5 ways you are ruining your MOJITOS (and how to fix them)

🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au...
Mojitos are the perfect summer cocktail - bright, minty fresh and refreshing (when made correctly). Here are 5 common mistakes that people make and 5 simple fixes so that you can make great Mojitos every time!
#1 - MUDDLING THE MINT
The mint doesn't need to be pulverised. Gently press the mint in order to extract the aromatics.
#2 - LIME JUICE
Avoid premixes and fake lime juice! If you have access to fresh limes then use fresh limes. If limes are crazy expensive then follow Kevin Kos' instructions to improve your juice yields: • How to Get 8x as Much ...
#3 - CHOICE OF RUM
Avoid spiced, flavoured or dark rums (if you want to make a classic Mojito).
#4 - TYPE OF MIXER
Don't use Sprite (lemon and lime flavoured soda) in your Mojitos! Use a carbonated water to add a light effervescence to your cocktail (and don't over dilute the drink).
#5 QUALITY ICE
Avoid using large or poor quality ice. Use crushed or pebble ice for a visually appealing, cold and refreshing Mojito! If you don't have a pebble ice machine (I recommend this one: amzn.to/3e12HRq), you can use a lewis bag and mallet to crush ice (or a tea towel and rolling pin works too!).
MOJITO RECIPE
- 2 oz (60ml) lightly aged rum
- 1 oz (30ml) lime juice (OR muddled lime)
- 10-12 mint leaves
- 2 tsp sugar (OR 15ml simple syrup)
- 1.5 oz (45ml) soda water
Music - ES_Happy to See You - Sarah, the Illstrumentalist
00:00 Intro
0:30 Muddle the mint
0:59 Lime juice
2:04 Choice of rum
3:04 Type of mixer
3:47 Quality ice
5:06 Mojitos compared

[@StevetheBartender_]

You might notice that there was no footage of adding sugar to the drink as this was meant to be a 5 tips/mistakes video rather than a step by step.... If you require a recipe for a mojito, please check out the description. Also, if you prefer to muddle the limes, please do... the point of mistake #2 was to state not to use "fake" lime juice with preservatives and other additives, not debate juiced vs muddled limes in a Mojito! ;) 🚀 Check out my top 20 tips for making better drinks at home: join.stevethebartender.com.au/20-tips-for-better-drinks

[@vinny142]

Sorry, have to rant a little. "the point of mistake #2 was to state not to use fake lime juice," Its not fake limejuice, stop saying that. The bartender world is full of this "it has to be freshly squeezed" nonsense (it really is nonsense because you _con't_ want your drink to be ruined by that one flavourless lime in the bunch). Kevin's video explains quite well why you should stop insisting on "freshly squeezed" and remarkably it's because he found that the superjuice tastes better. Go figure. "bright, minty fresh and refreshing (when made correctly). " While I'm here, stop saying "made correctly". I know what you mean but there is a lot of stupid snobbery in the cocktail and food world where people insist that if you make a drink any other way than the way they prefer then it's not a proper drink and therefor tasts bad and yada yada. See the problem? They prefer one recipe and tell others they have to like that too. I love tips on how to get more flavouraor slightly different flavours, mistakes that cause a drink to taste bad to a majority of people, but never claim that your recipe is the one true recipe, because it's just bovine manure.

[@Thomas52031]

@@vinny142 Hey man, just because Kevin doing it doesn't make it a right thing to do, nor suitable to everyone. Besides, how hard can it be for a good bartender to use fresh fruits? If I found out a bar using super juice, I would never set foot in it. In my humble opinion, those bartenders just threw countless effort put in years of cocktail renaissance right out of the window.

[@PoRRasturvaT]

Muddle the lime over the mint, no risk of crushing the leaves.

[@ChickenHenne2]

​@@Thomas52031 First of all I think we can agree that super juice is something completely different as the pre made juice Steve is (rightfully) asking us to avoid. I have no issue with people juicing fresh lime but ever since I first made super juice I never looked back. Taste, yield and fridge life are simply killer arguments. I also know a few bartenders who use it in their Bars and I welcome that greatly. It's a question of sustainability that also happens to reduce cost all while not reducing quality. So win win.

[@vaettra1589]

What mint is that? Up here in northern Sweden, my moroccan mint is like, growing on dark woody stems. I have to catch them small to have soft green stems, but if I do the leaves are like, a third of that size in this video.

[@CC57985]

This video is very clearly aimed at people who have made mojitos and thought “that’s ok but I want it to be better.” It’s not aimed at people who have found a method they like and will carry on making, but yet they seem to be abundant in the comments and take offence at what they think are “criticisms” of their recipe. As Steve so often says, if you like it a certain way or only have access to certain ingredients, then you should of course make it like that. But don’t interpret tips, aimed at offering ideas for people who are looking to improve something for their own taste, as “snobbery”.

[@StevetheBartender_]

Thanks John, you're spot on. The video is simply a list of tips that people can choose to use... if they think they need it. And, there is always more than one "correct" way to make a drink :)

[@mikesweeney1827]

Oh Really 🤔🥱

[@malloryg4251]

The people who cry "snobbery" just don't know what quality is! I feel like they're used to average, mediocre food and drinks, and they get all offended if someone tells them that it's not good. I loved this video because it reminded me of why I thought I disliked mojitos- they're always made poorly!! I plan on taking Steve's tips and making my own mojito at home : )

[@edkroketje1]

I don't think any of this video should be thought of as snobbery, and it is great he wants to give tips (and there are some good tips in there). That being said, I can easily understand why people see it as critisism and it really does seem like "this is THE way it should be" when you give it a title where you say doing any of these things will ruin the drink followed by a description where he calls them mistakes.

[@stephenahern9562]

The best Bartender in the world is this geezer right here. Saved my life too many times to count.

[@pl-rc]

Definitely committed 2 mistakes of using aged rum (because it was the only one available at the home bar) and over muddling the mint. I can see the difference now. Thank you Steve

[@Starblitz2891]

I'm actually glad that I know this. Me, my best friend, and his wife, bartend events, but sometimes we make some drinks the shortcut way because some of the parties we have bartended, the guests have little to no patience to wait for a drink made the right way so I've had to learn the short way unfortunately which is probably the crappy version mojito that was made in this video. Seeing this video only makes me want to make the mojito the right way even more regardless of the guests who don't have patience. Thank you Steve. Keep up the good work and videos.

[@NiftyPants]

I like this style of vid! Quick and informative. Would enjoy this for more drinks

[@StevetheBartender_]

Thanks Nifty! I’ll keep em coming!

[@logangstatv]

Literally every bartending KZbinr on KZbin ive subscribed to has made a mojito video in the last 24 hours and I'm loving it because it's one of my favs

[@StevetheBartender_]

Haha, I did notice Leandro posted one / who else?

[@BOBFudge]

I'm from Oklahoma, USA, the birth place of Sonic (a Fast-Food car hop chain restaurant). The fact that you mentioned "Sonic Ice" shows you know your stuff. You can buy bags of their ice for $2 and it's what my wife craves whenever she's pregnant; just a cup of sonic ice. I always try to keep in on hand specifically for my cocktails and use it when the recipe calls for "crushed" ice. Glad to know I've been making mojitos correctly all along. Cheers!

[@anderson-may5174]

I know right? I almost gasped when I heard “sonic ice” coming from an Australian’s mouth

[@MarioStylez]

Be careful of the so called "Mojito effect". Once you serve one Mojito, everyone else, or the majority of your friends group for example, will also want one if they see it. Be ready for never making 'just one' :)

[@PorkChopXpress1701]

Truth

[@cleanerben9636]

yeah don't I know it. One can easily become 7. Super dangerous drink around other people.

[@brandonlee773]

What's been amazing about watching so many vids teaching how to make mojitos is realizing that there isn't one BEST way to make them. I went from shaking mine to stirring them as you've shown in another vid you made and it's actually made me like mojitos more personally, I enjoy making them more and customers love them more. They also present better (no gross looking foam on top of the passionfruit ones) which makes me feel better as a bartender serving them to my guests. Thanks for the tips Steve, really appreciate it!

[@cathalmacsiurdain7762]

I'm presuming you're in Australia. My wife and daughter have asked for Mohitos for Christmas so thank you for this video. Here in Germany it will not be so warm but I hope the cocktails are refreshing. Hi to everybody down under. Happy Christmas.

[@lopezc02]

Great tips and video! Looking forward to the next one with similar tips.

[@garyhovey9305]

Good tip on the choice of rum!

[@MadeByJoey]

All these tips are great, thanks Steve!

[@della685]

Alway giving good tips love this thanks

[@brandonbrame1171]

I so agree. A friend gifted me some Cuban rum. It was very smooth! Love the drink!

[@mell_gif]

I really enjoyed this episode Steve, some good advise there 👍🏻

[@s3uoq]

Spot on. I do exact same but with muddled limes. The Havana club 3 rum is perfect for em too and a staple in my bar 👌

[@EnglishStrippedBare]

Steve, great tips. Mojitos are such a great summer drink.

[@siria3349]

I absolutely agree with you about the choice of rum, water and ice size. In L.A. we don't have the option of Cuban rum, but white Bacardi works very well.

[@theaussiebartender]

Agree with absolutely everything in this! Well done brother, great clip! 🤜🏼🤛🏼

[@StevetheBartender_]

Thanks Paul! 🙌

[@michaelpagliarulo1141]

you are so right about using fresh lime i started lerning to cocktails during lockdown and was using bottled lemon and lime but the first time i used the real thing i thought i had messed up the drink it was SO DIFRENT i have never used anything but fresh ever sense

[@stephane.foisy.186]

Yup great pointers. So good.

[@kiwiholmes3587]

Great video, Steve! I had my share of mojitos during my vacation in the Dominican Republic 3 weeks ago. They sure loved to make those at the resort! I had one or two that had too much lime seeds and pulp in them. But for the most part they were my favorite drink to order there 🍹🌴

[@AlfonsoVallarta]

The muddling, the juice, and the mixer are pointers I cannot (nor wish) to differ on. And you also pointed out super juice! Which is my preference for extending shelf life on batched juice. However crushed ice and carbonated drinks are a no-go for me (the dilution is too fast for the bubbles to remain pleasant for my liking, even with Topo Chico), and I differ with the limiting choice of rum: while I nearly always go for Spanish style white rums, experimenting with this, by sometimes adding a touch of Agricole, or going for a mojito with a lightly aged rum, etc, can help you explore so many things.

[@gegeschannel8836]

Agree totally and love that you know what Sonic ice is. I use it for mint juleps as well. Love you.

[@GDVGustavo]

Steve, this video was awesome, i am Braziliam and here i always adapt some of recipies that you make because dont have some ingredients here, always asked myself if its close to the real flavor, and this video clearefy a lot of my questions in adaptations, and mojito is one of my favorite drink, this tips helped a lot!

[@StevetheBartender_]

Thanks Gustavo! I’m glad you found the video useful 🙏

[@brokenrecord3523]

We grew our own villosa mint, as I'm sure many people do. It kind of took over the garden, but we never run short. And don't apologize for Bacardi. Sure, they make some low end stuff, but their 4 year is great in a Mojito and the 8 and 10 even better. Out current preference is Plantation 3 ⭐

[@AbuyeMuhammad]

Amazing.. i found it helpful Big bro

[@boozeontherocks]

Steve these tips are a great way for someone to make the best basic Mojito. Simple and easy. I like it. Next you need how to get the best foam :)

[@janfwagner]

Excellent tips that will help me take my mojito to the next level. I was muddling the mint leaves with a spoon a bit much. Thanks!

[@StevetheBartender_]

No, because it wasn’t in the list of 5 mistakes but admittedly it may have been confusing to not see that step.

[@velcro62]

This should be a series! Can you do Old fashioned next?

[@HoaNguyen-dx2qg]

THANKS A LOT!

[@AW1Steve]

Totally agree.

[@ricarlorichards9200]

Thanks bro

[@gmdelatorre3759]

Thanks for the Tips. I am saving this video... GM

[@StevetheBartender_]

Most welcome GM!

[@JFG2023]

Mijito weekend for sure!

[@ashketchum5622]

Just discovered your channel! Keep on the good content

[@StevetheBartender_]

Thanks Ash! 🙏

[@pridetv]

Thank you.

[@virusmyth4930]

I never muddle the mint, I just put the leaves at the bottom of the glass, add some sugar on top and swirl it around with a straw for a minute or two until the mint wilts a bit. This way the sugar will pull out the oils out of the mint releasing a wonderful aroma, without any green flavors. That's how it's done in the best places in cuba, although it varies from place to place. I also add a couple lime peels to the process for added aromatics. Also I top with lemon/lime soda instead of just sparkling water (adjusting the added sugar down to keep the balance) I know it's blasphemy for some people, but that's how I like it, although the original is pretty good too. Also I prefer the larger ice cubes, but the first 3 or 4 cubes I swirl it around for correct dilution before completing with the remainder ice and soda.

[@williambarnhart4806]

totally agree with you on all these tips, I rarely muddle my mint, at all, I clap it, then mix it around with the granulated sugar a bit, then let it set while I get lime squeezed. Definitely a good clear lite aged rum with some character. I do make my own pebble ice with trays, little pain staking but worth it. I keep ice in my deep freezer at just above 0 degree, and rarely use carbonated water, just a bit of spring water to help with dilution, I do have high quality mountain spring water on tap which makes a difference in all my drinks. I recommend using granulated sugar instead of simple syrup also. I make a damn good mojito, Steve, wish you could try one🤠🍹

[@Tilith]

Great vid Steve, I just have some additionnel feedback I'd like to share for beginners. Regarding fresh limes, it's important to not take them too young (too dark green) or to let them dry too much, or in both cases, from my experience, it will taste pretty much like store-bought lime juice, acidic but not savory. And regarding the rum choice, while I agree, Havana 3 being my (not overpriced) personal favorite, I think the Mojito is the best rum-based long-drink to appreciate a rum's flavor, so I love exploring rums in mojito. That being said I agree on overly spiced rums, though they are great to hide a bad lime-juice if that's all you have and is still better than a perfect mojito with bad lime juice hands down. Sugar, mint and mixing choices are subtle and best made according to your preferences. I personally slap my mint once, then put only the leaves in the glass, stir it with sugar (sometimes demerara if the rum is not fancy but I am) to release oil without breaking the leaves, then lime juice, stir gently to dissolve the sugar, fill the glass with ice, add the rum, stir again, shortly if I add soda or more heavily then add ice again to fill the glass if I don't. And I can tell you none of my choices really matters in making a good mojito, only the rum and the lime do, the rest is preferences/adaptations to meet said preferences. Cheers!

[@mkaska8647]

I don't actually agree about ice. Pebble ice gives too much dilution and makes soda co2 go away too fast (I just don't agree on a practical view, I like it personally that way). Aside from that, great advices!

[@NCBeerDude]

Don Q Cristal for the rum, in Puerto Rico sometimes they’ll make mojitos with mint or with an option of Hierba Buena

[@andyrobson8903]

I was always taught to use demerera as it rounds off the mojito with a slightly treacly note. We use Havana 3 but Havana 7 is definitely my preferred rum, despite not being traditional. I see a lot of recipes with white sugar, barely any mint & no soda, which just feels like someone tickled a Caipirinha with a mint leaf! 😅 In terms of a method, I always: heavily muddle the demerera with lime wedges and 1oz rum, add the mint and lightly muddle, add another floz of rum and about 40ml soda, half fill with crushed ice, churn/stir, fill with crushed, and then just garnish with mint & lime. This way all the flavour (limes, sugar & mint) remains at the bottom where the straw is. Great video! I noticed barfly posted a very similar one this week too though, was this coordinated!? 😉😂

[@koya7273]

Havana 7 is better than any other rum 🤤

[@ScottWaa]

If you are too aggressive with muddling the mint two things will happen. The chlorophyll has potential to create a bitter flavor in the drink. Secondly, no one wants mint pieces stuck in their teeth while talking.

[@enigmatickendo]

I hear this, and I've been making mojitos with a light "slap and press" for a while. I enjoy trying things the classic way though, and I tried muddling the shit out of limes, sugar, and a whole fuck tonne of mint. Crushed ice, rum (plantation 3 star), soda, pull through, cap. My favorite mojito now. Though, not how I make it for customers. Its all preference.

[@brontox098]

@@enigmatickendo yeah, plantation is much better than pampero

[@EliasDerChronist]

thanks for the great video! I will try it at home this weekend and because I have access to fresh limes and mint (I grow them in a pot) I will use them 😍. Do you reccomend using sugar syrup or just brown sugar instead?

[@prettycoke]

Steve looks like a viking and I dig that! Also, great tips for the mojitos!

[@StevetheBartender_]

Lol, thanks mate!

[@Mouse2379]

The sonic ice comes from a fast food chain. It's so popular they started selling it at certain locations. Way less trouble than getting a pebble ice machine and making your own.

[@StevetheBartender_]

Very convenient!

[@Jean-Naimar]

I do it your way 100%😀👍 In Thailand, I use local rum named Sangsom, 8 euros for 1 bottle 40%.

[@cleanerben9636]

I still like using aged rums in it but it's just personal preference. I definitely over muddle my mint though. I'll have to look for a flat-bottomed muddler because mine has teeth and even with some light pressing it was easy to tear little bits off.

[@safichii]

OK finally been called out for demolishing my mint before adding it in 😂 time to take that down a notch 👍

[@RAMBALZ]

Cheers bud

[@pabzpogi5459]

i love it.

[@ronnier5349]

I use grocery store brand rum. It is good. Since I only make drinks for myself I settle with the store brands. I could upgrade.

[@YODAddyLIVE]

Not covered in the video and someone may have already said it but the "Party Pitcher" mojito is a no. That's where someone takes a large pitcher and makes the mojito ahead of a party. Have the lime juice squeezed ahead of time and in a bottle and make each drink fresh. Do not muddle the mint until ready to serve. Great video as always, good to have a list of things to avoid but might be good to have some videos of "alternatives" if you don't have X use Y....

[@Guitaristmalakian]

French agricole Rum goes perfectly with it too ;')

[@briansewell7263]

If using a spiced rum, swap the sodafor a ginger ale, Fevertree works very well. Also, a cheat to get crushed ice as ours died, is to use your Boston Shaker, ice that's been in the ice well crushes this way perfectly, straight from ice machine takes a little more effort

[@adamlebner8429]

Steve AND Leandro mojito episodes on the same day? Must mean I have to have mojitos now.

[@StevetheBartender_]

Haha, mojito day!

[@TheMacCloud]

best method for a mojito ive come across is: mint leaves with 2 tsp granulated sugar, no muddling just a bar spoon and you just stir the mint and the sugar, the sugar will do the work pulling the mint oil from the leaves, no need to crush or squeeze the leaves, just mix them around for 2 mins. then a 50/50mix of lime juice and water, like 2-3 oz or so, and stir till the all the sugar dissolves. then ice cubes to the top of the glass, then fill to the top with rum. stir it a lil bit. straw and garnish with a sprig of mint. Much less in your face with the mint, much more how a classic mojito should be as a long drink u sip on a hot day as u relax. also afaik Bacardi started out in cuba so dont feel shamed for using bacardi in mojitos, like ever!

[@kevpascall9155]

I need a long island iced tea version of this video

[@OneDrinkThreeBars]

What's your opinion on using a homemade mint-infused simple syrup in mojitos? I never seem to get a minty enough flavor just by muddling alone.

[@RichardM-sq6ur]

Slap the leaves on the customer's face for ordering one when you're backed up

[@calgy84]

I like to use unaged rhum agricole for a change, the fresh grassy notes compliment the drink.

[@cydneystephen2814]

Funny I should see this now. Hubby and I went to dinner last night and I had a passion fruit mojito and it was absolutely delicious. Where we were sitting I could not see exactly how she made it but she did right by my palate.

[@malloryg4251]

Holy crap, that sounds heavenly! Perhaps she used fresh passion fruit juice in addition to the lime?

[@Australianzwayne]

Agree 🎉

[@The1DUIGuy]

Love your stuff Steve. But I have to draw the line at suggesting Bacardi. 🤮. That is the equivalent of suggesting Jose Cuervo for… anything. 🤮🤮 Bonus for Sonic ice, though. 👍🏻

[@denisgauthier7999]

How about sugar? Sirup vs granulated? If sirup, 1:2 or 1.5:2 or 2:1 if granulated, raw, refined plain white, turbinado? Great video again. Thank for the excellent contents.

[@StevetheBartender_]

Syrup or granulated are both good options - completely up to the individual I say. Syrup is great because it integrates into the drink easily.

[@devlinw4735]

the soda water point is true, but also people using TOO much soda water is an absolute killer

[@iainjames03]

Ice can be a thorny issue for Mojitos. Pebble ice is ideal, as Steve says, since not only does it fill the glass and look great, it acts as its own sieve and keeps the mint leaves (and any fragments) away from the straw - but very hard to come by for home use. Homemade crushed ice can easily be over pulverised and just turn your drink into a slushy so be careful of that. If you find your ice melting quickly I would suggest using a thicker-sided glass (search 'casablanca glass' or 'granity glass' to see what I mean) and chilling it beforehand.

[@iainjames03]

Quick tip for making homemade crushed ice - don't try to smash it immediately from out of the deep freeze or it will shatter like a prince rupert's drop. Leave it to sit for a minute or two at room temp until it's just started to get a first sheen of wetness on the surface.

[@ondromil23]

In your opinion,is the classic white Bacardi a good choice?

[@AndyTerra]

Great video! Whats the deal with the Lewis bag? Its hella expensive where I live and doesnt seem to be worth it. Is it just a gadget?

[@StevetheBartender_]

If you look for “Lewis bag and mallet” you might come across some expensive “boutique” branded barware… just search for “cotton drawstring bag” and “woodworking mallet” and you’ll probably come across some far cheaper options 🙌

[@lifehacksformen8427]

Loved the video. Question. If you wanted a flavored one like a strawberry mojito. When where where and how would you add the flavor or fruit?

[@Runge_was_here]

I've made a blackberry mojitos before by muddling them in with the citris pieces ( lemons instead of limes since i was pairing with blackberry). It turned out really well. Good flavor while still being balanced.

[@StevetheBartender_]

The two best options would be to either muddle fresh strawberries or replace the simple syrup with a homemade strawberry syrup 👍

[@DarthUmbra]

I would guess if you're using fresh fruit, to muddle it before or with the mint. In the strawberry mojito example, muddle the strawberries first then add mint and lightly press on it so you don't shred the mint.

[@iainjames03]

Muddling the fruit in the glass first (before you add the mint) works best BUT ideally only if you're going to use crushed ice/pebble ice - since the bits of fruit will swim around in the glass and block the straw if you use cubed ice. You could use a strawberry syrup as Steve says, or make a smooth strawberry puree. You could also shake your muddled strawberries, rum, lime and sugar just like a strawberry daiquiri then fine strain into the glass with your bruised/muddled mint. But that's a bit of a faff - and also be very wary of how much soda you use in that case, since shaking will have already added dilution. Also if you've never tried using a little turn of freshly ground black pepper in your fresh strawberry drinks before, try it. You'll thank me later...

[@kimtaylor4480]

If you have to use regular ice, then serve in a club or rock glass AND freeze a leaf of mint inside each ice cube. Cheers!

[@augustwest5207]

How much sugar & what kind of sugar do you use? Do muddle the sugar with the mint, or add later? Cheers!

[@gustaffyrkemo5822]

In Cuba they use cubes of ice on several places 👍

[@sarahm4669]

I prefer my mojitos with a lot of sparkling water, it's more refreshing and thirst quenching that way. Lots of times I'll even exclude the rum just to have a nice, summery, refreshing, non alcoholic drink :)

[@Europe449]

Hi steve Doest the drinks with crushed ice dilute the drink faster than the ice cubes which melt slow and the crushed ice leaves less room in glass for mixer like soda in case of mohito

[@StevetheBartender_]

Yes, there is more surface area with the crushed ice so it will chill and dilute quickly.. and there is also less room (which is a good thing IMO).

[@ARCSTREAMS]

bacardi gold rum is good too for this

[@gariktv8756]

I can’t get my Mojito right but I managed to get my gin and tonic so perfect. Even people who never enjoyed cocktails saying that if all cocktails would be as great as mine they would drink them always 💪🏻💪🏻💪🏻

[@tomaskello8624]

Hey Steve, can you advice how to muddle any other type of herbs? E.g. I was making basil mojito and was not sure how much pressure should I apply. Simply how to get the best from each herb you might want to use in drinks. :)

[@iainjames03]

Personally if I'm using basil as a herb I shake and strain - so shake the lime, sugar, basil and rum then fine strain it into the glass. You'd get a decent amount of the basil flavour (as well as a nice vibrant colour) but, since they're more delicate leaves than mint, you avoid breaking them up too much or turning them into a pesto at the bottom of your glass! Then if you wanted to have that 'mojito' appearance, just add a few unmuddled leaves to the glass as you build the drink.

[@darkcoolcat]

Whats the general opinion on best white Rum, Havana club 3 or Bacardi?

[@StevetheBartender_]

I like using Havana Club 3.. but feel free to experiment with different rums.

[@CoachGarcia]

Can u make a mojito without carbonated water recipe pleaseeee?

[@elioteliotness9143]

white rum Neisson 55°,the best!!!

[@badrhari1111]

Is Baccardi good rum for mojito?

[@biegaliusz4439]

I dont care about perfect specs, mine is good with mint nalewka, more minty for me All your points are valid tho and i follow them when doing a Classic mojito

[@chrissears2395]

Bad soda water (Canada Dry Club Soda) will RUIN a mojito the same way over muddling will. Topo Chico is excellent and you don't need much.

[@samraymond4464]

personally, I prefer lemonade over soda water, but I guess that up to taste and opinions

[@StevetheBartender_]

It’s technically already has homemade lemonade (limeade) with the lime, sugar and soda….

[@MrGUAUMIAU]

en Cuba NUNCA se usa el hielo triturado para enfriar los Mojitos. Siempre se usa con cubitos enteros, siempre.

[@TheSpiritoftheCocktail]

STEVE!!! What kind of monster am I???? I have NOT had a Mojito!!! I need counseling!!!!

[@tracymcginty.2860]

U should've made one !!

[@BoxCuttahz]

Hi Steve any tips where I can buy a pebble ice maker like yours please?

[@StevetheBartender_]

I added a link in the description to the GE Opal maker which is what I use.. depends where you are located tho.

[@get2dachoppa249]

I happen to be working in a country that has real Cuban rums most of the time. I may have to drive around to find it, but mojitos are on the menu for Sunday movie watching.

[@MrWarcraft1337]

I use cubes at work simply because our crushed ice is really finely crushed, almost like snow and it just melts instantly. Also when I was using it, every time I was making a Mojito I'd have to run to the kitchen to get the crushed ice as the bowl I had gotten previously had already melted. It was super wasteful, I didn't like the end product and it added so much work to a single drink. At home I crush my ice with the mallet and Lewis bag to get those nice pieces, maybe I should start doing that at work too and keep the bag in the freezer I have right by my station.

[@StevetheBartender_]

Yeah, that snow-like ice would over dilute a mojito real quick!

[@max5183]

If I do one for myself, I basically never add carbonated water or seltzer. I just let the crushed ice dilute it to the point of my liking.

[@StevetheBartender_]

No problem there… much better than adding Sprite! 😂

[@BabosTT]

good tips totally agree with all your tips except muddling mint. You can muddle lime with sugar only and just clap the leaves. Otherwise muddling mint may create bitter flavors and crush mint leaves into pieces which is bad both for the eye and your teeth

[@StevetheBartender_]

In the video I mention that I prefer to “gently press the mint”… same same.

[@burnttacoconspiracy5786]

Thanks to my workplace being a little on the shittier side of things, I've grown attached to my personal method. In a highball glass I muddle 60ml of Bacardi into half lime worth of wedges very well with around 5ml of rich simple syrup (demorara if you have it). Add a sprig of mint that has been _firmly_ slapped _once_. fill with Ice and top with soda water. Garnish with a lime wheel and a head of mint. Like I said my workplace tends to not really care about the cocktail side of things, but I feel like I've ceratinly done the best I can with what we have on hand, I'd appreciate your feedback, experienced bartender to someone comparably new to the game :D

[@michaela2706]

Hi Steve, something you haven't clarified here, I want your take on it. Some recipes call for half a lime (3 wedges) to be muddled, but rather than straining, actually keeping the lime pieces in the drink for a garnish lower in the glass, any thoughts on this?

[@Tilith]

It can subtly raise bitterness and zesty flavors with each time your straw hit the lime skin, releasing zest, and more citrus flavor, making a citrus y-watery ending that you can find more off-balance than just ice melted watery, or you could find it tastier, ymmv. (maybe with that technique you can sprinkle your last sips with a dash of rum if you drank slowly) So yeah not a big deal and pretty much unnoticeable before the last sips, can be better or worse depending on your taste and your rum, the way you get your lime juice is more important: crushed vs pressed in term of zesty flavors.

[@maksymilianreiter3111]

mate, how long can you hold an opened bottle of Cynar on that shelf of yours? I wanna buy one for my home bar but I'm worried about it spoiling...

[@StevetheBartender_]

It will last a long time but eventually the flavours may be affected. You can always keep it in the fridge and/or use a wine pump to keep it as fresh as possible.

[@maksymilianreiter3111]

@@StevetheBartender_ cheers, the pump is a good shout!

[@sherijohnson5557]

What is the best mint to use?