Latest Drink Recipe
In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic Old Fashioned. I’ve often spoken of how at some point after the repeal of Prohibition, the Old Fashioned became lost and possibly confused with a long-forgotten drink called a Smash (basically a tarted-up Mint Julep covered in fruit), a mere husk of its former, glorious self.
For decades, bartenders just like me served a limp, weak concoction consisting of a half-muddled sugar cube, a mashed-up neon red cherry and orange, a splash of whiskey, and some soda water drowning the results.
With a little luck, and a lot of hard work, that’s all changed with the renewed interest in classic cocktails. Now at any given night at my bar you can find literally a dozen people sipping on two ounces bourbon touched with a teaspoon of sugar and two dashes of bitters, garnished with a simple orange twist over a couple big ice cubes.
But don’t try to pull that bullshit with the good people of the Great State of Wisconsin, where the Brandy Old Fashioned rules supreme. It’s not the same drink as above, it just shares a name. And if you make it right, really right, it’s a damn delicious cocktail and worthy of examination.
Being located in a hotel, we’re used to serving folks from all over the world. And the first time I witnessed a guest from Wisconsin stare blankly as one of my bartenders handed over two ounces of Cognac touched with a teaspoon of sugar and two dashes of bitters and garnished with a simple orange twist over a couple big ice cubes, I knew some further training was in order.
So in the name of making cocktails – all cocktails – with as much of our hearts as we can offer, I present to you what I believe to be the perfect Brandy Old Fashioned… Wisconsin-style.
I start with an old fashioned glass I’ve chilled in the freezer. Call it a tumbler, call it a double rocks glass, or call it a bucket, it’s a glass you’re familiar with. To that I add two dashes of Angostura bitters and a teaspoon of sugar. If I’m in a hurry I use a 2:1 simple syrup, but if I’m going to spend some time, I use a sugar cube. The sugar cube is preferable here because it’s going to add some friction to the muddling we’re about to do. Brace yourselves, cocktail “nerds”.
Next I’ll take a thick-cut orange wedge, and a cherry. The usual suspect here is a grocery store maraschino cherry, but I always choose a brandied Amarena cherry. Remember, you’re going to get out what you put in, so a quality cherry is going to make the drink that much better.
I muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to touch the orange peel too much as it’ll bring unwanted bitterness to the party – just work around the peel and pulverize that orange meat.
Your standard Brandy Old Fashioned brandy of choice is Korbel: cheap California brandy. Considering the hundreds of thousands of cases they ship to Wisconsin every year, it might be considered sacrosanct to use anything else. But if you want to do this right, really right, then do yourself a favor and use some good Cognac. I have my preferred brandy, you have yours.
At this point your typical Wisconsinite barkeep is going to add ice and finish the drink in one of two main ways: sweet or sour. Those who take it sweet will ask for a splash of Sprite or 7-Up, those who take it sour get a dose of Collins Mix or Squirt. To me, it’s just a way of watering down the drink, so I leave out the soda and take a more… cocktail-y method.
Crushed ice is a must for me whenever I whip up a Brandy Old Fashioned. I always skip the soda and let the tiny shards of ice do the work, taming those strong, sweet flavors and turning this into a drink you can sip slowly.
As for a garnish, most will throw a “flag” of an orange wedge and a cherry spiked through with a wooden toothpick, but my take here is that those things are already in the drink, so I skip ‘em. Besides, how pretty does that look without the goofy fruit salad perched over the top?
You know, it’s something to enjoy sipping on while you cook up some bratwurst and onions in a boiling kettle of beer before everyone comes over to watch the Packers game. Drink accordingly.
Brandy Old Fashioned
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or Cognac
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or Cognac, stir, and fill glass with crushed ice and serve.
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About Me
My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
05 Jul 2007 at 6:29 PM 1. pete
wheh! my AC is out and it’s 104. I think this mojito recipe just saved my life
05 Jul 2007 at 11:45 PM 2. Jeffrey
Thanks, Pete! Glad I could help…
06 Jul 2007 at 4:25 AM 3. Scottes
I recently compared Havana Club Anejo Blanco, Ron Matusalem Platino, and Bacardi Superior. I was surprised at how close the Ron Matusalem tasted like the Havana Club. Though all 3 were similar, showing the Cuban style, the Bacardi was easily the worst of the bunch. It had the roughest taste, the harshest burn, and seemed like it was trying to copy the Havana Club, but failed miserably. The Matusalem was very close, only slightly different, and highly recommended when the HC isn’t available.
http://scottesrum.com/tag/comparisons/5-white-rums/
06 Jul 2007 at 11:58 AM 4. Jonathan
Here’s a fun twist, replace your mineral water with a fizzy fruit soda like passion fruit. Huzzah!
06 Jul 2007 at 1:48 PM 5. Scottes
I’m with Jonathan – that sounds fantastic! What a great twist.
08 Jul 2007 at 2:52 AM 6. Denise
Just as a bit of info, Bacardi is still made in Cuba, as well as PR. It ran off to PR to take care of the US market. We get Bacardi from Cuba here in the UK, as we do not have a problem with Cuba. It is good fun to take a bottle of Cuban rum to friends in the states and have them read the label. Puts a bit of a smile on their kissers, while they smoke their cigars!
09 Jul 2007 at 11:08 PM 7. Jeffrey
Hey, that’s great information, thanks, Denise!
10 Jul 2007 at 1:14 PM 8. CK
Since I don’t do enough regular muddling at home to necessitate a muddler, do you recommend another method of mint leaf semi-mushing? Like, would using a spoon against the side of the glass work fine?
10 Jul 2007 at 1:26 PM 9. Jeffrey
CK
That would work perfectly!
JM
13 Jul 2007 at 10:06 PM 10. Craig
My key lime tree in the back yard has finally matured enough to provide ample fruit. We love its unique flavor in margaritas and G&T. Seeking your opinion on its use in mojitos and in general.
The Persian limes from the grocery store are more familiar to most people, but there is definitely a distinct difference between them and the key lime. Which would you serve your customers?
18 Jul 2007 at 11:33 AM 11. Jeffrey
Hey Craig
Key limes have quite a bit more citric acid than Persian limes, so I would imagine you’d have to use more sweetener to balance that out.
20 Jul 2007 at 3:10 AM 12. e.b. adkins
ok. i hear the bacardi/cuban rum thing. ive just got to hate a bit because bacardi is a major cash contributor to the republian party and is actively lobbying congress to deny havana club their trademarked name in the us when the embargo is lifted. we all have our politics and everyones edjucated opion is valid but these guys have horrible corporate ethics. they were in time magazine along with enron and halliburton as contributors in that silly tom delay campagn contributions scandal. and they advertise to the lowest common denominator as they say. anyhow. mojito = dry white rum.
appletons white or flor de cana are my go to rums. im partial to the barbancourt white which, made from cane sugar, is probably not dry enough to be traditional.
24 Jul 2007 at 2:15 AM 13. Dan
Denise, Bacardi is not made on Cuba any more, in any shape or form. But they are working hard to keep the image as _the_ Cuban rum.
http://en.wikipedia.org/wiki/Bacardi
http://en.wikipedia.org/wiki/Havana_Club
30 Jul 2007 at 3:16 PM 14. AMFA
Experts on the Mojitos,
I am a bartender in the Portland Or area and this has got to be my favorite drink of choice for the summer and would like to perfect it. Any sparkling water ok or do you suggest a specific kind? Any the fizzy passion fruit thing sounds great….but kinds do you suggest? Thanks
30 Jul 2007 at 4:33 PM 15. Jeffrey
AMFA
I like using San Pellegrino (unflavored) because the bubbles are smaller than most others’.
03 Aug 2007 at 2:14 PM 16. Bob
I’m surprised you would say not to use seltzer but “fizzy fruit soda” is a “nice twist”? That seems weird to me.
I took your suggestion to not use seltzer as a move toward purity and I would think that some “fizzy fruit soda” would be a move in the opposite direction.
03 Aug 2007 at 2:42 PM 17. Jeffrey
Bob
I was being nice. Use mineral water. Shhh…
Jeff
26 Aug 2007 at 9:42 PM 18. Jeremy
I’m confused by this beverage, as it is moving up in popularity at my casual gatherings. More and more people are asking for Mojitos.
It baffles me. I’d like to think I’m making them adequately, but I don’t like the taste of them, at all; and Mint is hard to come by, where I live, in the Sonoran Desert.
Seriously, what is the draw to this beverage?
01 Sep 2007 at 3:12 PM 19. loucifer
Okay – great site – and I am a huge Mojito Fan – Imagine the horror when I went to the fridge to get some chipped ice and found none…
I frantically looked for any ice in freezer at all and was at a loss except for some frozen cranberries or a couple kids freezies. I really wanted a Mojo after reading this so I went with the frozen cranberries – it was actually a different yet surprizingly good alternative to chipped ice – and it gave the glass another funky color.
I agree that you really need to go Cuban on the rum – I was first introduced to the Mojito in Cuba – in a younger life – the non Cuba rum always tastes a bit lack luster.
Anyways great info on a wicked drink.
Ciao
L
01 Sep 2007 at 6:05 PM 20. Carrie
It’s 107 outside – your Mojito hit the spot. NICE!
04 Sep 2007 at 4:02 PM 21. rick
The recipes call for all sorts of rums, ice size, size of bubbles in the soda water etc., but no mention of the type of mint to use.
05 Sep 2007 at 1:07 AM 22. Jeffrey
Great point, Rick.
Traditional Cuban mojitos call for ‘Yerba Buena’, which is the blanket term for the herb we know as mint. The varieties most commonly found in Cuba are:
Apple mint
Foxtail mint
Hairy mint
Woolly mint
Cuban mint
Here in the States, I recommend using apple mint if you can find it, or the variety found most commonly here and in Mexico, spearmint.
I don’t recommend peppermint in a mojito.
27 Oct 2007 at 4:23 PM 23. Gareth
Hi all,
Jeffrey: Thanks for the great website. Apologies in advance for this mammoth but i feel strongly about this.
I feel that Bacardi should be avoided due to it’s repeated human rights violations against the people of Cuba all the why touting itself as the ‘authentic’ Cuban rum.
http://www.rcgfrfi.easynet.co.uk/ratb/boycott/wysk.htm for further information if you want to know why.
It is also actually, to my knowledge, now solely based in the Bahamas; Denise, if you could share the source of your info i would be most grateful and most humbly apologetic if proven wrong.
Now I am not in any way affiliated with any campaigning action, i make cocktails in a restaurant in London. I have the luxury of using Havana Club and i understand that a good quality white rum may not be available to those of you in the states but i would entreat you all to at least bear the true cost of supporting this company in mind when next ordering.
I know that people primarily go to bars and drink cocktails to relax and unwind and escape life’s pressures, and that, consequently, making a drink with care and positivity is a barman’s prime directive. I also now, however, that every action makes a difference (however small) and boycotting certain brands is a valuable and underused power we, as drinkers of rum AND as professional bartenders, have and should use.
Cheers.
29 Oct 2007 at 12:03 AM 24. Jeffrey Morgenthaler
Thanks, Gareth. You’ve certainly given us some things to think about.
However, I do know that at least one part of your information is incorrect: Bacardi does indeed have facilities in the Bahamas, which were established in 1965 to avoid some sort of European taxes. However, with a recent change in laws they have decided to close their Bahamian facilities and consolidate everything in Puerto Rico.
As for the alleged human rights violations commited by Bacardi, I’m going to let someone else look into that – I ain’t touching it!
29 Oct 2007 at 2:34 AM 25. Gareth
Then, on that count, I humbly apologise!
29 Oct 2007 at 2:39 AM 26. Gareth
I was, however though, just trying to highlight the fact that Bacardi is no longer based in Cuba.
29 Oct 2007 at 10:00 AM 27. Jeffrey Morgenthaler
I guess I didn’t read Denise’s comment closely enough, but you’re right. Bacardi is definitely not still made in Cuba, Denise.
29 Nov 2007 at 7:01 PM 28. karnie
Just found your website…love it….love Mojitos. Was introduced to them on a cruise this fall to Mexico……….need I say more?
05 Dec 2007 at 4:53 AM 29. ND
@Craig: Since I’m a bit of a lime pervert, I have to say that Key limes (aka West Indian or Mexican limes) are so way much better than Persian (or tahiti) limes, they’re actually in a different taste galaxy—there’s just no substitute for a real Mexican lime. Fortunately, our climate is really great for growing them (and half the guys in our government are a bunch of commies, so we’re great friends with Cuba, and can get the good stuff at most franchise liquor stores… viva la revolucion!)
30 Dec 2007 at 6:48 AM 30. Paul
I know you are a bartender and I might be making a giant mistake asking but could you post the recipe for a no jito. I don’t know if the amounts of each part change. I had one recently and loved it, I prefer to not drink alcohol and also so my daughter can have some. Thank you in advance.
02 Jan 2008 at 1:14 PM 31. Jeffrey Morgenthaler
Paul
I guess I would just suggest you leave out the rum – problem solved!
02 Jan 2008 at 2:18 PM 32. Paul
That’s easy, Thanks.
21 Feb 2008 at 3:18 AM 33. Mojito Man
Hi to everyone… i really dont want to get into the havana club Bacardi discussion, as i am lucky enough to have both available here in europe…. i do recomend a few others if you would like to change your mojitos flavour a bit….. i definitelly recomend Morgan Spiced (i heard its really easy to get in the US) and one less known 10 Cane Rum it really brings a really good flavour into the mojitos.
And just for the record, i know the traditional way of doing the mojito is using the sparkiling water, but my personal favorite is actually without any sparkle at all, with a little bit more syrup (i like sweet stuff) and compensate the amount of sparkling water with extra rum… believe me…it will be worth the try.
21 Feb 2008 at 8:33 AM 34. Mojito Man
And by the way Jeffrey, thank you for your time….
I’m sure you could just spend it doing something else, but you did choose to share all this with the rest of us! :)
21 Feb 2008 at 8:35 AM 35. Michaelg
One solution to the sweetness issue is a trick I do that works perfectly for both mojitos and margaritas. Skip the simple syrup. Use the fresh lime, but supplement it with some good limeade (a shot or two only, depending on taste). Use good stuff such as Newman’s Own or Santa Cruz Organics. Takes the edge off the drink, but keeps the sweetness limey!
21 Feb 2008 at 8:38 AM 36. Mojito Man
Nice :)
Gotta try it!
21 Feb 2008 at 1:33 PM 37. Jeffrey Morgenthaler
Thanks, everyone, for all of the spirited (no pun intended, really) discussion on this topic. It makes the time I spend working on this site worthwhile, and I really appreciate it.
21 Feb 2008 at 1:36 PM 38. Jeffrey Morgenthaler
One thing, though, Michaelg:
I do love me the Newman’s Own limeade, but let’s break it down into its constituent pieces. At its most simple, limeade is comprised of fresh lime juice, sugar, and water. So in effect you’ve just taken some of the original ingredients in a Mojito and added preservatives, pasteurized the lot, put it on a shelf for a few weeks, and then added it to your drink.
So why not just use simple syrup in the first place, and use a little less if you’re concerned about sugar intake?
Just my $.02
21 Feb 2008 at 1:54 PM 39. Gareth
Hey all,
What a fantastic thread!
Just a quick one; I really think that using sugar instead of simple syrup is the way forward when making mojitos as it acts as an abrasive when muddling and gets more oil out of the limes. If you shake the drink after muddling then there’s no grittiness and, if resources are limited, hey presto! you make your own crushed ice in the process. After exhaustive research i can heartily recommend this tactic.
Happy muddling!
;-)
22 Feb 2008 at 3:30 PM 40. dim zappas
hi people
please take a look at my opinion about the mint: do not muddling the mint, just bruise the leaves inside the glass just to automatized your drink, and dont cutting in small pieces the mint is not good looking.
Thank you
23 Feb 2008 at 12:35 AM 41. Michaelg
“Why not just use simple syrup in the first place, and use a little less if you’re concerned about sugar intake?”
Good question, and the answer is basically that it’s easier. Look, even Gareth chimes in right after saying try sugar instead of simple syrup. The argument goes on and on and gets more complicated. The answer, just put a shot of limeade WITH your 1/2 fresh squeezed juice. The answer is that these folks, whether they be Newman’s, Santa Cruz, Odwalla or Simply Limeade – there’s one available in every good grocery, and I’m not talking about Minute Maid or Western Family – work out the mixing of the sugar, lime and water for you. All you have to do is toss a shot in your classic tequila-Cointreau-lime juice margarita, or into your mint-rum-soda-fresh lime juice mojito, topped with club soda – oh excuse me Jeffrey, San Pelligrino! Either way, it takes the edge off, and the only problem you’ll have, folks is the irresistability…
Cheers,
MichaelG
04 Mar 2008 at 7:22 AM 42. Britt
Jeff…I understand that the mojito is a drink of the tropics but when you live in Buffalo NY, you have to bring a bit of the tropics to you!! Plus, they’re delicious whenever….for me its sitting in the hot tub when its 20 degrees!!!
04 Mar 2008 at 2:00 PM 43. Andi
I planted pineapple mint in my yard (coastal Calif.) about 6 years ago and have been using it in mojitos ever since. Easy to grow and everybody loves my version of the drink. In a pinch I use Nellie & Joe’s Key West Lime Juice instead of fresh limes — I know, it’s sacrilege, but the mojitos still taste great.
Gracias for all the cool info.
06 Apr 2008 at 1:25 AM 44. Norma
Jeffrey.. last year I had the fortune of drinking a Mojito for the first time. I loved it!! It was at an El Torito Restaurant here in Riverside,CA. I went on line and found several recipes with sugar as an ingredient. While tasteful, my probem with those was that the sugar remained quite thick at the bottom of the glass. How can I stop that from happening? Also, your recipe calls for simple syrup. What is that?
06 Apr 2008 at 1:25 AM 45. Norma
Jeffrey.. last year I had the fortune of drinking a Mojito for the first time. I loved it!! It was at an El Torito Restaurant here in Riverside,CA. I went on line and found several recipes with sugar as an ingredient. While tasteful, my probem with those was that the sugar remained quite thick at the bottom of the glass. How can I stop that from happening? Also, your recipe calls for simple syrup. What is that?
06 Apr 2008 at 9:03 AM 46. Jeffrey Morgenthaler
Norma
I would recommend you stop ordering the mojitos at El Torito.
You can find a recipe for simple syrup here!
Jeff
08 Apr 2008 at 4:15 PM 47. Diana
Jeffrey, I remember you from Salinas, how fitting you have turned into the mix master flash. Great advice on the Pellegrino, the club soda adds too much of a chemical taste. You need to come down and make Mojitos at the next Pebble Beach Food and Wine. Let me know, I can get you the gig.
09 Apr 2008 at 12:56 AM 48. Jeffrey Morgenthaler
Sounds great to me, Diana!
24 Apr 2008 at 8:02 AM 49. mR BoOStA
Big fan of the Clement Premier in Mojitos!
Smell and flavor comes from the skin of the mint.
make sure to twist your mudller on your white sugar rubbing the mint enough to get a powerful
mint smell, ad your fresh limes with a slice squeezed enough to disolve the sugar.
50ml of Clement Premier Canne, careful
diluting and NO added soda, carbonated water
or sprite pleease. This rum is good enough!
26 Apr 2008 at 4:22 PM 50. Jeff
Just made this tonight and it was daaaaaaamn good. Excellent recipe!
Oh, and for the diabetics out there, i made my dad’s with 2 packets of Splenda instead of simple syrup and he said it tasted fine.
04 May 2008 at 12:29 PM 51. Keiko
I made my simple syrup with an infusion of mint leaves – awesome!
Do you have a recipe for a pitcher of these great drinks?
16 May 2008 at 11:53 AM 52. Stacy
Yes, can you adapt it the recipe to a pitcher. At a party, I don’t want to spend so much time making individual drinks for everyone.
20 May 2008 at 12:02 AM 53. Valerie
Re simple syrup vs. sugar: I don’t like simple syrup because you have to use so much it dilutes the drink too much. Regular sugar, as has been noted, is slow to dissolve in cold fluids. I prefer to use extra-fine granulated sugar, aka berry sugar, which is made for such purposes. Should be available at any well-stocked supermarket.
20 May 2008 at 12:27 PM 54. Jeffrey Morgenthaler
Valerie
Interesting point, but my opinion is that we’re only talking about a tablespoon or so of water in a sixteen-ounce glass.
That’s a tablespoon of water that will most likely be replaced by ice or additional soda water anyway.
I love simple syrup for its ease of use. If you’re really concerned about additional water in other cocktails (a proper Sazerac comes to mind) then a rich 2:1 simple might be the solution for you.
Just my $.02
Jeff
02 Jun 2008 at 10:50 AM 55. Jodie
Can you explain what is meant by:
Half a spent lime hull
thanks…
02 Jun 2008 at 2:09 PM 56. Jeffrey Morgenthaler
Jodie
I’m referring to the shell of half a lime that is left over when you’ve finished squeezing the juice from a fresh lime. Here’s a photo:
Cheers.
05 Jun 2008 at 4:21 PM 57. kami
ok I am fairly new to this Mojito craze, but have fallen in love with the drink! which for me is something… I don’t usually drink an alcoholic beverage for the taste… anyhow I am new to all this lingo what is bitters? and where do you get it? oh and why doesn’t your recipe call for it?
08 Jun 2008 at 6:45 AM 58. Krivc
Great article, personaly i like using moroccan mint the most (Mentha spicata) as it has alot more aroma in it than other types of mint. Luckily here in europe Havana Club is easy to get, and making myself a Mojito after a while i realied why it is my favourite cocktail for the summer.
Cheers!
09 Jun 2008 at 10:16 AM 59. Jeffrey Morgenthaler
Kami
Bitters are mixtures of herbs, spices, fruit peels, etc. suspended in an alcohol solution. Bartenders use them as a cook might use salt and pepper: they bring out flavors in cocktails.
The most widely-used brand of bitters would be Angostura, but more and more brands are coming back into fashion with the renaissance of craft cocktails these days.
My mojito recipe doesn’t call for any type of bitters because it is my understanding, through the research that I’ve conducted over the years, that using bitters in a mojito is not a correct preparation.
If I ever discover that I’m wrong, then I will by all means change my recipe, but for now, don’t use bitters in a mojito. That’s not how you make this drink.
Jeff
11 Jun 2008 at 8:24 PM 60. Josleyn
Where can I get the best mojitos made??? Thanks!!!
13 Jun 2008 at 1:57 PM 61. Pat
Hi, What does “muddle” mean and what is a “spent lime hull”? Thanks. I’m dying to try this recipe.
16 Jun 2008 at 7:16 AM 62. Pat
Jeffrey, I had some time to review the other comments and now understand what a spent hull is. However, I still don’t understand what “muddle” means. Thanks.
21 Jun 2008 at 9:25 PM 63. Tara
I’m soooo glad I found this recipe- thank you!
I served them at a party tonight and they were a big hit! Fantastic recipe! I think this is my new favorite summer drink. I’m a new fan of your blog… thanks for sharing your wealth of cocktail knowledge.
22 Jun 2008 at 1:38 PM 64. cathy
Ohhhh, the best mojitos are at the Bellagio Las Vegas (especially if made by Francisco). Yummmmmmmmmm.
24 Jun 2008 at 12:37 PM 65. Jeffrey Morgenthaler
Pat – Here’s a definition of muddling.
Tara – No, thank you. I’m glad you’re enjoying the site.
Cathy – Thanks for sharing.
28 Jun 2008 at 9:28 AM 66. Andrew
I was surprised, when in Cuba, to see that the bartender added a drop or two of bitters to my mojito, but I’ve since taken to adding it to the mojitos I make at home as well.
02 Jul 2008 at 12:18 PM 67. Mitch
My wife and I LOVE mojitos. I was traveling with my family in St Pete Beach Florida and tried a mojito at the famous Don Cesar Hotel. They carry a new mix called Doc Heller’s Mojito’s. It was the BEST mojito I have EVER tasted. In fact, its better than any mojito I’ve made by hand or tried after making it by hand. I have no idea how they did it but I love it. Anyone who is interested should check out their website http://www.dochellers.com. I just ordered a few bottles and cant wait to get them!!!
14 Jul 2008 at 9:20 PM 68. Mari
Thank you for the fantastic mojito recipe. I’ve been fiddling with making this drink this summer and I’m so happy to have come across your website and this recipe! It’s “da bomb!”
14 Jul 2008 at 9:23 PM 69. Mari
By the way, we used Flor de Caña extra dry rum from Nicaragua, and it was delicious in this Mojito.
27 Jul 2008 at 3:31 PM 70. Michele
Oh yes the mojitos at the Bellagio are the best I have ever had! They make it dead on. That’s one of the reasons I stay at the Bellagio on each of my Vegas trips ;)
This recipe here is excellent as well. I just tried it :D
28 Jul 2008 at 4:43 PM 71. April
I ran out of simple syrup with no time to make more. I subbed 1 tsp. of powdered sugar which dissolved nicely. That is the only way I make them now. Your lime hull and sparkling water: fantastic!
30 Jul 2008 at 2:05 PM 72. cathy
Hi Jeff, I notice you didn’t say anything about muddling the half spent lime together with the mint. did I read that wrong?
30 Jul 2008 at 2:09 PM 73. Jeffrey Morgenthaler
It’s true. I don’t muddle the lime because it releases the bitter oils into the drink.
For mojitos, I don’t even use a juicer. I squeeze every drop of lime with my fingertips.
Really!
30 Jul 2008 at 2:22 PM 74. cathy
I’m throwing a party this weekend and been running through my head how I’m going to make mojitos to serve 20+ people without being the bartender all night. and I read that one of the essence of a mojito is the oil you get from muddling lime. and that why bitters is used. your recipe didn’t call for muddling the lime. just the mint and simple syrup.
Can I do that? can I leave muddling of the lime out? It would make my life a little easier even if it’s just for the night.
30 Jul 2008 at 4:27 PM 75. cathy
ok, thanks!
06 Aug 2008 at 1:49 AM 76. Mojito
For what it’s worth, Matusalem makes probably the best white rum to use for Mojitos if you can’t get your hands on some Havana Club. I wouldn’t really recommend Bacardi, but to each their own. Matusalem was originally a Cuban company as well, give them a try sometime.
29 Nov 2008 at 4:51 PM 77. Tammy
do u have to freshly squeeze all the lime juice or can u use some from the produce department in that little bottle shaped like a lime?
29 Nov 2008 at 5:20 PM 78. Jeffrey Morgenthaler
Tammy – Stay away from plastic limes. Only freshly squeezed juice will do. Ever. Period.
30 Nov 2008 at 11:14 AM 79. Tammy
thanks 4 the advice although this drink was somewhat time consuming 2 make it was by far the best mojito I ever had & my friends appreciated all the effort also, so thanks again, CHEERS!
23 Dec 2008 at 2:59 AM 80. Bob
Wow. A six month thread. Let’s hear it for Mojito’s, my all-time favorite.
Personally, I’ve searched everywhere without luck to find the recipe for the Cheesecake Factory’s Platinum Mojito recipe. Yep, you heard it right. Cheesecake Factory. The Platinum being easily the best Mojito I’ve ever had.
None of your previous readers mentioned the premium Rums used in the Platinum (a blend of Cruzan (St. Croix) Single Barrel Estate and 10 Cane (Trinidad); both about $35. Unbelievably perfect.
Thanks for your entertaining and useful blog…from a near neighbor to the north.
22 Feb 2009 at 3:13 PM 81. Deuce
Thanks EB Adkins for letting us know that Bacardi are contributors to the Republican party. I am an operations manager for a medium sized restaurant company (17 locations) and based on that information, I’m going to implement a policy that ONLY Bacardi rum be used unless a customer specifically asks for something else. The wholesale costs for the volume we order is about the same as what we are using, but now we can feel like good corporate citizens in knowing we are doing something for the greater good by promotng a company that supports a good cause and a better America. The volume of cases of rum we go through each week (especially in the summer at our beach locations) is huge, and I’m sure Bacardi will notice the impact. I also will encourage others in the industry to promote Bacardi based on your information. Thanks for bringing it to our attention !
22 Feb 2009 at 4:52 PM 82. Andi
OK Deuce, surely you have better things to do than to bring partisan politics to an otherwise fun and informative site. That’s a very old post to which you responded. We’re talkin’ mojitos here, not politicos.
04 Mar 2009 at 3:48 PM 83. Deuce
I didn’t come here for that Andi…but please see post # 13
16 Apr 2009 at 1:11 PM 84. Ziljito...
Hi there..
I think this is a great site..I had my first Mojito in Costa Rica last year..wasn’t a big fan but I am willing to give them another chance just for the lime…sooo..refreshing! I am throwing a birthday party and would also like to know how to make a large quantity of quality mojitos as I would like to enjoy my time drinking them..not making them! Thanks a bunch!
02 May 2009 at 11:51 AM 85. eileen
side bar in response to your warning not to order a mojito at a chain restaurant: my Cuban friend ordered a drink at Olive Garden which sounded remarkably like a mojito but is called something else, and she said it was one of the best mojitos she ever had. And she ordered it again next time we went and so did I.
Go figure.
16 May 2009 at 1:50 PM 86. Matt
Thanks for the recipe and tips. I made one today and it was delicious but I don’t think I used enough mint because the lime juice/hull were overpowering. Or maybe I didn’t muddle it enough. But still it was good. I will just have to keep practicing ;)
I also would like to know the best way to make mojitos for a crowd!
24 May 2009 at 5:31 PM 87. tracy
great recipe, and thanks for the tips, I am a novice at best.
what’s the easiest way to crush ice, at home?
05 Jun 2009 at 2:19 PM 88. Jacob
Hey I stumbled across this great looking mojito recipe today an I’m going to try it out later on tonight. Now I hadn’t really heard of a mojito till about 2 weeks ago my mom made me some that was basically the same as yours and it was uhhhmazing.
One question though.
What’s wrong with bacardis recipe to makin a mojito? It looks delicious haha but all of them do.
Keep up the great work!
05 Jun 2009 at 2:27 PM 89. Jacob
I was also thinking about using powdered sugar in it with bacardis recipe and I wanted to try yours to later on too. But it calls for muddling the limes sugar and some of the rum with it. What’s the difference in using simple syrup and powdered sugar?
05 Jun 2009 at 3:24 PM 90. Jeffrey Morgenthaler
Jacob – The difference is that powdered sugar contains corn starch. Skip it and use the simple syrup.
05 Jun 2009 at 3:32 PM 91. Jacob
Mkay but whata so bad about bacardis recipe for a mojito than doin it your way? Thanks for the feedback too!
05 Jun 2009 at 6:09 PM 92. Gon
Well, here it goes my favourite way: I think a Mojito is basicly a variation of a sour…
*2 oz. Havana Club 3
*1 oz. simple syrup
*3/4 oz. “fresh” lime juice
*sprig of mint (hierba buena)
*soda optional
Mint: should be just smacked with your hands, no stems (add bitterness).
Ice: cracked and a lot of.
Lime: I don’t muddle, just juiced (avoids bitter oils).
Soda: ok for customers, I always ask but for me is not necessary.
Sugar: if using granulated is better to disolve it in the lime juice as first step.
First pour simple syrup, lime juice and rum, a little of ice and stir, this first amount of ice avoids the mint to be placed on the bottom of the glass. Smack the mint leaves and throw in, some more ice and stir. Finally fill the glass with ice till the top. Nice touch if you drop the sqeezed lime before you add the last amount of ice. Top with soda for a quicker drink but I wont, I like its first bite and then how it gets smoother with melting. Garnish with a sprig of mint. A couple of straws and ENJOY!!!
About adding Angostura: I think some people do it because their Mojitos result too bitter (because of extra muddling) and with the adition of Angostura you can balance it.
Sorry for my English it’s not my language.
But…remember:
NOTHING IS WRITTEN IN STONE, is it?
30 Jun 2009 at 10:24 AM 93. Michael
Why do you smack the mint instead of muddling it? And what do you mean by smacking. Are you simply whacking the mint against the counter before adding it to the drink?
Thanks!
03 Jul 2009 at 6:03 PM 94. Gon
Michael try this link is outstanding you will say thanks
http://www.smallscreennetwork.com/show/raising_the_bar/
27 Jul 2009 at 9:22 PM 95. MK
I add a nice dry champaign instead of mineral water. I make my own mint simple syrup. Yum.
:)
mk
28 Jul 2009 at 3:24 AM 96. Gon
What about using ginger beer on top, for a refreshing ginger mojito, the minted syrup is a nice touch.
11 Aug 2009 at 6:03 AM 97. Ron
I’ve become absolutely adicted to Mojitos! Really glad to have found this web site. This summer my friend and I have hosted a couple of parties where I made Mojitos and let me tell you, these drinks are a hit. They are so good! We’ve been experimenting with the recipe so I though I would share.
We ran out of sparkling water in the first party. Fortunately, I thought fast. I used Ginger Ale in one guest’s Mojito and he loved it even more. Since then I always have it on hand and give the guest a choice.
Another tip, experiment by adding a fresh fruit to muddle with the mint. Delicious! I like it best with raspberries, Michelle prefers strawberries.
11 Aug 2009 at 11:15 PM 98. Kaulike
Ginger beer will totally overpower the other flavors. Instead, try adding about a teaspoon of minced fresh ginger to the mint. May need a splash more sugar to really bring it out.
23 Aug 2009 at 3:19 PM 99. adammac
if you think the embargo/blockade is useless whatever you do don’t use bacardi, the bacardi family did flee cuba and it maintains as it has for a long time close ties to us politicians and the cia….in the 1960s the head of bacardi even bought a b-26 bomber and planned to bomb cuban oil refineries and participated in attempts to assasinate castro
so if you want an end to the blockade dont give money to the bacardi family to give to politicians who vote for it and go to cuba, i studied there in teh spring…go to the city of cienfuegos and go to the park on the point at the end of town and get a mojito at the bar there, the guy spends like 10 min making each one
09 Oct 2009 at 4:12 PM 100. Havok
Nice job on the DOs and Donts! Agree on almost every thing. Just not sure about the sparkling water… every time I tried with it, it’s just like flavoured water for me (if you know what I mean – cause my english is not very good). I just let the crushed ice do the job of slowly watering the drink. Well, but that’s just my opinion.
And did you try making the mojito in a thin type of glass instead of using the bold one? Maybe it’s just me, but looks like the flavour stays richier.
And Gon, don’t worry about the lime oil, it’s just going to sour the Mojito if it stays more than 30 minutes in it. (That’s the rule we use with caipirinhas at least), and nice advice about the mint.
Obrigado!
31 Oct 2009 at 9:09 AM 101. sandy
Hey Jeffrey,
Great site! I’ve been hooked since I read the suggestion of flamed bitters on the Pisco Sour. here’s my Mojito question…
Why not muddle the limes with the mint and syrup? It’s what’s called for in Regan’s Joy of Mixology, and when granulated sugar was used, it brought out the bitter oils in the lime wedge when muddled. Although not what’s called for in some recipes, surely it’s not a sign of an amateur bartender, right?
..Is it so you can measure the EXACT amount of juice, or that the bitter oils have no place here?
04 Nov 2009 at 2:19 PM 102. Jeffrey Morgenthaler
Both.
Okay, I don’t think that muddling the limes is the sign of an amateur bartender. But I prefer to squeeze the limes by hand, with my fingertips, in order to measure the exact amount of juice and prevent the bitter oils from imparting an unnecessary aftertaste to the drink.
But if you prefer to muddle, then by all means, mash away!
21 Dec 2009 at 11:13 PM 103. Tullah
I love Mojitos and have just started making them for myself! I agree with what someone said earlier – the mint leaves look much prettier if left in one piece. Muddling to get the flavours out doesn’t neccessarily have to break the leaves to pieces if you’re careful enough
27 Feb 2010 at 11:05 AM 104. Lance
I recently returned from Aruba where I fell in love with this drink. All of this info can be overwhelming. I watched all the bartenders make this drink and each of them muddled the mint and lime with sugar. I will definitely try this recipe. I heard that making the simple sugars with mint leaves will help the flavor. Any comments??
14 Apr 2010 at 7:06 PM 105. Toni Hanson
I have looked for a great mojito recipe after having one at the Cheesecake Factory 6+ years ago. This is BETTER! I used Matusalem Rum & 1 TBSP fine organic sugar to muddle (didn’t have simple syrup made)& S. Pellegrino. Oh,not sure what kind of mint I used I used the only one I could find. I actually live in Cuba & I LOVE this drink. I will be bringing the fixn’s to the beach tomorrow. THANK YOU SO MUCH!
17 May 2010 at 7:18 PM 106. Brock Lawbster
Almost 3 solid years on this thread! This is a fantastic mojito recipe, and without a doubt the key to mojitos is KISS.
I’m going to ask again though, because it is hard to host a party and serve mojitos, how can they be made in pitcher-sized servings? Can you use a blender? anything to mass produce these delicious drinks for my guests!
09 Jun 2010 at 5:56 PM 107. Lisa
CORRECTED VERSION (I left out the lime juice):
I just made mojitos for a crowd by mass-producing the ingredients. I picked and washed two dozen sprigs of mint, cooked up and cooled a batch of simple syrup and cut and squeezed a dozen limes. To the assembly line I added a two-ounce jigger and a Pyrex measuring cup, with rum and sparkling water at the ready in the fridge.
Then I set up a dozen tall glasses with mint and syrup muddled together and a lime hull perched over all.
When the party started, it was easy to go down the line, measure an ounce of the fresh lime juice, two jiggers of rum and four ounces of sparkling water into each, add ice and straws and serve! I was pleased not to spend all night in the kitchen mixing drinks, and my guests were happy.
Leave the mint on the stems. Don’t use a blender or your guests will be picking mint fragments out of their teeth all night long.
21 Nov 2010 at 10:20 AM 108. vox
hey is this thread still alive?
anyway, i once had a mojito-ish drink in an indian restaurant, which used brown sugar, the Muscovado kind http://en.wikipedia.org/wiki/Muscovado
it tasted great, (at least to me) loved the taste of brown sugar, which, i feel, is more flavourful and not as sweet as the white kind. and so ive been searching for a recipe which uses Muscovado but since i cant seem to find it anywhere i was wondering if its a taboo? but youre allowed to customise cocktails right? any ideas for recipes?
oh, and the drink i was served wasnt brown as ive seen from the recipes i could find. it was clear(=white rum?) with bits of Muscovado floating about.
back to what i wanted to ask:
how do you guys feel about brown sugar instead of white?
01 Feb 2011 at 1:28 PM 109. Deric
Question about muddling the mint sprig…I was taught back when I was just a widdle guy tending bar to always remove the mint leaves from the sprig as the stalk if muddled adds a bitter taste to the drink. I’m gonna experiment with it tonight but would still love to hear your take on this…
01 Feb 2011 at 2:22 PM 110. Jeffrey Morgenthaler
Deric
So glad you asked this, as I hear it all the time. The best way to find out for yourself? Take a stalk and pop it in your mouth. Chew it up, even. Does it taste that bitter to you? Nah, me neither.
What gives mint and other plants bitterness is chlorophyll. It’s what makes plants green and what lets them make energy from sunlight. Mint leaves have a lot of chlorophyll. The stalks not so much. Which is why I recommend that you muddle those leaves very gently, so as to express the mint oils and not crush the cell walls that will release all that bitter chlorophyll into the drink.
And before anyone freaks out, I am aware that chlorophyll isn’t the only thing that can make a plant taste bitter.
But the reason why I remove the leaves from the stems is aesthetics: mojitos just look a lot prettier without the stem. But that’s up to you.
Jeff
16 Apr 2011 at 12:41 AM 111. marissa
Great site! Having a Havana nights party for my husband and would love to have a gallon recipe for this. THANKS!
24 Apr 2011 at 9:23 AM 112. Keiko
Hey Jeff, Have you ever published a pitcher version of your Mojito recipe? I would love someone else to ‘do the math’ for me! Thanks for the best Mojito ever!
13 May 2011 at 12:52 PM 113. Blake
I went to a Cuban restaurant this week in st Petersburg that made the best mojito I’ve ever had but the weirdest tactic I’ve ever seen done to a mint – they completely shredded it. In fact it looked like they cleaned the underside of their lawn mower in my glass. The presentation? Awful. Texture? Weird. Taste – brilliant. I suspect this was an authentic Cuban place judging by the amazing food. One of the best meals of my vacation – highlighted by the wonderful mojito. (Bella Habana)
02 Jun 2011 at 7:42 PM 114. Griffin
This drink has been a hit with my friends. Thanks!
12 Jul 2011 at 2:39 PM 115. Roslyn
Any reason not to use agave syrup in place of the SS or sugar?
It IS lower on the glycemic scale………….
03 Sep 2011 at 7:43 AM 116. Ziva
My stepson just brought over fresh spearmint from his Gramma’s garden. On my way to get some rum and lime. Mojitos are his favorite drink. I’ve had mojitos twice. The first one was bad and the second was ok.
I love to cook and use to be a bartender, so here goes…
25 Feb 2012 at 8:11 PM 117. Dave H.
As a Canadian, I’m fortunate to be able to travel to Cuba cheaply and often and I always bring back several bottles of rum, both white and dark. Last time, I got 750 ml bottles of Mulata for 3 and 4 dollars repectively. You can’t beat that!
30 Mar 2012 at 11:39 PM 118. Mia
Just spent the weekend making mojitos for a tour group. Could I ask your honest opinion on this recipe i used? It was popular but would love to hear expert thoughts
I muddle lime chunks, about 3/4 of a whole line or a bit less, together with a sprig of mint and 2 tbsp of sugar. Then I add the ice and soda water. What do u think? How do u know if you have over muddled the mint? And why syrup over sugar?
Thanks! And thanks for this fantastic site!
02 Apr 2012 at 2:49 PM 119. Tiffanie
I love the fact that 5 years after it’s original posting, this is still the most interesting and informative site about mojitos! Couple of things I learned bartending at resorts; first, Bacardi now has several flavored rums that add a great fruity twist to mojitos (women particularly love this) my favorite being the Bacardi Red Peach. Use this and even a bit of fresh fruit purée for aesthetics and you have yourself an amazing summer drink. Second, as JM mentioned you do not want to over muddle the mint, I learned a trick in Mexico that has proved quite useful. Instead of muddling all your mint save a few leaves and place them in the palm of your hand. Slapping them once and completely is enough to break the skin soothe aroma and oils can come out, but you aren’t stuck with mint pieces that get in your teeth. Do this with the garnishing sprig as well and you will tantalize your drinker with a visually stunning, mouth watering, aromatic beverage :)
Cheers!
Tif
03 Apr 2012 at 1:49 PM 120. Jordan
This is, without a doubt, the most authentic recipe I’ve seen on the net. High marks for simplicity, and higher marks for not haphazardly confusing club soda and mineral water. Cheers!
18 Apr 2012 at 6:46 AM 121. Jenni
What does “slapping” mean? And is best shaken or stirred?
10 May 2012 at 8:07 AM 122. Dominic
Is a mojito traditionally a ‘fizzy’ drink then? I usually make mine still because the melting of the crushed ice makes up about half the drink on a hot day and then you lose the fizziness half way through the drink.
Would be interested to know if they are served with carbonated water in Cuba.
This issue has been a source of debate for me and my colleagues, maybe you can settle it for us!
11 May 2012 at 1:55 AM 123. Shaun
Slapping in this case refers to taking a handful of mint leaves (depending on the size and aroma of it)in one hand, and using the the other hand to clap them together.
Try smelling the mint leaves before and after slapping/clapping them. You’ll notice the difference
I’m work at WaveHouse Sentosa in Singapore. How we make a mojito is as follows:
1. Lime wedges(3-4) and 2 heapful spoons of sugar.
2. Muddle
3. Clap handful of mint leaves and drop them in the highball glass
4. Add crushed ice (3/4 of glass)
5. Pour Rum
6. Stir
7. Fill up with crushed ice
8. Splash of soda water
Tell me what you guys think about this recipe, any improvements we can make?
~From the other side of the world~
19 Aug 2012 at 4:23 PM 124. Janessa
Hey Jeffrey, I really like to shake my mojitos compared to stirring, am I kicked out of the cool club?
08 Sep 2012 at 1:29 PM 125. Quincy
Hey Jeffrey, GREAT SITE!! It’s raining a little bit outside, but this GREAT mojito recipe made me think of summertime and relaxing on the beach with some of my compadres. Couldn’t have asked for a better drink that really hits the spot!!! Keep it up!!!
-Quincy
21 Dec 2012 at 10:04 PM 126. Benjamin
Greetings from Eugene,
Have you tried Koloa Rum? I love it! Its from Kauai, HI so human rights violations are not such an issue and it is available in the PDX area if you’re looking for it. The whole line is delicious including the spiced. (Don’t judge me, I don’t usually enjoy a spiced rum.)
Benjamin
03 Apr 2013 at 8:29 PM 127. Nancy Huss
What’s your thoughts on infusing Bacardi with Lemongrass? Makes a tasty mojito!
20 May 2013 at 12:53 PM 128. Dolly
Hi Jeff,
In your Mojito recipe, how many mint leaves is equivalent to “1 large sprig”?
I never know, because some sprigs have 5 or 6 leaves and some have 10-12 but with smaller leaves.
So what is a good general measure for the amount of mint?
Thanks!
03 Jun 2013 at 8:34 PM 129. lisa
Love this thread! we have an abundant mint garden, having snatched it out and dug it up and tried in vain to kill it; it is fresh, crisp and gorgeous and so we have adapted. Order Monin sugar -free triple sec (made with splenda) and muddle with a wooden muddler and mint, leaves and sprigs. Probably a tablespoon to a good jigger of Bacardi silver; add a squeeze of lime; crushed ice and finish with San Pellegrino. Fresh and delicious! I am kind of intrigued about the substitution of champagne for the bubbles….I do love champagne!