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Simple syrup or raw sugar? Which do you prefer?
Anyone try putting a twist on this simple but refreshing beverage?
syrup would be an insult
- You think raw sugar is better? All the purists I talk to say simple syrup is the way to go.CuriousGeorge
- CALLES purists friends think your purist friends are Mokito Amateurs.
Not trying to start trouble hereMiguex
- but tell your purist friends, that his purists friends are down for a mojito-brawl anytime, anywhereMiguex
and dont tell me you are not using fresh mint leaves
still... real cane real mint but still caipirinha's, is the way to go
Real cane isn't an option for me unfortunately so I'm thinking simple syrup is the next best thing. Using raw sugar seems ghetto.
I've read that muddling the lime is an amateur move. Thoughts?
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.
Mojitos Mo Problems, is what I always say.
I prefer a single plum floating in perfume in a mans hat.
Some totally random stranger bought me one of these last summer. First one I ever had and it was delish.
Traditionally, a Mojito is not very strong and made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, sparkling water and mint. The original Cuban recipe uses spearmint or yerba buena, a mint variety very popular on the island.. Its combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this clear highball a popular summer drink.
When preparing a Mojito, lime juice is added to sugar (or syrup) and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint sprigs up from the bottom for better presentation. Finally, the drink is topped with crushed ice or ice shavings and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass.
Bartenders HATE to make these drinks.
I have seen some recipes say powdered sugar, but I have found that regular white sugar works fine. The key ingredients are fresh lime and fresh mint. Muddle the hell out of it. That is where the flavor comes from.
And ice. Rum is just white rum.
I mean if you have money you can always buy better rum and better sugar but it doesn't necessarily make a better mojito.
And never use KEY limes.....they are really weak....compared to regular limes.
Simple syrup is just sugar and water already dissolved together...
In which case you might as well use it, instead of sugar, because sugar does not dissolve so easily in cold water, nor does it dissolve in alcohol. Meaning with simple syrup you won't have a grainy drink, but with sugar you might, and its shouldn't make a diference in taste.
I tried this one summer. Turned out to be more difficult than I thought. In the end, the key was not adding TOO much rum, though you might want to... and having an excellent muddler and using a LOT of mint.
Regarding the sweetener, I usually went with agave nectar cause it was already in syrup form. A fun spicy twist is to add a Ginger Soda. Cheers!