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!

Benjamin

-Quincy

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~

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!

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!

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

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?

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.

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!