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Mixers, Water, Ice and Glasses

All of the ingredients in a cocktail contribute to the experience.


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Old 05-22-2009, 12:27 PM   #11
gaprider0
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well one of the best mojitos i have ever had was at the El Floridita bar in Havana Cuba the bartender made an absolutely wonderful drink, i think i had about 7 of them that night well worth the trip i would recommend the place highly
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Old 05-22-2009, 10:13 PM   #12
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Substitute coconut water for the sparkling water. Makes a delicious variation. I love Havana Club 3 and Blanco, but as we know, it is not available. (unless you sneak a bottle back from the islands). Appleton White, Don Q, Flor de Cana 4, El Dorado 3, Matusalem Platino all make great mojitos with varying flavor profiles. Try a nice Agricole Blanc, like Neisson, for a different experience, and/or substitute Petite Canne sugar cane syrup for sugar or simple syrup.
I try not to over muddle, and do not use too much lime or mint.
Making your own simple syrup with organic sugar makes a difference.
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Last edited by Hank Koestner; 05-23-2009 at 10:52 AM.
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Old 05-22-2009, 10:49 PM   #13
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Quote:
Originally Posted by Hank Koestner View Post
Substitute coconut water for the sparkling water. Makes a delicious variation. I love Havana Club 3 and Blanco, but as we know, it is not available. (unless you sneak a bottle back from the islands). Appleton White, Don Q, Flor de Cana 4, El dorado 3, Matusalem Platino all make great mojitos with varying flavor profiles. Try a nice Agricole Blanc, like Neisson, for a different experience, and/or substitute Petite Canne sugar cane syrup for sugar or simple syrup.
I try not to over muddle, and do not use too much lime or mint.
Making your own simple syrup with organic sugar makes a difference.
Hank, That is great advise. I think this is one of those drinks where simple is better. It is what it is. Substitute white rum as you feel to experiment. Sweeten it as you see fit. Wonderful!
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Old 06-07-2009, 03:16 AM   #14
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Quote:
Originally Posted by Hank Koestner View Post
Making your own simple syrup with organic sugar makes a difference.
Yes it really does!
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Old 06-08-2009, 06:25 PM   #15
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Made some strawberry mojito's the other day and everyone couldn't get enough of them.

1.5 spoonful of sugar (didn't have my cane syrup, had to use table sugar)
8 - 10 mint leaves (maybe more, just grabbed a bunch)
1/2 lime thinly sliced
1 to 1/2 strawberry thinly sliced depending on size
10 cane rum
ice
club soda

*** muddle lime, sugar, mint, and strawberries, fill glass with ice, 1/3 to 1/2 remaining of glass with rum (depending on taste), top of with club soda.
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Old 06-10-2009, 08:40 PM   #16
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Quote:
Originally Posted by Hank Koestner View Post
Substitute coconut water for the sparkling water. Makes a delicious variation. I love Havana Club 3 and Blanco, but as we know, it is not available. (unless you sneak a bottle back from the islands). Appleton White, Don Q, Flor de Cana 4, El Dorado 3, Matusalem Platino all make great mojitos with varying flavor profiles. Try a nice Agricole Blanc, like Neisson, for a different experience, and/or substitute Petite Canne sugar cane syrup for sugar or simple syrup.
I try not to over muddle, and do not use too much lime or mint.
Making your own simple syrup with organic sugar makes a difference.

Haven't made our own syrup yet; we love Depaz cane syrup in mojitos, and like to use Flor de Cana 7 as the rum. We usually use 7-up in lieu of sparkling water, but the coconut water sounds like an interesting twist!
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Old 08-02-2009, 01:24 PM   #17
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The current incarnation using the usual process:

Spearmint
1 1/2 oz Barbancourt blanc
3/4 oz lime juice
1/2 oz demerara syrup (homemade)

This one has beautifully rich cane flavor.
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Old 08-02-2009, 01:28 PM   #18
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I had a Lavender and Cucumber Mojito at Rum Fire in Waikiki that was interesting. I had them use 10 Cane. It had the lime, mint, and sliced cucumber which you could taste a hint of, but the lavender I could neither smell nor taste.
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Old 11-02-2013, 12:20 AM   #19
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I haven't had a good mojito in 2+ years. 99% of mojitos I order are, at best, sugar water, and at worst, sour goo.

In Miami years ago I visited any poohole and get the most amazing mojito. The bartender will make them so effortlessly and they're killer.

I've NEVER made a good mojito at home. I've experimented with various nice white rums. I have 100% Sugar cane syrup. I have fresh spearmint. I've tried various recipes. Nada

Why can't bars, even high end cocktail bars, get this right? Do I need to smuggle in Havana Club? Do I need to find "key limes"?

What's the secret?
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Old 11-03-2013, 09:33 AM   #20
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I used Ron Matusalem Platino with great success. It's made "in the spirit of Cuba".

My recipe is:

14ml lime juice
15ml simple syrup (1:1 water and sugar by weight)
8 large mint leaves
60ml sparkling water

Muddle gently (yes, I put the sparkling water in before muddling)

4 medium ice cubes
45ml white rum

Stir gently

Two other good resources are:

http://5minutesofrum.com/episodes/20...usalem-platino

http://rumconnection.com/mojito-de-la-bodeguita-2/
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