Some Mojito recipes use sugar syrup and lime juice to save time muddling the ingredients, but crushing the harsh grains of sugar against the mint leaves helps to release more of their sharp fragrance. Once muddled, add a good handful of crushed ice and pour over the rum. Stir the mixture with a long handled spoon and top up with Premium Soda Water. Garnish with a sprig of mint and add a small straw to serve. Summer Cup. Cucumber Garden Party. Le Grand Aromatic Fizz.
I like dark, aged rums. As with most things, quality in, quality out. Mint is a strong flavor, why try to force a white rum to match up with it? Again, I admit I like flavor, and sometimes subtlety is lost on me. My only concern is wasting a really good rum a single cube is usually good on a mixed drink.
But, when it comes to mojitos, I am willing to risk it. I think a good clarification on the muddling issue would be to suggest focusing all muddling efforts on the stalks and leaving the leaves as intact as possible.
The juice is in the stalks and as mentioned above, muddling the leaves breaks them up, makes them less attractive, and results in greenery amidst your teeth. Will also try muddling the mint less, though I predict I will miss the stronger mint flavor. At the risk of herersy, a friend got me a bottle of mango flavored rum. I only drink rum in mojito. Not wanting to offend the charming lass, we mixed mango mojito.
It was a nice departure from the usual. And yes, I mix mojito in winter; to thumb my nose at the blizzard outside. Not only that, I sip my mojito while enjoying a nice cigar out in the cold.
Any takers? Having read this advice as well as most of this hompage thanks for the Tonic recipe!!! Use smallish cubes or cracked ice. A mojito is meant to be rather strong a drink and it should be watered down enough by the soda you are topping it off with. Superfine cane sugar dissolves quickly enough, if you stir until the drink is cold enough.
The reason is, that a mojito contains relatively little soda water or should at least. Simple syrup and crushed ice impart non bubbly water into the drink. But since you want to use a good splash of soda, without overdiluting your Mojito, cutting down the non bubbly water you are adding to the drink i. Technically 3yrs old Havana Club is to be considered an aged rum. Nevertheless it is the standard rum in a mojito against which all others are judged.
Possibly Caney as just as good. Using somethin like a 7yrs old rum in it is not wrong per se, but it would be called a mojito mulata, instead of just mojito.
I apologize for the lengthy post, but it seems to me, that during the long embargo, the US version of the mojito has been subtly changed by bartenders who try to apply what works with the mint julep to the mojito.
Thus I wanted to share some feedback based on numerous travels to Cuba and my own experience trying to reproduce what the best bars in Havana serve.
If you have friends in Mexico you can get Havana Club rum and bring it back. While I prefer Barbados rum Mt. If you like Malibu, you are off my list. I ordered one once and it was made with Malibu and Sprite. They served it in a 20 ounce glass, too.
They are usually the same places that have bud light on draft. Amazing, all in a shaker and serve in a sugar rimmed martini glass. A great twist on the traditional mojito is to replace the soda water with a sparkling white wine you can use a sweeter one and cut down on the amount of sugar you use. How can you have this discussion without mentioning Don Q Cristal or Limon? Here is a recipe that I love and use frequently in demonstrations. Johnathan and who ever else said to add juice….
Rename your version, please. Dear Mr. South Beach, went there with my wife the other day and ordered Mojito right there on Ocean Dr. Came out in a plastic cup, with two small mint leaves, and a wedge of lime floating around, none of which was muddled. Horrible stuff. Good advice. But frankly, I see no harm in sipping a Bloody Mary after sundown. Just ask the Brits. Great blog roll here. And sugar syrup is OK too. Would that be a Bacardi Highball? With a gracious nod to cocktaildb. Extra points to the first person who can tell me what this drink is called.
Mojitos are my favorite but when I am drug not by choice to a lower end bar that does not have a stash of mint, what concoction do I describe to the bartender that will get me the closest? About the sugar , Its superfine or powdered in the original recipe. I pay for the whole round, smile, tip the poor bartender that just fumbled through my drink, and leave with both hands full. He grabs a highball, drops three mint leaves on the bottom of it, followed by a teaspoon of white sugar yes!
He heaps a couple of ice cubes over that, and fills the glass half-way with dark rum. I am speechless at this point. And picks up an already-opened can which, I will later taste, is totally fizz-less! The worst drink ever. The rest of your suggestions are spot-on. We do get Havana Club over here, and it really is very good, with all those fruity flavours. However, a worthy variation on the classic IMHO, is to substitute the rum with cachaca… try it and let me know what you think!
How will you dole out just the right amount of liquid and soggy mint into each glass? It seems like more trouble than timesaver. Pre-mix each mojito in the glass — without the ice and soda water — an hour or two before dinner. Then cover each tightly with plastic wrap and place in the fridge until your guests arrive.
I did look into the various kinds of mint. In Havana they use surprise Cuban mint mentha nemorosa , but if you just buy mint at the grocery store you get spearmint mentha spicata. I did a side by side taste test and they are different.
I try to ride this line between attempting to remain very traditional when talking about, making or imbibing cocktails… and not being seen as a snob. Without the suntan lotion flavor. Have you ever tried making a Mojito with Bacardi Coco coconut flavored Rum?
I sent a friend on a mission for white run and he came back with the Coconut flavored stuff. It seems to really add something to the flavor without over powering the mint and lime. Meemalee, I think agave syrup is a wonderful way to sweeten a mojito. And lower glycemic index, too! Now, Kevin, you may not care for my recipe, but I do have a hard time believing that the proportions are so foul that everyone in Miami Beach would return the drink.
I live in Miami Beach and have been making mojitos for nearly 10 years and I can tell you one thing, there is no such thing as a traditional mojito anymore, and if you made a mojito down here the way you described, it would be returned. However many of the women that I would find myself with would insist on ordering Mojitos in the crowed austailian sports bar at midnight…I never understood that. Use anything but white rum. Aged rums muddy the color of the drink and bring some funky caramel flavors to the party.
Shake a mojito. Trust me, this is one that wants to be stirred. If you want to crush that ice up, fill a mixing tin with cubes and muddle the hell out of them. Muddle limes hard.
Lime juice is a wonderful thing. Bitter lime oil is not. At least not in this drink. Destroy that mint. You want to press the oils out of the leaves, not pulverize the herb into a paste. Tell you all about it later…hasta luego guapo! These folks, like Havanamike here, will then direct you to add a splash of water and muddle the sugar with the mint, effectively making….
Folks, you can use granulated sugar and end up over-muddling your mint and making a grainy simple syrup, or you can use simple syrup from the get-go and end up with a drink that has a fine, silky texture.
Stems are good too. Better yet, use exactly four packets of splenda to cut down on the sugar calories. You are trying to extract the oils from the mint here and not trying to make a smoothie.
Hey, everybody! Yesterday I visited Rumba, a rum bar here in Boston, and watched a young bartender make a Mojito. I only like to use the leaves of the mint. The stems are very bitter and will alter the flavor. As for muddling, I like to press the leaves just enough to release the oils. Yeah its Mojito time. But most Cuban bartenders are using Havana Club 3 years for their mojitos nowadays and looks as it goes perfectly fine! It helps to have the right friends.
I like the look of the mint and lime in the drink as well, but since my blender screams bloody murder when I try to crush ice with it, I usually just shake and strain my Mojitos. When topped with a sprig of mint, they look just as nice to me. Definitely try silver rum in place of gold or dark. Remember, you want that bite to balance out the sugar, the mint, and the lime. Too much butterscotch and the whole drink falls apart.
Keep those gold rums away from your mojito! Years ago I worked in a pretty high-volume restaurant bar, where we made a mint-infused brown sugar simple syrup for our mojitos. We would then juice a whole lime into the glass with an ounce of our mint simple, add rum, ice, and garnish with a sprig. I love Havana Club Anejo Blanco rum. I find Matusalem rum to be very, very light in flavour. They even market at the vodka crowd.
Flora De Cana has a good white rum. Ten Cane is made in a similar way as agricoles — but so are Barbancourt rums and cachaca, and you have 3 very different tastes. Much of this has to do with the different distillation methods agricole is distilled to 74 proof, cachaca generally much lower, Ten Cane probably much higher , yeasts, aging, etc. Since the AOC strictly defines the entire process you get similar tastes among agricoles, whereas cachacas can vary wildly. Ten Cane does have some of the qualities of an agricole like the crisp freshness and the mild fruity tendencies and being on the dry side.
And I have to agree that Ten Cane makes an excellent Mojito, but it can be done much cheaper. However, I think the swizzle component is an integral part of the drink. The mint and the lime rind are important elements to the cocktail. And if you really want to do it right, use your fingers to squeeze that lime. By Good Food team. Preparation and cooking time. Prep: 5 mins. Share on facebook. Share on twitter. Share on pinterest.
Email to a friend. Ingredients juice of 1 lime 1 tsp granulated sugar small handful mint leaves, plus extra sprig to serve 60ml white rum soda water, to taste Method STEP 1 Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go — you can use the end of a rolling pin for this.
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