The Cocktail Spirit with Robert Hess

I know there are many ways to make mojitos, however my Cuban - American cowerkers ( one of who’s uncle owns a bar in Havana) told me that the Mojito is made as a short drink in an old fashoned glass with unbleached sugar and half a lime cut up and about 6 mint leaves this is muddled to express the lime and mint oils then 2 oz of gold rum is added it is stirred then ice is added and strired again then a small splash of club soda is added on top then an extra mint sprig.  I work with four Cuban - Americans and they say that all of thier families make Mojitos this way.

Kevin, not terribly different from how I made it here… except I used a larger glass, refined sugar, didn’t muddle the lime, and used white rum… hmmm… ok, maybe it is somewhat different :->

At the core of understanding the differences and simularities between variations of a cocktail, is to understand what aspects are at the “soul” of the drink, which aspects simply “enhance” the drink, and which “degrade” it. I’d view all of the differences you listed as ways to enhance the drink with a little extra character.

The core of the Mojito is “soda, rum, lime, sugar, mint, served on ice”. To a certain extent you could simply list the recipe like that, and leave it up to a knowledgeable bartender to figure it out. As long as the end result was a pleasing balance of those flavors, I’d argue that it would technically be a Mojito. Using raw sugar, muddling the lime to get some of the oils from the skin, using a gold rum to add a little more flavor… would all be little enhancements that could be used to add a little extra character to this drink. Perhaps using strongly flavored dark rum instead of white or gold might be going a little too far, and turning this into something that would no longer be recognizeable as a Mojito.

-Robert

Hey Robert,

I totaly agree about the basic backbones about the drink.

It is funny though how my Cuban - American friends refuse to accept the tall Mojito as the “real deal” We have had some fun and heated discussions about it ( - :

Like any great drink it brings about many conversations about how it is done.

respectfully
Kev

The Mojito is a good drink. Audrey Saunders’ Old Cuban is even better, in my humble opinion. And whether a Mojito, a Sazerac, or an Old Fashioned, any muddled drink is time consuming to make and make well and not too welcome by bartenders on a real busy night.

Another great video...how about an episode on the Mint Julep/juleps?

I was intrigued by the mojito about 5 years ago (this was before it had it’s recent resurgence) and decided I would learn how to make it (I’m not a bartender).

My recipe has evolved over the years, and now its to the point where my friends will demand I bring my “mojito kit” and make them at parties ( I made 40 the other night, and boy did my arm hurt it’s worth it to see the expression of enjoyment on people’s faces ).

I’m always refining, but currently I do a few things differently than you and was wondering what your thoughts were.

I grow my own spearamint (not peppermint which is commonly found in the store and I believe was what you were using) because I find the flavor more pleasing.

I actually use a splenda simple syrup (trying to cut out a few calories and I feel like it makes the drink even more refreshing and “lighter").

I imagine I overmuddle (I will try muddling less vigorously next time), which is why, I suspect, I have started straining it recently.

I use a 2:2:1:1 ratio, Rum, Seltzer, Simple Syrup, Lime (although I don’t normally measure, just use the juice of half a lime-which can lead to variability (I know I should measure)).  Although the seltzer isn’t added until the end since my order is very simliar to yours.

People seem to prefer mine over any bar-made one’s they have had-of course, they might not be going to the right bars.

Also, where do you get your bar tools?  That muddler and that jigger are both really slick.

The comment on ordering one of these when the bar is slammed has elevated you a few rungs up my ladder...(If only all my customers watched this webcast).  Like your passion for the Old Fashioned...I have similairly tweaked my Mojito recipe numerous times over the years. I look forward to trying yours tomorrow.  Keep em coming Mr. Hess.

I’ve always used spearmint leaves, but a previous post got me to thinking about experimenting with other herbs.  I think I’ll try lemonbalm next.

Disagree with your comments to customers - the Mojito is my favourite cocktail, and I’m always happy to take the time to make a good Mojito, regardless of how busy the bar is.

Personally, I’d use lime wedges instead of juice and muddle them with the mint and sugar and garnish with a sprig of mint - if you slap the mint between your hands and place next to the straws then the customer will get a wonderful whiff of mint everytime they sip their drink.

I can’t imagine some of the horrendous shortcuts that might be used - I always use fresh ingredients.