Not to be confused with the Spanish wine-and-fruit-based alcoholic beverage sangria, sangrita (meaning “little blood”) is a traditional accompaniment to a tequila served completo; a non-alcoholic sipper that cleanses the palate between fiery doses of agave.
Years ago I was taught that sangrita is a blend of tomato and orange juices, with the addition of something spicy (hot sauce, typically) for a little kick. But further research has convinced me that this American sangrita recipe, while still enjoyable and certainly prevalent, is not altogether authentic.
Real sangrita from the Lake Chapala region of Jalisco is made with Seville orange and pomegranate juices, with powdered chiles added for heat. Taking into account that even the most cocktailian bartender (professional or otherwise) doesn’t typically stock sour oranges or pomegranate juice behind the bar, I’ve worked up a recipe that should approximate the flavor of this spicy little sour orange and pomegranate chaser while still providing an authentic experience.
1 oz orange juice (freshly-squeezed)
¾ oz - 1 oz lime juice (depending on the sweetness of your oranges)
½ oz real pomegranate grenadine
3 dashes hot sauce or ¼ tsp chile powder
Mix ingredients, chill, and serve.
This is far from the final word on sangrita. I’ll still continue to enjoy the tomato varieties (1,2,3), but I think you’ll find a brightness and depth of flavor from this version that plays better with a wider variety of mezcals and tequilas than its heavier gringo cousin.
What’s your experience with sangrita? Chime in with your stories and recipes in the comments section.
One question I'm often asked is "Do you have any drink-related book recommendations?" Well, funny you should ask, I've compiled a list of the ten books every professional bartender or home mixologist should own. I keep every one of these close at hand and have read most of them several times. I suggest you do the same.
It's always mojito season somewhere, so this advice is timely in your area about half the year. Wether you're making them or simply enjoying them, this advice will help you look like a pro in no time at all.
The flavors of the Richmond Gimlet are imbued with sunshine. Fresh mint mingling with the herbaceousness of gin and the tartness of lime have made this drink a Eugene classic for many years now.
You'll get a lot of snarky advice on this site about how to make a proper drink, but if you ever need to know what not to do, this is the video for you.
The world of booze can be mystifying to people that don't work in bars or around alcohol all the time. I hear a lot of assumptions about the industry I'm in that are - much like 90% of what you hear in bars - completely false. Here are a few you've probably heard yourself.
The debate rages on: Should we try to look cool and crack open the Boston shaker or be tidy professionals and use the Hawthorne strainer the way God intended? Be sure to leave your two cents in the comments section.
The traditional garnish for a Pisco Sour is a couple of drops of bitters in the foam, but I've never been particularly impressed with the way these few paltry drops of bitters sat in their little egg-white mattress and didn't play along with the rest of the drink. I envisioned a Pisco Sour with a uniformly-distributed bitters-scorched foam: slightly crisp as the fire burnt the sugars, and slightly warm as the foam insulated the rest of the frosty cocktail from the heat. A pisco creme brulée in a glass!
I get so many visitors looking for tips on how to write a bartending resume that I thought I should finally post a tutorial on how to write your own. Click the headline to read more.
I always love showing up to a party with a gallon jug of pre-mixed margaritas, so I've decided to share my recipe. This margarita recipe is the perfect blend of strong, sweet, and sour. But be warned: this recipe packs a serious punch.
There isn't much I can say about this video that hasn't been said already. If you've read anything I've written about cocktails, you'll understand why this video symbolizes everything wrong with the state of bartending in America today. Watch and learn, but be warned: this one isn't for the feint of heart.
About Me
My name is Jeff Morgenthaler and I'm the head bartender at Bel Ami in Eugene, Oregon.
I'm 36, I've been tending bar for 12 years and writing about it for 5. Mixing drinks has become something of a passion for me in recent years, and I strive 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.
I like to use Bacardi Silver rum in my mojitos. Since they were a Cuban company before the tide of revolution sent them packing for Puerto Rico, I feel it’s the closest I’m going to get to real Cuban rum in my mojito during this pointless embargo.
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.
I’m with Jonathan - that sounds fantastic! What a great twist.
08 Jul 2007 at 2:52 am 7. 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!
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?
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?
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 13. 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 14. 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.
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
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.
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 20. 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 21. Carrie
It’s 107 outside - your Mojito hit the spot. NICE!
04 Sep 2007 at 4:02 pm 22. 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.
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 24. 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.
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.
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 26. Gareth
Then, on that count, I humbly apologise!
29 Oct 2007 at 2:39 am 27. Gareth
I was, however though, just trying to highlight the fact that Bacardi is no longer based in Cuba.
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 29. 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 30. 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 31. 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.
I guess I would just suggest you leave out the rum - problem solved!
02 Jan 2008 at 2:18 pm 33. Paul
That’s easy, Thanks.
21 Feb 2008 at 3:18 am 34. 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 35. 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 36. 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!
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.
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 40. 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.
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 42. 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 43. 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 44. 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 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 1:25 am 46. 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?
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.
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 51. 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 52. 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 53. 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 54. 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.
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 56. Jodie
Can you explain what is meant by:
Half a spent lime hull
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 58. 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?
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.
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 61. Josleyn
Where can I get the best mojitos made??? Thanks!!!
13 Jun 2008 at 1:57 pm 62. 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 63. 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 64. 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 65. cathy
Ohhhh, the best mojitos are at the Bellagio Las Vegas (especially if made by Francisco). Yummmmmmmmmm.
Tara - No, thank you. I’m glad you’re enjoying the site.
Cathy - Thanks for sharing.
28 Jun 2008 at 9:28 am 67. 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 68. 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 69. 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 70. Mari
By the way, we used Flor de Caña extra dry rum from Nicaragua, and it was delicious in this Mojito.
I own a small library of books on the subject of bartending. Some of these books are geared toward the professional bartender, while others are written for the home mixologist. But regardless of the intended audience, almost every book I own heartily recommends that we use paring knives for cutting fruits and garnishes. […]
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 1:02 pm 5. Jeffrey
Great info, Scottes. I’m sad to report that we can’t get the Havana Club here in Oregon, so I’ll have to take your very educated word for it.
And an Izze fruit soda splash in the mojito? Nice twist, Jonathan!
06 Jul 2007 at 1:48 pm 6. Scottes
I’m with Jonathan - that sounds fantastic! What a great twist.
08 Jul 2007 at 2:52 am 7. 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 8. Jeffrey
Hey, that’s great information, thanks, Denise!
10 Jul 2007 at 1:14 pm 9. 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 10. Jeffrey
CK
That would work perfectly!
JM
13 Jul 2007 at 10:06 pm 11. 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 12. 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 13. 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 14. 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 15. 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 16. Jeffrey
AMFA
I like using San Pellegrino (unflavored) because the bubbles are smaller than most others’.
03 Aug 2007 at 2:14 pm 17. 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 18. Jeffrey
Bob
I was being nice. Use mineral water. Shhh…
Jeff
26 Aug 2007 at 9:42 pm 19. 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 20. 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 21. Carrie
It’s 107 outside - your Mojito hit the spot. NICE!
04 Sep 2007 at 4:02 pm 22. 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 23. 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 24. 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 25. 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 26. Gareth
Then, on that count, I humbly apologise!
29 Oct 2007 at 2:39 am 27. 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 28. 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 29. 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 30. 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 31. 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 32. Jeffrey Morgenthaler
Paul
I guess I would just suggest you leave out the rum - problem solved!
02 Jan 2008 at 2:18 pm 33. Paul
That’s easy, Thanks.
21 Feb 2008 at 3:18 am 34. 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 35. 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 36. 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 37. Mojito Man
Nice
Gotta try it!
21 Feb 2008 at 1:33 pm 38. 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 39. 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 40. 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 41. 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 42. 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 43. 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 44. 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 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 1:25 am 46. 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 47. 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 48. 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 49. Jeffrey Morgenthaler
Sounds great to me, Diana!
24 Apr 2008 at 8:02 am 50. 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 51. 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 52. 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 53. 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 54. 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 55. 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 56. Jodie
Can you explain what is meant by:
Half a spent lime hull
thanks…
02 Jun 2008 at 2:09 pm 57. 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 58. 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 59. 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 60. 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 61. Josleyn
Where can I get the best mojitos made??? Thanks!!!
13 Jun 2008 at 1:57 pm 62. 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 63. 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 64. 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 65. cathy
Ohhhh, the best mojitos are at the Bellagio Las Vegas (especially if made by Francisco). Yummmmmmmmmm.
24 Jun 2008 at 12:37 pm 66. 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 67. 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 68. 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 69. 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 70. Mari
By the way, we used Flor de Caña extra dry rum from Nicaragua, and it was delicious in this Mojito.