Comments on: The Dos and Donts of Mojitos http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Mon, 20 May 2013 19:53:47 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: Shannon @ TheDrinkBuzz http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-426691 Shannon @ TheDrinkBuzz Mon, 31 Dec 2012 15:10:53 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-426691 I LOVE all your do's and donts!!! Mojito's are my favorite drink and I agree NEVER use pre-made mojito mix ;) I LOVE all your do’s and donts!!! Mojito’s are my favorite drink and I agree NEVER use pre-made mojito mix ;)

]]> By: Christopher James http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-426443 Christopher James Fri, 21 Sep 2012 04:50:13 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-426443 I've had lots of success with the Dark N Stormy Mojito on my drink menus of the past. Obviously its a mash up of the dark n stormy and the mojito. 1.75 oz Goslings Black Seal Rum 1.0 oz fresh lime juice .75 oz simple syrup 10-12 mint leaves Ginger beer Rim the glass being used with the mint leaves and lightly muddle them with the lime juice and simple syrup. Add the goslings, fill the glass 1/2 way with crushed ice and stir until a frost forms. Add desired amount of ginger beer (I prefer about an ounce and a half). Top off with more crushed ice. Garnish with clapped mint sprigs (julep style) and serve with straws. Not only does the mint rim reinforce the mint aroma, if the guest chooses to drink from the glass its a nice surprise of mint. The straw should exceed the height of the mint sprig garnish so if the guest chooses the steaw theyll get a nice waft of mint as they imbibe. I’ve had lots of success with the Dark N Stormy Mojito on my drink menus of the past. Obviously its a mash up of the dark n stormy and the mojito.

1.75 oz Goslings Black Seal Rum
1.0 oz fresh lime juice
.75 oz simple syrup
10-12 mint leaves
Ginger beer

Rim the glass being used with the mint leaves and lightly muddle them with the lime juice and simple syrup. Add the goslings, fill the glass 1/2 way with crushed ice and stir until a frost forms. Add desired amount of ginger beer (I prefer about an ounce and a half). Top off with more crushed ice. Garnish with clapped mint sprigs (julep style) and serve with straws. Not only does the mint rim reinforce the mint aroma, if the guest chooses to drink from the glass its a nice surprise of mint. The straw should exceed the height of the mint sprig garnish so if the guest chooses the steaw theyll get a nice waft of mint as they imbibe.

]]> By: Casey http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-426396 Casey Mon, 10 Sep 2012 18:14:57 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-426396 This has been a great thread to read through, but I have to ask the pros here for some help. I need to make about two gallons of mojitos. I know it can be done. So, to that end, what is the best and easiest way to accomplish this? It can be done. Thanks, Casey This has been a great thread to read through, but I have to ask the pros here for some help.

I need to make about two gallons of mojitos. I know it can be done. So, to that end, what is the best and easiest way to accomplish this?

It can be done. Thanks,
Casey

]]> By: Anthony http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-426032 Anthony Sat, 16 Jun 2012 23:19:25 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-426032 *thought Actually now I'm wondering if you could make a nice drink with basil instead of mint. In parts of SE Asia there's yum non alc drinks made with crushed basil leaf and basil seed. It's kind of minty but with an aniseed hit. Like Thai basil. *thought

Actually now I’m wondering if you could make a nice drink with basil instead of mint. In parts of SE Asia there’s yum non alc drinks made with crushed basil leaf and basil seed. It’s kind of minty but with an aniseed hit. Like Thai basil.

]]> By: Eric Lecours http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-425893 Eric Lecours Thu, 26 Apr 2012 00:54:58 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-425893 ciao jeffrey, you mentioned the following above, "Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out." i think i'm missing something. why is seltzer (soda) water inferior and mineral water better? btw, we carry a great italian mineral water at the restaurant but the sparkling version is only lightly sparkling, i.e. frizzante. cheers, eric ciao jeffrey, you mentioned the following above, “Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out.”

i think i’m missing something. why is seltzer (soda) water inferior and mineral water better?

btw, we carry a great italian mineral water at the restaurant but the sparkling version is only lightly sparkling, i.e. frizzante.

cheers, eric

]]> By: Cheryl http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-224969 Cheryl Sat, 07 May 2011 14:00:10 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-224969 As summer approaches I stumbled on this article about mojitos and had (as did many others in the thread) a couple of opinions. I start by making a mojito base (quantities dependent on how many I am anticipating making)- in a bowl I put the sugar, squeeze the limes (and scraping some of the pulp in, no rind or pith) and add the mint. Then I muddle the heck out of everything to make a syrupy paste. Usually there is enough lime juice to make it pourable, if not, add a smidge of water, just enough so you can strain it. That can go in the fridge to sit awhile and infuse. When the time comes to assemble the drinks, I get the (clear) glasses and put in ice cubes, 1-2 thin slices of lime (totally for visual), 2-3 mint leaves (visual) and then a shot of rum. I strain the mojito base and put about 2 shots in each glass. Top off with Pellegrino. Then I try to arrange the lime and mint so they are dispersed through the glass. Garnish with a tiny minut sprig. To me, the mojito should be as visually refreshing as it tastes- barest hint of a greenish color, the cool green lime slices and mint leaves floating in the glass- those should all combine so that when you see your mojito you think, "Wow, I didn't know I was that thirsty!" and then you take a sip and the taste matches perfectly with the refreshment that you expected just from seeing the drink. Yeah, I'm a little in love with mojitos. They aren't bad as a virgin drink either. My daughter came up with a variation that sounds uber-exotic, but it's not-it's a member of the mint family and citrus, but this time it's basil and OJ (and pellegrino/ice). I did not try that with rum, so I can't vouch for it as an alcohol cocktail, but the flavor combo is fantastic and it just sounds impressive, bc it sounds like your going to be drinking spaghetti or Italian food (since basil is usually considered a savory). I bet a pastis or anisette would be yummy with that- use fennel fronds as the garnish and it's like a sweeter, drinkable fennel-orange salad... As summer approaches I stumbled on this article about mojitos and had (as did many others in the thread) a couple of opinions. I start by making a mojito base (quantities dependent on how many I am anticipating making)- in a bowl I put the sugar, squeeze the limes (and scraping some of the pulp in, no rind or pith) and add the mint. Then I muddle the heck out of everything to make a syrupy paste. Usually there is enough lime juice to make it pourable, if not, add a smidge of water, just enough so you can strain it. That can go in the fridge to sit awhile and infuse.

When the time comes to assemble the drinks, I get the (clear) glasses and put in ice cubes, 1-2 thin slices of lime (totally for visual), 2-3 mint leaves (visual) and then a shot of rum. I strain the mojito base and put about 2 shots in each glass. Top off with Pellegrino. Then I try to arrange the lime and mint so they are dispersed through the glass. Garnish with a tiny minut sprig. To me, the mojito should be as visually refreshing as it tastes- barest hint of a greenish color, the cool green lime slices and mint leaves floating in the glass- those should all combine so that when you see your mojito you think, “Wow, I didn’t know I was that thirsty!” and then you take a sip and the taste matches perfectly with the refreshment that you expected just from seeing the drink.

Yeah, I’m a little in love with mojitos. They aren’t bad as a virgin drink either. My daughter came up with a variation that sounds uber-exotic, but it’s not-it’s a member of the mint family and citrus, but this time it’s basil and OJ (and pellegrino/ice). I did not try that with rum, so I can’t vouch for it as an alcohol cocktail, but the flavor combo is fantastic and it just sounds impressive, bc it sounds like your going to be drinking spaghetti or Italian food (since basil is usually considered a savory). I bet a pastis or anisette would be yummy with that- use fennel fronds as the garnish and it’s like a sweeter, drinkable fennel-orange salad…

]]> By: Robert http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-192951 Robert Fri, 25 Feb 2011 02:41:06 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-192951 I recognize the heresy, but suggest that flavor is flavor. I like dark, aged rums. As with most things, quality in, quality out. Mint is a strong flavor, why try to force a white rum to match up with it? Again, I admit I like flavor, and sometimes subtlety is lost on me. My only concern is wasting a really good rum (a single cube is usually good) on a mixed drink. But, when it comes to mojitos, I am willing to risk it. I recognize the heresy, but suggest that flavor is flavor. I like dark, aged rums. As with most things, quality in, quality out. Mint is a strong flavor, why try to force a white rum to match up with it? Again, I admit I like flavor, and sometimes subtlety is lost on me. My only concern is wasting a really good rum (a single cube is usually good) on a mixed drink. But, when it comes to mojitos, I am willing to risk it.

]]> By: Loren http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-86011 Loren Sun, 25 Apr 2010 04:42:17 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-86011 I think a good clarification on the muddling issue would be to suggest focusing all muddling efforts on the stalks and leaving the leaves as intact as possible. The juice is in the stalks and as mentioned above, muddling the leaves breaks them up, makes them less attractive, and results in greenery amidst your teeth. Unfortunately, many bartenders don't know this, but this was something that the best bartenders that I encountered in Havana, Cuba over my five visits have stressed... and after tasting literally hundreds of them there and elsewhere, I must agree with them. I think a good clarification on the muddling issue would be to suggest focusing all muddling efforts on the stalks and leaving the leaves as intact as possible. The juice is in the stalks and as mentioned above, muddling the leaves breaks them up, makes them less attractive, and results in greenery amidst your teeth. Unfortunately, many bartenders don’t know this, but this was something that the best bartenders that I encountered in Havana, Cuba over my five visits have stressed… and after tasting literally hundreds of them there and elsewhere, I must agree with them.

]]> By: geo http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-84909 geo Wed, 21 Apr 2010 16:56:40 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-84909 For a tasty addition, we throw in a shot of St Germain into the mix. YUM! I'm going to have to try the S.Pellegrino, currently we use Schweppes Club Soda & were considering making our own because $4.99/6pk is putting a dent in the old bank account, as we love us some tasty mojitos.. ; ) Will also try muddling the mint less, though I predict I will miss the stronger mint flavor. I'm willing to try, though.. Thanks for the tips, Jeffrey! For a tasty addition, we throw in a shot of St Germain into the mix. YUM!

I’m going to have to try the S.Pellegrino, currently we use Schweppes Club Soda & were considering making our own because $4.99/6pk is putting a dent in the old bank account, as we love us some tasty mojitos.. ; )

Will also try muddling the mint less, though I predict I will miss the stronger mint flavor. I’m willing to try, though..

Thanks for the tips, Jeffrey!

]]> By: Chris http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-74183 Chris Sat, 27 Feb 2010 21:01:04 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-74183 At the risk of herersy, a friend got me a bottle of mango flavored rum. I only drink rum in mojito. Not wanting to offend the charming lass, we mixed mango mojito. It was a nice departure from the usual. And yes, I mix mojito in winter; to thumb my nose at the blizzard outside. Not only that, I sip my mojito while enjoying a nice cigar out in the cold. Any takers? At the risk of herersy, a friend got me a bottle of mango flavored rum. I only drink rum in mojito. Not wanting to offend the charming lass, we mixed mango mojito. It was a nice departure from the usual.

And yes, I mix mojito in winter; to thumb my nose at the blizzard outside. Not only that, I sip my mojito while enjoying a nice cigar out in the cold. Any takers?

]]> By: Didi http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-59442 Didi Mon, 03 Aug 2009 23:03:12 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-59442 Having read this advice as well as most of this hompage (thanks for the Tonic recipe!!!) I'd like to add some points: 1) Don't use crushed ice. Use smallish cubes or cracked ice. A mojito is meant to be rather strong a drink and it should be watered down enough by the soda you are topping it off with. 2) Don't throw the hulls in the drink. Nobody does this in Havana (and I've been to most of the famous and some not so famous bars there). Furthermore, In a drink that doesn't call for muddling the limes hard, to release the essential oils, it is IMHO just wasted glass capacity (yes, I know, I'm greedy). 3) It's not a no-no, but I'd rather not use simple syrup. Superfine cane sugar dissolves quickly enough, if you stir until the drink is cold enough. The reason is, that a mojito contains relatively little soda water (or should at least). Simple syrup and crushed ice impart non bubbly water into the drink. But since you want to use a good splash of soda, without overdiluting your Mojito, cutting down the non bubbly water you are adding to the drink (i.e. crushed ice and syrup) is a good idea. 4) I don't know, what you mean by overmuddling. If that means not to destroy them, so you dont have tiny specks of mint floating in the drink, I'm all for it. But if that means muddling the mint gently, like you would in a mint julep, I'd call that wrong. The bitterness that muddling can get out of the sprigs of the mint is very pleasant in a mojito (kinda like the poor man's Angostura). As a rule of thumb, I'd say, muddle as hard as possible, without destroying the integrity of the mint leaves. 5) The advice to use only white rum is somewhat misleading. Technically 3yrs old Havana Club is to be considered an aged rum. Nevertheless it is the standard rum in a mojito against which all others are judged. And I'd opine, that it is the best rum out there for a mojito, since the demise of Matusalem (I mean the real one, not the US version.). Possibly Caney as just as good. (Using somethin like a 7yrs old rum in it is not wrong per se, but it would be called a mojito mulata, instead of just mojito.) I apologize for the lengthy post, but it seems to me, that during the long embargo, the US version of the mojito has been subtly changed by bartenders who try to apply what works with the mint julep to the mojito. Thus I wanted to share some feedback based on numerous travels to Cuba (and my own experience trying to reproduce what the best bars in Havana serve). Having read this advice as well as most of this hompage (thanks for the Tonic recipe!!!) I’d like to add some points:

1) Don’t use crushed ice. Use smallish cubes or cracked ice. A mojito is meant to be rather strong a drink and it should be watered down enough by the soda you are topping it off with.
2) Don’t throw the hulls in the drink. Nobody does this in Havana (and I’ve been to most of the famous and some not so famous bars there). Furthermore, In a drink that doesn’t call for muddling the limes hard, to release the essential oils, it is IMHO just wasted glass capacity (yes, I know, I’m greedy).
3) It’s not a no-no, but I’d rather not use simple syrup. Superfine cane sugar dissolves quickly enough, if you stir until the drink is cold enough. The reason is, that a mojito contains relatively little soda water (or should at least). Simple syrup and crushed ice impart non bubbly water into the drink. But since you want to use a good splash of soda, without overdiluting your Mojito, cutting down the non bubbly water you are adding to the drink (i.e. crushed ice and syrup) is a good idea.
4) I don’t know, what you mean by overmuddling. If that means not to destroy them, so you dont have tiny specks of mint floating in the drink, I’m all for it. But if that means muddling the mint gently, like you would in a mint julep, I’d call that wrong. The bitterness that muddling can get out of the sprigs of the mint is very pleasant in a mojito (kinda like the poor man’s Angostura). As a rule of thumb, I’d say, muddle as hard as possible, without destroying the integrity of the mint leaves.
5) The advice to use only white rum is somewhat misleading. Technically 3yrs old Havana Club is to be considered an aged rum. Nevertheless it is the standard rum in a mojito against which all others are judged. And I’d opine, that it is the best rum out there for a mojito, since the demise of Matusalem (I mean the real one, not the US version.). Possibly Caney as just as good. (Using somethin like a 7yrs old rum in it is not wrong per se, but it would be called a mojito mulata, instead of just mojito.)

I apologize for the lengthy post, but it seems to me, that during the long embargo, the US version of the mojito has been subtly changed by bartenders who try to apply what works with the mint julep to the mojito. Thus I wanted to share some feedback based on numerous travels to Cuba (and my own experience trying to reproduce what the best bars in Havana serve).

]]> By: Mike http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-59438 Mike Mon, 03 Aug 2009 22:16:10 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-59438 Jim, If you have friends in Mexico you can get Havana Club rum and bring it back. If you can't get to Mexico, you may want to try Cruzan Mango Rum in your Mojito for a differnt taste treat. While I prefer Barbados rum (Mt. Gay or Doorly's, taste is a personal thing. If you like Malibu, you are off my list. Mike Jim,

If you have friends in Mexico you can get Havana Club rum and bring it back. If you can’t get to Mexico, you may want to try Cruzan Mango Rum in your Mojito for a differnt taste treat. While I prefer Barbados rum (Mt. Gay or Doorly’s, taste is a personal thing. If you like Malibu, you are off my list.

Mike

]]> By: Bo Darville http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-58621 Bo Darville Mon, 20 Jul 2009 20:02:59 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-58621 I ordered one once and it was made with Malibu and Sprite. They served it in a 20 ounce glass, too. That's 20 ounces of pure ickery. I ordered one once and it was made with Malibu and Sprite. They served it in a 20 ounce glass, too. That’s 20 ounces of pure ickery.

]]> By: Claire Doyle Ragin http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-58483 Claire Doyle Ragin Sat, 18 Jul 2009 17:03:33 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-58483 I have been to a couple of places that make "mojitos" with sprite. Yikes. They are usually the same places that have bud light on draft. I have been to a couple of places that make “mojitos” with sprite. Yikes. They are usually the same places that have bud light on draft.

]]> By: Sue http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-58162 Sue Tue, 14 Jul 2009 15:19:54 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-58162 I recently made a mojito martini, just sugar, mint, l/2 lime and dark rum. Amazing, all in a shaker and serve in a sugar rimmed martini glass. I recently made a mojito martini, just sugar, mint, l/2 lime and dark rum. Amazing, all in a shaker and serve in a sugar rimmed martini glass.

]]> By: will http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-57544 will Wed, 08 Jul 2009 09:58:45 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-57544 A great twist on the traditional mojito is to replace the soda water with a sparkling white wine you can use a sweeter one and cut down on the amount of sugar you use. Also I was recently shown an "Infuego" which is a couple pieces of a seeded jalepeno muddled with cilantro sugar and a white tequila. A great twist on the traditional mojito is to replace the soda water with a sparkling white wine you can use a sweeter one and cut down on the amount of sugar you use. Also I was recently shown an “Infuego” which is a couple pieces of a seeded jalepeno muddled with cilantro sugar and a white tequila.

]]> By: John Eason http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-57395 John Eason Sun, 05 Jul 2009 23:46:14 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-57395 How can you have this discussion without mentioning Don Q Cristal or Limon? Here is a recipe that I love and use frequently in demonstrations. BTW...I work for Don Q so I am a bit biased. 10 mint leaves 1 rounded tbsp sugar 1/2 oz fresh squeezed lime juice or 1/2 lime sliced into 3 wedges 11/2 ounce Don Q Limon Splash soda water Lemon or lime wedge for garnish Place mint, sugar and lime in 12 ounce glass and muddle together Fill glass with ice. Add rum. Shake vigorously. Top with splash of soda water. Garnish with lemon or lime wedge. How can you have this discussion without mentioning Don Q Cristal or Limon? Here is a recipe that I love and use frequently in demonstrations. BTW…I work for Don Q so I am a bit biased.

10 mint leaves

1 rounded tbsp sugar

1/2 oz fresh squeezed lime juice or 1/2 lime sliced into 3 wedges

11/2 ounce Don Q Limon

Splash soda water

Lemon or lime wedge for garnish

Place mint, sugar and lime in 12 ounce glass and muddle together

Fill glass with ice. Add rum. Shake vigorously. Top with splash of soda water.

Garnish with lemon or lime wedge.

]]> By: Min http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-56116 Min Thu, 18 Jun 2009 14:47:10 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-56116 i made mojitos with coco-water before but you really take it to another level....carbonate the coco-water, fukn brilliant. Its perfect for home use, but it can easily become an expensive drink if its for commercial purposes, them 100% coconut water packets are not cheap at all. Make sure it says 100% pure coconut, GOYA's coco is not pure. By the way this is the best mojito, i've had in my life. The seriousness of your mixology really shows in between these efforts you make. i made mojitos with coco-water before but you really take it to another level….carbonate the coco-water, fukn brilliant. Its perfect for home use, but it can easily become an expensive drink if its for commercial purposes, them 100% coconut water packets are not cheap at all. Make sure it says 100% pure coconut, GOYA’s coco is not pure.
By the way this is the best mojito, i’ve had in my life.

The seriousness of your mixology really shows in between these efforts you make.

]]> By: Linda http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-55243 Linda Tue, 09 Jun 2009 22:35:42 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-55243 Great recipe. Johnathan and who ever else said to add juice....It isn't a mojito if you make it into fruit punch! Rename your version, please. Great recipe.

Johnathan and who ever else said to add juice….It isn’t a mojito if you make it into fruit punch! Rename your version, please.

]]> By: Todd Appel http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-54774 Todd Appel Fri, 05 Jun 2009 16:51:51 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-54774 I agreed with EVERYTHING except I do like a golden rum with a bit more flavor sometimes... definitely not dark... with margaritas I would never use a reposado or anejo..but the quality young tequila has so much more flavor than clear rum-vodka so I only use plata I agreed with EVERYTHING except I do like a golden rum with a bit more flavor sometimes…

definitely not dark…

with margaritas I would never use a reposado or anejo..but the quality young tequila has so much more flavor than clear rum-vodka so I only use plata

]]> By: Martin K. http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-43373 Martin K. Wed, 25 Feb 2009 09:56:54 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-43373 Dear Mr. South Beach, went there with my wife the other day and ordered Mojito right there on Ocean Dr. Came out in a plastic cup, with two small mint leaves, and a wedge of lime floating around, none of which was muddled. Tasted like someone spilled simple syrup in the "Mojito". Horrible stuff. Dear Mr. South Beach,
went there with my wife the other day and ordered Mojito right there on Ocean Dr. Came out in a plastic cup, with two small mint leaves, and a wedge of lime floating around, none of which was muddled. Tasted like someone spilled simple syrup in the “Mojito”. Horrible stuff.

]]> By: William http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-42065 William Thu, 12 Feb 2009 23:36:00 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-42065 Good advice. But frankly, I see no harm in sipping a Bloody Mary after sundown. Just ask the Brits. Good advice.
But frankly, I see no harm in sipping a Bloody Mary after sundown. Just ask the Brits.

]]> By: Dustin http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-40670 Dustin Sun, 25 Jan 2009 23:35:13 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-40670 10 cane is the best IMO. Add a piece of sugar cane stick to your drink and its perfect. 10 cane is the best IMO. Add a piece of sugar cane stick to your drink and its perfect.

]]> By: Daniel http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-36924 Daniel Tue, 04 Nov 2008 14:12:05 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-36924 Great blog roll here. very interesting to hear everyones thoughts on the mojito. i work in a bar where i personally crank out 30-40 mojitos of a friday and sat night and my method is very similar to jeffreys. one thing i do is i slap and put the mint in the highball first, followed by the limes and sugar syrup. then i muddle lightly. the limes are protecting the mint from bruising and tearing while still applying enough pressure to release the essential oils and flavours. add the lime juice, ice and rum (we use havan 3y/o) and stir it up before topping off with soda. hmmmm. Great blog roll here. very interesting to hear everyones thoughts on the mojito. i work in a bar where i personally crank out 30-40 mojitos of a friday and sat night and my method is very similar to jeffreys. one thing i do is i slap and put the mint in the highball first, followed by the limes and sugar syrup. then i muddle lightly. the limes are protecting the mint from bruising and tearing while still applying enough pressure to release the essential oils and flavours. add the lime juice, ice and rum (we use havan 3y/o) and stir it up before topping off with soda. hmmmm.

]]> By: Taff http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/comment-page-2/#comment-36060 Taff Mon, 20 Oct 2008 16:26:04 +0000 http://www.jeffreymorgenthaler.com/2007/the-dos-and-donts-of-mojitos/#comment-36060 http://en.wikipedia.org/wiki/Mojito I'm not sure the ice must be crushed and a gold/dark rum version with dark sugar is acceptable (well in Cuba at least), but is certainly heavier in flavour. And sugar syrup is OK too. It's all about your taste and preference I guess but don't say that it's "NOT" a mojito if dark rum used, if it's not with crushed ice etc... The key is it must have mint, sugar and rum over ice topped with carbonated water. Try a little variation, you may like it. http://en.wikipedia.org/wiki/Mojito

I’m not sure the ice must be crushed and a gold/dark rum version with dark sugar is acceptable (well in Cuba at least), but is certainly heavier in flavour.

And sugar syrup is OK too. It’s all about your taste and preference I guess but don’t say that it’s “NOT” a mojito if dark rum used, if it’s not with crushed ice etc…

The key is it must have mint, sugar and rum over ice topped with carbonated water.

Try a little variation, you may like it.

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