Comments on: The Dos and Donts of Mojitos http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/ Jeffrey Morgenthaler is a designer, blogger and mixologist living in Eugene, Oregon Wed, 20 Aug 2008 18:00:00 +0000 http://wordpress.org/?v=2.3.3 By: Mojito Recipe http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-31866 Mojito Recipe Wed, 06 Aug 2008 08:54:03 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-31866 To Darcy (comment #13), a traditional mojito as per Hemingway's interest doesn't contain bitters, but you can't say that mojito's "aren't" supposed to contain them. Many Havana hotels will add angostura bitters in order to cut the sweetness, it's not terribly traditional, but it's not a no-no either. To Darcy (comment #13), a traditional mojito as per Hemingway’s interest doesn’t contain bitters, but you can’t say that mojito’s “aren’t” supposed to contain them. Many Havana hotels will add angostura bitters in order to cut the sweetness, it’s not terribly traditional, but it’s not a no-no either.

]]> By: Fran Johnston http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-31848 Fran Johnston Tue, 05 Aug 2008 14:08:45 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-31848 Cruzan is the only way to go! Cruzan is the only way to go!

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30982 Jeffrey Morgenthaler Mon, 07 Jul 2008 17:15:35 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30982 According to Wayne Curtis in his book "And a Bottle of Rum", the drink is called a <em>Mismo</em>. According to Wayne Curtis in his book “And a Bottle of Rum”, the drink is called a Mismo.

]]> By: ND http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30908 ND Fri, 04 Jul 2008 20:05:00 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30908 Would that be a Bacardi Highball? (With a gracious nod to cocktaildb.com, LOL). Do you think Fee's mint bitters would enhance a Mojito, BTW? Would that be a Bacardi Highball? (With a gracious nod to cocktaildb.com, LOL). Do you think Fee’s mint bitters would enhance a Mojito, BTW?

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30907 Jeffrey Morgenthaler Fri, 04 Jul 2008 19:48:14 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30907 Lisa - Not to sound high-and-mighty or anything, but if the bar doesn't stock fresh ingredients, I don't bother ordering a drink that requires them. Asking for a substitution for fresh mint is like asking for a substitution for fresh cucumber: such a product simply doesn't exist. Do yourself a favor and skip the mojito when you're in a dive bar, and order a rum and soda instead. Extra points to the first person who can tell me what this drink is called. Lisa - Not to sound high-and-mighty or anything, but if the bar doesn’t stock fresh ingredients, I don’t bother ordering a drink that requires them. Asking for a substitution for fresh mint is like asking for a substitution for fresh cucumber: such a product simply doesn’t exist.

Do yourself a favor and skip the mojito when you’re in a dive bar, and order a rum and soda instead. Extra points to the first person who can tell me what this drink is called.

]]> By: Lisa http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30906 Lisa Fri, 04 Jul 2008 19:04:53 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30906 Mojitos are my favorite but when I am drug (not by choice) to a lower end bar that does not have a stash of mint, what concoction do I describe to the bartender that will get me the closest? Mojitos are my favorite but when I am drug (not by choice) to a lower end bar that does not have a stash of mint, what concoction do I describe to the bartender that will get me the closest?

]]> By: Michael Bolick http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30421 Michael Bolick Mon, 09 Jun 2008 05:53:37 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30421 About the sugar , Its superfine or powdered in the original recipe . and when you muddle if you twist the mint leaves and then muddle in a little lime juice the acid helps release the natural oils. I ts all about the type of sugar, mojito's should be a merky light green. About the sugar , Its superfine or powdered in the original recipe . and when you muddle if you twist the mint leaves and then muddle in a little lime juice the acid helps release the natural oils.
I ts all about the type of sugar, mojito’s should be a merky light green.

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30272 Jeffrey Morgenthaler Mon, 02 Jun 2008 06:23:39 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30272 (thank you) Whenever I order a drink and witness some horrifying attempt at bartending like the one you described, I always remember to order one additional drink: <strong>a beer in a bottle</strong>. I pay for the whole round, smile, tip the poor bartender that just fumbled through my drink, and leave with both hands full. The cocktail will quickly find itself abandoned on a table or the back of a toilet, and I'll be enjoying my bottled beer before quietly leaving the establishment. (thank you)
Whenever I order a drink and witness some horrifying attempt at bartending like the one you described, I always remember to order one additional drink: a beer in a bottle.

I pay for the whole round, smile, tip the poor bartender that just fumbled through my drink, and leave with both hands full. The cocktail will quickly find itself abandoned on a table or the back of a toilet, and I’ll be enjoying my bottled beer before quietly leaving the establishment.

]]> By: alixium http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30234 alixium Fri, 30 May 2008 19:37:05 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30234 (love the blog, by the way) Reminds me of a mojito horror story of mine: the following happened in a swanky open bar event, in a 5-star hotel. My friends and I are excited about ordering a mojito (should've known about the do's & don'ts!!). The bartender indicates that he rarely did some, but he'll attempt it for us (bad start). He grabs a highball, drops three mint leaves on the bottom of it, followed by a teaspoon of white sugar (yes! you read well!). He heaps a couple of ice cubes over that, and fills the glass half-way with dark rum. I am speechless at this point. He turns to me and says: - I don't have club soda anymore, so I'll just put 7-up. And picks up an already-opened can (which, I will later taste, is totally fizz-less!) and pour to fill the glass. The worst drink ever. (love the blog, by the way)
Reminds me of a mojito horror story of mine: the following happened in a swanky open bar event, in a 5-star hotel. My friends and I are excited about ordering a mojito (should’ve known about the do’s & don’ts!!). The bartender indicates that he rarely did some, but he’ll attempt it for us (bad start). He grabs a highball, drops three mint leaves on the bottom of it, followed by a teaspoon of white sugar (yes! you read well!). He heaps a couple of ice cubes over that, and fills the glass half-way with dark rum. I am speechless at this point. He turns to me and says: - I don’t have club soda anymore, so I’ll just put 7-up. And picks up an already-opened can (which, I will later taste, is totally fizz-less!) and pour to fill the glass.
The worst drink ever.

]]> By: Drago http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30174 Drago Thu, 29 May 2008 04:01:37 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30174 Wow, I've just been re-treading through your site all day. First at work w/ the Tonic update and now skimming the archives. I have to say it's my favorite drinks website, keep up the good work. (Though I also like Drink Dogma and The Paupered Chef sometimes has good cocktail posts.) It's funny how everyone has their own spin based on their personal tastebud profiles. I almost never have "light" rum on hand as I think it just doesn't have much taste until you get to the more expensive brands that I can rarely afford! For mojitos, and just about any other rum concoction, I generally prefer the flavor of a golden rum, such as Appleton Special or (preferably) the Cruzan "Dark" Two-Year. (Which isn't very dark.) However, I omit almost all of the sugar, just leaving enough to help the muddle, that way we don't end up with a sickly sweet mess! The rest of your suggestions are spot-on. I dread what ten mojitos would do to me...or what my heirs would do with my estate. Wow, I’ve just been re-treading through your site all day. First at work w/ the Tonic update and now skimming the archives. I have to say it’s my favorite drinks website, keep up the good work. (Though I also like Drink Dogma and The Paupered Chef sometimes has good cocktail posts.)

It’s funny how everyone has their own spin based on their personal tastebud profiles. I almost never have “light” rum on hand as I think it just doesn’t have much taste until you get to the more expensive brands that I can rarely afford! For mojitos, and just about any other rum concoction, I generally prefer the flavor of a golden rum, such as Appleton Special or (preferably) the Cruzan “Dark” Two-Year. (Which isn’t very dark.) However, I omit almost all of the sugar, just leaving enough to help the muddle, that way we don’t end up with a sickly sweet mess! The rest of your suggestions are spot-on.

I dread what ten mojitos would do to me…or what my heirs would do with my estate.

]]> By: ND http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30029 ND Wed, 21 May 2008 14:57:37 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-30029 We do get Havana Club over here, and it really is very good, with all those fruity flavours. However, a worthy variation on the classic IMHO, is to substitute the rum with cachaca… try it and let me know what you think! We do get Havana Club over here, and it really is very good, with all those fruity flavours. However, a worthy variation on the classic IMHO, is to substitute the rum with cachaca… try it and let me know what you think!

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29658 Jeffrey Morgenthaler Thu, 01 May 2008 05:53:51 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29658 Nancy I've never been very comfortable making a gallon of mojitos at a time, because it's one of those drinks that needs to be built directly in the glass in order to be made properly. How will you dole out just the right amount of liquid and soggy mint into each glass? It seems like more trouble than timesaver. Never fear, though, I do have an alternate suggestion for you: Pre-mix each mojito in the glass - without the ice and soda water - an hour or two before dinner. Then cover each tightly with plastic wrap and place in the fridge until your guests arrive. When it's time, even your husband shouldn't have any trouble filling each glass with ice and topping them with soda water. I hope this helps, and I think it should be much easier. Jeff Nancy

I’ve never been very comfortable making a gallon of mojitos at a time, because it’s one of those drinks that needs to be built directly in the glass in order to be made properly. How will you dole out just the right amount of liquid and soggy mint into each glass? It seems like more trouble than timesaver.

Never fear, though, I do have an alternate suggestion for you:

Pre-mix each mojito in the glass - without the ice and soda water - an hour or two before dinner. Then cover each tightly with plastic wrap and place in the fridge until your guests arrive. When it’s time, even your husband shouldn’t have any trouble filling each glass with ice and topping them with soda water.

I hope this helps, and I think it should be much easier.

Jeff

]]> By: nancy http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29655 nancy Thu, 01 May 2008 03:31:28 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29655 I would like to make mojitos for a small dinner party (8 of us) but since I'm hostess would like to do as much as I can beforehand...what if I made a pitcher of the muddled mints leaves, rum, lime and sugar and then poured this into my guests' glasses with crushed ice and then added club soda? Thoughts? (and my husband would make a terrible bar tender so that is not an option....) I would like to make mojitos for a small dinner party (8 of us) but since I’m hostess would like to do as much as I can beforehand…what if I made a pitcher of the muddled mints leaves, rum, lime and sugar and then poured this into my guests’ glasses with crushed ice and then added club soda? Thoughts?

(and my husband would make a terrible bar tender so that is not an option….)

]]> By: Callum http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29579 Callum Sat, 26 Apr 2008 05:36:26 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29579 Meant to add - one of the best Mojitos I've had the pleasure of tasting was one in Tallinn, Estonia, where the bar used vanilla infused rum. Meant to add - one of the best Mojitos I’ve had the pleasure of tasting was one in Tallinn, Estonia, where the bar used vanilla infused rum.

]]> By: Callum http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29578 Callum Sat, 26 Apr 2008 05:35:03 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29578 "Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite." Have to disagree with this comment - as the Mojito is by far and away my favourite cocktail, I love making them - and it's a welcome break from the endless Cosmos and French Martinis ordered by people who wouldn't know a good cocktail if it slapped them in the face. “Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite.”

Have to disagree with this comment - as the Mojito is by far and away my favourite cocktail, I love making them - and it’s a welcome break from the endless Cosmos and French Martinis ordered by people who wouldn’t know a good cocktail if it slapped them in the face.

]]> By: Jim Rees http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29188 Jim Rees Thu, 10 Apr 2008 15:29:43 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-29188 I much prefer Havana Club to Bacardi. If I have none on hand I use Flor de Caña. I did look into the various kinds of mint. In Havana they use (surprise) Cuban mint (mentha nemorosa), but if you just buy mint at the grocery store you get spearmint (mentha spicata). I can't find Cuban mint here but I do grow a close relative, apple mint (mentha suaveolens) in my back yard and use that. I did a side by side taste test and they are different. But I can't swear that you could tell the difference in a mojito, or that one is better than the other. I much prefer Havana Club to Bacardi. If I have none on hand I use Flor de Caña.

I did look into the various kinds of mint. In Havana they use (surprise) Cuban mint (mentha nemorosa), but if you just buy mint at the grocery store you get spearmint (mentha spicata). I can’t find Cuban mint here but I do grow a close relative, apple mint (mentha suaveolens) in my back yard and use that. I did a side by side taste test and they are different. But I can’t swear that you could tell the difference in a mojito, or that one is better than the other.

]]> By: Stef http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-28672 Stef Sat, 29 Mar 2008 00:21:26 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-28672 I made my first Mojito with your suggestions...ummm ummm good. Thanks I made my first Mojito with your suggestions…ummm ummm good.
Thanks

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-24527 Jeffrey Morgenthaler Sun, 06 Jan 2008 00:12:32 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-24527 Ryan I try to ride this line between attempting to remain very traditional when talking about, making or imbibing cocktails... and not being seen as a snob. However, I'm going to have to take the high road on this one and say that I think coconut rum tastes like suntan lotion and should be consumed about as often. However, if you're looking for a coconut-flavored thrill, why not look for some coconut water? I've found it at my local asian and latin markets. Once you've procured some, it wouldn't be hard to carbonate it and use it in place of soda water in your mojito. Disclaimer: I've actually tried this before and it tastes pretty good. <strong>Without</strong> the suntan lotion flavor. Ryan

I try to ride this line between attempting to remain very traditional when talking about, making or imbibing cocktails… and not being seen as a snob.

However, I’m going to have to take the high road on this one and say that I think coconut rum tastes like suntan lotion and should be consumed about as often.

However, if you’re looking for a coconut-flavored thrill, why not look for some coconut water? I’ve found it at my local asian and latin markets. Once you’ve procured some, it wouldn’t be hard to carbonate it and use it in place of soda water in your mojito.

Disclaimer: I’ve actually tried this before and it tastes pretty good. Without the suntan lotion flavor.

]]> By: Ryan http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-24526 Ryan Sun, 06 Jan 2008 00:07:32 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-24526 Jeff, Have you ever tried making a Mojito with Bacardi Coco (coconut flavored) Rum? I sent a friend on a mission for white run and he came back with the Coconut flavored stuff. Being a tropical drink, I figured it couldn't hurt. It seems to really add something to the flavor without over powering the mint and lime. Thoughts? Salud! Jeff,

Have you ever tried making a Mojito with Bacardi Coco (coconut flavored) Rum? I sent a friend on a mission for white run and he came back with the Coconut flavored stuff. Being a tropical drink, I figured it couldn’t hurt. It seems to really add something to the flavor without over powering the mint and lime.

Thoughts?

Salud!

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18584 Jeffrey Morgenthaler Fri, 02 Nov 2007 14:48:28 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18584 Meemalee, I think agave syrup is a wonderful way to sweeten a mojito. And lower glycemic index, too! Meemalee, I think agave syrup is a wonderful way to sweeten a mojito. And lower glycemic index, too!

]]> By: meemalee http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18582 meemalee Fri, 02 Nov 2007 14:09:27 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18582 At home, we've started making mojitos with agave syrup. Hmmm, sacrilicious ... At home, we’ve started making mojitos with agave syrup.

Hmmm, sacrilicious …

]]> By: Jeffrey Morgenthaler http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18136 Jeffrey Morgenthaler Fri, 26 Oct 2007 20:05:51 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18136 Now, Kevin, you may not care for my recipe, but I do have a hard time believing that the proportions are so foul that everyone in Miami Beach would return the drink. Seriously. Now, Kevin, you may not care for my recipe, but I do have a hard time believing that the proportions are so foul that everyone in Miami Beach would return the drink. Seriously.

]]> By: Kevin http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18130 Kevin Fri, 26 Oct 2007 19:04:20 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-18130 It's interesting to see how much everyone thinks they know about mojitos. I live in Miami Beach and have been making mojitos for nearly 10 years and I can tell you one thing, there is no such thing as a traditional mojito anymore, and if you made a mojito down here the way you described, it would be returned. Guaranteed. You are right about the rum though. White rum, preferably Bacardi, makes the best mojitos. It’s interesting to see how much everyone thinks they know about mojitos.

I live in Miami Beach and have been making mojitos for nearly 10 years and I can tell you one thing, there is no such thing as a traditional mojito anymore, and if you made a mojito down here the way you described, it would be returned. Guaranteed.

You are right about the rum though. White rum, preferably Bacardi, makes the best mojitos.

]]> By: Al http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-17377 Al Sat, 13 Oct 2007 00:34:16 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-17377 All you Carib rum drinkers out there have missed the very best rum for any drink Thats Flor de Cana out of Nicoragua Makes a great mojito as well All you Carib rum drinkers out there have missed the very best rum for any drink

Thats Flor de Cana out of Nicoragua

Makes a great mojito as well

]]> By: Jimmy http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-16087 Jimmy Sat, 22 Sep 2007 21:53:31 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-16087 Yeah, good advice... I strongly argee with your rules on when to order and when not t order a Mojito...I've always viewed it as a drink to be had in the afternoon or on a warm summer night, I view Corona in the same way, drink the light beer when the weather is nice save the stronger dry beers for cold nights and crazy drinking parties. I also agree with you on where to order it... My favorte place was a bar in asia that use to go to "La Habana"...Could there be a more fitting pace? No. However many of the women that I would find myself with would insist on ordering Mojitos in the crowed austailian sports bar at midnight...I never understood that. Yeah, good advice…

I strongly argee with your rules on when to order and when not t order a Mojito…I’ve always viewed it as a drink to be had in the afternoon or on a warm summer night, I view Corona in the same way, drink the light beer when the weather is nice save the stronger dry beers for cold nights and crazy drinking parties.
I also agree with you on where to order it… My favorte place was a bar in asia that use to go to “La Habana”…Could there be a more fitting pace? No. However many of the women that I would find myself with would insist on ordering Mojitos in the crowed austailian sports bar at midnight…I never understood that.

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