Your best mojito recipe

[AdamX]

Summer almost here, as always i'm chasing the perfect mojito!  whats your favourite recipe?

[SacDuc]

Ingredients:

Bourbon.


sac






/

[TiNi]

 

every bartender i have asked HaTeS making mojitos 

i don't care for them either 

[AdamX]

Ingredients:

Bourbon.


sac



/

I actually just had a Glass of Makers Mark 

every bartender i have asked HaTeS making mojitos 

i don't care for them either 

Well they need to put in an effort making a mojito, and that is time lost chasing the female clientel. So of course they dont like making it 

[The Bearded Duc]

every bartender i have asked HaTeS making mojitos 

i don't care for them either 

We don't hate making them. The problem is when you make one, everyone else wants one too. Then it goes from one mojito to 47 mojitos and it's a time consuming drink. I consider myself a businessman in the world of bartending, why make one mojito for one customer for a dollar tip when you can make 7 vodka cran's, in the same amount of time, for 4 customers and make a 10 dollar tip.
It is, however, a tasty drink if made right. Here's a pretty good recipe...

2 oz. Bacardi Limon
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
4-5 Mint Leaves
4-5 Fresh Raspberries
Shake with crushed ice (crushed ice works best IMO)
Pour into your favorite bucket and top with Sprite and a couple raspberries

[mstevens]

Ack!

Sprite in a Mojito?! Raspberries?!

It's not that hard: muddle a small handful of spearmint or yerba buena in a highball glass - the flavor you want is in the stems, not the leaves, so just mash the stems. Add two ounces of white (unflavored, for goodness' sake) rum now so it can start extracting some wonderfulness from the mint. Juice a lime into the glass (if it's a really big lime you might get away with a half, but it should be about 3 parts lime juice to 4 parts rum) then optionally throw the skin in and bash it a couple of times with the muddler. Add an ounce of simple syrup (or better, of cane juice). Shake briefly with some ice, leaving the ice in the glass, then top up with less carbonated water than you might think (I'd say "soda" but that might leave the door open for Sprite).

That's a mojito. Anything with other ingredients isn't, unless you get picky about granulated sugar vs. syrup or cane juice.

Keep playing with the proportions until you get it right. 3 or 4 tries and they usually start tasting pretty good.

[Rameses]

Add me to the list of bartenders that hates making those make the beast with two backsing things.

And I also hate making them b/c you rarely get a tip that reflects how much time and effort goes into making one.

(And I also put Sprite in mine.  But just a tiny splash.)



put 5-6 mint leaves, 3 slices of lime, and a pinch of sugar in a highball glass

muddle the shit out of all of it together

add a shot of clear rum of your choice (more if you're making it for someone attractive)

fill the glass with ice

add a tiny splash of sprite

top with equal parts simple syrup and soda water

shake the hell out of it

return to highball glass and garnish with a lime slice

[The Bearded Duc]

Ack!

Sprite in a Mojito?! Raspberries?!

It's not that hard: muddle a small handful of spearmint or yerba buena in a highball glass - the flavor you want is in the stems, not the leaves, so just mash the stems. Add two ounces of white (unflavored, for goodness' sake) rum now so it can start extracting some wonderfulness from the mint. Juice a lime into the glass (if it's a really big lime you might get away with a half, but it should be about 3 parts lime juice to 4 parts rum) then optionally throw the skin in and bash it a couple of times with the muddler. Add an ounce of simple syrup (or better, of cane juice). Shake briefly with some ice, leaving the ice in the glass, then top up with less carbonated water than you might think (I'd say "soda" but that might leave the door open for Sprite).

That's a mojito. Anything with other ingredients isn't, unless you get picky about granulated sugar vs. syrup or cane juice.

Keep playing with the proportions until you get it right. 3 or 4 tries and they usually start tasting pretty good.

If I recall the OP asked for your best mojtio recipe, not your typical mojito recipe. And still not my best.

The oils that give the herb its menthol flavor come from the leaves of the plant. The stems, most often, taste of earth. And although soda water is the listed ingredient for the mojito, the sweetness of the sprite and the tartness of the raspberries counterbalance each other. This, in turn, creates a variation of the mojito but a mojito nonetheless.

All in all, the taste of any cocktail is up to the consumer. I say try 'em all   

[zooom]

I hate making them, but a few years ago when I had a Cinco De Mayo Mojito party, I came on a good and tasty way that I liked better than any other I have ever had...but it is labor intensive and not meant for a bar for sure.

I made a small pot of simple syrup on the stove, and I chopped a package and a half of mint leaves to a chiffonade type of product and I put them in to steep and release the flavor once the syrup came to a slow boil. I let it steep for about 7-10 minutes keeping a constant stir on it and then pulled off the stove to cool for about 2 minutes. Next I poured into a tempered glass measuring cup through a strainer.

While the syrup is warm, pour the desired amount ( depending on your ratio of drunkenness and drinking vessel ) of syrup which should be about 1/5 of the glass and then fill up to the 1/2 mark with your desired white rum ( Bacardi is what I had used and works well and is a known and easily aquirable product). Stir quickly for a few moments and then add a splash of seltzer and top with ice and enjoy! ( some may desire to add more or less syrup to their prefferred sweetness level/taste, so you can adjust ratio's as necessary) Garnish as you like.

I found that the warm minted syrup helped open up flavors in the rum that I had not previously experienced when I tasted it before adding the ice, and later ended up just drinking them warm. If you want to be fancy, you can dice up some citrus fruits and put them in ice cube trays and then fill em with water and freeze and have slow time/flavor release cubes to change the drinking experience as it progresses, but I think it works better with sangria's.

[cyrus buelton]

My wife makes a killer mojito. Learned while bartending in Miami.


Pretty much everyone has described how to make it.

We take a stainless shaker, throw the leaves in, a lime, and homemade simple syrup. Add rum. Shake the make the beast with two backs out of it.

Pour in glass, top off with Soda Water.



Enjoy.


and I agree........everytime we make them at home, my damn neighbor always comes over and Tiff ends up making them all make the beast with two backsing night

[causeofkaos]

Sounds like we need to have a meeting of the brain trust and figure out how to make a batch like a gallon or two at a time to make the party go easy instead of spending all night making mojito's and not enjoying the party.

[hankthe8th]

Flame me if you'd like, but I'm totally threadjacking this. If you haven't tried a Caipirinha, do yourself a favor and pick up some Brazilian rum (cachaça).

Caipirinha:
1 Tablespoon sugar (or less if you're picky)
1 Lime, quartered
^ muddle in old fashioned glass ^
1.5 oz Brazilian rum
fill with crushed ice
enjoy

optional: add a little soda water to make it a little less intense.   

[NoisyDante]

I enjoy mojitos, I don't care how long it takes for the bartender to make them because they already cost a buttload.  Last one I ordered in Puerto Rico was $12.  I do tip for the service, but I pay for the effort too.

I like to make them myself, making them is part of the enjoyment IMO.


My recipe is similar to senor Duc750's.

2 oz. Bacardi Limon
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
4-5 Mint Leaves
4-5 Basil leaves
1 tsp raw sugar
Top the glass off with soda water and ice.

Muddle lightly the sugar, mint and basil together.  The sugar gives grip to tear the leaves rather than crush them and make them black.  Add rum, lime juice, simple syrup, soda water and ice.

The basil makes it classy.

[cyrus buelton]

I enjoy mojitos, I don't care how long it takes for the bartender to make them because they already cost a buttload.  Last one I ordered in Puerto Rico was $12.  I do tip for the service, but I pay for the effort too.

The last one we had was in South Beach at the Shore Club Hotel.

I think it was 14$ a piece there and I tell you what........those bartenders could make one as fast as most can make a long island.

[SacDuc]

Its not making the drink that takes so long, its waiting for the customer to change into his skirt.

sac