How To Mojito
Simple & Delicious To Make At Home
The Classic Mojito
2 oz. The Real McCoy® 3 Year Rum, the best rum for mojitos...though we might be a bit biased.
1 oz. Fresh squeezed lime juice
3/4 oz. Cane simple syrup
1 Brown sugar cube
1 Big pinch fresh mint
Muddle mint & sugar in tin. Add
remaining ingredients and shake
lightly with a few pieces of pebble
ice. Pour into collins glass (or coupe) and top
with pebble ice. Garnish with mint.
The shake is an integral part of any fresh citrus cocktail as it both aerates and emulsifies. This provides a silky mouth feel while also curbing and integrating the acidity of the lime (or other citrus) juice.
The final key to this cocktail move is dilution. The same cocktail unshaken would likely taste unbalanced; too lime-y (lack of emulsification) and too boozy (lack of dilution).
For Your Summer Party Cocktail
The Party Punchbowl Mojito
1 bottle The Real McCoy® 3 Year
17 oz. Fresh Lime Juice
17 oz. Mint Simple Syrup*
32+ oz. Soda Water
Big pinch Sea Salt
In a punchbowl filled with ice combine rum, lime juice & mint syrup. Stir vigorously to cool and dilute then top with cold club soda and garnish with mint leaves, lime and cucumber rounds.
*For the mint simple syrup:
1 Cup Organic Cane Sugar
1 Cup Warm Water
1 Bunch Fresh Mint (about 1 cup picked leaves)
1/2 Cucumber, cut into rounds
Zest of 1 lime
Combine sugar and water in saucepan and heat until the sugar melts. Remove from heat, add mint, cucumber rounds and lime zest. Gently crush mint, cucumber and
zest with a muddler or wooden spoon to release oils. Strain out solids & refrigerate for up to one week.
