Mojito - Shaker BarSchool®

http://ow.ly/2gtEG The Mojito has its origins in the 17th century when Admiral Francis Drake of the British Navy offered sailors a mixture of mint and rum to eliminate stomach and respiratory problems. This drink also has its roots in the deep-south favourite, the Julep. Rumour has it that Americans holidaying away from Prohibition wanted a Julep-style drink so the Cuban bartenders used the local rum, lengthened with soda and lime, and the Mojito was born.


Glass: 12 oz Collins
Method: muddle, build & stir
24 lime wedges
12.5ml 25ml Demerara sugar syrup or
12 barspoons Demerara sugar (adjust to taste)
816 large mint leaves (adjust to taste)
Crushed ice
50ml Rum
Soda water


Add the lime and sugar to a Collins glass and muddle with a barspoon. Add the mint leaves and place the flat-end of the bar spoon in the glass. Fill the glass with crushed ice and pour in the rum. Rapidly raise and lower the spoon to thoroughly mix the drink, and then top with soda. Garnish with a sprig of mint, rubbing the leaves before serving to release the bouquet.

Variations
The original Mojito should be a light, long refreshing drink and not a really flavour-heavy cocktail. However, some people will prefer more sugar, mint or lime and some will like more of everything. This recipe can be changed by substituting the rum for other types of rum or spiced rum.

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[TimoJulz]

Great job!

Question though, I thought you were supposed to muddle the sugar & mint together?! Or is that just a variation?

I don't mean this question as an insult - just as a genuine inquiry!

5 STARS!

AWESOME!

=)

[shakertv]

There will always be a massive debate over muddling mint, the Bacardi way says to muddle the mint but over bruising mint leaves can cause them to taste bitter, and shred and no one wants bits of mint in their teeth. If you must muddle the mint, a couple of gentle twists will do the trick.

[mrdouglasrm5]

So Im am sick of the jelously and childish comments. These are great basic, classic, upper end recipes. First you should post the number of years you've been behind the bar, and what you gross in alcohol sales per night. Then maybe respectfully suggest alternatives. So many fake bartenders giving lame, ivory tower, advice its shameful.

[ampulka20]

facet strasznie odpychający swoim wyglądem, sorry ale nie było by napiwku chociaż była by to ambrozja.

[altair971]

pero que es esta porqueria!!

[mansfluxx]

Havana or not Bacardi !

[irvinglambertgrims]

this fucker uses way too much ice!!! no wonder drinks taste watered down lol

[strek0655]

EVERYBODY seem to be experts on mojitos. Now who the FUCK cares whether you muddle as long as it taste good?? Only hipsters!

[paintedd]

One of the most important things to do is muddle the mint and lime together. This is not the right way to make a mojito.

[Aztekloko24]

im sorry but this is garbage

[Immigrant312]

@tame1999 i've seen other people use triple sec as well

[tame1999]

@shakertv Good point with regards to the lime. However, for those people here in the States who are generally not concerned with authenticity, lime is a much more agreeable taste than mint, so in that case I'd incline the balance of flavors more towards lime. What I typically make is a drink that has a strong rum base, complemented with equally strong lime/sugar flavors and a noticeable hint of mint. Also a bit more soda. I'm just using the average american bar-goer as a standard here.

[tame1999]

IMO there's no substitute for muddling the mint and lime wedges together, even if it's a quick 3 second muddle. It seems to me that simply churning the two together doesn't do a thorough enough job of releasing and then blending two very distinct flavors. I also cut the amount of syrup in half and add a splash of triple sec (which may or may not get me flamed on here). This guys great though, regardless. Cheers!