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Mojitos

Not a huge fan of Mojitos (but don't dislike them either), but my mother loves them and I got a big old bunch of mint in the CSA bag this week. Soooo, being a holiday/party weekend it seems a Mojito or 2 might be a good idea.

Would anyone care to share their recipe for a great Mojito? I've made them before but can't find my usual recipe. I'm also not afraid to muddle and I'm not adverse to putting a little effort into turning out a great cocktail.

It's also time to restock the rum, I'm open to suggestions on that as well.

Thanks

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    1. Here is the recipe I use
      1. Add a sprig of mint leaves.
      2. Add sugar/sweetner to taste ( I use two sweet and low)
      3. Add juice of one whole lime to the glass. Muddle without breaking the leaves.
      4. Add ice cubes to the glass and add 2 shots of Rum (more if you are like me) Stir and mix well.
      5. top of the glass with club soda. I prefer a lot of club soda (half can in my case)
      Enjoy.
      As for choice of I like HAVANA CLUB ANEJO BLANCO as you can get it easily in Canada.
      If you can locate one I like Ciclon rum best for my Mojito. I tried Cruzan Mango Rum in a Mojito and it was great.

      1. A proper Mojito should NOT be made with an anejo or a rummy rum like Barbancourt. Both of the rums mentioned below are great rums, but not in a mojito. A mojito is all about the blending of flavors. The recipe below is about right, but with a proper rum.

        Under no circumstances should you use a flavored/spiced/mango/coconut rum. Just not what a mojito is all about.

        Personally I think DonQ silver is the best for mojitos. I also like Brugal's plain white rum, or if all else fails just plain Bacardi.

        Below my own personal paean to a mojito written a few years back:

        To me there is something kind of zen about the perfect mojito.

        Ideally the combination of ingredients should balance perfectly so that no one taste, rum, mint, sweet, lime, overpowers.

        It should just be one clean refreshing wet note that splashes into your mouth and with a slight gulp washes down your throat; wetness the only sensation.

        They are too easy to drink. But somehow unlike sweet kid drinks that are so easy to get trashed on, I never need to drink so many mojitos that I am hammered.

        To me a proper mojito is like the color wheel with all of the colors of the rainbow. If you paint the colors just right, when you spin the wheel you see perfect whiteness which is in fact the combination of all colors.

        If you mix the mojito just right, you get perfect wetness, though the English term is not quite right.

        A few summers back I went through quite a few bottles of DonQ on my back porch perfecting my mojito technique. Somehow I was very popular that summer...

        "So, uh, you gonna make any mojitos this weekend?"

        The term mojito does not really translate directly from Spanish to English. I have attempted a few below, but none really do it justice:

        - Little wet one.

        - A little moisture.

        - Dampness, refreshment, quenching, moisture, thirst be gone, aaahh.

        For me, somehow, all of that is implied in the word mojito.

        30 Replies
        1. re: StriperGuy

          Okay, now that you've put out the bait, I'll bite... Where's the recipe for this grand creation of yours?

          1. re: davis_sq_pro

            Nothing at all fancy, essentially the same as above.

            There is a story about it though. Before the whole Mojito thing got out of hand I used to travel to Miami in the mid 90's and had my first Mojito at Gloria Estefan's place, Lario's on South Beach. My basic reaction was "dang, I gotta learn how to make these."

            Standard Mojito Recipe
            Take half of one large lime, or two halves of a small one
            2 oz of DonQ silver rum
            2-3 Tsp simple syrup
            15 or so mint leaves without the stems
            3 or so ounces of club soda
            Ice

            in a tall glass, thoroughly mash/muddle mint and limes

            (I sometimes cheat and juice my limes in an old fashioned glass juicer then then throw the rind and juice into the glass with the mint to muddle.)

            add rum, simple syrup, club soda and ice to fill glass

            stir gently

            Aaaaaaah

            repeat

            1. re: StriperGuy

              SG, a little more mojito lore for purists:

              Mojito doesn't translate from spanish because it's origin is African. Your wet-damp- moist is from the spanish mojado, a different word. Mojito is from the african "mojo", which loosely is the ability to do good things unexplainably. So adding the spanish diminutive ito-a, a "mojito" is a good little thing that is hard to explain. (Like an angel in tears and a runaway train, apologies to Tom Petty).
              La Bodeguita del Medio in Havana may not have been the birthplace of the mojito, but those there are qualified to speak to the subject. They use only Havana Club blanco, and usually have a half dozen glasses prepped with the mint, lime juice, and simple syrup lightly muddled and melding flavors until one is ordered, at which time the rum, crushed ice, and club soda are added. They used to include thin cane swizzlers, now they have plastic ones. Cuba goes high tech.
              The purists there argue that the type of mint used in authentic mojitos is different from our spearmint, and grows only in Cuba. So if one wants the genuine article, ya gotta go.
              If you want a cuba libre in Cuba, just order a "haha". The idea of Cuba being free is so laughable it lead to the knickname.
              cheers

              1. re: Veggo

                I have heard of the different cuban mint. And yes Havana Club blanco (not anejo) would certainly qualify. As the stuff in the states by that name bears no relation to the real thing I did not include that in my list.

                The tie to the African term I am not sure I agree with. In Cuban Spanish and Puerto Rican Spanish a mojo is a sauce used to moisten things based on the Spanish verb Mojar. The classic mojo being the bitter orange mojo used on roast pork.

                Though this article agrees with your interpretation, as a fluent Spanish speak I must disagree.

                http://www.usatoday.com/life/televisi...

                Honestly that's hipster nonsense. If you speak to anyone from Puerto Rico or Cuba and listen to the use of the word Mojo, it derives from the Spanish mojar not from some cool groovy Aftrican derived "Mojo." Honestly have NEVER heard the word Mojo used that way amongst ANY Spanish speaker. And I grew up amongst Cuban, Puerto Rican, and Dominican kids in NYC.

                The guy in the article could not possibly speak Spanish, or have spent any appreciable time amongst people who do. And after all, the mojito is Cuban so...

                1. re: StriperGuy

                  SG so whats a Havana Club Anejo Blanco thats sold in Canada? as thats the only White one from Havana club thats sold here. I checked their website and thats the only white they have. But I understand purist would like to stick to the traditional method but I suggest You give Ciclon rum a try as I ended up trying it when I got sick of using Bacaradi. And the Cruzan Mango Mojito that I tried in Monterey Plaza Hotel was very refreshing.

                  1. re: elvisahmed

                    Anejo implies aged in a wood barrel. Theoretically better rum, but for a mojito you want the clean pure taste of a blanco. Nothing wrong with fruity mango rums, but from a purists perspective any of those semi fake fruity rums are well, just that. If you can find DonQ or Havana Club Blanco that's the way to go.

                    1. re: StriperGuy

                      Unfortunately Ontario there is a monopoly and you can only buy what is available at LCBO (Damn I miss living in USA) so I guess I don't have much of a choice (even though they are single largest buyer in the world for alcohol you pay through your nose and are limited to what they have to offer) . and with Ciclon being discontinued here Havana Club Anejo Blanco is all I am left with.

                      1. re: StriperGuy

                        Havana Club - the Cuban, not the American knock off- changes their labeling frequently and in strange ways. What has forever been their "blanco" is now labeled as "anejo blanco", which makes no sense because it is not aged and is the standard, light, clear rum of old that one wants for these sort of beverages. Their yummy pale yellow 3 year I have not seen for years. The one they brand "anejo" does not indicate age. The 7 year is still great, neat or with a cube. The premiums I have not tried.

                        1. re: Veggo

                          The 7 Year Havana Club is awesome. The blanco, if it is not aged, is possibly the classic for a mojito. Sadly in the U.S. we can't get any of them.

                          1. re: StriperGuy

                            I have seen Havana Club in Miami bars is that not the real one from Cuba? I guess I can take one from here in Canada for my friends next time as I wasn't aware its not sold in US.

                            1. re: elvisahmed

                              There is a Havana Club knockoff sold in the US, with fine print that indicates it is not from Cuba, just "in the style of" or "in the tradition of". The World Court in The Hague is unlikely to prosecute a trademark infringement action brought about by Cuba.Your American friends would enjoy the real thing, but be mindful that you cannot legally transport it to the US from any direction. The penalty is limited to confiscation at Customs.

                          2. re: Veggo

                            Most quality white rums are aged, then the color is filtered out using activated carbon. Some are aged for quite a long time, e.g. Flor de Cana (4 years). Which might also be the case with that rum?

                            1. re: davis_sq_pro

                              Flor de Cana 4 year has an amber color and some heft to it's flavor for the ageing. HC "anejo blanco" is as clear as water and has a very light flavor. Another good mojito rum is Myers platinum. Bacardi is ubiquitous, but I don't care for its astringent aftertaste.

                              1. re: Veggo

                                Myers Platinum is nice for drinks where you want some of that molasses rummy flavor, but for my palate it is too strong for a mojito.

                                I like Myers platinum with a little guava juice and fresh lime.

                                1. re: StriperGuy

                                  A fellow guava fan! Nice flavor combos.

                                  1. re: Veggo

                                    They sell some amazing guava juice at Arax the Armenian grocery in Watertown MA. Comes in a 1 liter juice box for like $2. Killer with rum and lime.

                                    1. re: StriperGuy

                                      I like making the 1956 Zombie and switching out the pineapple juice for guava. Makes a much smoother, tastier drink, IMO.

                                      1. re: davis_sq_pro

                                        Oh my Zombies.

                                        There was a frat when I was in college that had a cafeteria juice machine, the kind that sprayed the juice up over the top of a plastic dome in a sort of fountain, that they would fill with really nicely made zombies. YUM.

                                        The key if you can find it is to use Lotus Pineapple juice from Puerto Rico. WAY better than any of the American brands. You can sometimes find it in Latino groceries around Boston. Might change your mind about Zombies, and I won't make a Pina Colada without it and Coco Lopez...

                                        http://www.elcolmadito.com/USRefresco...

                                        1. re: StriperGuy

                                          Well the 1934 Zombie is my favorite formulation and it contains no pineapple juice at all ... but I'll keep my eye out for the Lotus juice and run a few tests. Shouldn't be TOO painful an experiment either way. :-)

                                          1. re: davis_sq_pro

                                            Who knew there were some many zombies...

                                    2. re: Veggo

                                      I really like guava too, it's especially good in margaritas.

                                      Thanks for the cocktail recipes and rum discussion. Very informative and helpful.

                                    3. re: StriperGuy

                                      Striper Guy, on this thread you say that Myers Platinum is nice for drinks where you want some of that molasses rummy flavor, but for your palate it is too strong for a mojito. 1 year later on a different mojito thread you wrote: Amber or dark rums are NOT correct for a Mojito. If it has any color at all, nope. Bacardi sucks. I would use the white rum from any of these brands, in no particular order:
                                      Don Q
                                      
Brugal
                                      
Cruzan
                                      
Myers
                                      then you say: "Personally I think DonQ silver is the best for mojitos. I also like Brugal's plain white rum."

                                      Anyway did you change your mind about Myers? A year after you said it was too strong for a mojito, you included it on a list of rum that you would choose for a mojito. it was the thread about which high end rum to use for a mojito. Anyway, what is the verdict? Is Myers Platinum in or not? Was that a typo or did you change your mind?

                                      1. re: paniola

                                        Sheesh. Now StriperGuy can't run for President. ;)

                                        1. re: EvergreenDan

                                          no sarcasm please DE, i really want to know the answer, because i am into this as much as him and am going to by his recommendations. I was actually going to try the Myers White next. My intention isn't to call him out, I really want to know what he thinks and there is a contradiction here. Maybe he changed his mind. When i saw there was a reply I was hoping it was from him with the answer. I'm out of rum and going to buy a bottle tonight.

                                          1. re: paniola

                                            The ;) wink means it's all fun, not harshly sarcastic or suggesting you called anyone out. It was not intended to stifle his response. Sorry if you took it any other way.

                                            Now I can't run for President. ;)

                                            1. re: EvergreenDan

                                              thanks for that. yeah i kind of knew it was in jest, but wasn't sure. thank you. :-)

                                        2. re: paniola

                                          Hey Paniola. Guess I am busted. I do stand by my original statement that Myers Silver is a bit gutsy and Molassesy for a true Mojito.

                                          That said it is a well-priced, excellent white rum. But I'd reserve it for things like Rum Punches, or Daiquiri's where the molasses notes would be a plus. You could make a mojito with it, but I feel the molasses flavor would take over and you would lose the fundamental smoothness... Heck, try it and see if you like it.

                                          1. re: StriperGuy

                                            thank you Striper Guy. after reading all your posts, i take what you say seriously. thanks for replying!!!

                                    4. re: davis_sq_pro

                                      Bad on me - I was familiar with Flor de Cana 4 year "Gold", not familiar with their 4 year "Extra Dry", which is clear. I picked up a bottle a short while ago. Interesting but hard to describe its flavor. I'm not used to clear aged rums, they are a new subject for me.

                          3. re: StriperGuy

                            We recently had the two best mojitos we've ever tasted. We think the key was that the simple syrup wasn't too sweet. And, yes, muddle the dickens out of it.

                      2. I love making mojitos with Cruzan Vanilla Rum. I also make it as lemonade. Swap the lemon for lime in this recipe and there ya go--mint leaves, simple syrup, lime juice, splash of sparkling Pellegrino/seltzer/club soda. Crush ice (it's cathartic). Muddle. Stir. Sip. Mmmmm. Pics here:
                        http://kattyskitchen.wordpress.com/20...

                        It's mighty fine with lavender simple syrup, too.

                        I might add friends fought me on the vanilla rum thing last year...then realized I was onto something at first taste. ;)