Are there cocktails that everyone enjoys? Probably not. However, there are definitely some that one can rightfully call crowd pleasers. And it is without doubt that one of them is the oh so legendary Mojito. The Mojito really is a “highball Daiquiri” with the addition of mint and a true Cuban classic. Now if I had to think of a “cocktail category” that I am most interested in, that would be aperitifs. And quite clearly so. Today, I would like to present a hybrid of aperitifs and Mojitos: The Caballito cocktail, sometimes called the Caballito Mojito.
How is this an aperitif?
As Wikipedia tells us, Aperitifs are beverages typically consumed before a meal. Classic aperitifs include things such as sherry, sparkling wine or vermouth. This is where the approach for aperitif-ying the Mojito comes into play. The Caballito cocktail is basically a Mojito with the addition of vermouth. Depending on the recipe you might find both variations with sweet or dry vermouth. Here, I am providing a recipe using sweet vermouth. Like that, it is super pleasing taste-wise and simply stunning visually 😉
Tasting the Caballito cocktail
First of all, this is an excellent Mojito variation. It is perfectly balanced and the Angostura brings a nice spicyness and added complexity to the mix. As the vermouth – no matter whether you use dry or sweet – is quite low ABV, the Caballito is somewhat lighter than your regular Mojitos. This is why it is so suited as an aperitif.
So it might seem unconventional, but next time you are hosting a lunch or dinner, think about serving this Mojito variation before! In case you think it is still too proofy to serve before a meal, you could probably up the vermouth content and reduce the rum content. However, I advise you to keep at least some rum in there for an authentic Mojito feel.
So without further ado, here is the recipe:
Filling in the flavor map for the Caballito Mojito, we have to express the perfect balance this cocktail embodies. If at all, it is ever so slightly on the sweet side due to the sweet vermouth we used. This is probably not the case if you replace it by the dry kind. The flavor is not that complicated. The citrus makes it a bit fruity, the vermouth makes it a bit herbaceous but none of the flavor components is overwhelming or over-prominent. It is clearly refreshing, but not complex. As it still has some distinct flavors and does not taste “boring” or “simple”, we have to place it right in the middle on the smooth – complex spectrum.