Comments on: DOTW: Mojito

by: zia

Sat, 11 Aug 2007 20:44:56 +0000

Wow, I’m hip. Who knew?

by: Anita

Thu, 09 Aug 2007 19:30:07 +0000

I kinda like it, Zia.

It’s true to the original spirit, and jam-based cocktails are all the rage.

by: zia

Thu, 09 Aug 2007 19:00:19 +0000

Dare I post my mojito recipe here? Will the purists flame me? I’ll risk it …

1 old-fashioned glass orange juice squeezer (the flat kind you twist the orange on)
Enough lime juice to fill squeezer (about 1 large)
Enough rum to fill squeezer and get all limey bits off
1-2 TB mint jelly that you made last year and have no idea what to do with
1 dash angostura bitters
6 large mint leaves from garden, rinsed and torn into bits (not crushed).
Ice–lots of it.

Throw everything into a martini shaker (or if you’re at the end bit of the mint jelly jar, which is going surprisingly fast now that Steve is drinking one of these a night, use that.) Shake, shake, shake. This bruises the mint.

Decant entire contents into glass.

by: Anita

Fri, 03 Aug 2007 02:23:37 +0000

Not that I think most of you need a reminder, but — having just deleted three outrageously rude comments — I suppose I’d better mention this for future trolls:

We encourage discussion… even dissent. We’ll never delete a comment just because we disagree. (See Bill’s remark above?) But posting personal attacks is just a waste of time.

And really, it’s just a food blog. So small, you can’t even see it from space.

by: Melissa

Wed, 25 Jul 2007 19:42:10 +0000

The best Mojito is in Durango Co. at East by Southwest. Enjoy anytime of year.

by: Jason Truesdell

Sat, 21 Jul 2007 03:13:23 +0000

Murray: I’ve never been lucky enough to have that problem. Most Seattle bars end up ruining the mojito by making a huge batch of flavored syrup ahead of time, and they use so much of it that the drink tastes more of sugar than of lime.

Very fresh mint doesn’t normally get very bitter. I think only the last sip or so of the Cuban has “too sweet” a character for me.

However, those looking to avoid potential bitterness could use the even more traditional powdered sugar, which would generally only bruise gently.

by: The Cocktail Chronicles » Blog Archive » The Mushiest MxMo Ever

Tue, 17 Jul 2007 22:05:42 +0000

[…] Anita and Cameron at Married … with Dinner whopped up a bunch of mojitos, following the 15-minute preparation routine perfected by Murray Stenson and recently blogged about by Jeffrey Morgenthaler. Yes, they take a long time to make, but oh, so good, so good. […]

by: murray stenson

Tue, 17 Jul 2007 19:06:27 +0000

Simple syrup gives a consistent, balanced drink, start to finish. Granulated sugar never completely dissolves, leaving sips of too sweet. Most people over muddle the mint/granulated, bruising the mint, for a bitter mojito.

by: Anita

Mon, 16 Jul 2007 20:00:39 +0000

Sean: Tinkering, good. Bastardization, bad.

GG: We can’t grow mint to save our souls here, but I’d suggest a container planting… unless you want to end up like Biggles, overrun with minty vermin.

Jason: Hm, that’s a thought. I was thinking about a mint syrup, too… cold-steeped, to get the fresh taste.

Doc: Here’s a thought — “When life gives you mint, make mojitos.”

by: Dr. Biggles

Mon, 16 Jul 2007 19:51:26 +0000

AHAHHAHAHHAHAHHAH, drink snob! Excellent. I’ve never had a mojito. Not sure if I could. See, someone in the past planted mint in MY garden. It grows like a weed and so far, I’ve not been able to get rid of it. I fight with Mint on a regular basis. Toss back a few strong beverages and grab a large, heavy, steely farm implement and have at it. So far, Biggles 0/Mint 15.

Why do I not want it there? I dunno, blind rage I suppose.

Biggles