You might notice that there was no footage of adding sugar to the drink as this was meant to be a 5 tips/mistakes video rather than a step by step.... If you require a recipe for a mojito, please check out the description. Also, if you prefer to muddle the limes, please do... the point of mistake #2 was to state not to use "fake" lime juice with preservatives and other additives, not debate juiced vs muddled limes in a Mojito! ;) 🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks
Sorry, have to rant a little. "the point of mistake #2 was to state not to use fake lime juice," Its not fake limejuice, stop saying that. The bartender world is full of this "it has to be freshly squeezed" nonsense (it really is nonsense because you _con't_ want your drink to be ruined by that one flavourless lime in the bunch). Kevin's video explains quite well why you should stop insisting on "freshly squeezed" and remarkably it's because he found that the superjuice tastes better. Go figure. "bright, minty fresh and refreshing (when made correctly). " While I'm here, stop saying "made correctly". I know what you mean but there is a lot of stupid snobbery in the cocktail and food world where people insist that if you make a drink any other way than the way they prefer then it's not a proper drink and therefor tasts bad and yada yada. See the problem? They prefer one recipe and tell others they have to like that too. I love tips on how to get more flavouraor slightly different flavours, mistakes that cause a drink to taste bad to a majority of people, but never claim that your recipe is the one true recipe, because it's just bovine manure.
@@vinny142 Hey man, just because Kevin doing it doesn't make it a right thing to do, nor suitable to everyone. Besides, how hard can it be for a good bartender to use fresh fruits? If I found out a bar using super juice, I would never set foot in it. In my humble opinion, those bartenders just threw countless effort put in years of cocktail renaissance right out of the window.
@@Thomas52031 First of all I think we can agree that super juice is something completely different as the pre made juice Steve is (rightfully) asking us to avoid. I have no issue with people juicing fresh lime but ever since I first made super juice I never looked back. Taste, yield and fridge life are simply killer arguments. I also know a few bartenders who use it in their Bars and I welcome that greatly. It's a question of sustainability that also happens to reduce cost all while not reducing quality. So win win.
What mint is that? Up here in northern Sweden, my moroccan mint is like, growing on dark woody stems. I have to catch them small to have soft green stems, but if I do the leaves are like, a third of that size in this video.
This video is very clearly aimed at people who have made mojitos and thought “that’s ok but I want it to be better.” It’s not aimed at people who have found a method they like and will carry on making, but yet they seem to be abundant in the comments and take offence at what they think are “criticisms” of their recipe. As Steve so often says, if you like it a certain way or only have access to certain ingredients, then you should of course make it like that. But don’t interpret tips, aimed at offering ideas for people who are looking to improve something for their own taste, as “snobbery”.
Thanks John, you're spot on. The video is simply a list of tips that people can choose to use... if they think they need it. And, there is always more than one "correct" way to make a drink :)
The people who cry "snobbery" just don't know what quality is! I feel like they're used to average, mediocre food and drinks, and they get all offended if someone tells them that it's not good. I loved this video because it reminded me of why I thought I disliked mojitos- they're always made poorly!! I plan on taking Steve's tips and making my own mojito at home : )
I don't think any of this video should be thought of as snobbery, and it is great he wants to give tips (and there are some good tips in there). That being said, I can easily understand why people see it as critisism and it really does seem like "this is THE way it should be" when you give it a title where you say doing any of these things will ruin the drink followed by a description where he calls them mistakes.
Definitely committed 2 mistakes of using aged rum (because it was the only one available at the home bar) and over muddling the mint. I can see the difference now. Thank you Steve
Be careful of the so called "Mojito effect". Once you serve one Mojito, everyone else, or the majority of your friends group for example, will also want one if they see it. Be ready for never making 'just one' :)
Literally every bartending RUclipsr on RUclips ive subscribed to has made a mojito video in the last 24 hours and I'm loving it because it's one of my favs
I'm from Oklahoma, USA, the birth place of Sonic (a Fast-Food car hop chain restaurant). The fact that you mentioned "Sonic Ice" shows you know your stuff. You can buy bags of their ice for $2 and it's what my wife craves whenever she's pregnant; just a cup of sonic ice. I always try to keep in on hand specifically for my cocktails and use it when the recipe calls for "crushed" ice. Glad to know I've been making mojitos correctly all along. Cheers!
What's been amazing about watching so many vids teaching how to make mojitos is realizing that there isn't one BEST way to make them. I went from shaking mine to stirring them as you've shown in another vid you made and it's actually made me like mojitos more personally, I enjoy making them more and customers love them more. They also present better (no gross looking foam on top of the passionfruit ones) which makes me feel better as a bartender serving them to my guests. Thanks for the tips Steve, really appreciate it!
I'm presuming you're in Australia. My wife and daughter have asked for Mohitos for Christmas so thank you for this video. Here in Germany it will not be so warm but I hope the cocktails are refreshing. Hi to everybody down under. Happy Christmas.
I absolutely agree with you about the choice of rum, water and ice size. In L.A. we don't have the option of Cuban rum, but white Bacardi works very well.
you are so right about using fresh lime i started lerning to cocktails during lockdown and was using bottled lemon and lime but the first time i used the real thing i thought i had messed up the drink it was SO DIFRENT i have never used anything but fresh ever sense
The muddling, the juice, and the mixer are pointers I cannot (nor wish) to differ on. And you also pointed out super juice! Which is my preference for extending shelf life on batched juice. However crushed ice and carbonated drinks are a no-go for me (the dilution is too fast for the bubbles to remain pleasant for my liking, even with Topo Chico), and I differ with the limiting choice of rum: while I nearly always go for Spanish style white rums, experimenting with this, by sometimes adding a touch of Agricole, or going for a mojito with a lightly aged rum, etc, can help you explore so many things.
We grew our own villosa mint, as I'm sure many people do. It kind of took over the garden, but we never run short. And don't apologize for Bacardi. Sure, they make some low end stuff, but their 4 year is great in a Mojito and the 8 and 10 even better. Out current preference is Plantation 3 ⭐
I never muddle the mint, I just put the leaves at the bottom of the glass, add some sugar on top and swirl it around with a straw for a minute or two until the mint wilts a bit. This way the sugar will pull out the oils out of the mint releasing a wonderful aroma, without any green flavors. That's how it's done in the best places in cuba, although it varies from place to place. I also add a couple lime peels to the process for added aromatics. Also I top with lemon/lime soda instead of just sparkling water (adjusting the added sugar down to keep the balance) I know it's blasphemy for some people, but that's how I like it, although the original is pretty good too. Also I prefer the larger ice cubes, but the first 3 or 4 cubes I swirl it around for correct dilution before completing with the remainder ice and soda.
I was always taught to use demerera as it rounds off the mojito with a slightly treacly note. We use Havana 3 but Havana 7 is definitely my preferred rum, despite not being traditional. I see a lot of recipes with white sugar, barely any mint & no soda, which just feels like someone tickled a Caipirinha with a mint leaf! 😅 In terms of a method, I always: heavily muddle the demerera with lime wedges and 1oz rum, add the mint and lightly muddle, add another floz of rum and about 40ml soda, half fill with crushed ice, churn/stir, fill with crushed, and then just garnish with mint & lime. This way all the flavour (limes, sugar & mint) remains at the bottom where the straw is. Great video! I noticed barfly posted a very similar one this week too though, was this coordinated!? 😉😂
The sonic ice comes from a fast food chain. It's so popular they started selling it at certain locations. Way less trouble than getting a pebble ice machine and making your own.
I don't actually agree about ice. Pebble ice gives too much dilution and makes soda co2 go away too fast (I just don't agree on a practical view, I like it personally that way). Aside from that, great advices!
I still like using aged rums in it but it's just personal preference. I definitely over muddle my mint though. I'll have to look for a flat-bottomed muddler because mine has teeth and even with some light pressing it was easy to tear little bits off.
Steve, this video was awesome, i am Braziliam and here i always adapt some of recipies that you make because dont have some ingredients here, always asked myself if its close to the real flavor, and this video clearefy a lot of my questions in adaptations, and mojito is one of my favorite drink, this tips helped a lot!
If you are too aggressive with muddling the mint two things will happen. The chlorophyll has potential to create a bitter flavor in the drink. Secondly, no one wants mint pieces stuck in their teeth while talking.
I hear this, and I've been making mojitos with a light "slap and press" for a while. I enjoy trying things the classic way though, and I tried muddling the shit out of limes, sugar, and a whole fuck tonne of mint. Crushed ice, rum (plantation 3 star), soda, pull through, cap. My favorite mojito now. Though, not how I make it for customers. Its all preference.
If using a spiced rum, swap the sodafor a ginger ale, Fevertree works very well. Also, a cheat to get crushed ice as ours died, is to use your Boston Shaker, ice that's been in the ice well crushes this way perfectly, straight from ice machine takes a little more effort
Funny I should see this now. Hubby and I went to dinner last night and I had a passion fruit mojito and it was absolutely delicious. Where we were sitting I could not see exactly how she made it but she did right by my palate.
Ice can be a thorny issue for Mojitos. Pebble ice is ideal, as Steve says, since not only does it fill the glass and look great, it acts as its own sieve and keeps the mint leaves (and any fragments) away from the straw - but very hard to come by for home use. Homemade crushed ice can easily be over pulverised and just turn your drink into a slushy so be careful of that. If you find your ice melting quickly I would suggest using a thicker-sided glass (search 'casablanca glass' or 'granity glass' to see what I mean) and chilling it beforehand.
Quick tip for making homemade crushed ice - don't try to smash it immediately from out of the deep freeze or it will shatter like a prince rupert's drop. Leave it to sit for a minute or two at room temp until it's just started to get a first sheen of wetness on the surface.
How about sugar? Sirup vs granulated? If sirup, 1:2 or 1.5:2 or 2:1 if granulated, raw, refined plain white, turbinado? Great video again. Thank for the excellent contents.
totally agree with you on all these tips, I rarely muddle my mint, at all, I clap it, then mix it around with the granulated sugar a bit, then let it set while I get lime squeezed. Definitely a good clear lite aged rum with some character. I do make my own pebble ice with trays, little pain staking but worth it. I keep ice in my deep freezer at just above 0 degree, and rarely use carbonated water, just a bit of spring water to help with dilution, I do have high quality mountain spring water on tap which makes a difference in all my drinks. I recommend using granulated sugar instead of simple syrup also. I make a damn good mojito, Steve, wish you could try one🤠🍹
Great vid Steve, I just have some additionnel feedback I'd like to share for beginners. Regarding fresh limes, it's important to not take them too young (too dark green) or to let them dry too much, or in both cases, from my experience, it will taste pretty much like store-bought lime juice, acidic but not savory. And regarding the rum choice, while I agree, Havana 3 being my (not overpriced) personal favorite, I think the Mojito is the best rum-based long-drink to appreciate a rum's flavor, so I love exploring rums in mojito. That being said I agree on overly spiced rums, though they are great to hide a bad lime-juice if that's all you have and is still better than a perfect mojito with bad lime juice hands down. Sugar, mint and mixing choices are subtle and best made according to your preferences. I personally slap my mint once, then put only the leaves in the glass, stir it with sugar (sometimes demerara if the rum is not fancy but I am) to release oil without breaking the leaves, then lime juice, stir gently to dissolve the sugar, fill the glass with ice, add the rum, stir again, shortly if I add soda or more heavily then add ice again to fill the glass if I don't. And I can tell you none of my choices really matters in making a good mojito, only the rum and the lime do, the rest is preferences/adaptations to meet said preferences. Cheers!
Not covered in the video and someone may have already said it but the "Party Pitcher" mojito is a no. That's where someone takes a large pitcher and makes the mojito ahead of a party. Have the lime juice squeezed ahead of time and in a bottle and make each drink fresh. Do not muddle the mint until ready to serve. Great video as always, good to have a list of things to avoid but might be good to have some videos of "alternatives" if you don't have X use Y....
best method for a mojito ive come across is: mint leaves with 2 tsp granulated sugar, no muddling just a bar spoon and you just stir the mint and the sugar, the sugar will do the work pulling the mint oil from the leaves, no need to crush or squeeze the leaves, just mix them around for 2 mins. then a 50/50mix of lime juice and water, like 2-3 oz or so, and stir till the all the sugar dissolves. then ice cubes to the top of the glass, then fill to the top with rum. stir it a lil bit. straw and garnish with a sprig of mint. Much less in your face with the mint, much more how a classic mojito should be as a long drink u sip on a hot day as u relax. also afaik Bacardi started out in cuba so dont feel shamed for using bacardi in mojitos, like ever!
good tips totally agree with all your tips except muddling mint. You can muddle lime with sugar only and just clap the leaves. Otherwise muddling mint may create bitter flavors and crush mint leaves into pieces which is bad both for the eye and your teeth
I dont care about perfect specs, mine is good with mint nalewka, more minty for me All your points are valid tho and i follow them when doing a Classic mojito
I use cubes at work simply because our crushed ice is really finely crushed, almost like snow and it just melts instantly. Also when I was using it, every time I was making a Mojito I'd have to run to the kitchen to get the crushed ice as the bowl I had gotten previously had already melted. It was super wasteful, I didn't like the end product and it added so much work to a single drink. At home I crush my ice with the mallet and Lewis bag to get those nice pieces, maybe I should start doing that at work too and keep the bag in the freezer I have right by my station.
I'm actually glad that I know this. Me, my best friend, and his wife, bartend events, but sometimes we make some drinks the shortcut way because some of the parties we have bartended, the guests have little to no patience to wait for a drink made the right way so I've had to learn the short way unfortunately which is probably the crappy version mojito that was made in this video. Seeing this video only makes me want to make the mojito the right way even more regardless of the guests who don't have patience. Thank you Steve. Keep up the good work and videos.
thanks for the great video! I will try it at home this weekend and because I have access to fresh limes and mint (I grow them in a pot) I will use them 😍. Do you reccomend using sugar syrup or just brown sugar instead?
I prefer my mojitos with a lot of sparkling water, it's more refreshing and thirst quenching that way. Lots of times I'll even exclude the rum just to have a nice, summery, refreshing, non alcoholic drink :)
Thanks to my workplace being a little on the shittier side of things, I've grown attached to my personal method. In a highball glass I muddle 60ml of Bacardi into half lime worth of wedges very well with around 5ml of rich simple syrup (demorara if you have it). Add a sprig of mint that has been _firmly_ slapped _once_. fill with Ice and top with soda water. Garnish with a lime wheel and a head of mint. Like I said my workplace tends to not really care about the cocktail side of things, but I feel like I've ceratinly done the best I can with what we have on hand, I'd appreciate your feedback, experienced bartender to someone comparably new to the game :D
I happen to be working in a country that has real Cuban rums most of the time. I may have to drive around to find it, but mojitos are on the menu for Sunday movie watching.
If you look for “Lewis bag and mallet” you might come across some expensive “boutique” branded barware… just search for “cotton drawstring bag” and “woodworking mallet” and you’ll probably come across some far cheaper options 🙌
Hi Steve, something you haven't clarified here, I want your take on it. Some recipes call for half a lime (3 wedges) to be muddled, but rather than straining, actually keeping the lime pieces in the drink for a garnish lower in the glass, any thoughts on this?
It can subtly raise bitterness and zesty flavors with each time your straw hit the lime skin, releasing zest, and more citrus flavor, making a citrus y-watery ending that you can find more off-balance than just ice melted watery, or you could find it tastier, ymmv. (maybe with that technique you can sprinkle your last sips with a dash of rum if you drank slowly) So yeah not a big deal and pretty much unnoticeable before the last sips, can be better or worse depending on your taste and your rum, the way you get your lime juice is more important: crushed vs pressed in term of zesty flavors.
I personally prefer my mojitos shaken with the mint in the shaker, and then double strained into the glass before adding the soda water. The mint oils are extracted through the shaking process and then there’s no mint leaves in the glass, which are unpleasant when drinking through a straw. It yields a nice clean drink, all flavors blended nicely, without the mint leaves getting in the way while drinking 2oz white rum 1oz lime 0.5oz simple syrup Mint in the tin Shake with ice Double strain over fresh ice
I've made a blackberry mojitos before by muddling them in with the citris pieces ( lemons instead of limes since i was pairing with blackberry). It turned out really well. Good flavor while still being balanced.
I would guess if you're using fresh fruit, to muddle it before or with the mint. In the strawberry mojito example, muddle the strawberries first then add mint and lightly press on it so you don't shred the mint.
Muddling the fruit in the glass first (before you add the mint) works best BUT ideally only if you're going to use crushed ice/pebble ice - since the bits of fruit will swim around in the glass and block the straw if you use cubed ice. You could use a strawberry syrup as Steve says, or make a smooth strawberry puree. You could also shake your muddled strawberries, rum, lime and sugar just like a strawberry daiquiri then fine strain into the glass with your bruised/muddled mint. But that's a bit of a faff - and also be very wary of how much soda you use in that case, since shaking will have already added dilution. Also if you've never tried using a little turn of freshly ground black pepper in your fresh strawberry drinks before, try it. You'll thank me later...
For Mojitos tonights, I'm trying out The Educated Barfly's prefered recepy, skipping the soda water: Leandro’s preferred Mojito 2oz (60ml) White Rum 1/2oz (15ml) Simple Syrup 1 Sugar Cube 4 Lime Wedges 8-10 Mint Leaves Mint Sprig Garnish
What I personally do for the mint is instead of using a muddle, I just give it a few slaps in the palm of my hand. that already releases a lot of flavour
I used to work at a place where the owner was really crazy about the cocktails he only wanted them made the way he liked them. The crazy guy actually fired a bar they fired a bartender because they used club soda in a mojito instead of sprite. He tried claiming that that was the proper way to do it. The guy didn't know anything about cocktails. He would also yell at customers if they want to make any variations to the drinks.
I agree with you on these points Steve. Personally though, I wouldn't want to use a spiced rum, only because I think that depending on the strength of the spice, it might steal the spotlight away from the mint (again, depending on the type of mint used)
Great video and recipe. I've also found a very dry ginger ale is a nice alternative to the sparkling water. The spiciness goes well with the rum. Definitely agree on the Cuban rum though, thanks uncle Dan
Great video! the Mojito is my favorite drink. I do agree that HC3 is the perfect rum for this drink and the crushed ice is a must. I will say though, I think it's a much better drink when consumed from the glass top to bottom, rather than drinking them from a straw bottom to top.
Hi steve Doest the drinks with crushed ice dilute the drink faster than the ice cubes which melt slow and the crushed ice leaves less room in glass for mixer like soda in case of mohito
It will last a long time but eventually the flavours may be affected. You can always keep it in the fridge and/or use a wine pump to keep it as fresh as possible.
It may not be called for but I very much like to use some cane sugar-lime oleo saccarum to sweeten my mojito. This may be a way of making your limes last longer if they're rare/expensive where you live. You'll get a lot of lime/citrus taste plus the sweetness of the sugar but no acidity. This is also a way of improving the flavor of bought lime juice which may be 100% real juice but maybe has lost some of its character while stored. Buying even the most expensive lime juice in a supermaket is still 6 to 7 times cheaper than buying the limes to make that amount of juice. But then using oleo saccarum to brighten up the bought juice is still cheaper and is actually really tasty. In the end you pay less for more juice with almost equal flavor.
Isn't that the original Cuban Mojito is made wit ice cubes, not the pebble or crushed? I use crushed as well, but have seen a few video where some reputable bartenders say it is supposed to be made with cubes, like they do it in Cuba. Now, I'm little confused. And I have seen many dont muddle the mint, just little stir it with sugar so it releases all the juices and aroma stiring it dry. Thanks in advance for the answers
I believe a traditional Cuban mojito is made with cubes and not muddled…but I wasn’t trying to make a traditional mojito… just trying to give a few tips to make a tasty drink.. Pebble ice, cubes ice, muddled mint, stirred, shaken, muddled limes, lime juice, etc…..make it how YOU like.
When I was first learning how to make drinks, my dumb ass put all of the ingredients in the shaker and shook....including the soda water. Don't make that mistake. Big mess, but a good story. 🤷♂
Yeah, I did that at a friend's house and immediately afterwards, we looked at eachother like: "Wait, we BOTH just let that happen. Are we stupid?" As the other dude said, a mistake you only make once.
You might notice that there was no footage of adding sugar to the drink as this was meant to be a 5 tips/mistakes video rather than a step by step.... If you require a recipe for a mojito, please check out the description. Also, if you prefer to muddle the limes, please do... the point of mistake #2 was to state not to use "fake" lime juice with preservatives and other additives, not debate juiced vs muddled limes in a Mojito! ;)
🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks
Sorry, have to rant a little.
"the point of mistake #2 was to state not to use fake lime juice,"
Its not fake limejuice, stop saying that. The bartender world is full of this "it has to be freshly squeezed" nonsense (it really is nonsense because you _con't_ want your drink to be ruined by that one flavourless lime in the bunch). Kevin's video explains quite well why you should stop insisting on "freshly squeezed" and remarkably it's because he found that the superjuice tastes better. Go figure.
"bright, minty fresh and refreshing (when made correctly). "
While I'm here, stop saying "made correctly". I know what you mean but there is a lot of stupid snobbery in the cocktail and food world where people insist that if you make a drink any other way than the way they prefer then it's not a proper drink and therefor tasts bad and yada yada. See the problem? They prefer one recipe and tell others they have to like that too.
I love tips on how to get more flavouraor slightly different flavours, mistakes that cause a drink to taste bad to a majority of people, but never claim that your recipe is the one true recipe, because it's just bovine manure.
@@vinny142 Hey man, just because Kevin doing it doesn't make it a right thing to do, nor suitable to everyone. Besides, how hard can it be for a good bartender to use fresh fruits? If I found out a bar using super juice, I would never set foot in it. In my humble opinion, those bartenders just threw countless effort put in years of cocktail renaissance right out of the window.
Muddle the lime over the mint, no risk of crushing the leaves.
@@Thomas52031 First of all I think we can agree that super juice is something completely different as the pre made juice Steve is (rightfully) asking us to avoid.
I have no issue with people juicing fresh lime but ever since I first made super juice I never looked back. Taste, yield and fridge life are simply killer arguments.
I also know a few bartenders who use it in their Bars and I welcome that greatly. It's a question of sustainability that also happens to reduce cost all while not reducing quality. So win win.
What mint is that? Up here in northern Sweden, my moroccan mint is like, growing on dark woody stems. I have to catch them small to have soft green stems, but if I do the leaves are like, a third of that size in this video.
This video is very clearly aimed at people who have made mojitos and thought “that’s ok but I want it to be better.” It’s not aimed at people who have found a method they like and will carry on making, but yet they seem to be abundant in the comments and take offence at what they think are “criticisms” of their recipe. As Steve so often says, if you like it a certain way or only have access to certain ingredients, then you should of course make it like that. But don’t interpret tips, aimed at offering ideas for people who are looking to improve something for their own taste, as “snobbery”.
Thanks John, you're spot on. The video is simply a list of tips that people can choose to use... if they think they need it. And, there is always more than one "correct" way to make a drink :)
Oh Really 🤔🥱
The people who cry "snobbery" just don't know what quality is! I feel like they're used to average, mediocre food and drinks, and they get all offended if someone tells them that it's not good. I loved this video because it reminded me of why I thought I disliked mojitos- they're always made poorly!! I plan on taking Steve's tips and making my own mojito at home : )
I don't think any of this video should be thought of as snobbery, and it is great he wants to give tips (and there are some good tips in there). That being said, I can easily understand why people see it as critisism and it really does seem like "this is THE way it should be" when you give it a title where you say doing any of these things will ruin the drink followed by a description where he calls them mistakes.
The best Bartender in the world is this geezer right here. Saved my life too many times to count.
Definitely committed 2 mistakes of using aged rum (because it was the only one available at the home bar) and over muddling the mint. I can see the difference now. Thank you Steve
Be careful of the so called "Mojito effect". Once you serve one Mojito, everyone else,
or the majority of your friends group for example, will also want one if they see it. Be ready for never making 'just one' :)
Truth
yeah don't I know it. One can easily become 7. Super dangerous drink around other people.
Literally every bartending RUclipsr on RUclips ive subscribed to has made a mojito video in the last 24 hours and I'm loving it because it's one of my favs
Haha, I did notice Leandro posted one / who else?
I like this style of vid! Quick and informative. Would enjoy this for more drinks
Thanks Nifty! I’ll keep em coming!
I'm from Oklahoma, USA, the birth place of Sonic (a Fast-Food car hop chain restaurant). The fact that you mentioned "Sonic Ice" shows you know your stuff. You can buy bags of their ice for $2 and it's what my wife craves whenever she's pregnant; just a cup of sonic ice. I always try to keep in on hand specifically for my cocktails and use it when the recipe calls for "crushed" ice. Glad to know I've been making mojitos correctly all along. Cheers!
I know right? I almost gasped when I heard “sonic ice” coming from an Australian’s mouth
What's been amazing about watching so many vids teaching how to make mojitos is realizing that there isn't one BEST way to make them. I went from shaking mine to stirring them as you've shown in another vid you made and it's actually made me like mojitos more personally, I enjoy making them more and customers love them more. They also present better (no gross looking foam on top of the passionfruit ones) which makes me feel better as a bartender serving them to my guests. Thanks for the tips Steve, really appreciate it!
I'm presuming you're in Australia. My wife and daughter have asked for Mohitos for Christmas so thank you for this video. Here in Germany it will not be so warm but I hope the cocktails are refreshing. Hi to everybody down under. Happy Christmas.
I absolutely agree with you about the choice of rum, water and ice size. In L.A. we don't have the option of Cuban rum, but white Bacardi works very well.
you are so right about using fresh lime i started lerning to cocktails during lockdown and was using bottled lemon and lime but the first time i used the real thing i thought i had messed up the drink it was SO DIFRENT i have never used anything but fresh ever sense
The muddling, the juice, and the mixer are pointers I cannot (nor wish) to differ on. And you also pointed out super juice! Which is my preference for extending shelf life on batched juice.
However crushed ice and carbonated drinks are a no-go for me (the dilution is too fast for the bubbles to remain pleasant for my liking, even with Topo Chico), and I differ with the limiting choice of rum: while I nearly always go for Spanish style white rums, experimenting with this, by sometimes adding a touch of Agricole, or going for a mojito with a lightly aged rum, etc, can help you explore so many things.
Totally agree.
We grew our own villosa mint, as I'm sure many people do. It kind of took over the garden, but we never run short.
And don't apologize for Bacardi. Sure, they make some low end stuff, but their 4 year is great in a Mojito and the 8 and 10 even better.
Out current preference is Plantation 3 ⭐
Steve, great tips. Mojitos are such a great summer drink.
Steve these tips are a great way for someone to make the best basic Mojito. Simple and easy. I like it. Next you need how to get the best foam :)
I never muddle the mint, I just put the leaves at the bottom of the glass, add some sugar on top and swirl it around with a straw for a minute or two
until the mint wilts a bit.
This way the sugar will pull out the oils out of the mint releasing a wonderful aroma, without any green flavors.
That's how it's done in the best places in cuba, although it varies from place to place.
I also add a couple lime peels to the process for added aromatics.
Also I top with lemon/lime soda instead of just sparkling water (adjusting the added sugar down to keep the balance)
I know it's blasphemy for some people, but that's how I like it, although the original is pretty good too.
Also I prefer the larger ice cubes, but the first 3 or 4 cubes I swirl it around for correct dilution before completing with the remainder ice and soda.
I personally use lime slices, slightly crush them with mint and use a lime sirup Monin too
Good tip on the choice of rum!
Alway giving good tips love this thanks
Spot on. I do exact same but with muddled limes. The Havana club 3 rum is perfect for em too and a staple in my bar 👌
This should be a series! Can you do Old fashioned next?
All these tips are great, thanks Steve!
Mijito weekend for sure!
I was always taught to use demerera as it rounds off the mojito with a slightly treacly note. We use Havana 3 but Havana 7 is definitely my preferred rum, despite not being traditional. I see a lot of recipes with white sugar, barely any mint & no soda, which just feels like someone tickled a Caipirinha with a mint leaf! 😅 In terms of a method, I always: heavily muddle the demerera with lime wedges and 1oz rum, add the mint and lightly muddle, add another floz of rum and about 40ml soda, half fill with crushed ice, churn/stir, fill with crushed, and then just garnish with mint & lime. This way all the flavour (limes, sugar & mint) remains at the bottom where the straw is. Great video! I noticed barfly posted a very similar one this week too though, was this coordinated!? 😉😂
Havana 7 is better than any other rum 🤤
Thanks bro
The sonic ice comes from a fast food chain. It's so popular they started selling it at certain locations. Way less trouble than getting a pebble ice machine and making your own.
Very convenient!
I don't actually agree about ice. Pebble ice gives too much dilution and makes soda co2 go away too fast (I just don't agree on a practical view, I like it personally that way). Aside from that, great advices!
Yup great pointers. So good.
THANKS A LOT!
I still like using aged rums in it but it's just personal preference. I definitely over muddle my mint though. I'll have to look for a flat-bottomed muddler because mine has teeth and even with some light pressing it was easy to tear little bits off.
Agree totally and love that you know what Sonic ice is. I use it for mint juleps as well. Love you.
Excellent tips that will help me take my mojito to the next level. I was muddling the mint leaves with a spoon a bit much. Thanks!
No, because it wasn’t in the list of 5 mistakes but admittedly it may have been confusing to not see that step.
Thank you.
I do it your way 100%😀👍
In Thailand, I use local rum named Sangsom, 8 euros for 1 bottle 40%.
Steve, this video was awesome, i am Braziliam and here i always adapt some of recipies that you make because dont have some ingredients here, always asked myself if its close to the real flavor, and this video clearefy a lot of my questions in adaptations, and mojito is one of my favorite drink, this tips helped a lot!
Thanks Gustavo! I’m glad you found the video useful 🙏
If you are too aggressive with muddling the mint two things will happen. The chlorophyll has potential to create a bitter flavor in the drink. Secondly, no one wants mint pieces stuck in their teeth while talking.
I hear this, and I've been making mojitos with a light "slap and press" for a while. I enjoy trying things the classic way though, and I tried muddling the shit out of limes, sugar, and a whole fuck tonne of mint. Crushed ice, rum (plantation 3 star), soda, pull through, cap. My favorite mojito now. Though, not how I make it for customers. Its all preference.
@@enigmatickendo yeah, plantation is much better than pampero
I use grocery store brand rum. It is good. Since I only make drinks for myself I settle with the store brands. I could upgrade.
Amazing.. i found it helpful Big bro
Thanks for the Tips. I am saving this video... GM
Most welcome GM!
French agricole Rum goes perfectly with it too ;')
I need a long island iced tea version of this video
Steve AND Leandro mojito episodes on the same day? Must mean I have to have mojitos now.
Haha, mojito day!
If using a spiced rum, swap the sodafor a ginger ale, Fevertree works very well. Also, a cheat to get crushed ice as ours died, is to use your Boston Shaker, ice that's been in the ice well crushes this way perfectly, straight from ice machine takes a little more effort
Slap the leaves on the customer's face for ordering one when you're backed up
Funny I should see this now. Hubby and I went to dinner last night and I had a passion fruit mojito and it was absolutely delicious. Where we were sitting I could not see exactly how she made it but she did right by my palate.
Holy crap, that sounds heavenly! Perhaps she used fresh passion fruit juice in addition to the lime?
Ice can be a thorny issue for Mojitos. Pebble ice is ideal, as Steve says, since not only does it fill the glass and look great, it acts as its own sieve and keeps the mint leaves (and any fragments) away from the straw - but very hard to come by for home use. Homemade crushed ice can easily be over pulverised and just turn your drink into a slushy so be careful of that. If you find your ice melting quickly I would suggest using a thicker-sided glass (search 'casablanca glass' or 'granity glass' to see what I mean) and chilling it beforehand.
Quick tip for making homemade crushed ice - don't try to smash it immediately from out of the deep freeze or it will shatter like a prince rupert's drop. Leave it to sit for a minute or two at room temp until it's just started to get a first sheen of wetness on the surface.
How about sugar? Sirup vs granulated? If sirup, 1:2 or 1.5:2 or 2:1 if granulated, raw, refined plain white, turbinado? Great video again. Thank for the excellent contents.
Syrup or granulated are both good options - completely up to the individual I say. Syrup
is great because it integrates into the drink easily.
Steve looks like a viking and I dig that! Also, great tips for the mojitos!
Lol, thanks mate!
I like to use unaged rhum agricole for a change, the fresh grassy notes compliment the drink.
totally agree with you on all these tips, I rarely muddle my mint, at all, I clap it, then mix it around with the granulated sugar a bit, then let it set while I get lime squeezed. Definitely a good clear lite aged rum with some character. I do make my own pebble ice with trays, little pain staking but worth it. I keep ice in my deep freezer at just above 0 degree, and rarely use carbonated water, just a bit of spring water to help with dilution, I do have high quality mountain spring water on tap which makes a difference in all my drinks. I recommend using granulated sugar instead of simple syrup also. I make a damn good mojito, Steve, wish you could try one🤠🍹
Great vid Steve, I just have some additionnel feedback I'd like to share for beginners.
Regarding fresh limes, it's important to not take them too young (too dark green) or to let them dry too much, or in both cases, from my experience, it will taste pretty much like store-bought lime juice, acidic but not savory.
And regarding the rum choice, while I agree, Havana 3 being my (not overpriced) personal favorite, I think the Mojito is the best rum-based long-drink to appreciate a rum's flavor, so I love exploring rums in mojito. That being said I agree on overly spiced rums, though they are great to hide a bad lime-juice if that's all you have and is still better than a perfect mojito with bad lime juice hands down.
Sugar, mint and mixing choices are subtle and best made according to your preferences.
I personally slap my mint once, then put only the leaves in the glass, stir it with sugar (sometimes demerara if the rum is not fancy but I am) to release oil without breaking the leaves, then lime juice, stir gently to dissolve the sugar, fill the glass with ice, add the rum, stir again, shortly if I add soda or more heavily then add ice again to fill the glass if I don't.
And I can tell you none of my choices really matters in making a good mojito, only the rum and the lime do, the rest is preferences/adaptations to meet said preferences. Cheers!
Not covered in the video and someone may have already said it but the "Party Pitcher" mojito is a no. That's where someone takes a large pitcher and makes the mojito ahead of a party. Have the lime juice squeezed ahead of time and in a bottle and make each drink fresh. Do not muddle the mint until ready to serve.
Great video as always, good to have a list of things to avoid but might be good to have some videos of "alternatives" if you don't have X use Y....
In Cuba they use cubes of ice on several places 👍
best method for a mojito ive come across is:
mint leaves with 2 tsp granulated sugar, no muddling just a bar spoon and you just stir the mint and the sugar, the sugar will do the work pulling the mint oil from the leaves, no need to crush or squeeze the leaves, just mix them around for 2 mins.
then a 50/50mix of lime juice and water, like 2-3 oz or so, and stir till the all the sugar dissolves.
then ice cubes to the top of the glass, then fill to the top with rum. stir it a lil bit. straw and garnish with a sprig of mint.
Much less in your face with the mint, much more how a classic mojito should be as a long drink u sip on a hot day as u relax.
also afaik Bacardi started out in cuba so dont feel shamed for using bacardi in mojitos, like ever!
en Cuba NUNCA se usa el hielo triturado para enfriar los Mojitos. Siempre se usa con cubitos enteros, siempre.
OK finally been called out for demolishing my mint before adding it in 😂 time to take that down a notch 👍
good tips totally agree with all your tips except muddling mint. You can muddle lime with sugar only and just clap the leaves. Otherwise muddling mint may create bitter flavors and crush mint leaves into pieces which is bad both for the eye and your teeth
In the video I mention that I prefer to “gently press the mint”… same same.
white rum Neisson 55°,the best!!!
I dont care about perfect specs, mine is good with mint nalewka, more minty for me
All your points are valid tho and i follow them when doing a Classic mojito
I use cubes at work simply because our crushed ice is really finely crushed, almost like snow and it just melts instantly. Also when I was using it, every time I was making a Mojito I'd have to run to the kitchen to get the crushed ice as the bowl I had gotten previously had already melted. It was super wasteful, I didn't like the end product and it added so much work to a single drink. At home I crush my ice with the mallet and Lewis bag to get those nice pieces, maybe I should start doing that at work too and keep the bag in the freezer I have right by my station.
Yeah, that snow-like ice would over dilute a mojito real quick!
Agree 🎉
Just discovered your channel! Keep on the good content
Thanks Ash! 🙏
If I do one for myself, I basically never add carbonated water or seltzer. I just let the crushed ice dilute it to the point of my liking.
No problem there… much better than adding Sprite! 😂
personally, I prefer lemonade over soda water, but I guess that up to taste and opinions
It’s technically already has homemade lemonade (limeade) with the lime, sugar and soda….
I'm actually glad that I know this. Me, my best friend, and his wife, bartend events, but sometimes we make some drinks the shortcut way because some of the parties we have bartended, the guests have little to no patience to wait for a drink made the right way so I've had to learn the short way unfortunately which is probably the crappy version mojito that was made in this video. Seeing this video only makes me want to make the mojito the right way even more regardless of the guests who don't have patience. Thank you Steve. Keep up the good work and videos.
thanks for the great video! I will try it at home this weekend and because I have access to fresh limes and mint (I grow them in a pot) I will use them 😍. Do you reccomend using sugar syrup or just brown sugar instead?
I prefer my mojitos with a lot of sparkling water, it's more refreshing and thirst quenching that way. Lots of times I'll even exclude the rum just to have a nice, summery, refreshing, non alcoholic drink :)
Thanks to my workplace being a little on the shittier side of things, I've grown attached to my personal method. In a highball glass I muddle 60ml of Bacardi into half lime worth of wedges very well with around 5ml of rich simple syrup (demorara if you have it). Add a sprig of mint that has been _firmly_ slapped _once_. fill with Ice and top with soda water. Garnish with a lime wheel and a head of mint.
Like I said my workplace tends to not really care about the cocktail side of things, but I feel like I've ceratinly done the best I can with what we have on hand, I'd appreciate your feedback, experienced bartender to someone comparably new to the game :D
I happen to be working in a country that has real Cuban rums most of the time. I may have to drive around to find it, but mojitos are on the menu for Sunday movie watching.
Great video! Whats the deal with the Lewis bag? Its hella expensive where I live and doesnt seem to be worth it. Is it just a gadget?
If you look for “Lewis bag and mallet” you might come across some expensive “boutique” branded barware… just search for “cotton drawstring bag” and “woodworking mallet” and you’ll probably come across some far cheaper options 🙌
Never thought I added too much soda damn
How much do you usually add.?
@@StevetheBartender_ Probably around 3-4oz cause for some reason my brain likes the zingy feel of soda 😂
Hi Steve, something you haven't clarified here, I want your take on it. Some recipes call for half a lime (3 wedges) to be muddled, but rather than straining, actually keeping the lime pieces in the drink for a garnish lower in the glass, any thoughts on this?
It can subtly raise bitterness and zesty flavors with each time your straw hit the lime skin, releasing zest, and more citrus flavor, making a citrus y-watery ending that you can find more off-balance than just ice melted watery, or you could find it tastier, ymmv. (maybe with that technique you can sprinkle your last sips with a dash of rum if you drank slowly)
So yeah not a big deal and pretty much unnoticeable before the last sips, can be better or worse depending on your taste and your rum, the way you get your lime juice is more important: crushed vs pressed in term of zesty flavors.
I personally prefer my mojitos shaken with the mint in the shaker, and then double strained into the glass before adding the soda water. The mint oils are extracted through the shaking process and then there’s no mint leaves in the glass, which are unpleasant when drinking through a straw. It yields a nice clean drink, all flavors blended nicely, without the mint leaves getting in the way while drinking
2oz white rum
1oz lime
0.5oz simple syrup
Mint in the tin
Shake with ice
Double strain over fresh ice
U should've made one !!
Loved the video. Question. If you wanted a flavored one like a strawberry mojito. When where where and how would you add the flavor or fruit?
I've made a blackberry mojitos before by muddling them in with the citris pieces ( lemons instead of limes since i was pairing with blackberry). It turned out really well. Good flavor while still being balanced.
The two best options would be to either muddle fresh strawberries or replace the simple syrup with a homemade strawberry syrup 👍
I would guess if you're using fresh fruit, to muddle it before or with the mint. In the strawberry mojito example, muddle the strawberries first then add mint and lightly press on it so you don't shred the mint.
Muddling the fruit in the glass first (before you add the mint) works best BUT ideally only if you're going to use crushed ice/pebble ice - since the bits of fruit will swim around in the glass and block the straw if you use cubed ice. You could use a strawberry syrup as Steve says, or make a smooth strawberry puree. You could also shake your muddled strawberries, rum, lime and sugar just like a strawberry daiquiri then fine strain into the glass with your bruised/muddled mint. But that's a bit of a faff - and also be very wary of how much soda you use in that case, since shaking will have already added dilution.
Also if you've never tried using a little turn of freshly ground black pepper in your fresh strawberry drinks before, try it. You'll thank me later...
You didn't mention the simple syrup portion of the drink?
No, because it wasn’t one of the mistakes that I was referring to.
For Mojitos tonights, I'm trying out The Educated Barfly's prefered recepy, skipping the soda water:
Leandro’s preferred Mojito
2oz (60ml) White Rum
1/2oz (15ml) Simple Syrup
1 Sugar Cube
4 Lime Wedges
8-10 Mint Leaves
Mint Sprig Garnish
.. Is that just rum with sugar and lime juice? I don't get it.
@@JG-tr8ph ruclips.net/video/M89RCGVp6iU/видео.html 07:20
Hi, not English speaker here.
I just wanna make sure I understood roght. When you say " carbonated water " you mean " sparkling water " right?
They're the same thing.
Yes, water with carbonation is also known as a sparkling water 👍
What I personally do for the mint is instead of using a muddle, I just give it a few slaps in the palm of my hand. that already releases a lot of flavour
Absolutely, this works well too!
I used to work at a place where the owner was really crazy about the cocktails he only wanted them made the way he liked them. The crazy guy actually fired a bar they fired a bartender because they used club soda in a mojito instead of sprite. He tried claiming that that was the proper way to do it. The guy didn't know anything about cocktails. He would also yell at customers if they want to make any variations to the drinks.
Lol, sounds like an interesting boss! 😂
Sounds like he should be on Gordon’s kitchen nightmares.
I agree with you on these points Steve. Personally though, I wouldn't want to use a spiced rum, only because I think that depending on the strength of the spice, it might steal the spotlight away from the mint (again, depending on the type of mint used)
The same is true about Margaritas with your lime juice. Go to the grocery store and get lime.
If you have to use lime juice, get key lime juice. It is much closer in flavor to fresh lime juice than anything else outside of a fresh lime.
Key limes (also known as West Indian limes) are uncommon in Australia.
What is the best mint to use?
Great video and recipe. I've also found a very dry ginger ale is a nice alternative to the sparkling water. The spiciness goes well with the rum. Definitely agree on the Cuban rum though, thanks uncle Dan
What's your opinion on using a homemade mint-infused simple syrup in mojitos?
I never seem to get a minty enough flavor just by muddling alone.
Does pepple ice work on Long Island ice tea
Great video! the Mojito is my favorite drink. I do agree that HC3 is the perfect rum for this drink and the crushed ice is a must. I will say though, I think it's a much better drink when consumed from the glass top to bottom, rather than drinking them from a straw bottom to top.
Is ok to use Bacardi?
Yes
Hi steve
Doest the drinks with crushed ice dilute the drink faster than the ice cubes which melt slow and the crushed ice leaves less room in glass for mixer like soda in case of mohito
Yes, there is more surface area with the crushed ice so it will chill and dilute quickly.. and there is also less room (which is a good thing IMO).
Would u shake the ice in a shaker to crush the ice with a few mint in it? I heard it opens up the flavour of the mint even more?
Hard ice won’t just from shaking it.. some shards will come off though. It would pulverise the mint… could work well 👍
mate, how long can you hold an opened bottle of Cynar on that shelf of yours? I wanna buy one for my home bar but I'm worried about it spoiling...
It will last a long time but eventually the flavours may be affected. You can always keep it in the fridge and/or use a wine pump to keep it as fresh as possible.
@@StevetheBartender_ cheers, the pump is a good shout!
Any substitute for mint
You could try using another herb but it would make a completely different drink.
It may not be called for but I very much like to use some cane sugar-lime oleo saccarum to sweeten my mojito. This may be a way of making your limes last longer if they're rare/expensive where you live. You'll get a lot of lime/citrus taste plus the sweetness of the sugar but no acidity.
This is also a way of improving the flavor of bought lime juice which may be 100% real juice but maybe has lost some of its character while stored. Buying even the most expensive lime juice in a supermaket is still 6 to 7 times cheaper than buying the limes to make that amount of juice. But then using oleo saccarum to brighten up the bought juice is still cheaper and is actually really tasty.
In the end you pay less for more juice with almost equal flavor.
Using a lime oleo is an interesting idea! 👌
@@StevetheBartender_ always glad if I can give some ideas
Isn't that the original Cuban Mojito is made wit ice cubes, not the pebble or crushed? I use crushed as well, but have seen a few video where some reputable bartenders say it is supposed to be made with cubes, like they do it in Cuba. Now, I'm little confused.
And I have seen many dont muddle the mint, just little stir it with sugar so it releases all the juices and aroma stiring it dry. Thanks in advance for the answers
I believe a traditional Cuban mojito is made with cubes and not muddled…but I wasn’t trying to make a traditional mojito… just trying to give a few tips to make a tasty drink..
Pebble ice, cubes ice, muddled mint, stirred, shaken, muddled limes, lime juice, etc…..make it how YOU like.
i love it.
When I was first learning how to make drinks, my dumb ass put all of the ingredients in the shaker and shook....including the soda water. Don't make that mistake. Big mess, but a good story. 🤷♂
Indeed. Carbonated liquids should always be added after shaking.
Hahaha, that's something you only do once 🤣
Yeah, I did that at a friend's house and immediately afterwards, we looked at eachother like:
"Wait, we BOTH just let that happen. Are we stupid?"
As the other dude said, a mistake you only make once.
Lol, lesson learned tho! 😃🙌
@@ItsMe-fs4df I have indeed not made that mistake again, lol
What about the sugar. Is it always simple syrup?
Traditionally it was granulated sugar but, like most recipes, it’s very common to use syrup due to its ability to mix into the drink easily.