Mojito (Cuban-style)
Ingredient
- 10 fresh Mint leaves
- 3⁄4 oz Lime juice
- 1⁄3 oz Monin Pure Cane Syrup
- 1⁄3 oz Sugar syrup 'rich'
- 2 dash Saline solution 4:1
- 2 dash Saline solution (20g sea salt to 80g water) or merest pinch of s optional
- 2 oz Bacardi Carta Blanca Superior White Rum
- 1 2⁄3 oz Thomas Henry Tonic
- 1 2⁄3 oz Thomas Henry Soda Water chilled
Glass:
Photographed in an Urban Bar 1890 Highball 12.3oz / 35cl
Prepare:
- Select and pre-chill a COLLINS GLASS.
- Prepare garnish of aromatic bitters, mint sprigs and wooden lollypop stick stirrer.
- Prepare garnish of aromatic bitters, mint sprigs and wooden lollypop stick stirrer.
How to make:
- Lightly MUDDLE mint in base of chilled glass (just to bruise).
- ADD next 4 ingredients (all but soda) and briefly stir to combine and lift mint with spoon.
- FILL glass with cubed ice (not crushed or pebble ice, which are too fine). If using large cubes, crack some with an ice-tapper or the back of an aluminium ice scoop.
- TOP with soda water and briefly stir.
Review:
I've enjoyed a Mojito at Cuba's famous La Bodeguita del Medio, the spiritual home of this cocktail, and this recipe is consistent with the way they are served there, although they use caster sugar rather than syrup. It also reminds me of the way they make Caipirinha's in Brazil.
History:
Adapted from the recipe developed by Julio Cabrera, maestro cantinero and founder of Café La Trova in Miami, Florida.
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