Introduction: The Mojito
The perfect cocktail for this summer must be this cuban classic. Its combination of sweetness, refreshing citrus, and mint flavors is intended to complement the potent kick of the rum, and has made this clear highball a popular summer drink. The cocktail has a relatively low alcohol content (about 10%)
The Mojito is the drink bartenders love to hate.
It takes too much time to make, it’s a pain to clean up and it’s ordered in quantities far too large by drinkers far too unadventurous.
Yet the Mojito remains one of the most popular cocktails, and for a solid reason: It’s a very, very good drink. It deserves to be constructed with respect and care.
Unlike cocktails invented by auteur bartenders giving outlet to their creativity, the Mojito came about through a natural evolutionary process, progressing from knuckle-dragger to sophisticate over the course of more than a century.
The Mojito took root in Cuba at a time when most rum was scarcely potable—fierce, funky and heavy with fusel oils and other noxiousness. How to fix this? Well, if you were a Cuban farmer with a bottle of cheap rum and a long night ahead, you would have used whatever diversions were at hand to make it more palatable—a squeeze of lime, some sugar-cane juice, a handful of mint. Then it would go down just fine.
Fast-forward to Prohibition and Havana’s rise as America’s favorite offshore cocktail lounge: The Mojito migrated from the farms to working-class beaches around the Cuban capital and then marched inland. Here it was dolled up a bit, with the addition of carbonated water, lots of ice and a tall glass. Foreign visitors marveled at this glorious offspring of the Mint Julep and the classic Daiquiri like it was the scion of a royal marriage.
And it’s a pretty freewheeling scion. There’s a basic recipe for the Mojito but you should adjust it on the fly, depending on the tartness of the limes, the potency of the mint (always use spearmint) and the robustness of the rum. Light rum makes for a pleasingly refreshing beverage that demands little of you, but an aged rum can add welcome complexity. Even just a teaspoon of heavy Demerara rum as a float will take this college-educated drink and give it a graduate degree.
Learn to make the perfect Mojito, and your friends—not to mention your bartender—will love you.
(According to Liquor.com)
Step 1: Recipe
- 40ml white rum
- half lime, cut in 4 wedges
- spearmint, 6-8 leaves
- cane sugar, 2 tsp
- ice, crused
- sparkling water
Add your lime wedges and cane sugar to a glass. Using a wooden pestle or a wooden utensil muddle them. Try not to rotate the muddler, only press it, so that you don't bruise the limes skin, which is bitter.
Take the mint leaves in your hands. Clap your hands together to bruise the leaves, which will release their oils and flavours. Rub the rim of the glass with those leaves, so that when you will drink it, you will feel a subtle mint scent. Add them.
At this point you could lightly muddle them, but I prefer not to. The classic mistake when making a Mojito is to over muddle the mint. Pounding away at the mint will release so much flavour from it, that you won't taste any of the other ingredients. A perfect Mojito should comprise a balance of flavours.
Now, fill the glass with crused ice.
Add the rum.
Top off with sparkilng water and mix using a spoon. Never use a tin/shaker to mix them. You will lose all the sparklyness and it might even explode.
Finally add a bit more crused ice and garnish with some mint and add a straw.
Step 2: Enjoy
Congratulations, you have made your very own perfect Mojito!
Sit back, relax and enjoy!
I hope you like it, it's my personal favorite!
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