mojito – the classic and two killer variations

CLASSIC
Mojito
The combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this highball a popular summer drink.
2 ounces Bacardi Superior Silver or 10 Cane Rum
½  of a lime quartered
1  ounce fresh lime juice
½  ounce  sugar syrup**
8-12 mint leaves plus a sprig for garnish
Fever Tree Premium Spring Club Soda

In a tall, slender glass add the lime quarters, sugar and mint. Gently muddle. You don’t want to pulverize the mint, just release the essential oils. Fill the glass ¾ full of ice. Add the rum and lime juice, stir gently to mix. Top with club soda. One last stir and garnish with the sprig of mint.

TIP #1: Before you garnish with the mint sprig, “slap the mint” in the palms of your hands to release the fragrance.
TIP #2: Muddle fruit with the lime, mint and sugar. I like blueberries. Try raspberries, blackberries or a combination of fruits.

**I like to make my syrup for this using Turbinado or brown sugar at a 2:1 ratio. Petite Canne Sugar Cane Syrup also works great.

EVOLVE
CRUSOE Mojito
1½ ounce CRUSOE Organic Spiced Rum
½ ounce FRUITLAB Organic Hibiscus Liqueur
3-4 lime wedges
1 teaspoon sugar or sugar syrup
8 mint leaves plus a sprig for garnish
Splash Q Club “A Superior Club Soda”

In a tall glass muddle mint, sugar, limes. Fill ¾ of the glass with ice. Add spiced rum, hibiscus liqueur. Top with soda. Give a quick stir to blend. Garnish with a sprig of mint.

 

Old Cuban
This champagne variation on the Mojito is from Bemelman’s Bar at the Carlyle Hotel in New York.
1½ ounces Tortuga Light Rum
¾ ounce fresh lime juice
dash of Angostura bitters
1 ounce simple syrup
six fresh mint leaves
1½ ounce chilled champagne
half of a vanilla bean

Shake rum, lime juice, bitters, simple syrup, and mint vigorously with ice. Strain into a chilled champagne flute. Slowly top with champagne, and stir gently. Garnish with the vanilla bean.

 

Rick Rehmer

About Rick Rehmer

I'm a self-taught cocktail enthusiast since the early 1970s when I bought my first cocktail books, Playboy's Host and Bar Book and the Mr. Boston's Official Bartender's Guide. I have a passion for well-crafted cocktails and all things Tiki. My current favorite cocktail book is Beachbum Berry's "Remixed" Grog Log & Intoxica! – A gallery of Tiki drinks. As of August 2012 I am a Member of the United States Bartenders Guild. Words to live by: Lardum facit vitam possibile ... Burbonius facit tanti vivum. (“Bacon makes life possible ... bourbon makes it worth living.") Cheers!
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One Response to mojito – the classic and two killer variations

  1. Denise Friermood says:

    I’m thirsty reading the recipes. Can’t wait for cocktail hour in this heat.
    Thanks for sharing.

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