Currently the hot cocktail for a Friday night at the Queens Head, Henley-on-Thames.
Mojito
- 10 Mint Leaves
- 2 shots White Rum
- 1 shot Freshly Squeezed Lime Juice
- 1/4 shot Sugar Syrup
- Topped with Soda Water
Muddle mint in a collins glass. Add rum, syrup and lime juice.Fill with crushed ice and top with soda water. Optionally add a drop or two of Angostura Bitters. Serve with a straw.
Probably invented in Havanna after Americans introduced the Mint Julip to the locals. Bodeguita del Medio is usually credited with being the bar to first create the Mojito. [Previously on Slashfood]
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Reader Comments (Page 1 of 1)
9-16-2005 @ 6:29PM
GingerPrince said...
I find that it helps to use sugar rather than sugar syrup as the granules help to grind up the mint and release the flavour during muddling. Also although it is not strictly Kosher I prefer a nice 'gold' caribbean rum like Cockspur or Mount Gay.
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9-17-2005 @ 2:04AM
Andrew said...
I was discussing this with the barman from the Queens Head and he mentioned that he usually uses a whole lime cut into chunks when muddling for the same reason I guess.
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9-17-2005 @ 2:18AM
Christi said...
I also recommend using sugar instead of the shortcut sugar syrup. Not only will it be more authentically textured, the flavor will be better overall, as described above.
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