Welcome to the next installment of B&B Classic Cocktails!
What better way to celebrate a rollback in travel restrictions than with a Cuban mojito? Erm.... Well, okay. I needed a reason to do what would normally be a "summer" drink and I'm stretching quite a bit. But whatever. They're delicious, sweet, and easy to make. I guess I don't really need an excuse.
First, gather your supplies. You'll need sweetner, either superfine granulated or powdered sugar, or you could go with syrup. Since you'll be muddling however, I like to use undissolved sugar in my mojitos. It feels more authentic. That said, I find powdered (confectioner's) sugar dissolves better and gives you an initial sweetness that quickly dissipates and overwhelm the rum or the citrus. You'll need a lime or two. You'll need fresh mint. And you'll need soda.
Juice your limes. You'll notice I'm using a tumbler rather than a true highball glass, which is usually skinner. I squeezed enough to get almost 2oz of lime juice, but if you've got the proper glassware, you'll probably want to adjust your volumes accordingly. To cut to the chase, you'll need about 1:1 lime to rum.
I picked up this awesome tiny Oxo metal measuring cup the other day. Its got graduations on the inside, and is perfect for mixing drinks. I usually just use shot glasses, but I think I'm going to buy a few more of these babies. Great product.
Now drop a heaping tablespoon (or the syrupy equivalent, if you're so inclined) of sugar into your glass. Maybe forget the "heaping" part if you're using a proper skinny highball glass.
Now pull out a nice spring of mint and pluck the leaves, dropping them each into the pile-o-sugar.
And pour in your lime juice:
And give it a good muddle. You don't want to bruise the hell out of the mint leaves, but you do want to release the flavor and dissolve all the sugar. Avoid grinding against the bottom of the glass, just press and twist about a quarter turn, repeatedly.
And when its all said and done, here's what you'll have
Now the easy part. Fill your glass with ice:
Measure (2oz in this example) and pour in your white rum. I like the 10-cane, but I'm not super picky about light rums, certainly not as much as I am about dark rums.
And top off with an ounce or two of soda water to add a bit of fizz.
Give it a little stir, and garnish with a lime wedge, and here's what you'll have
(serving suggestion)
And there you have it. A delicious Mojito, perhaps a little early in the year, but because I know you're all going to pick up some fresh mint this week, it'll be something you can mix up before the big day (hint hint).
Cheers!!
What better way to celebrate a rollback in travel restrictions than with a Cuban mojito? Erm.... Well, okay. I needed a reason to do what would normally be a "summer" drink and I'm stretching quite a bit. But whatever. They're delicious, sweet, and easy to make. I guess I don't really need an excuse.
First, gather your supplies. You'll need sweetner, either superfine granulated or powdered sugar, or you could go with syrup. Since you'll be muddling however, I like to use undissolved sugar in my mojitos. It feels more authentic. That said, I find powdered (confectioner's) sugar dissolves better and gives you an initial sweetness that quickly dissipates and overwhelm the rum or the citrus. You'll need a lime or two. You'll need fresh mint. And you'll need soda.
Juice your limes. You'll notice I'm using a tumbler rather than a true highball glass, which is usually skinner. I squeezed enough to get almost 2oz of lime juice, but if you've got the proper glassware, you'll probably want to adjust your volumes accordingly. To cut to the chase, you'll need about 1:1 lime to rum.
I picked up this awesome tiny Oxo metal measuring cup the other day. Its got graduations on the inside, and is perfect for mixing drinks. I usually just use shot glasses, but I think I'm going to buy a few more of these babies. Great product.
Now drop a heaping tablespoon (or the syrupy equivalent, if you're so inclined) of sugar into your glass. Maybe forget the "heaping" part if you're using a proper skinny highball glass.
Now pull out a nice spring of mint and pluck the leaves, dropping them each into the pile-o-sugar.
And pour in your lime juice:
And give it a good muddle. You don't want to bruise the hell out of the mint leaves, but you do want to release the flavor and dissolve all the sugar. Avoid grinding against the bottom of the glass, just press and twist about a quarter turn, repeatedly.
And when its all said and done, here's what you'll have
Now the easy part. Fill your glass with ice:
Measure (2oz in this example) and pour in your white rum. I like the 10-cane, but I'm not super picky about light rums, certainly not as much as I am about dark rums.
And top off with an ounce or two of soda water to add a bit of fizz.
Give it a little stir, and garnish with a lime wedge, and here's what you'll have
(serving suggestion
)And there you have it. A delicious Mojito, perhaps a little early in the year, but because I know you're all going to pick up some fresh mint this week, it'll be something you can mix up before the big day (hint hint).
Cheers!!
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