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Isn’t the classic Mojito just the most refreshing Cuban cocktail to sip and savour at a summer party? We think so; but, it is rather disappointing when you experience inconsistencies in the quality of your Mojito as you try them in different establishments. Too sweet, artificial taste, too much soda, no fancy garnish? Yep…we know how that feels.
So, it’s our moral obligation as mega Mojito makers to share our tips and recipe with you…
GET OFF TO A GREAT START
USE THE RIGHT GLASS | If your glass holds more than 360ml of liquid, you will need to add too much soda water to bring the mixture to the top of the glass, resulting in diluted flavours.
USE FRESH LIME | Lime juice from concentrate adds a really bitter and artificial flavour to your drink. It’s not as pleasant as the fresh stuff.
USE SYRUP | Although the ancient traditional recipe calls for brown sugar and looks great, in reality, it takes a long time for the sugar to break down and add sweetness to the mix. In today’s world where drinks are expected to be made quickly, it’s much more efficient and just as pleasing to the taste to use a good quality sugar syrup such as the Funkin’ or Monin brands.
50ml light rum
20ml lime juice
15ml sugar syrup
50ml soda water
2-3 mint sprigs
2 lime wedges to garnish
Firstly, save a head from one of the mint sprigs and set aside for your garnish. Remove the leaves from the other sprigs and add to a hi ball glass. Add the lime juice and muddle, taking care not to break the leaves. Add the rum and syrup and fill your glass to the top with crushed ice. Yes, keep going…right to the top. Top with soda water and garnish with a mint head and a couple of lime wedges.
Alcohol free Mojito
When making a zero alcohol alternative to the Mojito, use lemonade or ginger beer instead of the soda water. It adds a great flavour and sweetness to the drink and most people love it.
Thank you for reading this blog. If you would like some assistance when it comes to making a Mojito or perhaps another cocktail, get in touch and we’ll be happy to help.