Mojitos
Mojitos
Out of context: Reply #7
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- zombee0
Raw cane sugar is definitely the way to go, but if like you said it's not an option then good quality light Demerara sugar will do the job. Got this tip from a bar man in the Hotel Nacional De Cuba and it really does make a mean mojito. Also muddling is a must as it releases the oils from the lime rind rind as well as the juice from the flesh.