Wednesday, April 6, 2011

Mojito Part 2: La Moderno

What You Need
Granulated cane sugar
Carbonated water (soda, seltzer, sparkling... just don't use tonic)
Fresh limes
Fresh mint
Light/White rum (decent quality, Bacardi or higher)
Highball glass

The classic mojito is like Desi Arnaz... a bit dated, but still fun, enjoyable, and pretty badass. You've made the classic mojito and enjoyed it, but as far as I'm concerned, there are a couple of problems. First and foremost is inconsistency. As many times as I've made them, every fucking one is different and it's next to impossible to get it just the way you like it. Personally, I like a nice kick of mint in my mojito. The classic I made for this blog ended up having more lime than mint. Sometimes I'll get it too sweet, or not sweet enough, or overly minty. The reason for this is our second problem... the use of a muddler. Muddling isn't very precise, especially when you're working with three ingredients. Plus, a bent spoon will work in a pinch, but if you're going to make these semi-regularly (and you are), it'll get real old real quick. I cannot justify owning a specific tool that is used in just one fucking drink. Luckily, our two problems have one solution... a little thing I like to call mint infused simple syrup. It's an easily measurable, easily mixable replacement for both the mint and the sugar, making the mojito la moderno a lot like Cuban model-turn-singer Mayra Veronica... trim, sleek, and just about perfect.

Step 1: First we need to make our mint infused simple syrup, which is not at all hard. Combine a cup of water and a cup of sugar in a pot over high heat.

Throw in an entire spring of mint. Entire means stem and all.

Bring to a boil. Let it boil for about five minutes.

Remove your mixture from the heat and let it cool for a few minutes. Transfer everything (syrup and mint) to a suitable airtight container...

then put it in the ice box next to your mustard. Much like you're brewing tea, you'll want the mint to steep in your mixture for a while, depending on how strong you want the mint flavor. I suggest a few hours. Once it's steeped to your liking, remove the mint. Your syrup will keep for about two weeks.

Step 2: Now, unlike the classic, we can combine the entire drink right in the shaker (thanks to our elimination of muddling). Measure the proper amount of ice you want in your highball glass first, then transfer it to the shaker.

Now put in the following: 3 ounces of rum, 2 ounces of soda, and 1.5 ounces of mint infused simply syrup. Fruit murder half a lime in with it. I like to toss in a thin lime slice here as well, and you could add a few mint leaves if you want.

Shake it until the tin frosts. This means all you delicate types should go ask your mother where she put your little mittens.

If this is your fist time, give it a quick sip from the shaker. You can add in more of anything that you feel it is lacking based on your taste... more booze, lime, or syrup to increase those flavors, or if it's a bit too strong all around, add another half-ounce of soda to even it out.

Step 3: Transfer to your highball and enjoy.


  1. That is fuckin badass. You made your own mint syrup.
    Will you work my next bar mitzvah?

  2. Are you kiddin'? I put the fuckin' bar in bar mitzvah.

  3. I love mojitos. We made an awesome blackberry margarita recently (not on the blog yet). I love experimenting with classic drink recipes and making them a little modern.