

| Subject: |
You strain your mojitos?
|
| From: | David
|
| Posted: |
Sat Jul 21. 2007, 22:33 UTC
|
| Followup to: | "Re: Mint" by kckimber2 (Fri Jul 20. 2007, 22:13 UTC)
|
You don't leave the limes and mint in the glass? I haven't seen it done like
that.
> When making muddled drinks the most important thing will actually be
> the tools you have. Do you have a good muddler? Get one... I don't
> care what others may try to say but based on my personal experience
> get a nice big plastic (more sanitary)one that has a rounded bottom.
> The next thing you will need is a nice strainer. You don't want to be
> using your mojito strainer to make other drinks with too (I say this
> because at high volume I can't be washing my strainer ever damn drink
> so I use 3 different ones). Get a Julep strainer from the Barstore.
> They are nice.
>
> The next step is the preperation of the ingredients. Mint needs no
> special treatment. I like to leave a little out by my garnish tray to
> show that I have it and am making those sort of drinks, but I keep
> the rest in a cooler so it stays fresh then use as needed. As for
> limes I like to use wedges that are 1/6th of a lime. I use both a
> sugar cube (if you can find sugar in the raw cubes use em!!! Their
> texture is awesome for muddling) and some simple syrup (because it's
> consistent).
>
> When making a mojito for example I will put in the limes (the biggest
> ingredient), then the mint, and drop a sugar cube on it. The Purpose
> of the cube is to add some grit to the muddling process to extract
> essential oils from the mint and lime. The mint goes in between then
> sugar and the lime so you can get the most out of it. No need to tear
> leaves.
>
> After I've muddled I will then scoop ice on top of the muddled mash
> and then build the drink as normal. After building it, I roll it in a
> shaker and then strain into a fresh iced glass. Then garnish it and
> serve it with a smile!
Current thread (14 messages):
|
- Mint - 2007.07.20, 16:19 - Lars123
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