How To Build a Better Mojito

Mint-infused Rum The world would be a better place if there were less bad mojitos. What's a bad mojito? One that tastes of rum and 7Up with annoying bits of some strange green herb getting in the way. What's a good mojito? A glorious, transcendent marriage of mint and lime, a touch of sweet, a subtle punch of alcohol. In a word, refreshment.

Do you want to make the best mojito you'll ever have? Buy a plane ticket to somewhere they speak Spanish. Sit there, preferably staring at either the ocean or beautiful bodies on the dance floor (or both!). Try not to ask yourself why you live in America.

Here's a secret for the next best thing. Try infusing the mint into a bottle of rum a week in advance. A mojito is supposed to be minty and refreshing. The single greatest sin a mojito can commit is a lack of mintiness. So put the mint in days beforehand.

Take some fresh mint. Put it in a plastic baggie with a sprinkleful of sugar. Now smash it up a little. Stuff it into a bottle of rum, nothing too special. Wait a few days. Close your eyes, unscrew the cap, put your nose to the bottle, and inhale from what will seem like a field full of mint. Now the actual mint clogging up your straw is all but superfluous.

Once you have infused your rum, here is your recipe. Take two ounces of infused rum, one ounce of fresh-squeezed lime juice, one teaspoon of sugar, two ounces of sparkling water, shake vigorously and pour over ice. Garnish with a sprig of mint and a lime wedge at the top just to let them know what they're having.

Okay, sounds good but labor-intensive. How can you cheat? Buy lime juice, or buy limeade, which combines the lime and the sugar.

Want more mint flavor? Infuse mint (and lime, if you like) into a simple syrup, which is one part water to one part sugar.

So do you want to blow away your guests at the Memorial Day barbeque this year? Buy a bottle of rum and some mint. Get started today.

Contact the author of this article or email tips@seattlest.com with further questions, comments or tips.

By Paul in Food on May 21, 2009 12:00 PM

Comments [rss]

raingirllori

Mojito-turned-cake is also delicious: http://www.clevercakestudio.com/2009/05/18/mojito-cake-with-rum-italian-meringue-buttercream/

philion

Just go see Murray. Best mojito in town.

Troy Morris

Don't use simple syrup or limade.

Cut up some normal, organic sized limes. Put about half in the pint glass and a couple cubes of sugar, handful of mint, tad bid of ice and some soda. Muddle it. Use the bottom of a wooden spoon if you have to. Muddle it with wood only.

Pour the junk into another pint glass (or mixer for milk shakes, yum!) that already has the rum and ice filled. Shake it a few and strain to enjoy.

By far and away, the best mojito. You can't cut corners. If you don't want to, just throw some mint in your Gin and Tonic and call it good nuff.

Jeremy

That sounds good, Troy, but isn't that just a caipirinha with mint and rum instead of cachaca?

Troy Morris

Probably. But I love Gin and Tonic and I love mint so why not.

I think I may have had something similar last night at the Knee High Stocking HQ. It was quite delicious.

DanaeK

Mint infused simple syrup is essential in any homemade Mojito. Can't wait to try mint infused rum.

If you're going out - Casa Del Mojito makes one of best Mojitos in town. It packs a punch but still leaves your mouth happy.

Joe G

The best mojito in town is at Il Bistro in the market. Its made by a really hot bartender as well. Huge plus. I hope he's still there. He makes them the "old fashioned way". Also, Brandy (now at the deluxe, usually on Sundays) makes a killer one as well.