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 Message 12535 of 20656 in Recipe Exchange
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Subject: Re: Caipirina?
From: apetail
Posted: Fri Mar 18. 2005, 03:29 UTC
Followup to: "Re: Caipirina?"  by Gavin  (Fri Mar 18. 2005, 01:19 UTC)
> > > 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.


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