill. Top with club soda. Garnish with fresh mint leaves and lime wheels. Tamarind Syrup: Combine ¼ lb. shelled tamarind pods with 2 cups water. Bring to a low boil. Simmer until the fruit separates from the seeds. Strain the solids. Add the strained liquid back to the pot. Fold in 2 cups of cane sugar and simmer until dissolved. Cool and store in refrigerator for up to three weeks.

Area337
2500 Kirkman Street, Lake Charles
337-488-8464
facebook.com/area337