Mojito only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with crushed ice and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass. The mojito is one of the most famous rum-based highballs. There are several versions of the mojito. Havana, Cuba, is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of
Blow My Skull Off famous cocktail created in Australia". It is included in the 1864 Australian cookbook "The English and Australian Cookery Book". Cocktail historian Sebastian Raeburn has stated that Melbourne was "one of the great cocktail centres of the world." An alternate version of the cocktail in the mid-19th century in Australia was prepared using a mixture of porter, brandy, rum, lemon or lime juice, sugar and boiling water. Blow My Skull Off Blow My Skull Off, sometimes referred to as Blow My Skull, is a cocktail that originated in the mid-19th century in Australia, and at that time was prepared using rum,