Mojito

One time I finised a night with drinking Mojitos.

A Mojito is traditionally made of five ingredients: white rum, sugar (traditionally sugar cane juice), lime, sparkling water  and mint. The original Cuban recipe uses spearmint or “Yerba buena”, a much lighter mint variety very popular in 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 ice cubes and sparkling water. Mint leaves and lime wedges are used to garnish the glass.


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Do it with Flair!

If you have to do someting, then do it with flair. I posted earlier some flair bartending from TGI Friday’s, and above is a video made in a bar at Piazza Baberini in Rome. It seems difficult to master, (and I bet it is)  but bartender Chris made an impressive weblog full of instruction video’s how to do flair bartending. Worth taking a look at it!

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How to make a… Margarita

Today I had to make a Margarita cocktail and I have to admit that I didn’t know how to do it. (I said to my colleagues “I’m a stupid crazy waiter, not a smart barman” – but this is nonsense of course I really believe you should have knowledge of everything).

I’m glad to make you part of my learningprocesses so here we go! I use the IBA Standard here found at the Wikipediapage of the cocktail, but there are a lot of variations ofcourse!

The ingredients

Preparation
Rub the rim of the glass with the lime slice to make the salt stick to it. Shake the other ingredients with ice, then carefully pour into the glass (taking care not to dislodge any salt). Garnish and serve over ice.

Foto: Akke Monasso, CC BY SA3.0

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