Mojito Cocktail - The Cocktail Spirit with Robert Hess - Small Screen
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- เผยแพร่เมื่อ 16 ต.ค. 2024
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The Mojito seems to be "the" drink these days, but this drink dates from before the 1930's, where it was a popular drink in cuba to refresh and relax with. In the late 1940's the drink burst onto the international scene when it was "discovered" by Enest Hemmingway at "La Bodeguita del Medio". Properly made, a mojito should always be made with fresh mint and fresh lime juice, but due to its ubiquitous popularity, you will often find bars using various unfortunate shortcuts to make them quicker, but sacrifice the quality in doing so.
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Recipe:
10-12 leaves mint
2 tsp granulated sugar
splash soda water
11/2 oz white rum
3/4 oz fresh lime juice
Instructions:
Muddle mint, sugar and soda in a pint glass.
Add rum and lime juice.
Fill half way with ice and stir.
Top with ice and soda water.
Garnish with lime wedge.
Kudos to you Sir . Thank You for your Bar Knowledge .
I worked in the daily and Sunday newspaper industry when the Reporters were
as well known as today's Top Entertainers . When you went into a Bar , and you said to the Bartender , "Give Tom a drink "
It was a cocktail like a Manhattan or a Martini . Time was the essence . Mixing and measuring was not a pre-
requisite . Time was our enemy . Thanks for all your good work .
Yay new videos :D Robert Hess is the absolute best.
Such a great idea! We will have to try it!
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Small Screen
Glad you like the video! We think Robert is the best, too!
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My guess as to why he used a pint glass is that he's intending to keep the drink as more of a refreshment rather than a traditional cocktail. There is a lot of water content in his version, which is why he used quite a bit of sugar. The citrus and spirit amounts are standard, so the best possible reason for the pint glass is to allow for plenty of water content, as well as space for the mint oils to spread around. GO MR HESS!
Robert Hess is the man!
So true!
I love adding bitters on top of my mojitos!
That is an Ebaloy juice press. It is antique and can most likely be found on Ebay.
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Everyone will be back this Spring. Stay tuned!
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The Point Robert makes about seasonal quality of mint is really good!
Excellent host!
Shawn,
Do it the way you like! That's what we always say. Once you have the historical knowledge and a base to work from, their is no limit to what you can do!
Crushed ice may or may not dilute faster. Many factors there. Are you in Duluth or Miami? ;-) Either way, you are right, drink it down and enjoy!
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This is the first time ever i have seen anyone ad the soda water during the muddling-process. dont know whats best though, but got me thinking :)
I made some mojitos recently with the Bacardi oakheart and they were suuuuper delicious.
I personally prefer to use a Virgin Islands rum like Cruzan Light, or Flor de Cana Extra Dry from Nicaragua, both of which have a less harsh (i.e. kerosene flavor) than Bacardi Silver, and I cut a half lime into wedges and muddle with the mint. The oils from the lime rind add amazing depth to the cocktail, but otherwise all the proportions are on point and it is a very refreshing hot weather drink.
Nice Mojito, In Cuba they sometime add a couple of dash of Angostura as a floater. That is how I discovered Angostura and the Mojito.
I agree with muddling the limes, but not the mint. Mint should be slapped hard in the hands to release the oils, but never muddled. The minute the chlorophyll in the mint is released from muddling, the more bitter the cocktail becomes.
Soon, very soon.
Thank you for watching!
He looks completely different with the beard and without glasses...
I love the Mojito, but I prefer to make mine with crushed ice, it really chills the drink and the glass to maximum, the downside is the dilution speed, but then you shouldn't leave your Mojito sitting too long.
We agree, buru44!
Have you had a chance to view our other programs about cocktails, food and cooking? Check out the Small Screen Network channel here on TH-cam!
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Yes, that's the way the drink has to be made.
In Europe we use Havana Club instead Bacardi.
Greetings!
Was in Havana recently. You are making it wrong. In Cuba, they don’t add rum till the end. It is traditional to serve it alcohol free and then ask the patron if he/she would like some “vitamin R”. If yes, then a shot of clear rum is added. If you want less, then a half portion can be added. The drink itself has more club soda and lime. The Cuban style is much more refreshing in a hot climate as the drinks are very tasty and one could easily become intoxicated if the alcohol was just added automatically.
Whether that is the truly traditional variant or not, surely the rum won't be properly incorporated into the drink if you just add it last? If you don't want to get intoxicated, just order a Virgin Mojito?
What's the name of, or where to buy that juice press? cant find that kind online anywhere... tks
I'm surprised u used such a large mixing glass to serve the drink in.
Ola
I like substituting tequila for rum. Gives it a nice kick.
ya a pint glass is large.
How can a professional bartender put his fingers on the glass rim?
The change on the looks tho..
its just a pint glass
when is Jamie coming back? I like robert but jamie is just... jamie
He didn’t taste it
That’s not how to make a mojito.
Dale Boxsell then how?