> > > What is the difference between a caipirissima and a mojito (besides
> >
> > >
> > > the mint)?
> >
> >
> > A caipirissima being a Caipirina made with light rum instead of
> > camchaca? They'd be alomst exactly the same (muddled limes + lime
> >
> > juice + sugar + liquor), the only difference being that a mojito gets
> >
> > a splash of soda water.
>
> I disagree. I don't think limes should be muddled in a mojito - the
> oil from the skin does not add well to the flavours imo. I've no idea
> when it became fashionable to turn a mojito into bitter green slush,
> but it's all too common. I think too many bartenders are muddler
> happy and the mojito is one drink that has definitely suffered. All
> that's required is light muddling with the flat end of a barspoon to
> release the aroma and flavour from the mint. Fresh lime juice
> certainly, but the only lime wedge that should be in a mojito is the
> garnish.
> I'd be interested to see other's views on this.
I think that oil from lime skins is an important part of using lime juice in a
drink. Otherwhise you could just as well use powdered lemon acid to get a sour
flavour/. Besides the sourness lime also adds other flavour and that flavour
is from the skinn too. In all citrus fruit juices oils should be used too for
flavour.
I agree that muddling mint too much is wrong but the doesn't mean there is
something wrong with muddling limes.