Comments on: Mojito

By: Lance

Lance — Sat, 27 Feb 2010 19:05:01 +0000

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??

By: Tullah

Tullah — Tue, 22 Dec 2009 06:13:24 +0000

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

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 04 Nov 2009 21:19:34 +0000

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!

By: sandy

sandy — Sat, 31 Oct 2009 16:09:10 +0000

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?

By: Havok

Havok — Fri, 09 Oct 2009 23:12:06 +0000

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!

By: adammac

adammac — Sun, 23 Aug 2009 22:19:40 +0000

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

By: Kaulike

Kaulike — Wed, 12 Aug 2009 06:15:29 +0000

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.

By: Ron

Ron — Tue, 11 Aug 2009 13:03:17 +0000

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.

By: Gon

Gon — Tue, 28 Jul 2009 10:24:45 +0000

What about using ginger beer on top, for a refreshing ginger mojito, the minted syrup is a nice touch.

By: MK

MK — Tue, 28 Jul 2009 04:22:47 +0000

I add a nice dry champaign instead of mineral water. I make my own mint simple syrup. Yum.

:)
mk

By: Gon

Gon — Sat, 04 Jul 2009 01:03:56 +0000

Michael try this link is outstanding you will say thanks
http://www.smallscreennetwork.com/show/raising_the_bar/

By: Michael

Michael — Tue, 30 Jun 2009 17:24:37 +0000

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!

By: Gon

Gon — Sat, 06 Jun 2009 01:09:49 +0000

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?

By: Jacob

Jacob — Fri, 05 Jun 2009 22:32:39 +0000

Mkay but whata so bad about bacardis recipe for a mojito than doin it your way? Thanks for the feedback too!

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Fri, 05 Jun 2009 22:24:45 +0000

Jacob – The difference is that powdered sugar contains corn starch. Skip it and use the simple syrup.

By: Jacob

Jacob — Fri, 05 Jun 2009 21:27:14 +0000

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?

By: Jacob

Jacob — Fri, 05 Jun 2009 21:19:40 +0000

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!

By: tracy

tracy — Mon, 25 May 2009 00:31:26 +0000

great recipe, and thanks for the tips, I am a novice at best.
what’s the easiest way to crush ice, at home?

By: Matt

Matt — Sat, 16 May 2009 20:50:44 +0000

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!

By: eileen

eileen — Sat, 02 May 2009 18:51:25 +0000

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.

By: Ziljito...

Ziljito... — Thu, 16 Apr 2009 20:11:35 +0000

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!

By: Deuce

Deuce — Wed, 04 Mar 2009 22:48:31 +0000

I didn’t come here for that Andi…but please see post # 13

By: Andi

Andi — Sun, 22 Feb 2009 23:52:05 +0000

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.

By: Deuce

Deuce — Sun, 22 Feb 2009 22:13:10 +0000

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 !

By: Bob

Bob — Tue, 23 Dec 2008 09:59:17 +0000

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.