How to Make the Perfect Mohito

How to Make the Perfect Mohito

The Cuban Cocktail The Mojito is a traditional Cuban highball. A fantastic drink for those hot summer afternoons, or any afternoon for that matter. The fresh minty flavor is a marriage with the rum
and the fresh lime is a welcomed third party in this wonderful cocktail. If you're new to the world of the Mojito; you're in for a real treat. The Cubans use spearmint or yerba buena a lighter leaf of the mint family, very popular in Cuba. Mint is very easy to grow, so if you like the following Mojito cocktails, you may need a window box. If you have a garden, make a little space to grow your mint. Fresh cut mint is by far the best mint to use in this cocktail. There are many varieties of Mojito. The most famous rum based cocktail in the world. To perfect your very own Mojito you will need the following... Ingredients: - fresh mint leaves - a fresh lime cut into thick wedges - 1 teaspoon of cane sugar - 100 ml of a good quality white rum - soda water to top - plenty of crushed ice - a tall glass, known as a highball - straws Method: Put the lime, mint leaves and crushed ice into your glass and using a muddler mash the ingredients to release the juice from the lime and the oils from the mint. Don't create a mush, one or two good twists is all you need. It's important not to shred the mint leaves. Add in a good quality rum, leave the cheap stuff on the shelf, it will ruin a good cocktail. Top with the soda water. Stir and serve with a sprig of mint. Pop in your straw and sip your way to heaven. Bartender's Tip: Before anyone gets muddled about the muddler, I will explain. A muddle is a bartender's tool, used to mash ingredients as above. A little similar to using a pestle and mortar to mash ingredients in cooking: garlic; pine nuts; spices etc. Cocktail drinks like the Caipirinha made with cachaca and the Old Fashioned made with whiskey also require a muddler to be muddled. If you don't have a muddler, it's time to invest!

Hilary Delamare

Choctails® was founded by husband and wife team Simon and Hilary Delamare. Simon's suggestion of putting cocktail flavours into chocolate took Hilary's chocolate-making hobby to new heights, until in May 2012, the decision was made to turn the hobby into a full time business. The domestic kitchen became a production factory by day, and the dining room was given up to become a place where hand-made chocolate is crafted