posted by feener @ 07:42PM, 4/27/06
posted by David Crowe @ 08:33PM, 4/28/06
posted by Vegard Solberg, Norway @ 10:34AM, 4/29/06
posted by Cheryl @ 01:24PM, 5/04/06
posted by M.M.Siraj @ 06:33AM, 5/06/06
posted by Bartender nate @ 09:50PM, 5/07/06
posted by tina @ 08:27PM, 5/13/06
A real mojito is indeed made with lime, NOT lemon. whomever concocted this one, ain’t cuban. that’s for sure.
And another thing, mojitos taste even better with gold rum, not light rum.
Here’s a great recipe. give it a shot and then tell me which you like better.
1 cup gold rum
1/4 cup lime juice
1/2 cup sugar in the raw (that’s the brown NOT the white)
1 1/2 teaspoons lime peel
3 cups club soda
mix in blender for about 15 seconds
pour into cup full of ice
You got yourself a REAL miami mojito.
posted by Dagny @ 08:45PM, 5/16/06
posted by marcovino @ 04:22PM, 5/19/06
3 drops of Angostura Bitters.
It makes all the difference.
posted by NY approves @ 10:03PM, 5/27/06
posted by LHAnthony @ 12:25PM, 5/30/06
posted by B23 @ 01:12PM, 6/03/06
Anybody ever use bar syrup (or a simple syrup) instead of the sugar? I’ve tried it both ways and actually like the syrup better. Takes a little more effort, but it is worth it!
Gotta have limes!
posted by deraye @ 03:53PM, 6/03/06
posted by 53 @ 10:04AM, 6/09/06
Think the lemon is a typo as lime is in the ingredient list.
Soda type good in a mojito, just use the crushed ice to lengthen. 10 good sized mint leave in the bottom of a glass, 1 sugar cube, 1 large measure lime jucie 1 large measure of good rum, muddle. Add crushed ice and stire drawring the mixter through the ice, add more crushed ice, mint to garnish. Crisp and pure.
posted by tothebar @ 02:50PM, 6/15/06
posted by BK @ 04:56PM, 6/15/06
posted by Southern Bell @ 10:58PM, 6/17/06
posted by crockets @ 09:38AM, 6/19/06
posted by Philip @ 05:28PM, 6/19/06
I think this site is American so you may not have been to Cuba! I recently went. I don’t remember anything other than syrup being used. It’s really easy to make. Just dissolve equal parts sugar and hot water. Mix until clear. It will stand for ages waiting for you to make the mojito!
Also- the recipes above make it much weaker than the originals. There should only be a slight dash of soda – it just lifts the flavour!
Lemon should be nowhere near a mojito.
posted by NW guy. @ 08:49PM, 6/19/06
posted by Carrion Crow @ 08:44PM, 6/20/06
posted by Katelyn @ 06:15PM, 6/21/06
posted by Jolly Drinker @ 12:14AM, 6/24/06
posted by Victoria Stevens-Stoklosa @ 09:52PM, 6/24/06
Juice of an entire large lime, use a reamer.
2 oz white rum
5 teaspoons sugar
8 mint leaves, crushed (I use the end of a wood rolling pin)
2 ice cubes
Seltzer or Club soda
posted by JH @ 09:26AM, 6/25/06
The mojito can be a sublime summer refreshment but not with this exact recipe. Try using a lot less lime than what is given here. It must be a typo, since 3 TABLEpoons is equal to 1 1/2 fluid ounces–and that would make a 1:1 lime/rum ratio which is way too tart. Even at 3 TEAspoons, you’re at a roughly 1:3 ratio which is still too limey. Try a 1:4 ratio then adjust to taste.
Also, using a simple syrup instead of sugar dramatically improves the drink. To get the amount of sweetness right, you’d otherwise have to try and mix in a quantity of sugar large enough that it will not completely dissolve in the liquids. Making a simple syrup of 1 cup of sugar (the use of Sugar in the Raw is a great idea!) slowly added into a cup of boiling water, then cooled, will do the trick. Then add it taste (try a 1:2 syrup/rum ratio)–you’ll know when you’ve got the right amount in your mojito. The syrup will keep in the fridge for a month or two and can be used in other drinks (if you have extra mint from your mojitos floating around, you’re all set to make mint juleps). Also, make sure to prepare the syrup ahead of time for your get-together–you definitely don’t want a guest knocking your boiling sugar onto themselves or someone’s in for a new definition of pain! You may still want to add a little sugar to the bottom of the glass to assist in muddling the mint (the large granules of Sugar in the Raw are excellent for this).
Finally, you definitely need to scale the recipe up, what’s given produces about a shot glass of mojito. Try using 4X the recipe. Then, if you follow my ratios you’ll get an easy-to-mix 1:2:4 lime/syrup/rum ratio and a drink of around 8 oz before ice.
posted by Sebae7 @ 09:45AM, 6/25/06
posted by jlchristensen @ 02:29PM, 6/28/06
posted by Chicago @ 11:08AM, 7/02/06
posted by cristip01 @ 05:49PM, 7/02/06
posted by Island Girl @ 01:47PM, 7/03/06
Had this drink in the Islands. Brown sugar is better.
Also you can change it up with tablespoon of chopped fresh fruit in each glass along with the mint (strawberries, mango, etc.)
posted by BH @ 11:03PM, 7/06/06
This is my twist on the mojito. I make a Mint Syrup by mixing 1 cup of sugar with 1 cup of water. To this mixture I add 1 cup of chopped mint leaves, the zest of 1 lime and the juice of 1 lime. Bring to a boil and simmer about 5 minutes. Allow to cool to room temperature, and strain through cheese cloth.
Add 3/4 to 1 oz. of the Mint Syrup and 1-1/2 oz. light rum to a glass of crushed ice. Top up with chilled club soda, stir and garnish with a slice of lime and a mint leaf. This mojito will get you rave reviews, and no little green bits sticking to your teeth!
posted by MC @ 07:16PM, 7/09/06
posted by Mandi @ 04:26PM, 7/10/06
I have actually researched the National drink of Cuba, the “MOJITO” so I could have the best experience when I threw a sensational dinner party, please let me share with you, the right way to mix and serve a delicious Minty Mojito. You will most definately ENJOY.
fresh mint leaves
ice-crushed best, small cubed okay
guarapo(sugar cane juice)
Muddle 5-6 mint leaves, 3 drops bitters, & 3 lime quarters in bottom of tall (mojito) glass. (be sure to push and twist down w/ flat part of muddler, and get the oils out of the limes skin). Fill glass to top with ice. Add 2 oz of light rum. Fill remainder of glass with guarapo, leaving 1/2 inch at top of glass-top off with club soda. Cover glass, shake vigorously 4-5 seconds. Serve w/ straw and garnish with lime wedge and sugar cane stick or stirrer.
A real MOJITO, everyone will enjoy, at its original BEST!
posted by Unkie Tripps @ 09:35PM, 7/16/06
This recipe is pretty tasty for new mojito drinkers or non-believers, and I agree with lot’s of the ways mentioned above to make it better–but not the suggestion to cut back on the lime.
Also, it is TOTALLY IMPOSSIBLE to put too much mint in this drink. The best mojito I’ve had was at a Cuban bar in Chicago where there was almost a mint BUSH in every drink. And you have got to grind that stuff! You can’t just drop in mint leaves and expect any flavor. You certainly can’t muddle satisfactorily in a glass with a swizzle stick (or fork).
I think the simple syrup is a great idea for dissolvability, except the granulated sugar makes it easier to muddle the mint and really grind out the flavor. For best mint flavor, make it by the pitcher, so you can use a mortar and pestle.
Finally, I like turbinado sugar, for health reasons, but you can’t convince me it will change the flavor of the drink.