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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
Harry Dubetz
11th July at 19:32
Thank you for your wonderful wisdom and recipes. I find it odd that all well known and highly respected U. S. bartenders (they have have written popular books) shake the Mojito. Jeffrey Morgenthaler is the lone exception. I read somewhere that the original recipe called for a stirred drink
12th July at 08:16
I've also shaken Mojitos. It's a quick method to produce a cold cocktail, and enables the mint to be strained out. Just isn't a true Mojito.
12th July at 23:59
The Mojito always struck me as intentionally lazy. It's hot. You're tired. Do you REALLY want to be shaking, straining, cleaning up, trying to find the compost bin at the back of the kitchen? Am I working in a bar being paid for this while the AC keeps me chilled to room temp?
Hell no! It's 25C+ outside! I want to chuck stuff in a glass, stir, and probably reuse the mint for the next one. Just to avoid the 20 steps to the herb garden when I have two pots of prolific mint to snatch a few shoots from... I second another commenter on making a soda water cooler in between Mojitos. It's criminal to waste ice on days like today!
Hell no! It's 25C+ outside! I want to chuck stuff in a glass, stir, and probably reuse the mint for the next one. Just to avoid the 20 steps to the herb garden when I have two pots of prolific mint to snatch a few shoots from... I second another commenter on making a soda water cooler in between Mojitos. It's criminal to waste ice on days like today!