What is true is that modern mojito, both as served in Havana and at your neighborhood brunch joint, is often sickly sweet, assuming it's even anywhere close to the original recipe, and not adulterated with spiced rum or boysenberry jam.
Want to make the real thing? Here's what you do:. Start with mint leaves in a serving glass—spearmint, if you can get it. Add a little sugar and gently muddle , just to slightly bruise the leaves and release their oils. Squeeze in fresh lime juice. Add a dash of Angostura if you please! It balances the sweetness and adds in subtle herbal notes. Finally, add a good white rum I like Banks Five Island and stir.
Add in some ice and stir gently to chill and mix the drink. Place sugar and mint leaves in a serving glass, and gently muddle just until the leaves release their oils. Fill glass with ice. This is the mint used to make Mojitos in Cuba, where they originated. This is just a little plant but you can see the robust root this new stem is emerging from. How about you … have you ever tried Mojito Mint?
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I think the recipe is great but keep in mind that not all varieties of mint work well. The original recipe that is, the one served in CUBA calls for Yerba Buena, which is completely different from other species. Reviews: Most Helpful. Rating: 4 stars. This recipe is almost the same as the one we use at my bar.
We use simple syrup equal parts sugar in the raw and water, boiled down instead of granulated sugar because it mixes with more ease.
We also just muddle one half of a lime with the mint exactly 11 leaves , add ice, measure your rum we use 2 ounces and simple syrup, then shake that bad boy to death. Pour into a glass, and top with a splash of soda water. These are crazy popular at my bar. We also garnish these with a stick of sugar cane, but that is strictly for aesthetics. Annoying to make, but so good. I took advice of others here and made the syrup from 1 part sugar 1 part water but threw about 10 mint leaves and half a lime into the pot and let it simmer for about 20 minutes.
I now have a fantastic mojito syrup. I made enough to can a batch for future use. My Cuban husband loves to serve Cuban food to our guests and now I can make the mood complete with mojitos. Why submit a recipe when AllRecipes screws it all up. Check my review for the original recipe. Leave my recipe as is or don't post it at all!!!!
Nancy Shoger Martin.
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