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@@TrufflesOnTheRocks just finished making it. Goofed by using to small a container for the mint (I doubled the batch for a party) and then didn't add the acid first. This result in losing rum to straining pre acid then adding too much acid so I balanced with a rich simple syrup afterwords. It's fantastic!
Rather than adding soda water, try adding the proper amount of dilution and force-carbonating the whole cocktail. You could either do it à la minute (e.g., with a DrinkMate or carbonation rig) or bottle them in little 187 mL champagne bottles with crown caps for travel or quick serve later. (A note that lengthening it to serving strength may reduce the shelf life, but hopefully they get consumed shortly anyway.) Edit to say: Use the added acid method in this case rather than the fresh lime juice unless you're prepared to clarify the juice. Another edit to say: I think your recipe yields a drink at approx. 16-17% ABV, if I'm doing my calculations correctly (assuming 40% ABV rum). At that level, the drink should be pretty darn stable if you're using clean implements and bottles.
This is how I did it. Followed his proportions, but just put the acid with the sugar mint and lime. No additional water. After finishing it, I just have a bottle of freezer door mojito mix. 2:1 bubbly water to mix. You want a strawberry mojito? Use strawberry seltzer.
Perfect timing. Just made a pre-batch for a 4th of July potluck. Used fresh lime juice. It will be interesting to see how long it holds up in the fridge/freezer, if there is anything left.
Great video as usual, perfect timing as well. I’m have a party for 40-50 guests in a month and was looking for a few prebatched cocktails to make beforehand. If they are shelf stable is even better. Any other suggestions is very appreciated.
I'm surprised that the mint syrup can be shelf-stable, I thought any herbs/fruits would turn after some time! Is there an explanation for why this is still shelf-stable? Will try it soon for sure! ♥
Do you think it'd work without the acids and then juste add the lime as you serve ? Also could you store rum + lime oleosaccharum or would that oxydise as well ?
I'm a bit confused by the use of "shelf stable" here. This traditionally refers to anything that can be stored at room temperature, i.e. does *not* need to be refrigerated. You say that this can be stored indefinitely *in the fridge*, which makes sense. But is it actually shelf stable as you say at times in the video, i.e. does *not* need refrigeration? Either way it's great, but it would be truly something if it could be stored without refrigeration.
Hey man! Sorry for the late reply. Let me know if this makes sense to you. By the standards of the food industry, this recipe would be considered shelf-stable as long as it’s stored in a pasteurized container and no bacteria gets into the bottle when using it. Therefore, I always suggest fridge storage, even when shelf-stable, because it will reduce the risks of bacterial proliferation in case of contamination. But by definition, this recipe is shelf-stable as long as your bottle remains clean and free from third-party contamination.
@@TrufflesOnTheRocks Makes total sense, yes! Thank you for the clarification, very helpful. And now I'm quite curious to what degree similar techniques can be applied to other recipes for more shelf-stable drinks!
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Yes! We need more prebatched recipes! This is great.
Copy that 🤩
@@TrufflesOnTheRocks ❤️
@@TrufflesOnTheRocks just finished making it. Goofed by using to small a container for the mint (I doubled the batch for a party) and then didn't add the acid first.
This result in losing rum to straining pre acid then adding too much acid so I balanced with a rich simple syrup afterwords.
It's fantastic!
This is exactly what I needed. I'm doing it with Rum & Mint and Gin & Rosemary
If you add the acids directly to the booze with no water, you can add more bubbles. Thats the way I do it at my bar
Mate! That's genius :)
Rather than adding soda water, try adding the proper amount of dilution and force-carbonating the whole cocktail. You could either do it à la minute (e.g., with a DrinkMate or carbonation rig) or bottle them in little 187 mL champagne bottles with crown caps for travel or quick serve later.
(A note that lengthening it to serving strength may reduce the shelf life, but hopefully they get consumed shortly anyway.)
Edit to say: Use the added acid method in this case rather than the fresh lime juice unless you're prepared to clarify the juice.
Another edit to say: I think your recipe yields a drink at approx. 16-17% ABV, if I'm doing my calculations correctly (assuming 40% ABV rum). At that level, the drink should be pretty darn stable if you're using clean implements and bottles.
This is how I did it. Followed his proportions, but just put the acid with the sugar mint and lime. No additional water. After finishing it, I just have a bottle of freezer door mojito mix. 2:1 bubbly water to mix. You want a strawberry mojito? Use strawberry seltzer.
Prebatched cocktails save my life daily when I am busy. I love the idea of doing this with the mojito. Cheer!
Looking forward to hearing your thoughts on it mate
I want a full bottle of this 😁 The look of the cocktail is stunning by the way !
I may have that in stock LOL
Perfect timing. Just made a pre-batch for a 4th of July potluck. Used fresh lime juice. It will be interesting to see how long it holds up in the fridge/freezer, if there is anything left.
I hope you had a nice 4th of july. Cheers!
Just made this, it’s really good! Only think I’ll do differently is to use super juice. It’s missing more lime flavor for me, but my guests love it!
Thank you! Of course SJ will boost those lime flavors. Have fun with it. Cheers!
hey, how much lime superjuice would you add a in this recipe? And would you leave the water entirely out then?
This is going to be perfect for our 4th of July holiday weekend. Thanks!
You bet! Happy 4th in advance my friend!
Excited to try this! I may skip the mint leaves in the glass entirely for a clean look and to more easily surprise people!
This makes an excellent mojito! Nice and tangy with a great lime flavor!
Thank you! Cheers my friend!
Love this episode and glad to know we don’t need to clarify it to make it shelf stable! Great job, JF!
Right? So easy and tasty! Got to live it 🤩
@@TrufflesOnTheRockswas listening to a podcast about the Zombie cocktail. Do you think we can do that with this method even with the Don Mix?
This is amazing! I will absolutely try this this summer!
You are going to have a nice one ;) Cheers1
Trying this today!
I love this recipe ❤
Thank you 🙏
Great video as usual, perfect timing as well. I’m have a party for 40-50 guests in a month and was looking for a few prebatched cocktails to make beforehand. If they are shelf stable is even better. Any other suggestions is very appreciated.
Dude! Just multiply that by 10 and call it the day :) You could event keg them if you want and make it even easier to serve. Have fun!
@@TrufflesOnTheRocks Yes, of course, but I planned to have some alternatives for those who want something else.
Just curious if you are using super juice in place of fresh lime/lemon juice! Thanks and good luck!
Gotta try this, thanks!
Cheers!
Great video and idea for a pre-batched! Do you mind to share the model/link for the glass?
It’s the new “mixology” collection from Lehmann
what's the highball glass you are using? Looks different from the Luigi Bormioli
It's from the new "mixology collection" from Lehmann. They sent me a sample of each and they all are amazing. Very delicate but gorgeous.
Looks delicious ❤
Thank you 🙏
Another great video. Merci!
Thank you ! :)
Amazing recipe, thanks for sharing! Would u share the brand and name of the highball glass? they are beautiful
It’s the new beautiful Mixology collection from Lehmann
How much lime juice do you need if you dont have the acids?❤❤
Thank you! Easy, replace the water by it. It’s written in the description 😉
Love seeing your video's!! Where did you get that amazing highball glass from that has that beautiful lip to it?
Thank you! It's from Lehmann
If I use lime juice, does it need to add leftover of lime zest?
No you don’t. You can still use it in the oleo saccharum and use the zested lime for the juice but don’t zest more
I'm surprised that the mint syrup can be shelf-stable, I thought any herbs/fruits would turn after some time!
Is there an explanation for why this is still shelf-stable?
Will try it soon for sure! ♥
Making the syrup that way, you extract mostly oils which is why the shelf life is much longer
At no point is it clear that this is actually *shelf* stable. He says you can store it in the fridge indefinitely, but that's *not* the same thing. 🤔
@@ogreenius it is written shelf stable on the video thumbnail! :)
just a question if I want to make something like ten liters of pre batched mojito the rateo of the ingredients it's the same?
Could you make a mint fat Wash rum with your mint oil recipe to boost the mint flavor as well?
You could do the exact same thing as I did in the Mint Wash video but keep in mind, this makes a sweet Rum ;)
what do you think about sous vide on low temperature for this mint oleo? I suppose i must work i give more flavor
It wouldn't work as the mint is very senisitve.
Do you think it'd work without the acids and then juste add the lime as you serve ?
Also could you store rum + lime oleosaccharum or would that oxydise as well ?
You can totally do that. for the lime "a la minute" and yes the sugar + rum mixture should also be pretty stable. Cheers!
It's good video! Can i replace Havana club rum with Bacardi rum ? thanks
Of course! Use the rum of your choice. The one you usually like in your Mojito will work. Cheers!
@@TrufflesOnTheRocksUnless your choice of rum is Sailor Jerry's.
does it need xanthan gum so the mint oils may be contained and do not be in the surface.
I’ll keep it simple. No
@@TrufflesOnTheRocks thanks
I'm a bit confused by the use of "shelf stable" here. This traditionally refers to anything that can be stored at room temperature, i.e. does *not* need to be refrigerated. You say that this can be stored indefinitely *in the fridge*, which makes sense. But is it actually shelf stable as you say at times in the video, i.e. does *not* need refrigeration? Either way it's great, but it would be truly something if it could be stored without refrigeration.
Hey man! Sorry for the late reply. Let me know if this makes sense to you. By the standards of the food industry, this recipe would be considered shelf-stable as long as it’s stored in a pasteurized container and no bacteria gets into the bottle when using it. Therefore, I always suggest fridge storage, even when shelf-stable, because it will reduce the risks of bacterial proliferation in case of contamination. But by definition, this recipe is shelf-stable as long as your bottle remains clean and free from third-party contamination.
@@TrufflesOnTheRocks Makes total sense, yes! Thank you for the clarification, very helpful. And now I'm quite curious to what degree similar techniques can be applied to other recipes for more shelf-stable drinks!
Hey what soda gun is that ?
It a disposable siphon I bought at the grocery store for 1 euro :)
Just use mint essence, preferably mentha pipperita