The Mojito

[rumfront]

greetings: Has any one got a Home - made recipe for Mojitos? I got the goods to make one. I just thought someone would have favorite recipe.

Cheers

[nightscotsman]

Here's the one I use: muddle here (click on "the recipe" on the left).

[KatieLoeb]

Yeah - Nightscotsman pretty much has it covered unless you can get guarapo (real cane juice) instead of simple syrup. Muddle it up with the mint leaves (NOTE: there is a special variety of mint from Cuba called "Yerba Buena" that gives a true mojito it's unique flavor) and add fresh lime juice, generous pour of white rum, half a lime (needs the oils from the peel) and top with a splash of soda water. That's it.

Edited April 3, 2003 by KatieLoeb (log)

[Jaymes]

Muddle it up with the mint leaves (NOTE: there is a special variety of mint from Cuba called "Yerba Buena" that gives a true mojito its unique flavor)...

Actually, I grow pots of it. You can buy it and grow it in pots that you take inside in the winter. If you leave it in the ground, it's been my experience that it freezes to the ground, although it comes back in the spring.

But if you want mojitos all winter long, you need to bring your pots inside.

[Dom Costa]

Dear guys, since I was lucky enough to have the chance to go behind the bar al La Bodeguita and prepare a Mojito together with the resident bartenders, I'd just like to say that Mojito should NOT be prepared with sugar syrup , but with granulated white cane sugar, and since it's not like in the preparation of the caipirinha, it doesn't need the oils from the skin , but just the juice of the lime.

Cheers

Dom

[Beto]

Does anyone have a source for the Yerba Buena seeds?

Also, what mint variety is the closest to Yerba Buena?

[Lyle]

http://www.richters.com/

Lots of good growing info at the mighty Richters as well.

Welcome Beto.

[DennisM]

Aaaahhhhhh, sipping mojitos on the veranda of the Nacional .....

[Schielke]

This month's Esquire has an article on making a basil mojito. They suggest making a basil syrup instead of muddling leaves.

This sounds kinda wrong to me, but I would try it.

Ben

[Suzanne F]

Oho, Ben, so you only read Esquire for the recipes?

Aren't basil and mint related? Or am I just thinking of Thai basil which tastes somewhat minty? That would give you a chance to Thai one on.

Sorry. Couldn't resist. Even though I know I should have.

[Schielke]

Hey-o!

Yes some basil has a mintyness to it. And no, I read esquire for the pictures.

[tanabutler]

From the San Francisco Chronicle, July 31, 2003: The mojo in Mojitos casts its spell over a city

I've had the mojitos at Habana—the best.

Making mojitos at home, down and dirty, I've put the mint in the blender with the rum and strained through a gold coffee filter (I don't use it for coffee).

This is the most refreshing cocktail on earth, in my opinion.

[swingers]

Hi all,

I was on bevmo.com and I saw a new rum call Mojito Club, could you tell me how it's like ? and who is the U.S. distributor ?

Thanks

[tanabutler]

Mojito Club: purchase online.

I haven't tried it. I have made mojitos with Bacardi's Ciclon, though (rum, tequila and lime flavor)—they're not as good as a traditional mojito, but they're damned good.

I hope that helps.

[Jason Perlow]

I beleive the rum is owned by Pernod Ricard, as its an appropriation of the Havana Club logo, which is curently used in Cuba.

The Havana Club brand has been in contestation by Bacardi ever since their infrastructure was seized by the Cuban government in 1959 -- which is why Pernod Ricard is not using that name. Pernod Ricard distributes the cuban product in other countries. Theres a Havana Club gold rum owned by Bacardi which is sold in the US, but its an inferior product to the cuban one.

There are other "Mojito" flavored rums, such as Marti Mojito.

[Ed Hamilton]

Fresh mint, like most fresh herbs and spices, really brings this drink alive. There are as many different mojitos as there are bartenders. I've only had a couple that I wouldn't go back for a second one.

[anil]

Slowly but steadily "mojitos" have risen to the top of the "cool-ness" chain in NYC.

So has the density of "eye candy" quotient increased in the neuvo-latino and cuban bar/restaurants.

Just completed a informal survey of the mojito scene in the city -- Top of the heap is Son Cubano - with mojitos with mango flavor ? Then there is Fusion with vanilla flavored rum in the drink - Cafe Frida has cane juice -- Cuba Libre the weakest alcohol content.

Please add to your mojito discoveries here I'll add more observations later.

[Pan]

Il Bagatto's bar makes good mojitos and caipirinhas. I also like to get mojitos at Casimir's bar (7 St. and Av. B), a cozy den which is much nicer since smoking in bars was prohibited, but I wish it stayed open past 1 A.M. At peak hours, Il Bagatto's bar can be kind of insane.

[beans]

Ah, the mighty mojito. Yum, yum, YUM!

[tryska]

the best i've had in all my many mojitos was at a fusion place on 74th (i think? maybe 75th and amsterdam - Citrus Bar and Grille. a year ago.

loved their free-range grilled chicken salad as well.

[SobaAddict70]

She makes mojitos with shiso in addition to mint. Shiso, or perilla, is a relative of mint and basil. Ms. Kim's mojito is more herbal, less sweet and entirely smart. It's a cooler that has graduated to a cocktail. She puts coconut in her cosmos and ginger in her martinis — the Pacific Rim, right on the edge of your glass.

Speaking of fusion mojitos, there's an article on Asian fusion cocktails in this weekend's NYTimes DIGEST by William L. Hamilton. (You may have to scroll down for the appropriate link.)

Soba

[Felonius]

The best Mojitos I've had in NYC were at Rialto (Elizabeth St. just South of Houston). It's the only place where they took the time to crush serious quantities of fresh mint and muddle all the lime juice from scratch. I haven't been in over year though, so no idea if it's still up to par.

Another good one was had recently at Rhone (Gansevoort St. between 10th/11th), fresh mint and not too sweet. My problem with most NYC Mojitos is the use of sour mix. To my taste this makes the drink too sweet, and the sour mix flavor interferes with the taste of mint and lime. Also, the lime juice should be fresh squeezed for a real Mojito. Most bars won't do this as the process is time-consuming and can really bog down a bartender if the bar is busy.

[Suzanne F]

The late unlamented Nola had a pretty good Raspberry Mojito. And I had a very tasty drink called a Strawberry Mojito at Agozar. The only problem was that it wasn't really a mojito. Oh, it had the basic ingredients, but was buzzed in a blender to a sort of slush. I guess I'm just an old geezer, but I don't like it when drinks are so changed while being called by classic names. (No, I will not drink any martini other than one with gin and vermouth.)

[Bond Girl]

Tabla's watermelon mojito is amazing. About the only thing I'd go there for.

[BJL]

The mojitos at Town are simply amazing - although quite pricey.