Best Mojito I ever had was in a restaurant in Montreal. After dinner, I went over and complimented the bartender and asked him which rum he used. He showed me the bottle and told me that it's not about the ingredients, it's about the bartender. Indeed.
Here's how I make Mojitos. The tricky part is making sure they are not too sweet and not too limey.
Equipment:
22oz (650ml) stainless steel shaker
Tall glass that will fit into the top of the shaker
muddle stick - I made mine from a 3/4" oak dowel. Cut it about 10" long, sand it smooth and oil it lightly with veg oil.
Bill of Materials for one serving:
8 to 10 fresh mint leaves - I prefer spearmint, but other varieties work too.
3 shots aged Caribbean rum - you don't have to spend a fortune, but use something decent.
1 TBSP agave nectar or simple syrup
1/2 lime, cut in 4 pieces
6-8oz club soda
ice
Procedure:
Place mint leaves in the bottom of the shaker. Grab your muddle stick and bruise 'em up real good.
Add rum, agave nectar and stir.
Squeeze lime pieces slightly, just enough to release a little juice into the shaker and then toss 'em in.
Fill glass 1/2 full with ice cubes.
Invert glass into the shaker. The glass basically becomes the cover for the shaker. If you don't have a glass the right size, then just put the top on the shaker.
Shake vigorously, keeping the glass wedged into the shaker so none of the goodies get out.
Set the shaker down, remove the glass.
Add club soda slowly to the shaker until it's 3/4 full.
Slowly pour the shaker into the glass.
Enjoy!
I'm not affiliated with those guys in Moscow.
