Is this the famous recipe?

[Talbot]

With all this discussion of mint and mohitos I wondered if the TCM recipe was any different to that in my "falling Over" book:

Ingredients: (works well in an 8-10 oz tumbler)

In order of appearance)

1. Lime Juice (1 whole lime equals about 3 teaspoons) or use limejuice from

concentrate.

2. Sugar (2 heaping teaspoons)

3. Mint Leaves (freshest are the best!) You need about

4. Four to Five mint leaves per drink. (3 for mashing and 2 for garnish at the end)

5. Bicardi Limon (clear) Rum (2 oz)

6. Angostura Bitters (dash)

7. Ice

8. Club Soda (2/3 cup)

9. Straws (the green ones with the accordion top are cool)

10. A few mint leaves and one lime slice (for garnish)

Putting it all together:

1. Combine limejuice and sugar in small cup/bowl and mix up quickly. If you have a wooden spoon that works great. Then add three mint leaves and continue mixing. The key here is to press/mash the mint leaves firmly (about 30-45 seconds) in order to get the mint oil to mix in with the sugar and limejuice. (Personally, I think this is the heart of the drink and separates a good mohito
from a FANTASTIC MOHITO!)

Actuashly not my book, I nickeked the recip from http://home.comcast.net/~eltonmohito/mohito_recipes.htm

 

[Twister_Ken]

Seems to be missing a glacé cherry and a parasol.

 

[Kawasaki]

[ QUOTE ]
Seems to be missing a glacé cherry and a parasol.

[/ QUOTE ]

No No , it,s missing another 2oz of Rum /forums/images/graemlins/grin.gif

 

[tcm]

TCM - The Complete MohitoManiac

hm, they will all work but in no particular order

a) The tumbler should be frozen

b) adding raspberries or raspberry cordial at a pinch is good

c) Use a whole sprig of mint, not a few leaves. The kick is the mix of lime juice and mint. The sprig is to be muddled a touch but not so much mashed, says several Mixeurs (ie cocktail making specialists)

d) Likewise a whole lime, segments squeezed. I used a dedicated garlic crusher which the reformd Para bought specially new in Horta for the boat,a vitasl bit of kit. Obviously NEVERto be used for garlic. Using a whole lime allows you to use less alcohol which is actually the key to a great cocktail - you shd be ableto have more than one (in fact several) without geting ratarsed. So in the limit, a good mohito shd be very wowee acceptable with only a rimwipe of rum - and it partly this that makes it ideal as an onboard afternoon drink - huge fun, no getting lashed.

e) Sugarwise, i used a sugar cube (cos i haddem on board) and also a dash of Sucre de Cannes 9essentially sugar syrup) It is not a sour drink. Bit of sugar dusting on the rim also gos down a storm with some.

f) soda is fine but others use 7up, or just fizzy water. The foreground taste is the mint and lime combo.

h) a raspberry mohito is excellent but need all the above plus enough raspeberries to turn the drink red. A Mixeuse (Natalie) in the Z-bar on the beach outside the martinez, Cannes excels at these.

j) the ingredients are key. So the likelihood of really top grade mohito turning up in cuba is fairly small, cos they don't have easy acces to loads of top quality stuff nor is there much of a market nor lots of competition. But there is of course very good er Terroir.

k) the individual person making the mohito it *also* key. So if a bar has several mixeurs, ask if you can have a mohito from each of them and they will likely be delighted to oblige. They should all be a little different, altho there should not really be fights amongstthe staff. Shows committment tho.

l) Raspberries work to enhance a mohito, but other fruit doesn't really. Peach is not bad but not as good, strawberry or pineapple rubbish.

m) the alcohol is not a key issue. So bacardi or dark rum is fine, but see how well you can do without loads. Bacardi have been pushing a recipe of course with bacardi in it an angostua bitters.

I was dead stingy with para and others earlir in the year, whilst i think they believed they were tearing thru rum at a rate of knots and so were v cautious having two mohitos, not glugging them back. Whereas i knew it was fine to have three, hehe.

n) N is for No straw. Jeez! It's a drink not a kids party.

o) use as massive a glass as possible. Should be about pint glass to get all the stuff in.

p) Glace Pilé ( minced, not merely crushed ice) is excellent as it hovers throughout the drink in small even-sized bits rather than big lumps kerlunks about here and there. Again, not always likly to find bar with machinefor making glace pilé in cheap out of the way places, regardless of Hemingway connexions. I smashed the ice in a plastic bag, andis not bad, but not the best. French and italian bars especially may not consider themselvs up to the mark if no glace pilé.

q) (er this is getting a bit long innit...In the uk, few london bars but two recent worthies in yorkshire worth a mention include Bibi's and LochFyne bar

r) garnish is also a bit tosspotish. it's like saying the drink itself is not up to much, and smacks of cherries on tops of buns, far too Fanny Craddockish. Extra cack on a cocktails are mark of an amateur. A "cocktail umbrella" in the drink is a straight insult, of course.

 

[davies]

Re: TCM - The Complete MohitoManiac

Sparklers are more fun and more seasonal than cocktail umbrellas, but wear safety glasses.