From our Blog

Online video shows the art of the Mojito muddle

from Beverly Mills :: June 18, 2009 :: 7:04 pm
categories :: Kitchen Basics :: 6 comments

I’ve been on a quest to make a great Mojito ever since moving to Miami two years ago. Four pots of mint have been planted (and killed), three cocktail “cookbooks” purchased and several brands of rum poured in the process. The results were OK, but up until a couple of weeks ago, nobody was beating a path to my bar. And now, thanks to a very cool online video and a bunch of experimentation (!), everything has changed.

Not entirely sure why the Mojito has me so captivated, but it’s tropical and just seems to define a night out on South Beach. Or a trek through the Miami International Airport. (The Bacardi stand on Concourse E makes a mean Mojito!)

Finally I bought a muddler at Williams-Sonoma (the wrong muddler, but things were improving).

Turns out the deal breaker comes down to the exact Art of the Muddle. The right muddler has a super-long handle. Thanks to this video at ChowHound.com we finally figured it out. Happy to report a homemade Mojito can indeed do Bacardi’s Original Recipe proud.

Like this post? Share it!

:: More

Comments

From Martha E on June 20, 2009 :: 7:47 am

Ladies,
I’ve read your columns in the newspaper but had never seen a good photo of you. I was surprised to see that you resemble Allison Janney & Kate Jackson. How fun! Thanks for all of the great recipes.
Martha in Kansas

From Beverly Mills on June 23, 2009 :: 9:46 pm

If only! You must have looked at the photos AFTER you sampled the Mojitos? LOL! Glad you like our recipes and please come back and comment often.

From Sonia on June 25, 2009 :: 3:07 pm

I make a mint syrup for my mojitos. Recipe from a dear friend in Louisiana

MINT SYRUP

1 1/2 cups sugar
1 1/2 cups water
1/2 cup mint leaves, removed from stems and tightly packed-crushed

Dissolve sugar in water and bring to the boil. Boil for 10 minutes. Add mint and remove from heat; let stand for 30 minutes.
Strain and pour into a bottle and store in refrigerator.
Use as a base for summer drinks or drizzle lightly over fresh fruit and berries.
Mix a small amount with confectioner’s sugar to make a glaze for pound cake.

YIELD: 2 cups
SOURCE: Louisiana herbalist Sarah Liberta - used by permission

From Beverly Mills on June 26, 2009 :: 9:34 pm

I love this idea! I just planted another pot of mint. This time I have it indoors (Miami’s too hot out now.) If I can get it to grow so I can have that much mint, definitely gonna make this! Thanks for sharing Sonia.

From Sonia on June 26, 2009 :: 9:47 pm

Beverly, I’m glad you liked the idea. I did also when Sarah shared that recipe with me. BTW, I will be in Miami sometime around mid-August….!

From Anastasia on June 27, 2009 :: 2:24 pm

I made mojitos last night for a group of friends with this recipe with mint from our very happy mint plant in the yard. They turned out great! I did add some orange liquor (cointreau) to some of them and that added a nice touch as well. Thanks for the link to the art of the muddle. Very helpful, as I probably would have done it wrong otherwise