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Mojito Cocktail
When well made, this Cuban cousin of the Mint Julep is one of the world's greatest and most refreshing cocktails
janet phillips
23rd August 2022 at 14:49
Hi I’m about to make mojitos for a largish group. I had always read about muddling the mint/cut lime/sugar which takes some effort. Simon what does “churn with crushed ice” mean please? Surely just not stir it all up? Thanks!
12th October 2023 at 09:30
In case anyone else finds themselves here needing to make mojitos for a large group, I find Dave Arnold's technique of blender muddling (see his book Liquid Intelligence) to work really well. The prep has a shelf life of 15 minutes, which is ample time to deliver a big round. I dump the leftovers into a large noodle sieve to ready the blender for round 2 and deal with it all in one go at the end of the night.
23rd August 2022 at 16:03
By "churn" I mean to stir by moving the spoon up and down instead of just around in a circular motion. Needs to be vigorous, hence only fill glass to 2/3rds to ensure no spillage.