Mojito Recipe - from Scratch
There is no better summer drink than a Mojito or flavored Mojito. They are sweet, tangy and
minty without losing the flavor and kick of the spirit.
Many will pay good money for a highball glass or two of Mojitos at a fancy
nightclub, restaurant or bar. But wouldn't you like to learn how to make your own?
Making a great Mojito is actually quite easy. Get yourself the right tools.
Then following the simple steps below will allow you to enjoy and serve Mojitos to your guests
during summer backyard barbecues, parties or any other occasions you host.
The mint and lime rind are important elements of the cocktail along with the choice of
sweetener and alcohol. A great Mojito from scratch requires some craftiness to make. It's
one of those drinks you must put the ingredients together directly in the glass to make it
This is how you make a Mojito from scratch:
How to Make a Mojito from scratch - 10 steps to perfection!
1 - Select a tall highball glass, also know as a collins glass or if you have one
speciality Mojito tumbler,
2 - Twist 6 to 8 or so sprigs of mint leaves and drop them in the glass. Twisting helps
to release the natural essential oils, similar to the zest of a lemon twist.
In Havana they use Cuban mint, mentha nemorosa. The mint found at a grocery is usually
spearmint, mentha spicata. It is interesting that spearmint is often used to treat headaches by many
herbalists. Some enthusiasts planting their own mint gardens opt for apple mint, mentha suaveolens, which
is a close relative of the Cuban mint. In a leaf by leaf comparison they do taste differently.
Still the subtlety of mint flavor differences is often lost when mixing the cocktail. Still, if you
can, select "yerba buena" (translated to good herb) mint when available. Important tip: be sure to
remove the stems. They tend to be bitter and may alter the flavor of your drink.
3 - Hand squeeze the juice of a sliced lime over the mint leaves. Using your fingers to
hand squeeze the lime. Hand squeezing does not disturb the bitter pith. Doing so you will end up with a more
4 - Drop the rind of the freshly squeezed lime over the mint leaves. This not only helps protect the
leaves from being bruised or torn in the process of muddling the acid in the limes helps to release the mint oils
from the leaves.
5 - Lightly muddle to press the flavored oils from the mint leaves and lime rinds.
Using a muddle is best. In a pinch you can try using the back of a fork or spoon. Avoid a whisk as the lime
and mint can get stuck in the wires. A whisk just doesn't get the job done properly. Be sure not to over
muddle the mint. If you do you can end up with small pieces that could get stuck in your teeth or a
green grainy simple syrup. NEVER, EVER pulverize or destroy the mint leaf. Muddle for around 10 to
15 seconds. You will smell a delightful light minty and limey aroma.
IMPORTANT STEP 6 -- the SWEETENER -- PERHAPS MAKE YOUR OWN SIMPLE SYRUP
6 - Add about a tablespoon of fine easy dissolving granulated sugar, powered sugar or simple
syrup. While the use of plain white sugar is an absolute no–no there is much debate here so you choose
what you like best. Mojito purists will insist you use a granulated sugar instead of powdered
sugar or simple syrup.
It is claimed using granulated sugar grinds against the lime zest when muddling resulting in a
stronger lime taste. Some use "guarapo" in place of the powdered sugar. This is canned sugar cane
syrup may be found in the Latin food section of the grocery store sold in 12 ounce cans similar to soft drinks.
To make your own simple syrup heat equal parts of sugar and water in a saucepan until just before
boiling. Keep stirring constantly until the sugar has completely dissolved. Be sure to chill or let stand to room
temperature before using in your cocktail. You can prepare one cup sugar with one cup water and keep the extra in
the fridge for the next rounds of cocktails.
7 - Fill the glass with crushed or shaved ice.
Crushed ice melts faster than cubed ice and the extra area of surface ice will make your drink colder. To avoid
brain freeze remember to always take your time when drinking your Mojito — never, ever finish your Mojito in less
time than it took you to make it. Next,
8 - Add 1 1⁄2 to 2 ounces light white or silver rum. Use only white or silver rum.
Stay away from gold or dark rum as you want the bite of the lighter rum to balance out the other ingredients.
Mixing a Mojito with an aged rum can muddy the color of the drink. It can also bring some unwelcomed
butterscotch, caramel or vanilla flavors to your drink. Although highly unorthodox, for a fruitful variation,
try using flavored rums or vodkas.
9 - Top with carbonated water and stir to mix. NEVER shake SODA or your
10 - Garnish with a lime wedge and a few springs of
mint. For an exotic touch add a piece of sugar cane stick as a
Many Havana hotels have been know to add a dash of orange bitters in order to cut the
sweetness. It is up to you how you garnish. After all, it is your Mojito.
Following this process makes just one incredibly delicious, refreshing murky light green serving. Mix them by
the picture or in a large vat like you can get at Bed, Bath and Beyond for a real party recipe. Que Rico!