This is the first cocktail I tried in a restaurant that needs not to be mentioned because they sold me an overpriced and overcooked burger that was not good hehe eating out for a Chef is a nightmare, trust me. Anyway, the mojito was brilliant and I just had to try it at home. I use local limes, Malibu’s coconut-flavored rum and sugar syrup instead of the traditional sugar. Mixing sugar with cold/room temperature liquids is very hard and you end up bruising the lime juice and losing flavor. You simply make sugar syrup by mixing 2 parts sugar to 1 part boiling water on low heat.
Another great thing about mojito is that it is stirred and hence you don’t need a cocktail shaker. I know people like to shake almost everything but when you shake a mojito, you make the lime juice very acidic and it overpowers the drink).
- 3 small shot glasses (30 ml/1 ounce) of Malibu’s coconut-flavored rum or any rum of your choice, even tequila makes a mean mojito.
- 2 shot glasses sugar syrup (you may adjust to your liking as it is a stirred cocktail
- 1 shot glass (30 ml) fresh lime juice (the local limes, otherwise knows as key limes have the best flavor)
- Handful of fresh mint leaves
- 30 ml soda water (carbonated water)
Mix the rum, lime juice, syrup and then add the mint and stir for about 7 seconds (you don’t need to muddle the mint, just use a lot of mint, be generous with this herb).