“Cocktail College” is brought to you today by PATRÓN, 100% Additive-Free Tequila. Listeners, there has been a lot of conversation around the term additive-free in the agave space, and it can be confusing. That’s why I want to weigh in on the topic. While some tequila brands may legally claim to be made from 100% Weber Blue Agave, they can still include up to 1% of approved additives, such as glycerin, oak extract, caramel coloring, or sugar-based syrup. These additives can mask the real flavor or ripeness of the agave to imitate the appearance and taste of a more well-aged tequila. I choose PATRÓN because it has always been additive-free, since its inception in 1989, using only 100% Weber Blue Agave, water, and yeast. Expertly handcrafted and uncompromising in quality — premium tequila you can savor in every sip. THE PERFECT WAY TO ENJOY PATRÓN IS RESPONSIBLY. ©2025. IMPORTED BY THE PATRÓN SPIRITS COMPANY, CORAL GABLES, FL. TEQUILA 40% ABV.

Consistently ranked as one of the best bars in the world, Miami’s Café La Trova is not located in one of the city’s luxury beachfront hotels, nor among the high-rises of downtown or Brickell. Instead, you’ll find it in Little Havana. Belly up to the bar there, and you’ll witness an orchestra of cantineros sending out a symphony of Mojitos to the tune of 200 to 300 on any busy evening.

Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito. A humble mix of rum, mint, lime, sugar, and soda, it’s a drink that feels as timeless as a Caribbean breeze. But don’t be fooled — beneath the easygoing exterior lies a rich history full of pirates, poets, and plenty of debate.

Joining us to explore it today is Maestro Cantinero and founder of Miami’s Café La Trova, Julio Cabrera. Get ready for a deep dive on Cuban bar culture, a discussion on what it means to be a cantinero, and a brief detour to Martiniville. It’s all right here on the “Cocktail College” podcast. Tune in for more.

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Julio Cabrera’s Mojito Recipe

Ingredients

• ½ tablespoon (10-12g) granulated white cane sugar
• ¾ ounce fresh lime juice
• 6-10 mint leaves
• 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.
• Garnish: mint sprig and one dash of Angostura bitters

Directions

1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.
2. Add mint leaves and muddle gently, without breaking leaves.
3. Fill the glass with cube ice and add rum.
4. Top with soda water and garnish with mint sprig and bitters.
5. Serve with a long stirrer or spoon (no straw).

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The article The Cocktail College Podcast: The (Re)Mojito appeared first on VinePair.