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Mojito time!

I think I lost my recipe from last summer. My mint plant is calling me and I bought a big bag of limes the other day. Best recipes please!

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  1. My basic recipe is to put a small handful of mint in the bottom of a Collins or Highball glass, add a teaspoon of sugar, and mash it together with a muddler. Then fill the glass with ice cubes, add about a shot of lime juice (I prefer key lime juice by Nellie's), a shot and a half of rum, and then top it off with some club soda (not too much, though).

    For variations, I like to add some Cointreau or tequila.

    If you do a google search, you'll get a ton of recipes.

    1. A bunch of mint leaves (2-3 sprigs? Depends on how big your leaves are and how minty you want the drink), 1/2-2/3 a lime, cut up into smaller wedges, about 1.5 teaspoons of sugar. Put all of this in the bottom of your class and use your muddler, pressing hard and making sure that all the juices come out and the sugar dissolves. (If you don't have a muddler, I've used the base end of a lemon reamer also, making sure to wrap the reaming/juicing part in a kitchen towel so that it hurts less when I muddle). Then I fill the glass with ice, add about a shot to a shot-and-a-half of cachaça, and then top off the glass with club soda.

      I've also done blueberry mojitos in the past, just adding fresh blueberries to the mint/lime/sugar part and muddling that all together before adding the cachaça/club soda. Other fruits would probably be nice too - I had a coconut mojito at a bar the other night, and I'm not sure what else they added besides coconut flakes, but it was good!

      The cachaça, I think, is key - I've not had the same results using regular rum.

      1 Reply
      1. re: jacinthe

        Well, rum is what they used in Cuba when they came up with the drink. Cachaça, eh? And you're muddling the lime in addition to the mint. Sort of a Caipijito? Morinha? Sounds worth a try, though I think rum would be better with the mint.

      2. Mojitos are tricky because both mint and limes are variable. I use more mint than the other posters, but otherwise my recipe is similar. I usually use simple syrup instead of sugar to solve the problem of occasional gritty residue. A bartender I know uses Sprite instead of sugar and club soda.

        4 Replies
        1. re: Dave Feldman

          Thank you for posting about the Sprite option! This made last night's semi-spontaneous cocktail hour at home super easy AND provided a sugarless option (when I used Sprite Zero) that I SWEAR tasted just as good as a regular mojito. (No artificial aftertaste.)

          We muddled together 6 to 8 mint leaves and the juice of half a lime (are you supposed to muddle the actual lime, or just the juice? We had some debate, used just the juice, and it came out fine) in a 16-ounce glass, then added ice, a shot and a half of rum, and filled almost to the top with Sprite Zero. An excellent and easier substitute!

          1. re: ITurnedOutTV

            Leaving the lime inside of the glass is optional -- some people like a clean glass -- others like it to look like a swamp. Either can work. I'd use more lime, though, even if it meant putting in more sugar.

            Glad the suggestion worked out for you. Now I suggest you turn ON the TV!

            1. re: Dave Feldman

              I would think leaving the lime in there for muddling would make the drink bitter, but what do I know?

              (I turn on the TV all too often--my handle is a Homer Simpson quote.)

          2. re: Dave Feldman

            I LOVE a mojito made w/Sprite! I use sugar & mint leaves (muddled w/a wooden spoon), juice of half a lime, a glug or two of pineapple rum, then Diet Sprite.

          3. You can also freely experiment with different herbs and spirits for interest. I had some vodka drinkers over last week, and picked up a bottle of Hangar One Kaffir Lime vodka, which is pretty great stuff. I tried making a variation of a mojito, substituting the kaffir lime vodka for rum, and using basil instead of mint. It was terrific.

            1. Check out this link for an oldish review of mojitos in San Francisco:

              http://sfbg.com/39/08/x_bottle_rocket...

              The winner used orgeat syrup and I can tell you, it is the best mojito I've had, hands down.

              3 Replies
              1. re: Maya

                Wow that sounds interesting. I'm pretty undecided about the orgeat, though. I don't usually like the flavour of almond extract in anything - is that what orgeat tastes like?

                Otherwise, sounds excellent. Thanks

                1. re: Nyleve

                  Somehow the orgeat (yes, almond) doesn't give an almond flavor in this drink. Maybe he uses little enough that it basically is a more substantial simple syrup. I dont know - boy, it works though. YUM.

                2. re: Maya

                  Interesting. I'll try that.. and another with bar syrup.

                  That reminded me of what might be the most old-school version, with cane juice ("guarapo") instead of sugar.

                3. This mojito thread called to me! I had one recently that had some mango mulled in it. It was very, very good. I think I prefer the traditional recipe, though. It's my favorite hot weather drink, with alcohol, that is.

                  2 Replies
                  1. re: Pat Hammond

                    Every time I try a variation, I go back to the traditional mojito.

                    1. re: Dave Feldman

                      Yes, the combo of mint, lime, sugar and rum, is perfect. Another fave, and along the same lines, is the mint julep. I make a mean mint julep.

                  2. I think if I wanted something with mango I'd make a daiquiri or something. A classic mojito simply can't be improved upon.

                    1. cachaca is a good substitution for Cuban rum...both have a smokey undertone (I guess if you cant get Havana Club). I like to muddle my mint/sugar/rum then shake..then add club soda this adds a nice foamy and coldness to it.

                      1. I love Moijtos in the summer. I make mine in a tall glass with a mint invused simple syrup, 1/2 of a small lime, then muddle lime with the simple syrup to release some of the lime zest as well as flavor. Add mango rum, stir, add ice to fill up the glass, just a bit of club soda, and a fresh mint sprig that has been slightly crushed. I think the mint/simple/syrup really is great in this drink and also no bits of mint to get into the teeth! I know the mango rum isn't traditional, but it's what I like the best!

                        1. Also not traditional but some good sippin' - sub Malibu coconut rum for white rum (the Cruzan or other brands don't seem to taste as good). Make sure to shake the libation to super-chill as tepid coconut rum is not tasty! Add a splash of soda or not - your choice. This is called a MojitA.

                          1. We are growing limes and mint(amongst other herbs) on our terrace this summer so it has been mojito time for a few weeks. I have been muddling half a lime, 8 or so mint leaves and some sugar in a pint glass then adding rum and club soda. These have been good but i decided to try the mint syrup idea for easier dissolving and more mint flavour. I made a batch of this last night and am hoping to have a cocktail tonight, i will report back how it goes.

                            3 Replies
                            1. re: MVNYC

                              Consider adding a dash of angostura bitters to your drink for a little added complexity. Also, I highly recommend trying a dry champagne or prosecco in place of the club soda.... it's fantastic! (they're dubbed "Old Cubans" and are being served at Pegu Club for $16)

                              1. re: danoots

                                Would you still use sugar if you're subbing champagne?

                                1. re: ITurnedOutTV

                                  the amount of sugar would depend on the dry/sweetness of the champagne, but I'd probably always still use *some* sugar.

                            2. FWIW, I sort of follow a recipe from Food & Wine from several years ago and make a batch of base. Basically, I muddle a small bunch of mint with sugar and 1-2 quartered limes. Since a little mint goes a long way, I don't bother adding more to scale up. I've used anywhere from a couple cups up to most of a 5 lb. bag of sugar (though you'd probably add more limes in the muddle for that much).

                              After the muddle, I squeeze in lime juice until the sugar is wetted enough to be soupy. Then I add enough warm club soda to dissolve the sugar, well, most of it anyway. Strain the mix (which leaves bits of mint leaf) and pour it back into the now-empty club soda bottle.

                              To serve, my proportions for a chimney glass are something like 1/4 rum, 1/4 mix, two quarter limes squeezed and dropped in, sprig of mint, then top with cold club soda. And, since the mix is dense, you need to give it a good stir to incorporate.

                              You could adjust the balance by adding more lime juice to the mix- I think I started out making them sweeter but have grown to prefer more tart over the years.

                              Anyway, this has worked for me whether making them for a few friends for dinner or for our wedding rehearsal dinner.

                              1. The original recipe calls for white rum, guarapo (sugar cane juice), lime and club soda over crushed mint and ice. I myself find it more refreshing w/o the sweet stuff.

                                1. My best recipe for a traditional Mojito is this:
                                  1 tablespoon "suger in the raw" cane sugar crystals
                                  3 to 4 mint leaves (depends on size, also prefer "vanilla mint" to regular)
                                  zest of 1/2 a lime

                                  Muddle until the mint leaves are mostly if not complete broken down.

                                  add juice of 1/2 lime and mix with sugar to start breaking down sugar.

                                  add 1.5 ounces of rum (I prefer bacardi carta blanca superior)
                                  top off with soda water

                                  I've been to the bar in Havana that suposedly invented the mojito, this is close (except for the vanilla mint and the lime zest) to their recipe. They use Havana Club 15 though.

                                  3 Replies
                                  1. re: RobotDeathSquad

                                    No ice?

                                    1. re: RobotDeathSquad

                                      I have a couple points and questions:
                                      1) Which bar were you in? The mojito wasn't invented in a bar. It was invented out in the fields. Perhaps that bar helped popularize it, but it wasn't invented there. But actually even that is doubtful, because the mojito was a simple mans drink. I doubt the Floridita, for example, served them back in their heyday, although I'm sure they sell many of them now.
                                      2) Using Havana Club 15 is a waste of that rum. Most people would be appalled that they were mixing that, instead of serving it neat. Havana Club 3 would be way more than good enough in a mojito.
                                      3) You mention lime zest in your ingredients, but not how you use it. Is that the garnish?
                                      4) I like that sugar in the raw idea. Have to try that next time.

                                      1. re: RobotDeathSquad

                                        I was introduced to the mojito at Molina Ranch in Hialeah, a dank but cool little ex-pat joint with the best masas I ever ate. They also make another version using orange blossom honey instead of guarapo. I couldn't tell the difference.

                                      2. I like the mojito Denver's cuba cuba makes with Bacardi O (orange rum) --and mint, lime, and simple syrup, of course. Some people make them with white rums but I like the flavor with mount gay eclipse rum, too. We just threw a mango that was just on the far side of ripe into the mix tonight and it was great.

                                        1. My latest favorite is Mango Mojito. I make it with white rum, muddled limes, fresh mint, and mango nectar. It is awesome.

                                          1. May I suggest a splash of Velvet Falernum ( a rum liquer from Barbados) instead of sugar, muddled with the mint leaves, and the juice of half a lime. I then add cachaca or rum, lots of ice, and a small splash of soda. Yum!

                                            1. This has been a roughish week, what with one thing and another, and this thread has made all the difference. I just muddle several leaves of mint, about a third of a good-size lime, and about a teaspoon and a half (or more) of white sugar in the bottom of a glass until the sugar is dissolved, then add ice, a goodly measure of rum (Ron Vicato Barbados, since my friend doesn't like Bacardi or other Puerto Rican rums and the other was on sale), plus a healthy splash of club soda, and stir well. It looks like a swamp, but it tastes incredibly refreshing, and seems to have a very good effect on my nerves. Thanks to all who have posted here for inspiring me to try something new.

                                              1. Mojito recipe: There are countless recipes for the Mojito but this version is for the one Hemingway himself enjoyed at the Mojito's place of birth: La Bodeguita del Medio in Havana, Cuba.

                                                1 teaspoon powdered sugar
                                                Juice from 1 lime (2 ounces)
                                                4 mint leaves
                                                1 sprig of mint
                                                Havana Club white Rum (2 ounces)
                                                2 ounces club soda

                                                Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda.

                                                1. My tops would be a blueberry mojito. Made the same way as a regular mint, but with fresh blueberries muddled in with the mint, white rum, and garnished with whole blueberries. It used to be the signature summer drink at dragonfly

                                                  http://www.hotelzaza.com/Dining_Drago...

                                                  but they went through too many blueberries so they took it off the menu:(

                                                  TT

                                                  1. As I'm not a fan of rum, I sub tequila (which in my opinion is the nectar of the gods!) for it. My local Mexican restaurant owner/friend taught me this.

                                                    After muddling the lime and mint, I like to remove the "too-smushed" limes and add fresh wedges in the glass. Nothing better on a hot summer day!

                                                    1. I also think a mojito, when made well, cannot be improved upon. It is simplicity itself. why use champagne? i doubt it would improve the drink. I too like to use simple syrup. In the future, i'll try muddling the mint in the syrup to simplify things further. My father loved mojitos, and i learned to make them long before they became trendy. tall thin glasses seem best!