Update #2: I have another recipe that you hordes of mojito searchers might be interested in: Chocolate Mojito Pie. Try it and let me know what you think, won’t you?
Update: I edited this post on 5/25/07 and moved it front and center for the Memorial Day weekend. See, a horde of Google searchers have descended on the site, all in search of my mojito recipe. (I’m #10! I’m #10! for a search on ‘mojito recipe’, you see…)
So I’m being a good bartender and moving it front and center. But hey, you Googlers – give me some feedback while you’re here, will you please?
After several google searches, experiments, and many taste testing excursions at more than a few places (where I shamelessly stole ideas, compared my homemade version to theirs, etc.), I’ve perfected my mojito recipe.
If you have a favorite mojito recipe, that’s great. But I have four tips for you that’ll take it to the next level – I promise:
- Make your own mint simple syrup: 1 cup water, 1 cup sugar (use 1/3 brown sugar), heated until the sugar dissolves (you can use your microwave for this). Then let it steep with one cup of mint leaves for at least 30 minutes before you strain it & store it in your refrigerator (thanks to Food Dude for the inspiration here. I must confess that I’ve even used dried mint when fresh wasn’t available; it still did the trick.)
- Instead of club soda (or better yet, seltzer or sparkling water), use prosecco (italian sparkling wine – I stole the idea from local PDX restaurant Pazzo.) Or asti spumanti. Or even inexpensive champagne. Trust me on this one. Or, alternatively, try ginger beer.
- Add a dash or two of Angostura bitters to your drink.
- Consider using gold rum or dark rum instead of the light stuff (note: several mojito purists violently disagree with me on the rum switch – they insist it should be silver rum or nothing…)
And if you don’t have a favorite recipe? Try this one. Note – I used to use my beloved Magic Bullet to do a slushy version (I now have a Bella Cucina rocket blender instead), you’ll have to muddle by hand if you don’t yet have one. It’s important to go easy with the blender, though – it’s easy to over-muddle if you’re not careful.
- In a tall, sturdy glass (or shaker), pour in 1 ounce of your simple syrup, and a handful of fresh mint leaves (6-12 – yes, even if you’ve made the mint syrup, although if you can’t get fresh mint, you can go without. See why it’s wise to make the syrup when you can…?). Muddle this together gently with the blunt instrument of your choice, then add several ice cubes (or crushed ice if you have it), & muddle it a bit more, especially if you’ve got cubes you need to break down a bit. (You’ll make crushed ice if you use your Bullet here, although you may need to add the rum as well to give it a bit more liquid to work with.)
- Add 1 1/2 to 2 ounces of rum, 1 ounce of lime juice (or squeeze in a couple of lime wedges and add them in) and the bitters; stir vigorously (or cover and shake if you’re using the shaker, blend for two quick pulses if you’re using the Bullet.)
- Pour it into a glass, top it off with a splash (or more) of sparkling wine or ginger beer (or club soda if you must), and garnish with a mint sprig or two.
And if you’ve gotten this far and want to perfect your mojito, don’t go back to Google – go read the Do’s and Don’ts of mojitos from bartender Jeffrey Morgenthaler instead!