Our August kits are on their way to subscribers, so now it’s time to tell you a little more about what’s in this month’s kit, the history of the recipes and ingredients, and how to mix the drinks. If you’re not a subscriber, you can join now with the first box for just £19, and £24 per month after that. If you just want to try this kit on its own, you can buy one through our shop.
From the 1500s, to a 2002 James Bond movie, the Mojito has had an interesting journey from invention to one of the most popular drinks of the new millennium. Its much disputed history can be left for you to decide; take a look at our story of the Mojito on our previous blog post to read what we think.
The classic Mojito has become one of the most popular cocktails in the world, so if you’ve bought a kit already, take a look at the recipes below and make your perfect Mojito at home.
To create your Mojito you will need:
- A tall high ball glass
- Bar spoon and Muddler (or a Mixologist Equipment Kit)
- Ice, crushed
- Soda water
- A TASTE Mojito Kit or the below ingredients.
The Classic Mojito
- 12 Fresh Mint Leaves
- 1 teaspoon of sugar or 10-15ml of Sugar Syrup
- 15ml Fresh lime juice
- 40ml Rum (usually white/blanco)
- Top with Soda water
- Garnish with a sprig of mint and a wedge/wheel of lime
Clap the mint leaves together in the palm of your hand to release aroma and drop in to the bottom of the glass, gently muddle the leaves to release the oils. Then half fill the glass with crushed ice and add the rum, lime juice and sugar. Churn the mixture together then top with crushed ice, a splash of soda water, churn once more then garnish with a sprig of fresh mint and a wedge of lime.
The Bolivian Mojito
- 15ml Agwa coca leaf liqueur
- 12 Mint Leaves
- 4 lime wedges (half a lime)
- 10-20ml sugar syrup (depending on who sweet you like it)
- Soda to top up
Squeeze the lime wedges into the glass and drop them in. Clap the mint in your hands, then muddle them with the lime juice. Add 10ml sugar and 15ml Agwa, then add the ice. Churn and stir, top with soda and taste. If you need more sugar or lime, add more now, churn again and top with more ice and soda. Garnish with a sprig of mint (or coca leaves if you happen to be in the Andes!).
The Mint Julep
- 12 mint leaves
- 40ml Rum
- 12ml Sugar Syrup
- 3 dash angostura bitters
Muddle the mint in a shaker, then add all the liquid ingredients and cubed ice. Shake and fine-strain into a cup filled with crushed ice. Garnish with a sprig of mint.
Difford’s guide have a fantastic history of the Julep. Check it out here.
The Cranberry and Mint Martini
If you bought our mojito kit, I bet you were wondering what to do with the grenadine? Well here’s the recipe we had in mind!
- 8 Mint leaves
- 40ml Rum
- 30ml Cranberry juice
- 5ml Grenadine
Muddle the mint in a shaker, add the other ingredients and shake, then fine-strain into a martini glass.
- 40ml Rum
- 8-10 Fresh mint leaves
- A few drops of stem ginger syrup
- Ginger Ale
- Garnish with a sprig of mint and a wedge of lime
Make in the same way as the classic Mojito with plenty of crushed ice topping it with Ginger Ale instead of soda water.
A distinctly rich, spiced orange flavoured Mojito
- 8 Mint Leaves
- 35-40ml Grand Marnier
- 12ml Freshly squeezed lime juice
Make in the same way as the Classic Mojito , replacing the rum with Grand Marnier, add no sugar or soda water.
It is also easy to add a few new ingredients to the classic cocktail without making it too complex. Other citrus fruits always go down well; try lemon and orange together with the rest of the ingredients; or two slices of grapefruit for a slightly sourer pink mojito. Alternatively for a more subtle cooler taste try adding 4-5 chunks of cucumber or watermelon muddled in the bottom with the lime and mint it creates the perfect light, refreshing balance.