Mojito

I am in awe at the numer of poorly made mojito’s out there. It’s not rocket science people! Sometimes I think bartenders purposely set out to complicate things in order to gain an edge over their colleagues.

Now, watch closely…

Glass: Highball/Gibraltar
Garnish: Mint Sprig

• 50ml Pampero Especial golden rum
• 25ml Fresh lime JUICE
• 12.5ml gomme/sugar syrup
• 8-10 fresh mint leaves
• soda

Put the mint leaves in the bottom of the glass and lightly muddle. Don’t crush them or you release bitterness, literally moving them around is all that’s required. Then add the lime, gomme and rum and give it a quick stir. Half fill the glass with crushed ice and stir some more, spreading the mint around.

Top up with more ice and soda, stir gently then pile crushed ice on top and garnish. Don’t use whole lime, or as far as i’m concerned it’s a mint caipirissima, plus you’ll find that the lime zest gives off a bitterness which kind of masks everything else.