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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
Deger Ogretmen
12th September 2023 at 17:41
I use brown sugar instead of rich sugar syrup.
29th August 2023 at 14:45
Oh no, this is really not the way do to, Mojito is much more delicate to do, take your time and first put mint leave in the glass and grind gently with the help of sugar powder and a pestle. Add a little of soda water to dissolve sugar. Pour rum and lime juice and stir.
Some ice cubes in 3/4, complete with soda water.
Some ice cubes in 3/4, complete with soda water.
16th July 2023 at 15:44
Using chocolate mint adds an unexpected complexity.
28th February 2023 at 08:22
I have a feeling that the crushed ice is the most important method for the drink. Because I made it exactly the same way otherwise, and it is just diluted rum with a hint of mint. The lime and the sugar were non-existent. Definitely not a 5 star drink. I feel like the common way of muddling the mint and less rum is the way to go.
28th February 2023 at 16:11
A lewis bag and mallet are good investments but you can wrap ice in tea towels and then bash with a sturdy wooden rolling pin. The benefit of both a lewis bag and tea towel method is that the cloth soaks up water from the ice.
28th February 2023 at 15:58
@Simon Difford yep. I had a feeling that was the case. I cracked ice and blended it for a short while to get crushed ice. It was the best result I could get as a beginner home bartender without the proper equipment available, regarding crushed ice so far. Would a Lewis Bag be a worthy investment then?
4th February 2023 at 22:04
Is there an alternative to this drink that does not include so much ice? I really love the flavor of this drink but the amount of ice in the drink makes it a very fleeting experience. I would be really interested in something that has the "standard" amount of ice, like a big cube, maybe.
22nd August 2023 at 21:14
I used medium cubed ice, mostly because I sip and it holds up. Maybe a few lime sections in place of the juice, and muddle gently before adding the ice to bruise the mint without shredding it.
5th February 2023 at 10:02
Perhaps try the same recipe, but strained over cubed ice. I've enjoyed a Mojito served this way in Cuba.
1st September 2022 at 02:19
Did you really mean the variant with Margarita bitters? I would have thought Daiquiri bitters would have suited well as a Mojito is just a mint Daiquiri in a lot of ways
1st September 2022 at 06:42
Many thanks for picking up, Skyler. I did indeed mean Daiquiri Bitters.
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.
16th August 2022 at 19:38
Is there still a recipe of shaken mojito?
16th August 2022 at 22:07
I abandoned the shaken method of making a Mojito as the consensus was the method above was easier/better.