Mojito – TWS' Version
A classic – done our way.
by Erin Henderson
The summer before I graduated from sommelier school, I worked at an upscale (and now defunct) Toronto restaurant in the First Canadian Place, at Bay and King Streets.
It was the summer of 2008 and the Mojito had just hit our fair shores like a tsunami. Took awhile to get here, but when it did, almost overnight, all the beautiful drinkers proclaimed the 16th century Cuban Mojito to be the drink of summer.
Wisely, the restaurant management where I worked capitalized, quickly rolling out optional Mojito bars for any private party – of which there were many, as this restaurant was exceptionally popular with the high-flying bankers whose office towers soared over our little, over-priced restaurant.
One evening I remember being stationed at the mojito bar for a patio buy-out.
A gorgeous summer evening, the black, downtown black sky was punctuated by a thousand little pin-prick lights of late-night office dwellers. The air was warm and the breeze gentle. And in the carefree euphoria that only summer can grant, the Blue Suits hit the dance floor to boogie like their boss wasn't watching.
And naturally, in need of hydration after an impassioned two-step to I Kissed a Girl, my Mojito bar had a steady line of customers.
Ah. Therein lain the rub (and I'm not talking about tipsy co-workers on the dance floor.)
The bar manager, one of Toronto's earliest and most respected craft bartenders, instructed the true recipe: a Tablespoon of raw, granular sugar, a quartered lime and a handful of mint leaves in the bottom of an empty glass, to be muddled until the sugar liquifies and the lime is essentially pulp.
This method, while delicious and authentic, does little to quench the growing thirst of impatient party-goers.
So perhaps not the best drink for a big party.
My version stays true to the ethos of the original Mojito, but speeds things up with a base of simple syrup and lime juice, so friends can get back to the dance floor in time for the opening chords of Love in This Club.
Mojito – TWS' Version
In addition to speed and efficiency, another reason I like this version is that it's easier to manage the balance of sugar, citrus, and mint.
As anyone will agree, a poorly ratioed drink is a bad drink, and muddling lime wedges with sugar leaves too much to chance. In my books, I'll exchange romantic ritual for a balanced cocktail any day. However, to get the nuance of the lime peel, one of two wedges on lime to be quickly muddled offers the same effect, but with more precision.
While optional, I also like to double strain the macerated lime and mint from the drink. I find "chunks" of stuff in my cocktail makes it difficult to drink. If this doesn't bother you, you can skip this step.
Makes: 1 drink
Bartender level: easy +
Special equipment: Muddler (or the handle of a wooden spoon)
Ingredients:
- 1oz simple syrup
- 1oz fresh lime juice
- Handful fresh mint leaves
- 2 wedges of lime
- 2oz white rum
- 2-4oz seltzer, for topping
- Mint sprig, for garnish
How to Make It:
- Into a tall, empty glass, add the simple syrup, lime juice, mint leaves and lime wedges. Using a muddler, squish the mint leaves and lime wedges until both are broken down.
- Optional: Double strain into a clean, tall glass.
- Add rum to the lime/sugar mixture, and fill the glass with ice.
- Top with soda, gently stir, garnish with a generous mint sprig and serve.
Big Batch Mojito
Using lime juice and simple syrup is clutch for hosting a crowd. to avoid the lime juice taking on a flat "tinny" note, don't make this any longer than a few hours in advance.
Makes: 8 drinks
Bartender level: easy
Ingredients:
- 2 cups white rum
- 1 cup simple syrup
- 3/4 cup fresh lime juice
- 2-3 juicy limes, quartered
- 1cup fresh mint leaves
- 2 cups seltzer or soda water
How to Make It:
- Into a clean pitcher, pour in the simple syrup, lime juice, mint, and a few wedges of lime.
- Muddle until the lime wedges and mint leaves are soft and "mushed up."
- Pour in your rum and stir to combine.
- If serving right away, add your soda/seltzer water, if not, put the pitcher in the fridge until you are ready to serve, and top with seltzer à la minute.
- Pour into ice filled glasses, garnish with a wedge of lime and fresh mint and enjoy!