Mojito Recipe

I Put a Spell on You

It is said that the word Mojito comes from the African word Mojo, which is defined as a spell...so, Mojito means to put a little spell on someone. It is true that a well-made Mojito can be enchanting as well as refreshing. The Mojito has rapidly become the quintessential drink of the summer, challenging such classics as gin and tonics, margaritas, mint juleps, daiquiris, and the ever-popular martini. The refreshing mint and sparkling water can be quite seductive on a tropical night. A good Mojito recipe is welcome at any barbecue or beach party or even when you are basking in the sun by the pool or on a Cuban beach.

We will Muddle through Somehow

The Mojito was created in Cuba, where it became Ernest Hemingway’s second favorite drink. His first favorite drink was the daiquiri. While Hemingway may have slotted this drink in second place, the Mojito has quickly become first in America's heart.

In order to make an authentic Mojito, you will need to muddle the mint with a tool called a muddler. A muddler is a stick that looks like a tiny club. Rather thicker at the end that goes into the glass to crush or "muddle" the ingredients together and tapering to an easy to grip handle so you can get some good torque going as you grind the mint into the sugar and lime juice. You can use a long handled spoon if you can’t find a muddler. I found several muddlers available online and if you have a restaurant supply or bar supply store near you, they can help you out. I found that although the spoon works adequately, it is considerably easier to use the proper muddler.

In order to be authentic, your Mojito should be served in a Collins glass. A Collins glass is a tall glass that is usually used to serve a Tom Collins. I have tried making this Mojito recipe in both an old fashion glass (a shorter wider glass) and the Collins glass and I think that the taller glass gives the carbonation a chance to further mingle the flavors or maybe the bubbles just look better in a taller glass. Either way, I thought the taller glass was a better presentation and would suggest getting a few Collins glasses while you’re out getting your muddler.

The Last of the Mojitos

After talking to several bartenders about their methods and theories about the Mojito, I have determined that there are two recipes for Mojitos. They are both the same up to one ingredient and that is Angostura bitters. Some bartenders like to add the bitters to create a flavor counterpoint to the sugar. I tried them side-by-side and I liked the Mojito recipe that used the Angostura bitters better. I felt that with the addition of the bitters, the Mojito had a more "mature" taste. The Mojitos without the bitters were a bit too sweet for my tastes. If you are making Mojitos at home and you happen to have bitters handy, I would suggest adding a dash or two, not much more than that, and giving it a taste. Chefette and I tried several variations and she didn’t like the bitters, but did like a bit more lime.

Mojito Recipe

• Juice of one lime
• 4 large or 6 small mint leaves
• 1 teaspoon superfine sugar
• 2 ounces white rum
• 2 ounces club soda
• Dash or two Angostura bitters (optional)
• Crushed ice

Instructions

1. In a Collins glass, first add the sugar. Next, put in the mint leaves and then the limejuice. This order allows you to grind the leaves into the sugar, giving the sugar a chance to lacerate the mint leaves and draw out the mint essence.
2. Using your muddler, mash the leaves until they are well mixed (about a minute.)
3. Add some crushed ice about half way up the glass.
4. Add the rum followed by the soda. A quick stir and a sprig of mint to garnish completes the drink.
5. Sip and dream of the Caribbean.