Mojito Mixer Food

MOJITO

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.

MOJITO RECIPE

Steps:

• Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go - you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
• Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.

MOJITO

Steps:

• 1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice
• 2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice 3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves 4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint

THE CLASSIC CUBAN MOJITO

Steps:

• Gather the ingredients.
• In a highball glass, add the sugar, mint leaves, and a splash of the club soda.
• Muddle just enough to dissolve the sugar and release the flavor of the mint.
• Squeeze the juice from the 2 halves of lime into the glass. Drop 1 squeezed half into the glass if you like.
• Add the rum and stir well.
• Fill the glass with ice cubes and top with club soda.
• Garnish with a mint sprig. Serve and enjoy.

MOJITO

Steps:

• Place the limes, mint and sugar into a sturdy highball glass and 'muddle' or mash with the end of a clean rolling pin, to bruise the mint and release the lime juice.
• Add the ice and pour over the rum.
• Add soda water to taste and stir well. Garnish with a mint sprig and serve.

GOOD MOJITO

Steps:

• Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

THE REAL MOJITO

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

MOJITO

Steps:

• In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

BASIC MOJITO INGREDIENTS

Steps:

• In a tall thin glass, crush or muddle part of the mint with a fork to coat the inside.
• Add the sugar and lime juice and stir thoroughly.
• Top with ice.
• Add rum and mix.
• Top off with the club soda (or seltzer).
• Add a lime or lemon slice and the remaining mint.
• Serves one.

MOJITO MIXER

Steps:

• Mix the sugar and water in a medium saucepan. Heat on medium high and bring to a boil.
• Cut the limes in half and give the mint leaves a crush in your hands and add to the sugar and water mixture.
• Turn heat down to medium and let simmer for five minutes to steep the flavor out of the mint and limes.
• Pour syrup through a strainer and chill.
• Keep the syrup refrigerated.
• To use this syrup to make a Mojito, pour about 1 tablespoon (give or take) over ice, add your rum and club soda, mix well and serve in a chilled glass.
• Now I'm not giving anything exact here because I have always eyeballed it when I make mojitos. Just don't use too much syrup, you should be able to figure out a good ratio to fit your taste after a few tries.