AlBaron

Paging all Mojito lovers - what is YOUR recipe?

15 posts in this topic

Please include the kind of rum as well

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I don't use lime juice. Instead I use lemon juice as this is the traditional Cuban way of making it. I use a big hurricane glass, take about 12 mint leaves, then gently muddle them with 30 ml (1 oz) of sugar syrup and 30 ml (1 oz) of lemon juice.

I then crush 1 cup (250 ml) of ice and put that into the glass. I add 45 ml (1 1/2 oz) of Bacardi Superior rum, then top with Soda Water (but not too much, enough to make the drink refreshing).

This a great drink on a hot summer afternoon!

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I confess I do not remember my recipe but what I can say for sure is: never re-use the mint leaves.

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A dozen or so mint leaves muddled in a large glass

2 parts Havana Club rum

1.5 parts simple syrup (I like mine on the sweeter side)

1 part lime juice

fill glass with ice

top off with soda water

Serve with Cuban Cigar of you're choice

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I love Mojitos but I really dislike Mint leaves in it, for me, it's too bitter.

I prefer basil leaves instead.

8 Basil leaves

2 Parts Dark Rum, I often use Bacardi 151 but the clear Superior is also great

2 Parts Caster Sugar or Sugar cubes

4 lime wedges

1 part Club Soda

Fill glass halfway with crushed ice

Muddle Sugar with limes and a few basil leaves

Add Bacardi Rum over ice, give a long stir (Like when making a Negroni)

Add remaining basil leaves, top further with crushed ice and your Club Soda

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I've tried basil leaves, sometimes by mistake :) and it's nice too.

Here's what i normally do.

50 ml Ron Caney Anejo Centuria. Any good dark rum, not too sweet is fine. HC Especial, Matusalem 7, Brugal Anejo etc.

6 -12 mint leaves depending on the size and type of mint.

Juice from 1.5 - 2 limes, depending on size/juiciness. I never put wedges in the drink

1.5 teaspoons of granulated sugar.

Cubed ice.

I keep the rum, soda water and lime juice in the fridge, the ice won't melt as quickly.

Put the mint leaves, sugar and lime juice in a tall glass, then muddle to "bruise" the mint.

Add rum, then ice, then fill to near the top with soda water.

Add a dash of the rum to the top.

Finally if in the mood, a couple of dashes of Angostura Bitters to take the edge off the sweetness.

Straw.

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I double it up and serve it in a large pint glass hence the significant amount of rum.


4 oz. Havana Club 3 Year Old Rum

2 oz. Simple Syrup

1.25 oz. Lime Juice

3 sprigs of mint

8 oz. of club soda

splash of Angostura bitters.



In a pint glass, add simple syrup, the juice of a lime, 6 mint sprigs and 2 oz. of club soda. Muddle. Add Ice, remaining Club soda 4 oz. of Havana Club 3 Year Old Rum and a splash of bitters. Stir well. Drink. Repeat. drink, repeat, drink, repeat, drink ,repeat.,.....drunk

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The weather is heating up again here in the northern hemisphere, which means it is once again mojito season for FOH North. :)

I am fascinated with the number of mojito variations posted here.  Differences in rum (white vs. dark aged), leaves (mint vs. basil), citrus (lime vs. lemon), and bitters (Angostura or none).  I'm sure there are many others, as well.

Has anyone in the last couple years found a new favorite version they'd care to recommend?

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basil? seriously? then it is a rum and basil drink, not a mojito! you may as well put vodka in a martini!

the one thing i have noticed comparing good mojitos in cuba (and despite the advertising that was erroneously attributed to hemingway, La Bodeguita del Medio has some of the worst i've ever tried) with others is that they use a great deal more mint than anyone outside cuba ever does (and practically no basil). 

personally, i use far less sugar than traditionally included (prefer it a bit drier and family history of diabetes - so you find yourself very quickly using less sugar and not missing it at all).

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On ‎6‎/‎14‎/‎2015 at 10:28 PM, polarbear said:

A dozen or so mint leaves muddled in a large glass

2 parts Havana Club rum

1.5 parts simple syrup (I like mine on the sweeter side)

1 part lime juice

fill glass with ice

top off with soda water

Serve with Cuban Cigar of you're choice

Yep same here.....HC is also the ticket if you want it to taste authentic IMO 

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On 6/15/2015 at 0:39 AM, MIKA27 said:

I love Mojitos but I really dislike Mint leaves in it, for me, it's too bitter.

I prefer basil leaves instead.

8 Basil leaves

2 Parts Dark Rum, I often use Bacardi 151 but the clear Superior is also great

2 Parts Caster Sugar or Sugar cubes

4 lime wedges

1 part Club Soda

Fill glass halfway with crushed ice

Muddle Sugar with limes and a few basil leaves

Add Bacardi Rum over ice, give a long stir (Like when making a Negroni)

Add remaining basil leaves, top further with crushed ice and your Club Soda

With the basil, try white grapes... It's delicious.

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A real boozy variation is to top up with sparkling white rather than soda water.

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We will do different off shots of a Mojito, but tend to make them in pitchers as it is easier to make serve. Put the soda water into each glass at serving.

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My only spin on the drink is that I like to make a simple syrup using honey and infuse it with mint. I am not big on the taste of raw sugar but do enjoy the twist that honey provides.

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On 7/13/2017 at 2:23 PM, jrusso14 said:

My only spin on the drink is that I like to make a simple syrup using honey and infuse it with mint. I am not big on the taste of raw sugar but do enjoy the twist that honey provides.

Some like the raw sugar on the bottom.  

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