Mojito recipe?

have some mint from the garden. Never made mojito before any recommendations for recipe or brand of booze?

I always have to Google it.

You may know the ingredients already, but it’s rum, lime juice, simple syrup and mint.

I prefer fresh squeezed limes for the juice, but you’ll need a lot of limes. Sometimes I take a short cut and get bottles juice to and mix it 50/50 with fresher squeezed lime juice.

I like a twist on it by smashing a couple fresh strawberries in each glass too.

Sorry I can’t help with a recipe.

If memory serves me, Ralph @ralphwiggum and Grouse @thefamousgrouse both have a good recipe!

mplspug wrote:

You may know the ingredients already, but it’s rum, lime juice, simple syrup and mint.

… and club soda.

This will make 1 mojito.

Put 4-6 med-large mint leaves in a glass or shaker. Add a small scoop of sugar, maybe 1/2 teaspoon. Add juice from 1/2-1 lime.

Muddle. Muddling is simply pushing straight down with the muddle 5-10 times. Don’t twist the muddle or over do it. It won’t taste right.

Add about 1/2-1 oz of simple syrup. Stir.

Add ice and about 1-2 oz of white rum. Shake.

Drain and filter out most of the mixture into a highball glass with ice in it. Fill to about 2/3 full and top off with club soda.

You can do it without the shaker but it adds a little freshness and filters out most of the big chunks of mint.

You can double, triple, quadruple, etc… and put the mixture into a pitcher.

Garnish with a mint leaf or two if you like to drink with your pinky in the air.

apparently it’s been too long. How could I forget the club soda.

I will not be content until I have a mojito

Gill said it, don’t over do the muddle, hate it when bars freakin pulverize the leaves and your stuck picking the $hit off your teeth every sip

My muddler has seen action. I just learned how to make Brandy old fashioned. Yum.

mplspug wrote:

apparently it’s been too long. How could I forget the club soda.

Thought maybe you were saucin’

I never strain a mohito and have never seen that done.

The GrouseHito:

In a tall glass.

Put a strong palmful of whole mint leaves in the bottom of the glass. No stems, no bruised leaves.

Quarter a large lime and squeeze the juice of each quarter into the glass. Drop in the squeezed quarters. If limes are small, use a whole.

Add 2 oz white rum.

Muddle firmly, but do not tear leaves.

Add simple syrup. Approx 1 ounce, but this varies as some simple syrups are sweeter than others.

Add ice to 3/4 full.

Top with real club soda. Garnish with lime slice and mint sprigs.

In Cuba and the tropics, the mohito was a drink of the working people, not a pinky-extended drink of the cocktail classes. Chewing on mint and lime pulp is part of the drink’s history and experience.

Grouse

I used to muddle the hell out of the mint, put it in a little strainer and pour the ingredients through it. I would also put some of the liquid in the middle bowl and rinse the rest of the mint oil out.

TheFamousGrouse wrote:

I never strain a mohito and have never seen that done.

The GrouseHito:

In a tall glass.

Put a strong palmful of whole mint leaves in the bottom of the glass. No stems, no bruised leaves.

Quarter a large lime and squeeze the juice of each quarter into the glass. Drop in the squeezed quarters. If limes are small, use a whole.

Add 2 oz white rum.

Muddle firmly, but do not tear leaves.

Add simple syrup. Approx 1 ounce, but this varies as some simple syrups are sweeter than others.

Add ice to 3/4 full. [use dry ice on days like today]

Top with real club soda. Garnish with lime slice and mint sprigs.

****In Cuba and the tropics, the mohito was a drink of the working people, not a pinky-extended drink of the cocktail classes. Chewing on mint and lime pulp is part of the drink’s history and experience.****

Grouse

Where do you find anyone who works in Cuba?

I had my first mojito a couple years back while on vacation in Arizona. The person making them was some sort of mojito connoisseur, but the drink didn’t trip my trigger. Now rum and a little coke with some lime juice and an ice cube….

Had them with tacos tonight. We’ll be having them again. Very good on a hot day.

TheFamousGrouse wrote:

I never strain a mohito and have never seen that done.

I’ve made 100s that way. I get a little pissy when a mint leaf clogs my straw.

My new and improved way can make multiple at the same time and quite frankly, they taste better.

Yum. Summer staple at our house.

I’ve found that the mint makes a difference, too. I prefer Yerba Buena. We had some other mint last year, and I didn’t like it nearly as much in a mojito.

Everyone’s recipes are good so I’ll help with the hooch.

Must use white/silver rum vs aged or spiced rum. Bacardi is fine but Flor de Cana, Mt Gay, or Plantation are also good choices.

A few MN white rums are around (11 Wells, Tattersall, Lawless, and Norseman are a few) but I haven’t tried any of them. Hope this helps, good luck.

Norseman is good, but it isn’t cheap. I have a hard time using expensive rum in a mojito. Years ago, I got hooked on Don Q while in Puerto Rico. Don Q Cristal is what I normally use. It’s very reasonably priced, and I think it’s good.

I was in a little resort bar up north over the weekend and asked the kindly lady bartender if I could please have a mojito. She replied “Sure! What is it?”
I settled for a bottle of Busch Light.

If you’ve never tried one I highly recommend a lemon basil Mojito. Makes a great alternative in case you get sick of the original.

Substitute the following:

Mint for basil
Lime for lemon
Rum for gin

Make it exactly the same with the above substitutes. Use good gin.

You HAVE to use the cane sugar, according to tenders in Mexico and the Dominican… or its not a mojito.

I use raw cane sugar for making simple syrup.