Cuba's Mojito - 3 Ways

[@avgaskoolaid4572]

"Well, I'm off to the Welding Supply Shop" "To get what?" "Cocktail ingredients"

[@notcultguy6297]

Where can I buy one of these sippy cylinders? Straws seem so inferior to them.

[@franklintangelo3456]

Amason

[@franklintangelo3456]

Fuck it you know what I mean.

[@TheTheninjagummybear]

@@franklintangelo3456, You can edit comments, you know.

[@frozentoast8765]

@@TheTheninjagummybear then it wouldnt have been as amasing

[@NotThatUser]

Frozen Toast It’s amuzing

[@SamusUy]

"you'll want gloves if you're handling any super chilled metal" *proceeds to pour nitrogen and grab shaker with bare hands* 😂

[@matthewrowell9963]

Great! I'll just go get my liquid nitrogen out of the pantry...

[@ABleakFuture]

You keep it in the pantry? I just have it on tap.

[@Prod_D]

On tap ? Smh lmaooo Na you can find LN for food and drinks near you just on your phones it’s not a hard thing to get your hands on.

[@SaadKhan-qq9xg]

Oooh that sarcasm

[@benoevil]

if you cant get your hands on good organic liquid nitrogen from your own liquid nitrogen set up, store bought is fine. LOL

[@Official_Meshay]

@@benoevil 🤣🤣

[@chrisflores7674]

Not sure you see these on old videos but you just guided me to make my first mojito (and frankly everyone loved it) so thank you and definitely looking at what else to make

[@randomrotors7639]

Moscow Coke Mule 60ml vodka 15ml of lime juice 15ml of ginger syrup (as seen in the moscow mule video) Top off with coca cola This came to be one night when i was short on ingredients. Its pretty damn nice and i got nowhere better to share this. I do realise im probably not the first to think of this variation on the Moscow mule but i hope someone enjoys this because of this. By the way great video as always.

[@victorlanner]

Random Rotors First time I’ve heard about it, gotta try it ASAP. I think the name could be shortened to Moscoke Mule though.

[@carlosrebolo1367]

I love that technique with the liquid nitrogen I've read it on the "Liquid Inteligence" Very nice book for some home bartending techniques .

[@TheDeridor]

This channel has me hooked. I don't even drink

[@Pjaeck35]

I like putting the lime in the drink because the skin has nice oils that add a lot to the cocktail. Additionally i muddle the sugar, rum, and lime together and then spank some mint and stir it in with ice and club soda. Muddling the mint can ruin the drink if you go to hard

[@kydd666]

I like to rim the glass witu the lime just to get that extra little kick

[@AndrewBrannen]

I find the oils from the lime skin to be too bitter for me, personally

[@Pjaeck35]

@@AndrewBrannen try cutting out the pith, I do that sometimes and it helps cut out the bitterness.

[@Zacuraba]

@@Pjaeck35 You are doing a mix of drinks. If you muddle sugar, rum and lime you make a caipirinha, a brazilian drink, and adding the mint with the club soda you do the mojito. It sounds delicious, im going to try it out

[@Pjaeck35]

@Yuri Vett actually the caipirinha uses a liquor called cachaça

[@bigboy8338]

'These are super fine bits of mint' Mint: 'Thanks dawg, you pretty fine too.'

[@Tomlis96]

I never knew u cant get havana club over in the us, here in germany it is a rather cheap rum

[@Xmasta420]

We still have a trade embargo with Cuba, sadly

[@butterflyfilms939]

Will try it next time, Prost!

[@MakeLikeAFridge]

I guess I shouldn't take it for granted in Canada anymore

[@shiroshnur]

In a way, you can get it in the US, but it's actually kind of difficult. You can't BUY it in the US, but you can bring as much into the country as you want. The Embargo is still in place, but the Obama era loosened restrictions on bringing in tobacco and alcohol products from Cuba. If you really want it, the easiest way is to cross over to either Mexico or Canada, buy it there and bring it back. It's fine rum, but it's not really worth the hassle.

Actually the 3 year old is really decent. I dislike the regular (unaged) and the really dark variants of Havanna Club, but 3 years is great for Mojitos :D

[@alexmidence274]

You know, I like the first version the best. Nice and simple. Nothing fancy. And, it’s authentic because that’s the way it’s done in Cuba.

[@Penryn87]

Wow. The mojito is my favorite drink and you’re the first KZbinr who has made the drink in a way that didn’t make me scream at the screen (“STOP TRYING TO MURDER THE MINT”). With a minor variation, your “pro way” is the way that I have come to make the drink after many years of experience.

[@techfall1142]

Recently found this channel. Its a great watch. This guy is funny, cool, and his voice is perfect for the presentation.

[@Anonarchist]

Quothe my chemistry professor: "You're not authorized to use cryogenics."

[@StevetheBartender_]

Looks like a green smoothie! 5:50 😆

[@themeeman]

That is what he said!

[@SirDerpingston]

Amazing video! Someone finally tests and compares the traditional authentic mojito with different (modernised) versions !

[@SSJ3Tim]

My Cuban wife says that mojitos use yerba buena for the mint. Upon googling it, it seems that while that refers to spearmint in the U.S., according to Wikipedia: "In Cuba, yerba buena generally refers to Mentha nemorosa, a popular plant also known as large apple mint, foxtail mint, hairy mint, woolly mint or, simply, Cuban mint." Cheers!

[@Synday]

In Paraguay yerba buena is weed xD

[@SSJ3Tim]

@@Synday lmao, not sure that I would recommend putting that in your drink!

[@kahmeleon]

@@SSJ3Tim it actually imparts interesting flavors depending on the strain.

[@atirou]

Yerba buena and yerba mentha both mean "mint" in spanish. (It alao means weed lol) but in cuba I've heard that the "yerba buena" is a different kind than mexican yerba buena. Maybe they have peppermint or something more spicy and we use spearmint?

[@SSJ3Tim]

antonio mora Did you read my initial post? It says right there what it is, "In Cuba, yerba buena generally refers to Mentha nemorosa, a popular plant also known as large apple mint, foxtail mint, hairy mint, woolly mint or, simply, Cuban mint." Check the wikipedia page for more info. It's in the spearmint family, but it's not spearmint. I've had mojitos made with it and I can say it definitely tastes different from spearmint, but a lot closer to spearmint than peppermint.

[@FernandoMartinez-su4hz]

Man you are my favorite KZbin video bartender hands down! Love all your recipes

[@wrencouture297]

Great expera-mint on different techniques. Each was an improve-mint on the next. The nitrogen really adds an ele-mint of excite-mint and enchant-mint to the cocktail.

[@valentinventures]

I expected disappointment but I was impressed, for the first one you actually followed the authentic mojito recipe as they make it in Cuba to a T (save for the Havana club of course). Respect for doing your research! So many people go with crushed ice or take the mint off the stems and shred it, which is very very wrong.

[@sergios.2276]

That last one was awesome

[@YourEverydaySpeedrunner]

Learned so much from this channel, now I can make my own cocktails!

[@ABleakFuture]

I learned it's a sippy cylinder, not a straw.

[@Chris-rq4uu]

I have a question: I understand the reasoning behind being gentle with mint during muddling; when you add the mint to the shaker tin and shake it wouldn't this cause the ice to batter the mint to the point that it would result in the same scenario as over-muddling? Thanks in advance.

[@SchnitzlerxXx]

Yeah it's a stupid remark nearly anyone gives. You do also shake an Old Cuban...so

[@CocktailChemistry]

It's a fair question, I've done some taste tests and you really have to apply some decent pressure to the mint to get it to taste bitter. So I recommend you don't shake too vigorously

[@Chris-rq4uu]

@@CocktailChemistry Thank so much for the reply! I respect your expertise so it does not surprise me at all that you have already done some tatse tests with mint; thanks for the great content!

[@turtleburger7480]

@@Chris-rq4uu I made two mojitos today, using the second recipe. The first one wasn't that great, because I shook it too hard, hence the ice, nuggets not crushed, destroyed the mint. I tried it again a second time without shaking too vigorously and was much better.

[@aarongourlay2458]

Yes, I generally don't shake Mojitos at all and tend to churn them in the glass with a bar spoon instead, this avoids extracting bitter flavours from the mint.

[@Neirteam]

I absolutely love your channel. Thanks for the history and variations on each drink. Super excited to try the chemist version!!

[@ianporto9936]

hello, good day to you, Cj here from the Philippines. Love all your videos, gives me new knowledge about cocktails and ideas for cocktails. Can you maybe create a drink for a group that is cheap? weirdest cheap drink i ever made was gin, mangosteen juice and mountain dew. I mixed the 1 liter mangosteen juice and 240 ml gin together then i add 600ml of mountain dew and ice. keep up the good work and create more drinks from movies, cartoons, animes, and tv series. :)

[@frostbyte4145]

The bar I work at has a nitro muddled mojito on the menu and I agree with everything that he says

[@Reddotzebra]

Definitely my favorite cocktail of them all, saving this for future reference...

[@wewuzkangz7969]

I made the second recipe for a house party and it was great.

[@turnschuh2901]

Just a few moments ago I had my very first mojito. Had no white rum so I took the Agricole Trois Riviere and MtGay. OMFL the grassy agricole note oairs disgustingly perfect with the mint! Holy cow!!!!!!

[@thodorismilis]

This video would've been really helpfull last month when i made mojitos for a summer party(unlucky). From my experience making 15 or so of them i think that the best combo for my taste is juice from 1/4 of a lime then another 1/4 thrown in with the juice extracted as well, then muddle these with 20 mint leafs and 1 cube of sugar afterwards add 30mils of rum and top up with ice and club soda. I like your vids but you see to overly complicate the 2nd recipe and over simplify the 1st one. It's an easy and quick cocktail to make no need for too many ingredients/tools IMO. Keep up the great videos! Love from Greece!

[@mahtimonni97]

Does the rum-mint mixture keep long?Could I mixt it in advance, so I wouldn't have to fuck around with nitrogen when building the drinks?

[@duchessc.4418]

"Cuba's Mojito" is funny because everytime I go to Cuba, they never have mint lmaoo

[@cinderblockstudios]

The Mojito is one of my all time favorites! Love to see it highlighted

[@playsaboutmycat]

I’ll just need to try all three!!

[@necronomicon1472]

2:24 22ml of acid sounds like a pretty bad trip to me.

[@justamainstreamweeb9400]

Thanks for making me laugh

[@elijahculper5522]

Necronomicon Yeah. I used to absolutely love acid in high school. My sweet spot was 350-400 mcg. 22 ml would be enough to murder a family of hippos.

[@ChodeMaster]

@@elijahculper5522 wow cool man cool story

[@august-5085]

@@ChodeMaster Dont be a dork, "Chode Master"

[@ChodeMaster]

@@august-5085 alkright im sory manb

[@casaroli]

I haven’t followed this channel for long, why can’t I call it a straw? Hahah

[@abooth19]

I would also like to know

[@Lennhart_DeroW]

At this point in time I guess I got every video figured out. The cool intro about the title, the first technique, a second updated one, a joke, maybe a third way to make the drink and the outro thanking the patreons. But man the joke make me lose it so badly I nearly run out of breath.

[@keeganthevegan4758]

I was trained to not muddle the mint in the first place to avoid the mentioned bruising, the flavour is still expressed from a good slap. Amazing video though, gonna give the nitro muddled version a go

[@niceguy37058]

With this presentation of the Mijoto, I am going to have to try it. I'd like to see your Tequila Sunrise!!!

[@andriealinsangao613]

IT'S ANOTHER TEQUILA SUNRISE

[@Animaniafreak]

I don't even drink alcohol but I love your videos!

[@nathantripp9134]

No straws, just sippy cylinders. Haha, great video!

[@galaxyhoodieguy4484]

A well-constructed mojito is a beautiful thing. I remember trying a virgin mojito at a local restaurant and I recommend avoiding them like the plague. These tutorials are fantastic, though. Just need to wait a few hours until it's socially acceptable to get my drink on (maybe when I'm cooking tonight)

[@sator_project]

Maybe you don't get mint stuck in your cylinder if you garnish with a single spear at the end, but doing that feels a bit like pealing an apple. The skin might be bitter, but I think it makes the fruit sweeter.

[@chexo3]

Hey, I'm underage but I love watching these videos and a Nitro-Muddled virgin mojito sounds like just the beverage for me. I have a question though, is the alcohol in the rum necessary to deactivate the PPOs, or is it just the sudden temperature change that does that? I want to get some liquid nitrogen and make some virgin mojitos, or maybe use that iSi whipper technique, but I want to know if the alcohol is integral to deactivating the PPOs. Also, what do you think of adding a dash of bitters to a virgin mojito? I know it isn't technically part of a mojito, but I thought the relatively jarring bitter taste of alcohol, which I don't care for even when I do get to try a little, could be replaced with the bitters, to enhance the flavor without being as jarring.

[@thorwaldjohanson2526]

You should take your ring off when working with liquid nitrogen. Also take out any metal keys out of your pockets

[@savitar8472]

I liked the recap at the end where you compared all three side by side

[@eatenbythedistance4178]

Love mojitos !

[@kiingwhitt3354]

About time hell yeah it's going down. This drink delicious

[@MaoRodriguesJ]

I like using green apple flavored rum in my mojitos and is also delicious!

[@a.cruiser4547]

Hi.. ever tried using powder sugar instead normal one... I prefer that on the 1st version. Regards

[@nightmarecivic]

One of my favorite drinks.

[@MrOpticalilucion]

Correct me if i'm wrong, will differ from you, i usually press with a spoon the mints on the glass with all the sugar/syrup and lime juice to get that mint smell, then pour everything else (ice first) Usually when you use the shaker when making mojito you obliterate dem mint leaves, leaving all the bitter to get to the drink.

[@TheArcSet]

Thanks for this.

[@chaoaretasty]

I think this is the first time I've disagreed with you on something. Mojitos are one of my favourite cocktails and to me the granulated sugar is a key ingredient. The crunch and the pockets of sweetness for me are absolutely key to the drink. I do like the variants in handling of the mint but I think we can make mistakes sometimes in losing texture for evenness.

[@alligatormonday6365]

This is exactly what makes it. Getting a little sugar bomb is nice.

[@shtigers01]

I always love using a 2:1 simple in my mojitos since you’re already watering it down a little with club soda and It adds a nice sweetness

[@HustleSenseiMikey]

Andrew Piquette wow that is in credibly sweet. Ive actually stop using a sweetener and gone with a lightly flavored rum.

[@shtigers01]

Michael Crnkovic well I up the citrus, and a mojito is supposed to have sweetness so its perfectly balanced

[@jefflevenhagen]

With the first one start by putting more mint leaf in, the vodka, and then put the sugar after and just stir those three together instead of muddling. Then mix in the soda...... Also can you make that mint dust for the third one ahead of time or does it not keep well?

[@summertimejay3157]

That last mojito looks like the best tasting mojito ever 😫😭

[@Dayman.]

I highly recommend using raw sugar or, better yet, cane sugar for this cocktail. If you're using syrup you can just as well make it with cane sugar for more character.

[@ThekkanKalari]

That glass is soo good..

[@no-trick-pony]

The fun point about a classic mojito though is that you can play and stomp leaves if you are bored at the bar!

[@apefu]

Real nice, now I am curious about caipirinha or caprinoska :)

[@purplealice]

Oh, I love a caipirinha! Who needs mint, when you have a fresh lime and some cachaca! Makes me wish I could go to a rodizio and have all the grilled meat I can eat, along with some of that Brazilian rocket fuel!

[@CocktailChemistry]

it's on the list!

[@purplealice]

I really love caipirinhas. I wish I had one right now, with my lunch. The raw cane sugar spirit combined with a muddled lime is just so deliciously refreshing :-)

[@vaderexmachina]

caipirinha and caipiroska are the exact same coctkail, except that in caipiroska you use vodka instead of cachaça.

[@apefu]

@@vaderexmachina I would claim that those spirits have quite the impact on the flavour

[@nikolura]

I prefer my mojitos made with muddled lime wedges together with brown sugar. Then mint slightly pressed to avoid bruising. Crushed ice to top the glass and pour 50ml of rum. Vigorous stir and top with club soda. The sugar granules are a treat that balances the sour and zest of the lime.

[@SvenWM]

I like to do it with brown sugar and 4/8 of a lime add the rum 1. muddle it than add the ice, mint, and soda. I think the oils of the lime dissolve in the ethanol that's why you should add the rum 1. Other than that you don't necessarily have to stir it since the rum is lighter than the soda and should rise to the top, depending on if you add the mint with the sugar, ice or at the end

[@karl-oskareklund6270]

Anyway to prep and have big amounts stored for restaurants/bars? Fex after you muddle and mix with rum, could i do large quantities at 30L rum times the amount of leaves? Stored in fridge over long periods or does it go bad?

[@FakeJeep]

I do like that you used a sugar cane rum over some molasses rum that has a harsher bite. Part of my gripe getting one of these at some random bar is the reliance on molasses based rums that simply do not taste as good(imo) to a sugar cane based one. Rougareaux out of Louisiana remains my favorite rum for that reason.

[@omegazero9515]

"Dont even think about calling it a straw" Calls it a straw less than 30 seconds later

[@sebbes333]

4:50 -ish. Can you put the mint leaves in the freezer & freeze them there? (Or does that freeze too slowly?) And then quickly just grind up the frozen leaves?

[@windhelmguard5295]

your freezer doesn't get cold enough, most freezers only go to arround -18°C

[@tomekstec981]

If you put them in the freezer, they would just be frozen. If you put them in liquid nitrogen, they are so frozen quickly that they shatter into pieces. If you put a rose in liquid nitrogen for like 30 seconds and throw it on the ground, it will shatter. So it's not about freezing point here, but rather that state - so you need the liquid nitrogen.

[@CraftyCrow]

so is there a reason just muddling with lime juice/rum would not also just inactivate the PPO's as they became exposed? is the nitro just for easier processing? if not a blender is mostly sufficient (which i think you allur to but i just wanted to be sure)

[@andreevers94]

Is there any method to preserve the nitro muddled herbs? So you can store them in a container for a while? While I might not be able to use it very often, a friend of mine has the equipment. So being able to store it would be very helpful.

[@DrivingWithJake]

Dang now I want to whip myself up a mojito

[@manuelnoriega7163]

Good show!

[@talonviperchef4048]

Can you substitute the nitro frozen leaves with freeze dried ones (that are in room temperature). If so we can skip the nitro and buy freeze dried basil/mint instead, easier and faster.

[@DennieD96]

Would be awesome if you could do a video/lesson on how you can create your own signature drink.

[@harrykim87]

If all you have is peppermint, is it possible to just simply dial down the amount of mint leaves to achieve similar result, or is spearmint just fundamentally different from peppermint?

[@SyniStar616]

As an amateur in cocktails, is there a recipe for a mojito without rum? I know it wouldn't still be a mojito then, but mint and lime are flavors I just adore experimenting with when I'm behind the bar

[@CocktailChemistry]

Whiskey smash

[@KrazyMustard]

Next level content!!

[@adashofbitter]

Acid should also inactivate polyphenol oxidase. Potentially you'd get the same effect of nitromuddling by soaking mint in limejuice, then blending in a nutribullet or some other rapid blender.

[@kyrie4451]

Is there a difference between crashing the mint leaves and pouring hot water over it to get the flavour into the water?

[@resbalonso]

Have you considered nitro-infusing the entire bottle of rum to have it ready to go? Would that work? Also, I'm not getting where the chlorophyll's bitter taste goes using this method (unless it stays with whatever you strain). Thanks!

[@PersistentBacon]

Nitro muddling?!! Wow!

[@Itikio]

You should try the Double kick: 2 parts vodka, 1 part tequila, a shot of orange, and 2oz of soda water on ice shake for 30 sec and pour in 8oz glass My personal favorite

[@blookarakal4417]

Can you make a video about the differences between lemon and lime in cocktails?

[@Wolfsgeist]

Can you substitute the fresh mint with creme de menthe? You know, to get an approxemation for which you don't need to have fresh ingredients in the house?

[@engineer0239]

if you dont have liquid nitrogen you could theoretically also put the mint leaves to a shaker tin and add a hand full of dry ice powder, gravel, whatever (the finer the better). Wait a bit and you should be able to crunch the leaves up as well, you can now continue as in the video. This has a nice smoke effect once liquids are poured on top. havent tried it yet tho.

[@GothicPotato2]

You could also make a poor man's liquid nitrogen (LN) by combining the alcohol and dry ice together first, then using that to freeze the mint leaves. Only downside is that LN is non-polar, whereas ethanol is polar, so the extracted compounds will be pretty different. Probably worth a taste anyway though!

[@engineer0239]

@@GothicPotato2 yeah i knew about that but somehow i think the Alkohol would change the taste and would be hard to separate from the leaves and if the rum is used it would probably freeze too... But worth a try for sure

[@GothicPotato2]

You don't have to worry about the rum freezing, since it's freezing point is -144°C whereas dry ice is only at -78.5°C. If you do give it a try please update us here!

[@engineer0239]

@@GothicPotato2 well i bet this rum isnt pure Alkohol XD

[@windhelmguard5295]

@@GothicPotato2 actually ethanol has kind of a dual nature, it can dissolve non polar, as well as polar compounds, whci his why it is so effective in cleaning dirt that doesn't go away with water.

[@playcer8388]

Wow, awesome that you could make this video so soon, probably gonna try one of those by myself :D

[@randomgoose01]

With mojito is it wrong to muddle lime with the mint leaves? Removing the white if bitterness is undesirable of cause and using crushed ice instead of solid ice

[@נתנאלאייזנקוט-כ1ר]

My Mojito recipe: Muddle lime cubes (half a lime) 25 ml simple syrup Add another 15 ml or so of lime juice A handful of Mint leaves All straight into a glass. Stir, put 60 ml of rum, and top off with soda. Use crushed ice only. Not shaking, no mint muddling, no straining, just that. And it's perfect.

[@tahnolikessharing]

Perfect! Except I prefer the look of lime wedges rather than cubes. Also, I’d add the rum and ice before stirring so as to combine everything harmoniously and add a bit of dilution from the ice. For me, a mojito should be refreshing, not overwhelming. That’s why I order them, at least. Still, glad to hear there are bartenders out there in the world that know how to make them properly. Gives me hope. Haha!

[@Blargaha]

That's also -isch how I do it at the bar I work, with the exception that I use ice cubes, and top with crushed ice

[@mgdp12]

Half a lime ≠ lime cube

[@Blargaha]

Cubes*

[@mattgron6913]

Couldnt you use the nitromuddling technique to make mint infused rum, so you dont have to whip out the nitro tank every time you want to make a mojito?

[@tazblink]

I have always made the second one however I think that was a good tip about over muddling I think I tend to do that and I will be more careful in the future. Have you ever made the same drink but with tequila? I am sure there is a name for it I don't know it but it is dam good. Guess how I found out , yep ran out of rum. Thanks for sharing the video.

[@Speedy2619]

I get very good result with Veilho Bareido is a very tasty Rum for Mojito and also Caipirinha

[@hendrikgrell1106]

Very nice!

[@okjones8492]

Hey i was wondering if it’s possible to make the shelf life of a bottled cocktail last longer by infusing the oils into another component (like your isi whipper video) I didn’t know if the oils acted the same as juice.

[@joshuadawes7032]

more channels need to use Take 5 as the background tune

[@kopile612]

Combine the improved with the classic! add ur mint in the glass, throw a small amount of sugar then let the weight of your muddler do the muddling as the sugar granules will assist enough. Then add ur simple syrup, lime, rum. Stir in mixing glass Strain in collins glass and add the club soda. Garnish with a small sprig along with lime wedge. There’s a lot of people that actually enjoy the sugar granules hitting their pallet though I wouldn’t say there’s as many favoring small mint particles. Make them a bit more sweet than citrus as the public really leans both ways and the wedge, in any case can be ignored if its just sweet enough or be used to balance the drink more. 2.5 oz rum , 1 oz lime juice, 2 oz simple, club soda

[@GabyGibson]

I enjoy mojitos. Could you make some flavored ones in the next video?

[@nefariousstylo9943]

Question, wouldn't the ice in the cylinder beating against the mint muddle it for you?

[@pepino3full]

Should this work the same way with freezer frozen mint?

[@GothicPotato2]

Mint cells will rupture violently with that slow freeze, which is no bueno given the oxygen present in the freezer. That being said, if you place the mint in a bag with all the air removed it probably would be a reasonable replications. Probably won't get down to the powder stage like with liquid nitrogen, but worth checking out regardless.

[@SvenWM]

I am pretty sure dried mint would also work

[@michaels6981]

What would it be like if the rum or simple were nitro infused? Would a the bitter elements still be eliminated?

[@mikedelsolvti]

Just a little correction for you. The Mojito is not a Collins (spirit, lemon, sugar, soda water), it is a Rickey (spirit, lime, sugar, soda water) :)