Mojito - Classic!
The Mojito, with its refreshing blend of flavors, is the perfect beverage to savor during the sweltering heat of summer, not just here in Miami! Today, let’s delve into the art of crafting a delightful Mojito, a Mojito that’s sure to amaze your guests. But remember, once your guests taste your Mojito, they’ll be asking for more and will be back again and again, until you provide them with your “secrete” recipe!
The Mojito is a traditional Cuban highball which consists of five key ingredients:
White rum
Sugar
Lime/lime juice
Mint
Soda water (mineral water)
The sweetness, tang, and minty freshness of the Mojito come together to complement the rum, making it the most refreshing drink in Miami. The Mojito is the perfect summer sipper. The key to an amazing Mojito is not only a great recipe, it’s about the ingredients. From the alcohol and mixers, down to the garnishes and even the ice. The finest mixologists in the world recognize the critical importance of using only the highest quality and freshest ingredients. Just like them, you wouldn’t want to disappoint, would you?
Let’s explore the ingredients:
White Rum
I experimented with various rums for our Mojito, including Bacardi Superior Rum and Don Q Cristal Rum from Puerto Rico, Cruzan Aged Light Rum from the Virgin Islands, Wray & Nephew White Rum from Jamaica, and Papa’s Pilar Blonde Rum from Florida. All rums are great, but not the right rum for our amazing Mojito. The classic Mojito calls for a good white rum with clean flavors. My favorite rum for the classic Mojito is the Ron Botran Reserva Blanca from Casa Botran Guatemala. The Reserva Blanca is Botran’s white rum, aged in lightly toasted ex-bourbon barrels and filtered to remove color. Ron Botran Reserva Blanca is not a sipping rum, but really shines in lighter cocktails such as the Daiquiri, Rum Sour, and the Mojito. Ron Botran Reserva Blanca works amazingly well with lime and soda water. The perfect rum for your Mojito!
Sugar
Traditionally, Mojitos were crafted using crystalline sugar. Nowadays, many mixologists suggest using sugar syrup for a clean and consistent finish, and to avoid messy residue in the glass. But what’s wrong with sticking to traditions, and a little mess left in your glass when you’re done enjoying your drink? From my point of view, crystalline white sugar is a MUST to make an outstanding Mojito. The key to this drink is balance. You want to be able to taste each element of the Mojito, each element working in harmony. A Mojito needs to be sipped slowly to enjoy the way the ice and flavors melt together over time.
Lime
In the bustling atmosphere of the supermarket, squeezing fruits is often discouraged to preserve their freshness and quality. However, when it comes to choosing the most delectable lime, bending the rules is necessary. The juiciest and freshest limes are always going to be the ones that give a little when you squeeze them. These limes will have less pith and more juice, and this is what you want for your perfect, most amazing Mojito!
Mint
Try to get Mojito mint. Mojito mint has a much milder flavor with a hint of citrus. Spearmint for example, is much stronger. The interesting thing about mint is that most of its taste is olfactory, meaning that the taste comes from its smell. Don’t believe me? Try closing your nose while nibbling on some mint chocolate. You’ll find there’s barely any mint taste until you reopen your nose. Therefore, the decoration is not only an eye-catcher and makes the drink pretty. The mint decoration enhances the drink’s flavor. Place a mint sprig next to a straw in the glass. Before placing the mint sprig, clap it between your hands to release the oils.
Seltzer Water/Mineral Water
I usually either use Seltzer water or mineral water. Seltzer is plain, unflavored water that has been artificially carbonated. You want to avoid water with additional artificial sweeteners or flavorings. Mineral water is water containing dissolved, naturally occurring minerals that are drawn and bottled directly from an underground natural source. Some of the most famous mineral waters are Perrier and San Pellegrino. I personally like Perrier for my Mojitos. I like how crisp it is.
Ice
The type of ice used can make all the difference between creating an outstanding, amazing Mojito, or just an average rum drink with mint. Use Crushed Ice. Never go for Ice Cubes! Crushed ice will melt faster. The extra surface area of crushed ice will absorb and combine all flavors and make the sugar dissolve faster. Additionally, crushed ice ensures a colder glass, keeping your Mojito refreshingly cold as you sip and enjoy it!
Now let’s get started with the fun part, the recipe!
Ingredients Mojito Classic:
2 oz Ron Botran Reserva Blanca
1/2 lime
8 mint leaves
2 bar spoons crystalline white sugar
Mineral water
Garnish
1 mint sprig
Glass
Highball
Your Mojito cocktail begins with cutting the lime into wedges (use only half a lime per Mojito) and adding them, along with sugar, to your highball glass. Use a muddler to muddle the lime wedges and the sugar. Add your fresh mint leaves to the glass and gently press the mint leaves with the muddler to help release their natural oils and aroma. A common mistake is adding mint leaves too early. Over-muddle breaks the leaves apart and releases the more bitter compounds of the mint leaves. Mint flavor can be extracted with a soft, gentle muddle. Fill the glass to the top with crushed ice and pour the Ron Botran Reserva Blanca over the ice. Pouring the rum over the ice will cool down the rum. Some ice will melt, giving you space to stir. Stir the mixture with a bar spoon. Distribute the lime wedges and mint leaves evenly throughout the glass. Top the glass with more crushed ice so that the glass is full and the ice glistens on top. Add the mineral water. Clap your mint sprig between your palms to release the oils. Place it next to your straw in the glass.
Enjoy your most amazing and outstanding Mojito!
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