**You must be 21 or older to enjoy this beverage! Please drink responsibly**
Oh, Mojitos! Your sweet minty, limes go so well with that splash of rum and bubbly soda. I’ve had a few requests to feature the Mojito this Friday so here it is! It took me awhile to learn how to make a good one. It wasn’t until I actually took a mixology class where I learned a few tricks of the trade, that I was able to humbly perfect my mojito. Now, just a disclaimer, this might not be 100% authentic because I do use simple syrup instead of trying to get sugar to dissolve into a cold beverage. Does this ever work? If so, prove to me how! Until then, I will use my simple syrup. Or maybe people just enjoy large chunks of sugar at the bottom of their beverage? If so, this recipe is not for you. 😉
So one thing you are going to need/want is a muddler. If you’re a big mojito drinker, then maybe you’ll want to invest in a proper muddler and if so, might as well get a whole cocktail shaker kits that includes a muddler. If mojito making is just an occasional endeavor, you can get away with using a spatula handle if it’s rounded, on one end or a pestle if you own a mortar and pestle set.
Another tip is to make your simple syrup ahead of time so it’s chilled when you use it. I like to make a batch of simple syrup and store it in the fridge so it’s ready to go come happy hour. I have a super easy little system for making simple syrup involving a mason jar and a special lid that has a pour spout.
The final little tip I’ll tell you about making the perfect mojito, which I learned from a seasoned bartender, is to not over muddle your mint. You should not be shredding other otherwise tearing your mint leaves! You just gently press the leaves with your muddler a few times and the oils in the mint will release. OK, ready to make some mojitos?!