Do Mojito, Don’t Mojito

Mojito

I found this on Tastespotting via Jeffrey Morgenthaler’s blog, and it’s a pretty spot on review of how to and how to not drink Mojitos.

Growing up in Miami Beach, mojitos are probably my favorite mixed drink and his rules are ones that should be followed.

Here’s his list.

Do use crushed ice in your mojitos. Crushed ice will melt faster, which is a good thing in a drink with such strong flavors. The extra surface area of crushed ice also means a colder drink.

Do not use a pre-made mojito mix out of a bottle. This is one drink you want to do right.

Do use this recipe to make yourself a mojito at home.

Do not over-muddle the mint, or muddle the lime with the ice cubes. These are strictly amateur moves.

Do try Bacardi rum in your mojitos. For many of us, it is the closest thing we can get to real Cuban rum.

Do not use dark or gold rum in your mojitos. They can muddy the flavor tremendously.

Do use bottled mineral water in place of seltzer water. Remember, garbage in, garbage out.

Do not order a mojito when there is a line at the bar. Your bartender is probably not going to put a lot of love into it. In fact, you might get just the opposite.

Do order a mojito when the bar is slow. Your bartender will appreciate having an intricate cocktail to make. And if he/she doesn’t? Fuck ‘em.

Do not have ten mojitos tonight. At around 150 calories each, that’s like 1500 calories, there, fatty.

Do order a mojito from a reputable bartender at a reputable bar.

Do not order a mojito at a dance club, sports bar, drink stand, airport bar, OTB saloon, chain restaurant or fraternity house. You’re just going to end up being disappointed.

Do order a mojito on a warm summer evening.

Do not order a mojito when the weather is below 70°F. This is almost as bad as ordering a Bloody Mary after the sun has gone down.

Do slowly sip a mojito and enjoy the way the flavors meld over time.

Do not slurp down a mojito in less time than it took your bartender to make it. You’re probably already on the back burner for ordering it in the first place, and it’s going to be a while before you’re allowed another.

Photo from Flickr.

5 comments so far

  1. Cathy on

    Great blog. This post is rather serendipitous for me as I tried my first mojito yesterday (awesome) at the Boiler Room restaurant and bar in the Distillery District of Toronto. They muddled up some raspberries in with the mint, and wow what a flavour explosion.

    BTW I’ll be linking to this site from my own foodie blog. Keep up the great work!

  2. cincodemayo1 on

    Thanks for the compliments!

    Your first mojito? I hope you enjoyed it! It’s a great (and impressive) drink. If you’re ever in Miami (or Cuba for that matter) try the real thing.

  3. Johan on

    I second the great blog sentiments.. Been reading for a while now and meaning to comment!

    I’m more of a sipping rum drinker than a mixer rum drinker, but I do love a good Mojito – as do a lot of my friends, so I’ll definitely be keeping these notes at hand.

    By the way, if you’re living in the states and suffering under the embargo, Ron Matusalem Plation (http://www.matusalem.com/home.html) is probably a better wager for an authentic Cuban rum than say Bacardi. (it’s produced by exile Cubans) But ’tis a matter of taste, I suppose!🙂

  4. cincodemayo1 on

    Thanks for the head up about Matusalem! Bacardi works, but I’d much prefer closer to the real thing. I don’t think I’ve had Cuban rum…Puerto Rican, yes, and Cuban cigars, but not rum. I’ll definitely be picking up a bottle!

    Thanks for the kind words!

  5. TikiTender on

    I love it, especially the bit about bloody marys after sundown.

    I love making my guests Mojitos, even though they take forever. I just feel kinda bad for the people behind them that just want a Bud bottle!


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