Comments on: The Perfect Mojito Cocktail: Do’s and dont’s of mojito making

By: Luke

Luke — Thu, 08 Aug 2019 03:59:46 +0000

My method has always been middle lime wedges with the sugar syrup (palm preferred) and then build from there all in the vessel itself (I use a rounded highball). I stir a couple times after adding crushed ice so as to aid the dilution process. I do however like the idea of muddling in a Boston shaker, shaking and double straining. Good build guide and recipe. Very thorough 🙂

By: “Urban Gardening” i landlige omgivelser | Hjernesalat fra en førstegangsmor

Sun, 18 May 2014 20:33:39 +0000

[…] fortælle hvorfor: Den vigtigste årsag er mojitoer! Opskriften på den perfekte Mojito finder du her. Det er den Mojito jeg har drukket lidt for mange af med største velbehag de sidste 10 år sammen […]

By: Johan

Johan — Thu, 10 Oct 2013 20:42:02 +0000

In reply to Tina.

In my opinion, it makes for a less attractive drink. Shaking tends to tear the leaves, clouding up the drink and causing little bits of green to flow around in it unless you use a really fine meshed strainer. I also personally prefer the more subtle mint flavor that comes from leaving them relatively intact and letting them steep in the drink, they’ll integrate subtly but perfectly. Also, in terms of appearance, it looks better having them float around whole.

If you want a more pronounced mint flavor, I’d suggest adding them at the end of the muddling phase, and giving them a gentle pounding. As with any fresh herbs, you should never be too violent with them..

Most importantly, though, you should do as you find fitting. You are, after all, the boss of your mojito 🙂

By: Tina

Tina — Thu, 10 Oct 2013 19:09:16 +0000

Why not throw just a couple of mint leaves into the shaker along with the lime juice and ice cubes after you’ve slapped them and give them a bit of a shake to ensure that the taste becomes a more integrated part of the drink?