How to make the best MOJITO!

Summary

In this video, the host demonstrates how to make a traditional Cuban Mojito in the style of La Bita Delo, a popular bar in Cuba known for its Mojitos since the 1940s. The recipe is simple, quick, and refreshing, featuring white rum, sugar syrup, fresh lime juice, and soda water. Fresh mint leaves are muddled to release their oils, followed by a generous pour of rum and lime juice, topped with ice and soda. The drink is stirred, garnished with fresh mint, and served with straws. This recipe focuses on ease, consistency, and refreshment.

Takeaways

• 😀 Fresh mint leaves are essential for the Mojito. Use about 8 leaves per drink for the best flavor.
• 🍹 A double shot (60 ml) of white rum is the base of the Mojito. You can substitute with spiced or dark rum for added complexity.
• 🍬 Sugar syrup should be made in a 1:1 ratio of sugar to water. For a balanced taste, use 25 ml of syrup, slightly less than the standard 30 ml.
• 🍋 Fresh lime juice (30 ml) is key for a tangy and authentic Mojito. Squeeze it fresh to ensure the best flavor.
• 💧 Soda water adds the necessary fizz. Use around 60 ml but adjust based on your preference for more or less fizz.
• 🧊 Ice is crucial for keeping the Mojito cool. Fill the glass generously with ice, minimizing space for soda water.
• 🌱 To release mint oils, clap the mint leaves in your hands or tear them slightly before adding them to the drink.
• 🔄 Stir the drink with a bar spoon using an under-and-pull technique to properly mix the ingredients and enhance the mint flavor.
• 🎨 The under-and-pull stirring method is also visually appealing and ensures mint is evenly distributed throughout the drink.
• 🌿 Garnish with a sprig of fresh mint and add two straws for an authentic presentation and extra flavor.
• ✨ This Mojito recipe is designed for speed, consistency, and ease, while still delivering a classic, refreshing taste.

Q & A

What is the drink being made in the video?

The video demonstrates how to make a Mojito, specifically a traditional style similar to the Labita Delo bar in Cuba.

What is the historical significance of the Labita Delo bar in Cuba?

The Labita Delo bar is believed to be one of the places where Mojitos were first made, around 1942, though the exact year is uncertain.

Why does the speaker prefer this method of making Mojitos?

The speaker prefers this method because it is the quickest, easiest, and most consistent way to make Mojitos.

What ingredients are needed for the Mojito recipe?

The ingredients include white rum, sugar syrup (1:1 ratio of sugar to water), fresh lime juice, soda water, and fresh mint leaves.

Can you substitute the white rum with other types of rum?

Yes, you can use spiced rum or dark rum to add complexity, but using white rum keeps the drink refreshing.

How much white rum is used in the recipe?

The recipe calls for a double shot, which is 60ml of white rum.

What is the correct ratio for the sugar syrup?

The sugar syrup should be in a 1:1 ratio, meaning equal parts sugar and water.

How much fresh lime juice is used in the Mojito?

The recipe uses 30ml of fresh lime juice, which can be adjusted slightly based on personal taste.

What technique is used to prepare the mint for the Mojito?

The mint leaves are torn and clapped to release their oils before being added to the drink.

Why does the speaker stir the drink differently from usual?

The speaker prefers stirring the drink by pulling the mint through the liquid rather than the usual circular stir. This creates a more visually appealing drink and ensures the mint is well incorporated.