Well after much testing i think i have found the perfect mojito
2oz rum barbancourt 5 star
3oz club soda
6-12 springs mint
1 tablespoon sugar
1/2 juice of 1 lime
1 cup crushed ice (sonic makes life easier)
add half lime sugar and mint along with 1/3rd cup ice and muddle
then add 2 oz rum and stir to make sure everything is one liquid
pour into glass, add 2/3rd cup ice and 3 oz club soda
Just the lime juice? Interesting...
I always cut my limes into wedges, then into thirds and muddle the tiny lime pieces with the mint. I add simple syrup instead of muddling the sugar.
Finally, I go with just a splash of soda and a lime juice hat on top. Makes a pretty strong cocktail, and you need to drink it through a straw, but so delicious.
I will try with just the lime juice and extra soda next time and let you know.
if you want a bit more lime forward i would think a couple runs of the microplane to zest a bit would be good in there
i think the granular sugar, muddling with the mint helps break it up and get the mint flavor infused into the drink versus using simple syrup
jk i like your idea of straining it so the mint pieces arent in the glass getting sucked up in a straw
maybe a couple whole pieces in the glass and strain the stuff that was muddled - or would it lose flavor that way?
Here's what I've come up with after a good number of years behind the stick. As far as I can tell it's the one that won the bar Best of Phoenix from our Local Alternative Rag.
Juice of one lime (~3/4 oz)
8-10 leaves mint
2 barspoons superfine sugar
2 ounces light rum (Havana Club if you can get it; I prefer Cruzan otherwise)
In a 10-ounce Collins glass, lightly muddle juice, mint, and sugar until sugar is dissolved. Add rum and ice cubes. Stir to combine (and to distribute the mint around the glass), and top with club soda. Garnish with a spent lime half, a sprig or two of mint, and a straw cut short enough to keep your nose buried in the mint sprigs as you drink.
The use of light rum is essential to the character of the Mojito. It's a very refreshing, light-flavored drink. While I think aged rums do make for a marvelous drink, it's antithetical to the spirit of the drink. I like to do the muddling in a mixing glass and then strain the mixture over ice in a Collins glass (which I think gives a cleaner presentation), but the appearance of the muddled mint leaves in the glass gets people to perceive the mint flavor better.
Oh, and if you feel like being quite decadent with your mojitos... a Mojito Royale is a splendid thing. Simply replace the club soda with a generous splash of champagne.
Of all the misconceptions about Mojito, the most curious is that it’s a summer drink. Mojito is a harvest drink. It’s the drink that circumvents the first frost. You wait until that crisp September moment before the mint turns to a patch of green slush in the corner of the garden, and the sparrows race like drunken crop dusters into the front window, bellies full of fermented crab apples—only then can you make Mojito.
The article is wonderfully poetic, and completely full of it. The recipe they proscribe is for El Draque, a Mojito before Mojitos existed. The mojito has long since transformed into the quintessential Cuban highball. Muddle, build, stir, done.
Don't they know the reason you keep mint off in its own corner is because if you plant it with anything else it runs rampant and becomes your entire harvest... grumble grumble grumble...