Learning how to make a mojito is a great endeavor. This will not only give the ever-busy bartenders a break from their busy life but also give you the freedom to make some of the recipes however you want. Besides, if you aren’t going to make bartending skills a professional you don’t have to worry about purists wanting their cocktails done the specific way.
There are about a gazillion recipes for mojitos these days and each is just as interesting as the other. Here are a few of the splendid recipes you can make anytime of the year.
- The usual mojitos are made with rum. However, it isn’t a secret that Southerners love bourbon and this cocktail recipe uses just that.
1 ½ shots of bourbon
1 tablespoon of agave nectar
Juice of 1 lime fruit
Mint leaves from two sprigs
Sugar for glass rim garnish
Splash of sparkling water
Lime wedge and mint sprigs for garnish
- In knowing how to make a mojito, this version, you should garnish the cocktail glass first. Moisten the outer edge of the rim with lime juice from the lime wedge. Dive the rim of the glass gently into a plate of sugar.
- Pour in the fresh mint leaves and agave nectar in the glass. Bruise the mint leaves by muddling them using a wooden spoon or a muddler. Add a few ice cubes.
- Fill ¾ of a cocktail shaker with ice cubes. Pour in the bourbon and lime juice. Shake vigorously for 20 seconds.
- Strain the mixture into the cocktail glass with the mint and nectar.
- Before serving, top off the Kentucky mojito with a few drops of sparkling water. Place mint as garnish.
HERBY FRUIT MOJITO
- This is definitely a different spin to a classic mojito. Instead of mint, the recipe calls for basil along with a couple of fruits.
- Ingredients: (Makes 4 servings)
White peach simple syrup
White Peach infused rum
3-4 tablespoons of basil, finely chopped
2/3 cup of blueberries
Half of a white peach
Cold sparkling water
- First things first. Make your own infused rum. Peel 3 white peaches. Use those that are semi-firm to the touch. Cut them in half and remove the pit. If you find the skin hard to peel, blanch the fruits first in simmering water for about half a minute. Remove them from the warm water and place directly in an ice bath.
- Dice the peaches about 1” thick. Place them in a mason jar. Fill the jar with silver rum then screw the lid tightly. Lightly shake the jar before placing it in the refrigerator for about a week. Once every day, shake the jar to infuse the peach juice in the rum.
- When the rum is ready to be used, strain the peach rum into a measuring cup.
- Prepare 4 Collins glasses. Divide the finely chopped basil and blueberries into the four containers. Add about 2 tablespoons of white peach syrup. Mash the herbs and fruits gently just enough to release the juice and fragrance of the ingredients.
- Add a few ice cubes into each glass and pour in 2-3 ounces of the peach rum. Depending on your palate you may place in a few more ounces or lessen the amount.
- Top off with a splash of sparkling water. Garnish with a few diced peaches and then serve.
If you want to know how to make a mojito, do not be afraid to make your own recipes. The two above are great examples of mojito variations. Do not worry about purists. As long as your mojito tastes amazing, nothing else matters.