Love the technique, will definitely be trying it. Lots of methods of making syrups are usually over complicated and can require some single use piece of equipment but this seems fairly straightforward.
I have been doing this at my bar for the last 3 years! It’s such a life hack and it can be done for so many other cocktails like Southside! I also do the same with stuff like «Sweet basil»
Steve, I can honestly say, as a filthy American who uses the imperial measurement system, you're the reason i learned metric. Thank you for the years of so much amazing content. You're my go-to guy on YT.
Hi Been a fan for ages. I make batch cocktails every week for a group of ladies. I make my simple syrup with mint in the microwave. I like the idea of blanching the mint first. Keep up the good work.
Absolutely! Perfect for mint juleps.. next I’ll be trying it with basil. I have so much mint on hand so it’s nice to have a way to preserve some of it!
Oooh that mint syrup looks amazing! I would never have thought to make this. Thanks for the recipe and tip! Looking forward to a vibrant Summer in Sydney with Mojitos 🍸
Used to work at a place where we did big beer sejdels with mojitos. We did this with the mint but we mixed it with 1L 50-50 simple and 1L of lime juice so in service all you needed to do was pour equal parts rum and the ¨syrup¨, add some fresh leafs for the look, add crushed ice and a splash of soda and then garnish with a sprig of mint and powders suger and you hade legit one of the best mojitos in town. Not much more time consuming during service then a G&T to make but damn more ¨fun¨ and way more impressive for the guests.
Finally, a big cocktail youtuber is giving this technique attention. I remember HTD dismissing it after one try because he didn't do it properly. This works with a lot of fresh herbs btw
@StevetheBartender_ here's the link of the video, with my comment in it, since he answered and it's a rather niche one the interaction shouldn't be hard to find. ruclips.net/video/SQOOvUrBKZA/видео.htmlsi=L31VyM473ECV2OR2 His answer to my suggestion was, "It's not good, though." Which fairly enough, is a pretty funny dry answer, but it's a bit dismissive coming from someone who was asking their community for suggestions
That's amazing! Please do more batch-cocktails videos. It's so useful for when you are hosting a party, but don't want to work all night making drinks. I'm assuming it will work just as good if I will mix the syrup, lime & rum, and everyone can pour into a glass with ice and top with soda, right?
Very interesting technique! Have you ever tried using a lime oleo saccharum in the syrup? Just thinking it could accomplish the same thing as muddling the lime in the glass
Hey Steve. I would microwave finished product, in safe container til temp goes up to almost 200°f to kill bacteria. It’ll be good for couple days though sugery syrups normally don’t spoil easily.
Unrefrigerated wouldn't last long at all... refrigerated would be best used within a week. Ascorbic acid will also help retain it's colour and reduce oxidisation.
I tried making this. I really like the idea. The mint flavour however was a bit to subtle for my taste. I will definitely try it again and increase the amount of mint.
Yep, it would work with other herbs.. and I’m keen to use it with basil. Shelf life, I’ll have to get back to you… it’s the mint that will shorten the syrups shelf life.. depends how quickly it oxidises. Adding ascorbic acid (vitamin C) will extend it further.
@@StevetheBartender_ We used a similar method but actually blended our spirits for absolute indefinite shelf life… though to be honest we always used our batches long before they’d ever go off.
@@StevetheBartender_ yes the mint *may* eventually oxidise. I was more referring to microbial shelf stability, which is indefinite. Whilst the mixture will eventually oxidise; since you point two ounces at a time, you use the infused rum long before it has considered oxidising. You’d easily use a bottle of rum on a weekend shift.
How well does this method work with lime vs lime super juice, and of all four combinations of the same ingredients what do your prefer or do you think the best combination of the options dependent on the rum your using with it?
Gonna try this out in the restaurant I work in! See how my coworkers like it first, but a bit of mise-en-place to save ~1 min per mojito will def be worth it on a busy night
Tell me about that blender! Is it a Ninja™ or something similar from a different brand? Do you really manage to fully mix a 2:1 syrup in it without heating it? I didn’t think that was possible. Can it crush ice, and does it matter how big the cubes are?
Yeah but it takes a while to make a 2:1 in it. I’ve got a bigger blender that does a far better job (you can actually make hot soup in it simply by blending because it blends so fast and generates heat). Not sure on the brand, I’d have to check. I wouldn’t put cubed ice in it.. I would use crushed/pebble for a frozen drink.
Love mojitos..it’s the sugar content I hate..! Can u make simple syrup with healthy sugars.. ie stevia or xylitol?. And if so . ,. Would u use same sugar water measurement ratio..?
Reminds me of a cocktail I had in Havana - the El Biky - house cocktail at the restaurant of the same name. From the menu: Havana Club 7 yr, Curacao Azul, Jungo de Piña (pineapple juice), Limón (lemon), Azúcar, (sugar) Hierba Buena (mint) I've always wanted to figure out the proportions and method. I have a photo if there's a way to get it to you.
Mine is 3 weeks old and the colour is still good.. some separation which requires a shake… the flavour has fallen considerably though so I’d recommend using it when fresh (just make smaller batches).
A coffee filter would clear it up a bit.. although running a 2:1 syrup through a coffee filter would be painful. You could try adding acid then clarifying but I’d first check out Truffle on the Rocks’ channel… he has a clear mojito by making a mint oleo.. I’m guessing the flavour would be no where near as strong but it’s clear at least.
Greg from How to Drink did some fiddling with methods for quick mojitos, and mint syrup was one of the first methods he tried. Apparently the flavor dissipates and oxidizes very quickly and has a very short shelf life. In a bar situation, making a fresh batch at the start of every night or every other day might be necessary for this method. For the home situation, he chose the route of infusing the mint into the spirit which he expedited using a nitro-whipper.
If you've already gone this far - next time batch it up - make a lime superjuice and you can premix the superjoice, the syrup, and the spirit at the proper ratio - then you've got 1 bottle you keep on ice, fill a glass with pebble ice, pour 4oz of your batched mojito over the pebble ice stir a little, add mint for garnish - I'm sure Kevin or Truffles has a video for it somewhere :)
Yeah but you gotta consider your customer, guest or whatever - I'd assume most people will accept the use of mint syrup and the use of lime syrup instead of fresh limes, but still mixing is a huge part of the whole thing. If someone handed me a mojito that's literally just ll poured out of one bottle over ice, I'd feel like I could've just as well gone to the supermarket and bought one of those "Mojito"-cans :D
Definitely a European style of making a mojito, nice👌,,,, over here we do it the classic way,,,, and the client has to wait if they want it prepared the old fashioned way😁,,,,,
If I already have a 2:1, can I use that when blending the mint? I feel like this could be used in a modified grasshopper, but I can't drink them. Someone test this for me.
Yep, you can use it as long as it isn’t too old :) this would certainly work in a grasshopper.. you could add some neutral spirit or brandy and turn it into a mint liqueur too!
I’d be down with this if we went the Cuban cubed ice route, so we can get more soda water and therefore more carbonation in there. I always find the tiny top of soda to be a bit pointless
i do this for whisky sours....a mix of syrup & lemon juice... keep in freezer... then to make, i just add 50ML OF MIX 60ml whisky to shaker, half egg and ice boom SOUR TIME!!!
It's interesting you're blanching your mint to preserve color. Everything I've seen on the internet about steeping mint, ends up yellowish. I made my crème de menthe now several times by steeping the mint in 96% alcohol voor 48h, and it turns out bright green. I wonder what the difference is 🤔
You just need to denature the enzymes, blanching is only a very short time in the hot water before chilling back down after, not steeping to extract the flavor. Alcohol also denatures the enzymes.
Haha all good until that last moment when that mint forest was placed in the drink. It doesn’t add much and it’ll annoy you by getting into your nostrils with every sip. 😄
I prefer it that way. As long as the straw sticks up above the mint, it adds more mint aroma, obviously. Guess it just depends on how "minty" you want it.
I mean... there were some quick cuts and it still took like 52 seconds, so not quite "less than 30 seconds" but I get your point. I suppose if you were more honest in the title and wrote "under 60 seconds" I wouldn't click cause that's a standard amount of time for a basic mojito. So there you go, a click and a comment.
so i basically have two Questions. isn't it even worse to heat up your Sugar-Water Mixture ? I feel like there is not enough time to kill enough Bacteria, because you only cook it gor a fee seconds max. and when it cools down, it may even start a fermentation with the residual heat at some point (if there be any yeast around..) And second, why don't you use the stems of the Basil, i thought Herbs contain the most aroma in these . Live from Germany 🍸
Bacteria starts to die at 65 degrees (Celsius). A minute at boiling will kill all bacteria. Yeasts die at around 50 degrees so it won’t ferment (unless new yeast is introduced once cooled). You can use the stems if you like 👍
Jean-Felix from Truffle on the Rocks does a clear version by making a mint oleo saccharum. It looks better but I think the mint flavour would be more subtle.
@@StevetheBartender_ Yes, I know that recipe. The one by Kevin Kos is also very interesting! I'll try also your version as soon as possible, thanks for your work mate ;)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Learn to make better cocktails: stevethebartender.com.au/workshops/
I'd use cane sugar, to me it's essential for the mojito flavour, I like the colour it gives too even if most people might prefer a cleaner green
Love the technique, will definitely be trying it. Lots of methods of making syrups are usually over complicated and can require some single use piece of equipment but this seems fairly straightforward.
Exactly! I try to keep things simple :)
I have been doing this at my bar for the last 3 years! It’s such a life hack and it can be done for so many other cocktails like Southside! I also do the same with stuff like «Sweet basil»
Steve, I can honestly say, as a filthy American who uses the imperial measurement system, you're the reason i learned metric. Thank you for the years of so much amazing content. You're my go-to guy on YT.
Hahaha, thanks so much! 🙏
As a microbiologist I can pretty confidently say that very few bacteria can grow at sugar concentrations that high
That looks like a great method!
Thanks Glen, works a treat! Hope you’re having a good holiday!
Hi Steve! How long would the syrup usually last for? Also does it need to stay in the fridge? Thanks!
"No-Muddle Mojito" Looks great thanks for the tip!
You’re welcome! 🙌
You can also cool the mint tea/blanch water once it’s cool to use as the liquid in the syrup in place of water for another layer of mint flavor 🤘
Hi Been a fan for ages. I make batch cocktails every week for a group of ladies. I make my simple syrup with mint in the microwave. I like the idea of blanching the mint first. Keep up the good work.
Now this is also a great hack to extend your fresh mint. Bet it would make a great julep to. Got so much in the garden I will have to try this.
Absolutely! Perfect for mint juleps.. next I’ll be trying it with basil. I have so much mint on hand so it’s nice to have a way to preserve some of it!
@@StevetheBartender_ bay-sil or bah-sil. 😝
Oooh that mint syrup looks amazing! I would never have thought to make this. Thanks for the recipe and tip! Looking forward to a vibrant Summer in Sydney with Mojitos 🍸
Used to work at a place where we did big beer sejdels with mojitos. We did this with the mint but we mixed it with 1L 50-50 simple and 1L of lime juice so in service all you needed to do was pour equal parts rum and the ¨syrup¨, add some fresh leafs for the look, add crushed ice and a splash of soda and then garnish with a sprig of mint and powders suger and you hade legit one of the best mojitos in town. Not much more time consuming during service then a G&T to make but damn more ¨fun¨ and way more impressive for the guests.
Finally, a big cocktail youtuber is giving this technique attention. I remember HTD dismissing it after one try because he didn't do it properly.
This works with a lot of fresh herbs btw
What didn’t he do?
@StevetheBartender_ here's the link of the video, with my comment in it, since he answered and it's a rather niche one the interaction shouldn't be hard to find.
ruclips.net/video/SQOOvUrBKZA/видео.htmlsi=L31VyM473ECV2OR2
His answer to my suggestion was, "It's not good, though." Which fairly enough, is a pretty funny dry answer, but it's a bit dismissive coming from someone who was asking their community for suggestions
Fantastic! Potential upgrade I can recommend would be to use the hot blanching water for the syrup to increase the mint flavour even more
For me its the light crunch you get from the undissolved sugar in the bottom of the glas through the straw which makes a mojito 10/10
I tryed it today… it’s awesome! Greetings from Germany! 😊
Glad you like it!
That's amazing! Please do more batch-cocktails videos. It's so useful for when you are hosting a party, but don't want to work all night making drinks.
I'm assuming it will work just as good if I will mix the syrup, lime & rum, and everyone can pour into a glass with ice and top with soda, right?
Yep, you can batch this for sure!
This is awesome. Thank you. Will be trying this for my next cocktail event!!
Very interesting technique! Have you ever tried using a lime oleo saccharum in the syrup? Just thinking it could accomplish the same thing as muddling the lime in the glass
I be haven’t but it would work a treat!
Might use this recipe when my cocktail van is at festivals! Cheers Steve!
As odd as it is, I actually quite like the colour. How long would this mint syrup keep for? Cheers Steve 😊
I’ll have to report back… but I’m guessing a week or so.
Hey Steve, could you maybe make a video for how someone can create their own cocktail recipes? Or a video on how to use MSG in cocktails? Thanks!!
Hey Steve. I would microwave finished product, in safe container til temp goes up to almost 200°f to kill bacteria. It’ll be good for couple days though sugery syrups normally don’t spoil easily.
Very cool! Thanks for sharing the syrup recipe and this method.
Great tips Steve, thanks for that! Can I ask for more/similar recipes for party drinks or party punch?
Great episode, Steve. I hope you are all doing well. Cheers!
I'm not sure if this question was already asked but, how long would that mint syrup last, without refrigeration vs refrigerated?
Unrefrigerated wouldn't last long at all... refrigerated would be best used within a week. Ascorbic acid will also help retain it's colour and reduce oxidisation.
I tried making this. I really like the idea. The mint flavour however was a bit to subtle for my taste.
I will definitely try it again and increase the amount of mint.
Do you have an estimate as to how long a syrup like this would last. Also, would this method work for other herbs? Thanks for the tip.
Yep, it would work with other herbs.. and I’m keen to use it with basil.
Shelf life, I’ll have to get back to you… it’s the mint that will shorten the syrups shelf life.. depends how quickly it oxidises. Adding ascorbic acid (vitamin C) will extend it further.
@@StevetheBartender_
We used a similar method but actually blended our spirits for absolute indefinite shelf life… though to be honest we always used our batches long before they’d ever go off.
I feel like the mint would eventually oxidise but for sure that would have a far greater shelf life.
@@StevetheBartender_ yes the mint *may* eventually oxidise. I was more referring to microbial shelf stability, which is indefinite.
Whilst the mixture will eventually oxidise; since you point two ounces at a time, you use the infused rum long before it has considered oxidising. You’d easily use a bottle of rum on a weekend shift.
I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.
Approximately How long will the mint syrup last in the fridge? This looks great, will definitely be trying this method, thanks!
Up to a week (probably).
I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.
How well does this method work with lime vs lime super juice, and of all four combinations of the same ingredients what do your prefer or do you think the best combination of the options dependent on the rum your using with it?
I haven’t tried it with super juice.. you’ll have to test it and report back 👍
Gonna try this out in the restaurant I work in! See how my coworkers like it first, but a bit of mise-en-place to save ~1 min per mojito will def be worth it on a busy night
Check out Kevin Kos’ video on super juice - that will make it real easy.
@@StevetheBartender_ Thanks! Will do
Terrific recipe! I love Mojitos...drink them all summer. Thanks.
Have you ever tried replacing the rum with Malibu Liquor? Gives the Mojito a nice coconut flavor on top plus it has less alcohol.
No I haven’t although I have used a coconut rum in a mojito and it was delicious!
This is amazing! Definitely going to try it out over the weekend
I recently bought way too much mint and didn't know what to do with it. Now I do - thanks!
Can imagine the mint syrup gets even more tasty when you add grated lime peel (only the green stuff ofc) before blending
If I was to introduce lime peel I would probably do it as a lime oleo rather than blending it.. it will better extract the oils I believe.
Looks amazing Steve! Thanks for sharing!
Thanks for watching!
Tell me about that blender! Is it a Ninja™ or something similar from a different brand? Do you really manage to fully mix a 2:1 syrup in it without heating it? I didn’t think that was possible. Can it crush ice, and does it matter how big the cubes are?
Yeah but it takes a while to make a 2:1 in it. I’ve got a bigger blender that does a far better job (you can actually make hot soup in it simply by blending because it blends so fast and generates heat).
Not sure on the brand, I’d have to check. I wouldn’t put cubed ice in it.. I would use crushed/pebble for a frozen drink.
Love mojitos..it’s the sugar content I hate..! Can u make simple syrup with healthy sugars.. ie stevia or xylitol?. And if so . ,. Would u use same sugar water measurement ratio..?
I’m sure it’s possible but I haven’t tried myself.
Reminds me of a cocktail I had in Havana - the El Biky - house cocktail at the restaurant of the same name. From the menu: Havana Club 7 yr, Curacao Azul, Jungo de Piña (pineapple juice), Limón (lemon), Azúcar, (sugar) Hierba Buena (mint) I've always wanted to figure out the proportions and method.
I have a photo if there's a way to get it to you.
Great instructions! Any idea how long this would last in the fridge? I'd love to make some and have it ready when needed.
Mine is 3 weeks old and the colour is still good.. some separation which requires a shake… the flavour has fallen considerably though so I’d recommend using it when fresh (just make smaller batches).
I will try this for basil. Gin basil smash is usually my mass cocktail
Perfect timing on this; my wife is growing mint this summer ;-)
I have so much mint, and with most of it being small leaves, this will be perfect.
Genius, I love this!
Would you store this on the counter or fridge. Thanks
Definitely fridge.
Let´s Try!!!
Could you clarify the mint syrup afterwards?
A coffee filter would clear it up a bit.. although running a 2:1 syrup through a coffee filter would be painful.
You could try adding acid then clarifying but I’d first check out Truffle on the Rocks’ channel… he has a clear mojito by making a mint oleo.. I’m guessing the flavour would be no where near as strong but it’s clear at least.
Wouldn't it be slightly bitter because of blending the leaves because if you over muddle mint it tastes bitter ? Just a genuine question.
Nah, I didn’t notice any overly bitter flavours..
@StevetheBartender_ ok thanks
This may be a memory lapse on my part but can you use crushed ice instead of pebbled?
Yep, same same 👍
I love the color
I want to try the same method for a Basil Smash!
Yesss! Me too
gonna have to check if that can be done for my nordik mojito!!
Greg from How to Drink did some fiddling with methods for quick mojitos, and mint syrup was one of the first methods he tried. Apparently the flavor dissipates and oxidizes very quickly and has a very short shelf life. In a bar situation, making a fresh batch at the start of every night or every other day might be necessary for this method. For the home situation, he chose the route of infusing the mint into the spirit which he expedited using a nitro-whipper.
Did he blanch the mint too? My syrup is fine after 4 days. Not everyone has a cream whipper though..
@@StevetheBartender_ Yep, blanching is definitely a crucial step in the process
If you've already gone this far - next time batch it up - make a lime superjuice and you can premix the superjoice, the syrup, and the spirit at the proper ratio - then you've got 1 bottle you keep on ice, fill a glass with pebble ice, pour 4oz of your batched mojito over the pebble ice stir a little, add mint for garnish - I'm sure Kevin or Truffles has a video for it somewhere :)
Yes, it can be batched of course 👍
Yeah but you gotta consider your customer, guest or whatever - I'd assume most people will accept the use of mint syrup and the use of lime syrup instead of fresh limes, but still mixing is a huge part of the whole thing. If someone handed me a mojito that's literally just ll poured out of one bottle over ice, I'd feel like I could've just as well gone to the supermarket and bought one of those "Mojito"-cans :D
Steve, great method to a non-traditional mojito. This BEAR approves! 🐻❄🐻❄🐻❄
Are you an Owen Benjamin cult member?
I'm curious as to why not melt water and sugar, then blend mints? I did it how you did it, but I'm left with a clump of sugar still undissolved.
A 2:1 syrup will take a while to dissolve in a blender. You can hear it if preferred.
Hahahaha you read my mind with this one!!! Perfect! Thanks 😊
You’re welcome 👌
Definitely a European style of making a mojito, nice👌,,,, over here we do it the classic way,,,, and the client has to wait if they want it prepared the old fashioned way😁,,,,,
If I already have a 2:1, can I use that when blending the mint?
I feel like this could be used in a modified grasshopper, but I can't drink them. Someone test this for me.
Yep, you can use it as long as it isn’t too old :) this would certainly work in a grasshopper.. you could add some neutral spirit or brandy and turn it into a mint liqueur too!
@@StevetheBartender_ Would you recommend recooking/reheating the simple? With letting the syrup cool before using with the mint
@@Krooked_Teeth I’d probably just use as is but only make a small batch at a time.
@@StevetheBartender_ small batches! I always forget lmao
@@Krooked_Teeth 😂
How long will this syrup last?
I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.
Steve is throwing shade. 😎😎
does the blanch water need to be boiling?
Yes, the water was boiling.. unsure of the impact if it isn’t.
@@StevetheBartender_ thank you, will be trying this method
If the syurp goes black, wouldn't that also be a cool color for mojitos as well?
Oxidised mint might taste less than ideal..
I’d be down with this if we went the Cuban cubed ice route, so we can get more soda water and therefore more carbonation in there.
I always find the tiny top of soda to be a bit pointless
The arrangement in the beginning has me in stitches 😂is it just me?
😂
Haha someone else made comment about my mint bush too 😂
I assumed it was on purpose haha
Or you could use food grade mint essential oil in the syrup. Then have a mint garnish.
Yes you could 👍
@@StevetheBartender_ would give you the traditional clear result.
Love your channel. Just came across it. I used to be a cocktail bartender.
@@thomasdooley5904 yes it would.
Welcome to the channel Thomas!
How long is the shelf life on the mint syrup
Not sure.. I’ll report back when I find out :) probably a week..
@@StevetheBartender_ ok Kool will definitely try
I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.
How long can i store this for ?
I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.
I’ll give it a try…thanks!
Most welcome David!
thanks boo!
A+
i do this for whisky sours....a mix of syrup & lemon juice... keep in freezer... then to make, i just add 50ML OF MIX 60ml whisky to shaker, half egg and ice boom SOUR TIME!!!
Love it 💓
going to the store to buy some mint! love this...thank you!!
Most welcome Rachel 🙌
@@StevetheBartender_ I really love your Channel … you’re awesome!
It's interesting you're blanching your mint to preserve color. Everything I've seen on the internet about steeping mint, ends up yellowish. I made my crème de menthe now several times by steeping the mint in 96% alcohol voor 48h, and it turns out bright green. I wonder what the difference is 🤔
You just need to denature the enzymes, blanching is only a very short time in the hot water before chilling back down after, not steeping to extract the flavor. Alcohol also denatures the enzymes.
This is the way to do mint syrup!
Ya! So good.. it’s scarily green!
Next thing, sell that on a webpage and I'll buy it ;)
Haha, I don’t think the shelf life will be commercially viable 😂
Your thumbnail game is heating up 🔥📷
Thank you! 🤩
please tell us 1 dash =??ml
how to put 1 dash tabasco ata spicy margaritas or else
1 dash is approximately 1 ml
@@StevetheBartender_ thank you sir
If we are talking banging out a huge amount of Mojitos it seems superjuice would also be part of the recipe no?
Sure, if you like.
This isn't nearly as good as a shaken one because it doesn't have Steve's classic smile.
Ima just buy mint syrup and try that
I’d recommend comparing if you do.
I never can get behind mint in cocktails, but maybe the mint syrup would work 🤔
Not a fan of the mint flavour or mint pieces..?
Mint is just associated with toothpaste to me so I struggle not wanting to spit to out
Haha all good until that last moment when that mint forest was placed in the drink. It doesn’t add much and it’ll annoy you by getting into your nostrils with every sip. 😄
I prefer it that way. As long as the straw sticks up above the mint, it adds more mint aroma, obviously. Guess it just depends on how "minty" you want it.
@@comicguysteve9261 go for it. 👍
Wow, it looks nuclear. Cool. Great for a fallout party theme.
00:02 OMG !!! I thought u have green tools mate 😂😂
😂😂
I mean... there were some quick cuts and it still took like 52 seconds, so not quite "less than 30 seconds" but I get your point. I suppose if you were more honest in the title and wrote "under 60 seconds" I wouldn't click cause that's a standard amount of time for a basic mojito. So there you go, a click and a comment.
If you were trying to make them quickly you could use this method and make multiple at once… and be very quick at them.
generator + portable ice machine = ice problem solved
so i basically have two Questions. isn't it even worse to heat up your Sugar-Water Mixture ? I feel like there is not enough time to kill enough Bacteria, because you only cook it gor a fee seconds max. and when it cools down, it may even start a fermentation with the residual heat at some point (if there be any yeast around..)
And second, why don't you use the stems of the Basil, i thought Herbs contain the most aroma in these .
Live from Germany 🍸
Bacteria starts to die at 65 degrees (Celsius). A minute at boiling will kill all bacteria.
Yeasts die at around 50 degrees so it won’t ferment (unless new yeast is introduced once cooled).
You can use the stems if you like 👍
@@StevetheBartender_ thank you very much!
That bottle of soda water really needed to let one rip it seems.
how to make a 30 second mojito in 7 minutes and 31 seconds
I was waiting for that predictable comment 🤦♂️
Not enough soda I like the fizz I would rather less ice or pastel and mortar or something.
If you make a clear mint syrup it gonna look the same as a regular mojito I guess
Jean-Felix from Truffle on the Rocks does a clear version by making a mint oleo saccharum. It looks better but I think the mint flavour would be more subtle.
@@StevetheBartender_ Yes, I know that recipe. The one by Kevin Kos is also very interesting!
I'll try also your version as soon as possible, thanks for your work mate ;)
Sir I'm also a freelancer bartender I always use to bartend In Indian weddings , an the gathering is always more 4 -5 hundred
I can make a faster one by mixing rum with the 7up Mojito variant. But that's not for sharing. That's a shame to keep to myself on a lazy night.
😂😂
I'm glad I don't drink anymore, lol 😆
"a 30 secons Mojito"..video lenght: 7 min.. 😂
Read the full title for context 🤦♂️