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Best video you have ever made. Love seeing you talk about the thought process behind using the different options and how each component affects the final product differently. This is THE Mojito masterclass. Would love more videos like this that you talking about the theory and thought behind different techniques for a drink and making the same drink in different ways
OK professor, my first gig a a bartender was back in '92 or so. But when I saw you were going to discuss a mojito (I'm a rum fan), I took out my notes. Thank you so much for your research - I personally think there is not good, there is no bad and if you prefer your own, by all means, make your own. My advise, definitely try theirs before you comment, with over 30 years of cocktails under my belt, I still learn from others and am hugely grateful for it. I have suggested drinks to bartenders in Kyiv, Toronto, Amsterdam, Sydney and London and have found, if it is new to them, they will try yours before they make one they can call their own. Both will be interesting and I'm sure both will be perfect for someone. Thank you
I'm an amateur and pretty new to making cocktails. I really love a cocktail that isn't hard to make, doesn't have a bunch of expensive ingredients and is super tasty. I loved how you explained everything so easily! I live in the US in Tennessee and it's 95° here today. I am going to use your tutorial to make my first ever Mojito! Thank you!
@@TrufflesOnTheRocksI have a quick question. I couldn't find Havana Club rum. Can you recommend a few good rums to use in place of the Havana Club? Thanks again!
@@TrufflesOnTheRocksI remember seeing Plantation 3 Stars so I think that's going to be the one! But I'm saving your other suggestions. Thanks again with love from "The Volunteer State"!
Jean-Felix you are so good at explaining the details. I think great cocktails are made in the details of the preparation. You did such a great job explaining how each decision we make when we build the Mojito can have a significant affect on the final flavor of the drink. Today I went out on a limb with my favorite Daquiri (I don' t have any mint). I went with 1 oz Appleton Signature Rum and 1 oz Mason Rouge VSOP Cognac, 1/2 oz lime juice, 1/2 oz lemon juice, 1/2oz turbinado syrup (2:1), 1/2 oz Cane Sugar Syrup (2:1), 3 drops of 20% saline, and I shook it with one large rock and a shattered large rock and served it over crushed ice with some of the spent lime and lemon pieces. It was a WOW moment for me. I was really surprised at how well the cognac flavors were elevated by the drink. Thanks for inspiring me to find new ways to play with my recipes. Cheers!
LOVED this format where you break down all the little changes you can make to a particular cocktail. I hope you do more of them. Maybe one on the margarita? Rocks/straight up? How to change the flavor? What cordial/liqueur do I use? Which type of tequila? I like the clarified lime/mint cordial that Kevin Kos does. It is perfect for batch mojitos IMO.
Same here, loved this format. Even if there was only a little new information for me here, I really enjoyed listening you talk about all the aspects and all the pros and cons of the different methods. Mojito is not really one of my go to cocktails, but when I make them for myself or other people, I do agree with you on your favourite one. I think the last one you made really makes the most of all the ingredients and results in a refreshing and dangerously crushable drink. Still at the end of the day, if I have the ingredients, a Queen park Swizzle is what I would prefer. It's like a "next level" Mojito. Cheers and keep up the amazing work!
I’m about to open my little place of mixology classes in my town and no kidding everything I’ve learned through the years is because of you and The Educated Barfly and others like Kevin Kos, Anders, etc. I just wanna teach people in a fun way how to make better cocktails at home, how to start their own home bar collection, etc. I will also sell my book on how I started learning through the years for them to enjoy. Will not only talk about cocktails but glassware, ice, spirits, etc. What tip would you give me in general?
5 หลายเดือนก่อน +2
First of all I love your mojito technique; It makes the best mojito I’ve ever tasted. Regarding the hierbabuena, at least in Mexico it’s a different plant than mint; there’s an important difference in flavor and aroma, not just in intensity. Most people use hierbabuena for mojitos here in Mexico, but I think mint makes a way better mojito than hierbabuena.
@@TrufflesOnTheRocks yeah its confusing but its true, at least in latinamerica theres two kind of mint and actually Hierbabuena its very different than regular mint here in Chile (but also in Colombia, Venezuela and aparently in México). The plant leaf doesnt have to much mint flavor and aroma but the plant trunk/ or stem has a lot of flavor and aroma. The hiberbabuena stem its brown and the leaf its more similar than a regular leaf without the humedity of mint leaf.
Perfect! And timely. I just started growing my own mint and recently made (and ruined) my first mojito. This is really going to help me out. Thank you!
the guys over at Sips in Barcelona (best bar in the world) perfected the Mojito by not changing anything and just adding "mint water" to make sure it is always consistent. It's the best I ever had! But I keep trying to make that "mint water" and I just can't get it right. Other than that I know they use Plantation 3 stars
@TrufflesOnTheRocks no fresh mint. They told us that the "Mojito is a perfect cocktail, but the mint is never reliable" so that's why they make this mint water
My ideal mojito is mint-washed rum, clarified lime juice and water, chilled and force carbonated, poured over a spear of clear ice, topped with lime and mint foam…. Which… no bartender is ever gonna make for me. But man, making a bunch of those, bottling them, and taking them out for a picnic… that’s a great day.
Sadly you missed the most hotly debated topic I've encountered about the Mojito, which is if you should add soda water or not. I personally prefer the version without soda water as in Leandros version (th-cam.com/video/WOhl8nN1v2s/w-d-xo.html), but on a hot summer day I sometimes lengthen it with Soda if I'm having several of them.
Not a mojito fan (single malt scotch lover here and good rye!!) but this is a terrific video and I enjoyed it a lot. I am passing on it on friends who love mojitos! Cheers!
Great video. I am probably pro No 5. But I am adjusting the volumes a bit. Interesting that you didn’t talk about the rum at all. I would highly recommend Plantation Fancy Stiggins Pineapple Rum. Great stuff. Anyway, keep up the good work.
You kidding. I've always been using peppermint leaves, because that's what I've got in my garden. It makes delicious cocktails but I guess I've never tried true Mojito. Omg xD
Great video breaking down on why each part of the techniques to make a mojito matters to make a nice mojito! :D 6:09 I misheard this at first (just my hearing), and thought you said "ambergris" instead of "elbow grease"... Now I am wondering what kind of cocktail perfume could be added to a mojito, which may count into a new mojito heresy of its own. lol
@@TrufflesOnTheRocks I do not remember having tried any drink with tonka before actually, that could be the chance. lol Thanks for the recommendation~ ;P
The mojito is a great example of a drink that just sort of breaks a lot of the new cocktail revolution rules and I think this upsets people - the juice isn’t measured, the sweetness varies, some are mintier than others, and you never know exactly what you’re getting… and yet, it’s always delicious and there’s something beautiful about the fact that no two mojitos are gonna be exactly the same. If you insist that there’s only one way to make a mojito, you’re missing out on a lot of the joy of cocktails. The Cairprinha is another example… So are punches for that matter - they dilute over time, so that the drink is different every time you go back to the bowl for another tipple. The truth is, most cocktails can stand up well to varying degrees of acidity and sweetness, and while I love everything that has come out of the precision-obsessed modern cocktail movement, it loses some of the magic of the old ways.
@@TrufflesOnTheRocks indeed. Guess most people simply don’t know this drink and except the angostura bitter floating it’s a standard mojito. Excellent video, got a lot of inspiration for the right technique and you’re always no. 1 in the overall presentation, lighting and cutting, exceptional craftsmanship for the cocktails and video editing👌
I did that once. And depending on the mint it can taste bitter, and not the good kind, the "medicinal kind of bitter". Over muddling can also lead to fine pieces of mint that can get stuck in your teeth and or braces.
@@kai1915 Thanks, I've tried the variations but never side by side. Honestly never got a "bad" result. Still questions, like as JF mentions, drinks or syrups where the mint is fully blended? Why isn't that bad? Fine strain takes care of the shredded bits of muddle/shake, not too fussed with that.
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Best video you have ever made. Love seeing you talk about the thought process behind using the different options and how each component affects the final product differently. This is THE Mojito masterclass. Would love more videos like this that you talking about the theory and thought behind different techniques for a drink and making the same drink in different ways
OK professor, my first gig a a bartender was back in '92 or so. But when I saw you were going to discuss a mojito (I'm a rum fan), I took out my notes.
Thank you so much for your research - I personally think there is not good, there is no bad and if you prefer your own, by all means, make your own. My advise, definitely try theirs before you comment, with over 30 years of cocktails under my belt, I still learn from others and am hugely grateful for it. I have suggested drinks to bartenders in Kyiv, Toronto, Amsterdam, Sydney and London and have found, if it is new to them, they will try yours before they make one they can call their own. Both will be interesting and I'm sure both will be perfect for someone.
Thank you
I'm an amateur and pretty new to making cocktails. I really love a cocktail that isn't hard to make, doesn't have a bunch of expensive ingredients and is super tasty. I loved how you explained everything so easily! I live in the US in Tennessee and it's 95° here today. I am going to use your tutorial to make my first ever Mojito! Thank you!
Thats great! I hope you'll love it :)
@@TrufflesOnTheRocksI have a quick question. I couldn't find Havana Club rum. Can you recommend a few good rums to use in place of the Havana Club? Thanks again!
@@MelissaBurgess-f5j of course,
El Dorado 3, Real McCoy, Plantation 3 stars, Veritas
@@TrufflesOnTheRocksI remember seeing Plantation 3 Stars so I think that's going to be the one! But I'm saving your other suggestions. Thanks again with love from "The Volunteer State"!
I think Don Q is fine in a Mojito and it is cheap.
Jean-Felix you are so good at explaining the details. I think great cocktails are made in the details of the preparation. You did such a great job explaining how each decision we make when we build the Mojito can have a significant affect on the final flavor of the drink. Today I went out on a limb with my favorite Daquiri (I don' t have any mint). I went with 1 oz Appleton Signature Rum and 1 oz Mason Rouge VSOP Cognac, 1/2 oz lime juice, 1/2 oz lemon juice, 1/2oz turbinado syrup (2:1), 1/2 oz Cane Sugar Syrup (2:1), 3 drops of 20% saline, and I shook it with one large rock and a shattered large rock and served it over crushed ice with some of the spent lime and lemon pieces. It was a WOW moment for me. I was really surprised at how well the cognac flavors were elevated by the drink. Thanks for inspiring me to find new ways to play with my recipes. Cheers!
LOVED this format where you break down all the little changes you can make to a particular cocktail. I hope you do more of them. Maybe one on the margarita? Rocks/straight up? How to change the flavor? What cordial/liqueur do I use? Which type of tequila?
I like the clarified lime/mint cordial that Kevin Kos does. It is perfect for batch mojitos IMO.
Glad to hear you like the "in depth" long format type of vids. I def keep that in mind. Cheers!
Same here, loved this format. Even if there was only a little new information for me here, I really enjoyed listening you talk about all the aspects and all the pros and cons of the different methods. Mojito is not really one of my go to cocktails, but when I make them for myself or other people, I do agree with you on your favourite one. I think the last one you made really makes the most of all the ingredients and results in a refreshing and dangerously crushable drink. Still at the end of the day, if I have the ingredients, a Queen park Swizzle is what I would prefer. It's like a "next level" Mojito. Cheers and keep up the amazing work!
I’m about to open my little place of mixology classes in my town and no kidding everything I’ve learned through the years is because of you and The Educated Barfly and others like Kevin Kos, Anders, etc. I just wanna teach people in a fun way how to make better cocktails at home, how to start their own home bar collection, etc. I will also sell my book on how I started learning through the years for them to enjoy. Will not only talk about cocktails but glassware, ice, spirits, etc. What tip would you give me in general?
First of all I love your mojito technique; It makes the best mojito I’ve ever tasted. Regarding the hierbabuena, at least in Mexico it’s a different plant than mint; there’s an important difference in flavor and aroma, not just in intensity. Most people use hierbabuena for mojitos here in Mexico, but I think mint makes a way better mojito than hierbabuena.
It's really confusing because I live in Spain now and Hierbabuena is regular spearmint.
@@TrufflesOnTheRocks yeah its confusing but its true, at least in latinamerica theres two kind of mint and actually Hierbabuena its very different than regular mint here in Chile (but also in Colombia, Venezuela and aparently in México). The plant leaf doesnt have to much mint flavor and aroma but the plant trunk/ or stem has a lot of flavor and aroma. The hiberbabuena stem its brown and the leaf its more similar than a regular leaf without the humedity of mint leaf.
Perfect! And timely. I just started growing my own mint and recently made (and ruined) my first mojito. This is really going to help me out. Thank you!
Love this! I was taught at a busy beach bar to shake our mojitos with no muddle because no one notices
the guys over at Sips in Barcelona (best bar in the world) perfected the Mojito by not changing anything and just adding "mint water" to make sure it is always consistent. It's the best I ever had! But I keep trying to make that "mint water" and I just can't get it right.
Other than that I know they use Plantation 3 stars
I love what they do at SIP but I am not sure to understand their concept. Do they add fresh mint as well or the mint comes only from the water?
@TrufflesOnTheRocks no fresh mint. They told us that the "Mojito is a perfect cocktail, but the mint is never reliable" so that's why they make this mint water
@@AleXRuja I will have to make some researches
How to Mojito basics... and even much more! 🌿🍋🍹 Thanks!
Thank you for watching :) That was a long one ;)
My ideal mojito is mint-washed rum, clarified lime juice and water, chilled and force carbonated, poured over a spear of clear ice, topped with lime and mint foam…. Which… no bartender is ever gonna make for me. But man, making a bunch of those, bottling them, and taking them out for a picnic… that’s a great day.
Sadly you missed the most hotly debated topic I've encountered about the Mojito, which is if you should add soda water or not. I personally prefer the version without soda water as in Leandros version (th-cam.com/video/WOhl8nN1v2s/w-d-xo.html), but on a hot summer day I sometimes lengthen it with Soda if I'm having several of them.
Not a mojito fan (single malt scotch lover here and good rye!!) but this is a terrific video and I enjoyed it a lot. I am passing on it on friends who love mojitos! Cheers!
I dont really drink a lot of mojitos, but this was certainly an in depth exploration!
I don't drink a lot of them either except when I make videos about them and every time it reminds me how good they can be ;)
Would love to see a follow up video on how to make flavored Mojitos!
Copy that ;)
Great video. I am probably pro No 5. But I am adjusting the volumes a bit. Interesting that you didn’t talk about the rum at all. I would highly recommend Plantation Fancy Stiggins Pineapple Rum. Great stuff. Anyway, keep up the good work.
I didn't want to add more to the plate LOL
what making oleo of mint like per-batching??? please let me know what are your thoughts. thanks
I think I will have to report back on this one ;) But that sounds like a nice move
I’ve had the “they don’t do it like that in Cuba” comment at a party before 😂😂
A classic!
Damn! 20min video on Mojitos? 😅
I make syrup with the stem it taste very Nice 🥰
Any suggestions / ratios for a batch mojito using (spearmint) essence?
I don't but that is probably not a lot. Keep in mind it will taste more like Creme de menthe rather than Mojito though.
You kidding. I've always been using peppermint leaves, because that's what I've got in my garden. It makes delicious cocktails but I guess I've never tried true Mojito. Omg xD
Great video breaking down on why each part of the techniques to make a mojito matters to make a nice mojito! :D
6:09 I misheard this at first (just my hearing), and thought you said "ambergris" instead of "elbow grease"... Now I am wondering what kind of cocktail perfume could be added to a mojito, which may count into a new mojito heresy of its own. lol
HAHA! SOmething with Tonka beans just to make it even more controversial
@@TrufflesOnTheRocks I do not remember having tried any drink with tonka before actually, that could be the chance. lol Thanks for the recommendation~ ;P
Mojitos are like caipirinhas; the right way to make them is "simply" the way you prefer...
Pretty much like every drink actually ;)
Great video, more along this line would be fantastic.
Thank you!!! I will try ;)
The mojito is a great example of a drink that just sort of breaks a lot of the new cocktail revolution rules and I think this upsets people - the juice isn’t measured, the sweetness varies, some are mintier than others, and you never know exactly what you’re getting… and yet, it’s always delicious and there’s something beautiful about the fact that no two mojitos are gonna be exactly the same. If you insist that there’s only one way to make a mojito, you’re missing out on a lot of the joy of cocktails. The Cairprinha is another example… So are punches for that matter - they dilute over time, so that the drink is different every time you go back to the bowl for another tipple. The truth is, most cocktails can stand up well to varying degrees of acidity and sweetness, and while I love everything that has come out of the precision-obsessed modern cocktail movement, it loses some of the magic of the old ways.
My favorite mojito-type drink is the queens park swizzle. The whole process is avoiding most of the probs
Isn't it funny that this one does not suffer from the same polarizing passion?
@@TrufflesOnTheRocks indeed. Guess most people simply don’t know this drink and except the angostura bitter floating it’s a standard mojito. Excellent video, got a lot of inspiration for the right technique and you’re always no. 1 in the overall presentation, lighting and cutting, exceptional craftsmanship for the cocktails and video editing👌
@@roundup1253 thank you so much! Really means a lot 🤩
"Mojito hell" hahaha
I will end up there for sure ;)
Hey JF! Bonne St-Jean 😊
HAHA! Merci à toi. Cheers! (Toi aussi btw)
I love them all 😁
And I love the enthusiams ;)
Still waiting on someone to do an actual blind taste test, "properly" muddled mint vs. "over muddled" mint. Is there a difference and is it bad?
I did that once. And depending on the mint it can taste bitter, and not the good kind, the "medicinal kind of bitter". Over muddling can also lead to fine pieces of mint that can get stuck in your teeth and or braces.
@@kai1915 Thanks, I've tried the variations but never side by side. Honestly never got a "bad" result. Still questions, like as JF mentions, drinks or syrups where the mint is fully blended? Why isn't that bad?
Fine strain takes care of the shredded bits of muddle/shake, not too fussed with that.
Great content !
Thank you!
Screw it. I'll just take a shot 😂
LOL
Almost nothing is perfect, meaning it can be improved most of the time.
Absolutely
If it tastes good, why do people care? Just sayin...
Why you say? Easy answer is "Because humans" 😂