This is a cocktail that is so well known that it needs no introduction. It is also a cocktail of disputed origins like many other cocktails from before the end of the prohibition. However, there are other aspects that may be interesting to write about. This week I will deviate quite a bit from the usual way of preparing the cocktail and write about what I do, what is different and why I do what I do.
Many when making mojitos muddle mint and limes with sugar. Before adding rum and stirring or shaking and lastly adding some soda. The way I create my mojito starts with the lime, which I use freshly squeezed lime juice. Doing it this way instead of using wedges that are muddled is that it is easier to control the amount of acidity in the cocktail. Normally I get between 0.75 and 1.5 oz of juice from a lime, which may have significant impact on the acidity of the cocktail. Hence, I highly recommend doing this step the way I do it. The second big difference is that I usually do simple syrup instead of sugar, which has the advantage of not needing to dissolve the sugar while making the cocktail. Here the recommendation is important because sugar dissolves easier in water than in alcohol as well as in warm water which may be used when creating the simple syrup, or at least it is not about or below 0°C which the cocktail is when the ice is added. When it comes to the rum, it is the same rule I always follow, a high quality that you like the flavour of. Then now my biggest difference, the mint. I use one or two sprigs of mint, depending on the size, of which I take the leaves and add them, as well as all the other previously mentioned ingredients, to a shaker with ice and shake vigorously. This makes the oils from the mint leaves to get into the cocktail without the mint to break up too much and make the cocktail bitter. The important thing here is that if you choose to muddle the mint instead, be careful not to tear the leaves apart.
My recommendations regarding the last part is that you should double strain, to keep small bits of mint in the cocktail, and measure the soda water. Remember that all these tips that I have made is to get more consistency when making cocktails.
My recipe:
- 2 oz (6 cl) White Rum
- 75 oz (2.25 cl) Simple Syrup
- 75 oz (2.25 cl) Lime Juice
- 1-2 sprigs of mint (depending on size)
- 2 oz (6 cl) Soda Water
Add the rum, simple syrup, lime juice and leaves from the mint sprigs to a cocktail shaker with ice. Shake vigorously and double strain into a Collins glass with ice. Top with 2 oz of soda water and garnish with a lime wedge and perhaps also a sprig of mint.
