In this post, we show you our favorite recipe for how to make a Mojito cocktail. This recipe is very simple and goes perfectly with raspberries, watermelon, or strawberries. The Mochito receipt is a very popular cocktail recipe. It is perfect for hot summer days and very easy to make.
Ingredients for our mojito recipe:
1 oz lime juice
3/4 oz simple syrup
The Art Of The Muddle
Muddling is the act of releasing the fragrant oil from the mint leaves by applying pressure to the leaves. And for that, you use a wooden muddler (a taller, thinner version of a pestle, the kind you’d usually use for
grounding herbs and spices).
Unlike working with herbs and spices you need to be careful not to mash, pound or grind the leaves. All you need to do is apply pressure to the leaves by pressing the pestle down on the leaves..it’s more of a squishing action.
In a mojito usually, you’ll muddle the mint and sugar with lime juice at the same time. As you apply pressure with the wooden muddler you’ll begin to see the mint leaves begin to turn a deeper green (this means you’re on the right track). I guess you think of the action as trying to ‘squish the sugar into the leaves.
After awhile a little syrup begins to form – this is the beginning of your mojito. Once you’ve achieved a little mint syrup you then go ahead and add mountains of ice, white rum, and finish off with club soda.
By the way, you don’t need to wait until you get a wooden muddle to make your mojitos, you can use the back of a wooden spoon. Just be sure not to use plastic or metal as this can taint the flavor.
Muddling the mint is the most important technique to know when you’re learning how to make a mojito. Once you’ve perfected that not only will you be impressing your friends at your next dinner party, you’ll also be able to really begin experimenting with different mojito flavors.
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Havana, Cuba, is the birthplace of the Mojito, although the exact origin of this classic cocktail is the subject of debate. One story traces the Mojito to a similar 16th-century drink known as “El Draque”, afterSir Francis Drake. In 1586, after his successful raid at Cartagena de Indias Drake’s ships sailed towards Havana but there was an epidemic of dysentery and scurvy on board. It was known that the local South American Indians had remedies for various tropical illnesses, so a small boarding party went ashore to Cuba and came back with ingredients for an effective medicine. The ingredients were aguardiente de caña (translated as fire water, a crude form of rum made from sugar cane) mixed with local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime, and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at, this time, it was the original combination of these ingredients.