How to make a magical, minty Mojito

[@SteveAbrahall]

I get a feeling that this Mojito was not wasted! Great to see someone who loves her work! :-)

[@BehindtheBar]

It was a while since I’d had one honestly, put me in the mood for summer!

[@gintonic5770]

I love the history part you give on these! I feel like it makes one apprecuate the drink more! 😄

[@BehindtheBar]

I’m glad you enjoy it pal!

[@iatros69]

Completely agree, gives a nice nuance to present when serving it at our end

[@ernestmordechai9481]

I dont mean to be so offtopic but does any of you know a tool to get back into an Instagram account? I somehow forgot my login password. I appreciate any help you can offer me

[@memphisreece7887]

@Ernest Mordechai instablaster =)

[@ernestmordechai9481]

@Memphis Reece I really appreciate your reply. I found the site on google and I'm in the hacking process now. Takes quite some time so I will reply here later with my results.

[@stephane.foisy.186]

Definitely a reason we grow mint in the garden!

[@CoachVinoLLC]

The ice mallet has been my therapy this year! 🧊 🔨

[@vetleallum2965]

i think i remember you from the comments section on the educated barfly's gin video?

[@robertjones6324]

I make these in the hot humid summer of Northern New York. I will now use the clap method rather than muddling (sp?). I enjoy your videos.

[@YouCallThataKnife253]

My roommate makes these without the sugar, and I actually prefer it. Incredibly light and refreshing. One of my favs 😁

[@BehindtheBar]

Interesting, I’ve had people ask for no sugar before and of course I make it for them but I’ve always felt even just 5ml balances it much better. Do you know what rum they use?

[@YouCallThataKnife253]

@@BehindtheBar he uses Barcardi, just like you're using in the video. I've had it both ways (in the same night, no less 😋), and the sugarless version just hits the spot

[@elisaninis]

I love rum cocktails! Speaking of refreshing drinks, today it has finally rained in my city after 120 days of drought, i'll definitely be making a mojito this weekend to celebrate!! This monday I did the piña colada from last week (I restocked my bar during the weekend, what a beautiful view to see full bottles again xD), using home pressed pineapple juice and homemade cream of coconut, now I can say i've finally made the ultimate Piña colada, waaay, way better than using the blender to blend everything (ice, pineapple chunks, coconut milk, simple syrup and rum)!

[@little_billy]

Good way to stay hydrated

[@BehindtheBar]

Yummm!!

[@gary2826]

Las Vegas?

[@ericcrabtree6245]

There are a lot of variations of this cocktail. I have been trying to find a recipe that suits me for this drink. I believe this is it. So, now I know!

[@wrotelord9479]

I was literally going to write in the comments yesterday, “how about a mojito video?”. Thanks for all your insight and awesome videos!

[@preposterousbug]

As soon as you make one request for a mojito video, ten more requests get made

[@BehindtheBar]

Hahahaha totally C R!

[@declandonnelly4273]

Def best cocktail videos on KZbin

[@rachela1945]

Now I need a Mojito.. good thing I have everything I need!

[@BehindtheBar]

Hope you enjoyed!

[@rachela1945]

@@BehindtheBar I did! Best Mojito ever! So good I made myself a second ;)

[@pinksour634]

Arguably the best mixologist! Kudos to you ! Greetings from India 😊

[@BehindtheBar]

Haha thanks Saurav!

[@TheTribalBarGuy]

You can't go wrong with a mojito. Fits so well regardless of the season or the occasion. Cheers!

[@BehindtheBar]

💯

[@hugovandenberg313]

Made this with the Havana Club 3YO and a little extra lime juice (30ml). Delicious. Thanks for the clear and comprehensive recipe.

[@BehindtheBar]

Yum!

[@SolCrown80]

I just love this drink. I usually like to use a little less ice and a little more soda water; I think the effervescence makes it even more refreshing.

[@boozeontherocks]

Its a good reason to plant min in my neighbors garden as well!!

[@Betorutzu]

Thanks for the recipe! A Mojito always is good received and with this video “now I know” how to make them properly !

[@annafalk1826]

Oooh, I loooooove mojitos! I just got a new food processor...sounds like a good drink to test it's ice crushing ability on.

[@sggjose]

Great execution. I've always muddled, but do find the bruising of the mint excessive. I will give your version a shot for sure. The drink looks a lot "cleaner" too.

[@HandMadeSpider]

Gonna totally do this style today on my hangout call with my friends

[@BehindtheBar]

Yay, hope you enjoy 😊

[@HandMadeSpider]

Its was amazing! Different from what i am used to order, loved it and love your content! Thank you

[@vaettra1589]

I envy you southeners the size of those mint leaves! Up here in the cold northern parts of Sweden the leaves are very small, although strong in flavour. They actually survive most winters out in our garden.

[@little_billy]

Love this drink, I love my rum, really like the mallet, it's quick, don't have to get the blender out, you can relieve some stress, just watch your fingers like she said, give it a try, thanks Cara

[@WACShoremen23]

Cara, this made me think of the Southside, a classic Baltimore county club cocktail. Please research and give it a shot.

[@BehindtheBar]

We’ve covered the Eastside in our gin compilation but will definitely have to do the original soon!

[@CGold113]

I love the glassware you use for tall drinks. Looks much fancier than a standard highball/collins glass

[@BehindtheBar]

Thanks pal, these were a gift and I love using them!

[@susannorthrop2891]

These are my favorite drink. Thanks for the video.

[@BehindtheBar]

So glad you enjoyed Susan!

[@Barprints]

Great cocktail to have fun with too, just by using different flavored syrups! Strawberry, mango, passion fruit. The sky's the limit! 😜

[@susannorthrop2891]

@@Barprints Will have to try those thank you.

[@Barprints]

@@susannorthrop2891 Anytime

[@Barprints]

Absolute classic! I actually do a muddle and shake with a double strain for mine. Makes for a clean sip. Add a mint garnish and its straight magic.

[@CacheCanada]

I've seen so many times granular sugar put in, then the mint leaves and then they are ground together with a pistil. Loved mojitos since we visited Cuba many years ago.

[@BehindtheBar]

That’s definitely an accepted method! I just like to keep mine lighter and fresher so don’t muddle the mint but it’s a personal preference 😊.

[@MV-ch3mm]

Now I need a mojito

[@BehindtheBar]

💯

[@23minutesinbrussels]

I would add angostura bitters couple of dashes as a topper

[@BehindtheBar]

I like this too!

[@lanrenault2876]

Just found this channel, love the history if true or not , my favorite cocktail 🍹, but with Havana club , love the channel,

[@BehindtheBar]

Thanks so much Lan!

[@ChrisWCorp]

I'm read up on Sir Francis Drake quite a bit (in relation to all things pirates and their origins) but actually didn't know about the Mojito connection! Really love the history portions and makes this drink even better.

[@BehindtheBar]

I mean look, it’s all unsubstantiated but a good story, right?!

[@MixDrink]

Отличный летний напиток, рад снова видеть ваши ролики. 😁

[@stefantopuzov6140]

Realizing I could crush the ice with a hammer instead of using a blender or a manual grinder was a game changer for me. Less labour, one fewer utensil to wash, and of course, the fun of bashing in stuff. I also find some naturalistic beauty in the fact that the ice in the end is not all the perfect shape and the same size. But the latter is why I also muddle, though 😛 Great video. Appreciated the history. Cheers!

[@BehindtheBar]

Totally, I actually hate using a blender unless I’m making lots of drinks otherwise it just seems a waste of effort haha.

[@paulbegansky5650]

Great stories. The mojito is a drink that cools in the heat. Not a winter drink but a beach heat drink. I like muddled munt, the stronger the better. There is another Mojito affect, normally after the first you immediately have a second. After the second, if you choose to keep drinking...its tequila shots with beer chasers. New dat remedy drinks please!!!

[@BehindtheBar]

😂

[@jvbob96]

i think the shaken version really integrates the flavors and improves an already great drink. i'm surprised i don't see people shaking the mojito more often.

[@BehindtheBar]

Out of interest, do you shake and then serve on crushed ice or just shake and dump? And do you shake with the mint? I’m definitely not against shaking but I find shaking with mint and not straining it out makes it quite overpowering and doesn’t look as pretty as the leaves are torn up. I also just find it easier to do a large order of them by building, which is a major factor when you’re running a rooftop bar in summer haha!

[@mikezimmermann89]

“…some of us like to have a little grumble about them.” A favorite bartender of mine, Eric, “HATED” making mojitos. Often, when I found myself sitting at the bar by his station, I’d order one just to hear him mutter, cuss under his breath, and then watch him savagely rip the mint leaves off their stems and “spike” them into his shaker. Eric was an accomplished, semi-pro actor, and we both knew that his behavior was part of the “entertainment” that customers get by sitting at the bar. It was fun for both of us.

[@BehindtheBar]

😂 love this

[@finnwillows6031]

Yummm!

[@barefootwildflowers3209]

One of my *favorite* cocktails. I grow mint just for this drink...and I always run out 😂🙄

[@Barprints]

Sounds like a good problem to have. That fresh mint must be a game changer!

[@ItsMe-fs4df]

I used to hate Mojitos. Had one in a bar where they muddled the hell out of it and it was bitter and herbal. Decided to give it a try at home and just slapped the mint around a bit and it was so much fresher and nicer :) And love the history lesson too

[@BehindtheBar]

Totally agree!

[@bstrac77]

As usual, great video. Now I need to make one 👀

[@guven7778]

Deffinetly I am going to make that!! Love it. Also can you make something with amarula liqueur.

[@jameshaulenbeek5931]

A good mojito has always been a favorite of mine. I do prefer a more flavorful rum, Mount Gay being my general go-to for most things rummy. Thank you! 🙂

[@BehindtheBar]

Great rum!

[@konradkurz8353]

Lovely video! Mojitos are a family favorite in my family, and I would say that the Mojito phenomenon is a similar problem at my family gatherings! I casually bartend for those events, and I always bring more mint and limes than I think I'll need just for that reason lol My aunt likes me to replace the soda water with tonic water, claims that is the way they always did it at her university. Has anyone else heard of that?

[@BehindtheBar]

I’ve never heard of that but I can see the bittersweet tonic being interesting!

[@tropnevad]

I absolutely love mojitos and have tried to streamline the mojito-making process by making mint syrup and juicing limes ahead of time. The mint syrup is easy; just make simple syrup and steep a ton of mint leaves in the warm liquid for about 30 minutes as if it were tea. Strain the syrup and cool. From there, my recipe is as simple as 2:1:1:2. Two parts rum to one part lime juice to one part mint syrup to two parts club soda. Ice should take up the remaining space. End result is a mojito in about 15 seconds instead of fiddling with limes and mint leaves. Tastes just as good, but infinitely easier to make.

[@BehindtheBar]

Good hack!

[@akshay31890]

0:49 Looks like she's got wings...Makes sense though, anyone who can explain alcohol so well and make them with such finesse must have a touch of the divine :D

[@BehindtheBar]

😂 😇

[@robertsharpe4414]

The shows just keep getting better and better hat's off cara

[@Scuijr808]

yaaaas. thanks for the vid! love the lesson behind it!

[@BehindtheBar]

Thanks mate!!

[@somehighlights2851]

I'm always waiting for her to say "You know nothing, Jon Snow".

[@BehindtheBar]

😂

[@Barprints]

LOL...Now I want to hear her say it! 😂

[@andygilbert1877]

I do quite a few of these, but usually for other people, they’re so popular! (If I’m crushing ice I’d rather make a Caipirinha.) I make these for my crowd at the local music festival that we go to every year. (Except this one!) We have a cocktail hour after we’ve just arrived and put the tents up. It’s quite fun, and also a bit of a challenge as I have to take the ice with me, and also comply with the festival’s no (proper) glass rule!

[@BehindtheBar]

Sounds so much fun! Remember festivals? Sigh...

[@Taglebot]

I know what I'm making tonight! 🌿

[@Mirkoviv]

she a pro.

[@cargath]

This might be controversial, but i feel like the half-dissolved sugar texture is part of the experience, so i like to use actual cane sugar. Not saying simple sirup is wrong, i probably just ordered too many cheap-o Mojitos at music festivals :D

[@BehindtheBar]

Haha that’s fair! A lot of people do, with Old Fashioneds etc also. For me it’s more about speed, consistency and cleanliness behind the bar but can totally see both sides.

[@IbnShisha1]

Mojito effect, huh? Sounds like when I was in Egypt and we noticed "the Fishawy effect": If you sit down at El Fishawy for any length of time, you WILL see someone you know.

[@WhySoBroke]

Great recipe!! Now you have to try a Mexito, instead of rum use silver or white mezcal ❤️🇲🇽❤️

[@BehindtheBar]

That sounds right up my alley!

[@Hagenruck]

I have never seen a mojito with crushed ice in cuba, always ice cubes. but I think its tasty with crushed ice

[@BehindtheBar]

That’s interesting! I’ve always seen it with crushed ice but both definitely work 😊

[@baquershirazi8111]

Could we please get a video on your glassware! Cause you have an amazing collection and I would love to know where I could purchase a few from.

[@BehindtheBar]

Your wish is our command! I actually have one of glassware coming up, but also a fair amount of it (such as these ones) are vintage I’m afraid 😊.

[@baquershirazi8111]

@@BehindtheBar Thanks a lot for the acknowledgment of my comment and very much looking forward to the video!

[@stuspawton]

I would sub out the Bacardi for Havana 3, and tbh muddling can release a bit more of a bitter taste from the mint but one of our chefs used to make our sugar syrups and would infuse one with mint for the mojito which worked wonders.

[@BehindtheBar]

Mint syrup is a good work around!

[@mycatsballs8195]

Any puertorican rum will do just fine

[@milubewu]

I mix Mojito's back home for my family , used to either put it in a large bowl for scooping out of or a fancy glass tank, but due to the availability of the spirit from my local stores , ive only been able to get my hands on the Bacardi Anejo Cuatro , its a brown rum , and I never got around to actually trying one made from a white rum , i'm wondering if there is a difference , and if say I used other kinds of Rum , would it be a different drink all together taste wise , or similar in taste profile. But thank you for this video , Mojito and G&T have been long comfort drinks and this video really put a smile on my face , cheers!

[@BehindtheBar]

So glad you enjoyed pal! The rum will definitely make a difference but it’s delicious with darker rum as well 😋

[@milubewu]

@@BehindtheBar Then its time to start pestering my local booze store to bring in other kinds of rum XD

[@GaetanLloyd]

Absolutely gorgeous drink! May I ask what that specific type of glassware is called?

[@little_billy]

East Tennessee USA, we call it a pilsner glsss

[@GaetanLloyd]

@@little_billy thank you!

[@BehindtheBar]

Ah is it?! I came here to say I wasn’t sure haha. Someone in the comments gave me in to trouble for using it for a Dark & Stormy 🙄 I was like dude, it’s beautiful, I use it as much as possible haha.

[@timisoutdoors]

Perfect! Thank you!

[@bahayalak1088]

Amazing!

[@BehindtheBar]

Thank you!

[@mrkitewine7700]

Thanks for this video, I do like my rum and lime drinks, have you done a caipirinha video?

[@BehindtheBar]

Not yet but I will!

[@Barprints]

It's essentially a mojito with Cachaca vs rum. Hold the mint!😋

[@tarunjain1974]

I guess I am the only one watching a mojito video while sipping a screwdriver. Love you Cara (definitely not in sending a marriage proposal kind of love)!

[@BehindtheBar]

😂

[@the-chillian]

Mojitos have a lot to do with why I grow mint in my garden. You don't think it necessary to muddle the mint leaves? It's not that I don't believe you; it's just that every other guide I've seen calls for a muddler, and whenever I've ordered one that's how it was made. (When I've seen it made in front of me, anyway.)

[@BehindtheBar]

No, I don’t, but I do understand I’m in the minority here! I just like it to be clean and fresh with no one flavour overwhelming and I find muddling the mint makes it really...minty, funnily enough! Haha. Because you leave the mint in there (unlike e.g. a Southside where it gets strained out) it will infuse more as you drink anyway, so doesn’t have to start out very powerful imo 😊

[@robfellows9833]

Ha, Cuban drinks again. The KZbin algorithms are smart. A very enjoyable drink on a hot day by the pool. Shame Bacardi pulled out of Cuba many years ago

[@BehindtheBar]

It is, although I guess that means those in the US can still get it unlike Havana Club!

[@Dee_Cee227]

This time I can say that “I already knew” 🤣

[@PacoRV]

Bacardi FTW!

[@audioa41]

Now it’s an espresso martini effect

[@kyle57z]

Love the videos. Did the Bacardi history tour in PR and they go with the mint sugar muddle. Personally don't care for the sugar syrups but I haven't tried that one yet.

[@kyle57z]

It is a press with a bar spoon moreso than a muddle

[@AngryCocktails]

I've seen some really labour intensive versions of making a mojito - like mixing the drink vigorously enough to pulverise the mint

[@BehindtheBar]

Yeah there are definitely a few that require you to put your back in to it! I prefer to keep things light and crisp (and easy!) haha

[@Ep1cTun4]

Yaaaas.

[@nikitadostoevsky4609]

Was it really enough of soda? Seemed like the drink would not be sparkly at slightest. Would be interested to see a dedicated episode about sodas, tonics and seltzers and their role in the cocktails.

[@BehindtheBar]

Good question, I think my explanation of this got edited out- I actually feel the soda is optional, if you churn the drink thoroughly then there’s not very much space for soda. If you don’t churn and top up with lots of soda then it’s sparkly but quickly gets really watery because of the crushed ice. So I just do a wee splash and people can drink through that for a quick spritz to begin with, but I don’t really see the drink as one where the carbonation is important, unlike e.g. a Collins. I guess if you’re thinking of it as a descendent of the Julep which doesn’t have soda water at all it might make more sense?

[@204jlfleming]

Please do the julep. Compare and contrast!

[@BehindtheBar]

Definitely on the list!

[@GeorgeOfAllTrades]

I've heard that the variety of mint used traditionally in Cuba is quite different from peppermint and is more similar to spearmint, so it has a different flavor. Do you know anything about that?

[@BehindtheBar]

I have also heard this but haven’t been there to verify- one day hopefully, and I’ll report back!

[@ChemicalMarco]

I've been mixing drinks for a while now but it always amazes me how the best drinks are the simplest! Although I prefer a Queen's Park Swizzle to this :D As always, good work, it's a pleasure watching your videos! Cheers!

[@BehindtheBar]

Thanks pal!

[@richyjoye]

One of my all-time favourite summer drink ! Love your channel, your knowledge of cocktails is second-to-none, your accent is... well... it's your accent... and your recipes are good, not hardcore technical traditional and not to innovative. Good balance.

[@BehindtheBar]

Thank you so much for the kind words Richard, we really try and aim for that balance 😊

[@emericmartin1326]

No drop of Angostura? Just to add some bitterness and make it even more balanced.

[@BehindtheBar]

I do enjoy this myself every now and again but thought I’d get crucified haha! I’ll have to do a variations episode 😊

[@Sictransit701]

What size glass do you recommend? I have 10 oz highball glasses, and it seems odd to have a 4oz of drink and 6 oz of ice. I’ve never had a mojito other than my own so I have nothing to compare.

[@BehindtheBar]

I know it sounds weird but that’s about right! The more ice the less dilution - you generally want your drink to sit just under halfway in your glass and fill the rest up 😊

[@DrinkInDigital]

You know it's good when they bust out the Monin Cane Sugar syrup!

[@BehindtheBar]

I was a bit lazy that day haha

[@DrinkInDigital]

@@BehindtheBar Hahaha at least you maintain the quality products when you're feeling lazy!

[@user-zu8xb4lp2v]

Какая приятная девушка.нравятся видео с вами.🥰

[@stefantopuzov6140]

да

[@phoeNYkx]

So Mojito is basically Daiquiri with extra sugar and mint? (and soda?)

[@BehindtheBar]

Essentially yes! Most drinks are just versions of each other really haha

[@phoeNYkx]

@@BehindtheBar You should do a video on classic 3-ingredient cocktails for not-so-smart people like me!

[@murilo9992]

Hey Cara, I've seen recipes where soda is the same amount of rum, but your's it's only a drop of soda, why is that?

[@BehindtheBar]

I just feel that the crushed ice provides plenty of dilution anyway, and adding too much soda is how you end up with it being too watery! If I was serving on cubed ice I’d add more soda, similarly to a Tom Collins.

[@murilo9992]

@@BehindtheBar oh I get it now! I really enjoy learning all about the drink making universe. Thank you for explaining it!

[@fabianlopez3623]

Can we get a Carajillo video?

[@BehindtheBar]

Ooh good idea! There is an Irish Coffee in the pipeline...

[@darkfishy87]

What region of scotland is your accent? My guess is glasgow

[@BehindtheBar]

Good guess!

[@ricardovanin554]

What's the Shelf Life of Monin after Opened? Refrigereted or not?

[@BehindtheBar]

Look, this is probably not health department or Monin advice but I’ve been with my partner for 3 years now and that bottle of cane sugar has been open in his cupboard the whole time sooooo.... 😂

[@CiaraM09]

Why is crushed ice more important than cubed in this drink?

[@BehindtheBar]

It’s just the traditional serve and obviously changes the texture of it. It will also make a difference for your proportions- if you’re not churning through with crushed then there is more room for soda water so you want to be sure not to overdo it and water it down too much!

[@CiaraM09]

@@BehindtheBar Thank you

[@Jefuslives]

Technically a vegetable. Eat your greens, folks!

[@adamwright7638]

It's a bar in Australia, of course there's a guy named Lachie at it

[@BehindtheBar]

I posted this on his timeline and he had a sad react haha- he just wants to feel special!

[@adamwright7638]

@@BehindtheBar Hahaha You're special to us Lachie ;)

[@vanclice247]

Whats your favourite drink?

[@BehindtheBar]

Depends on my mood but I probably drink Martinis most often- there’s one for every occasion!

[@poltergeistx]

Can you put too much mint in the drink?

[@BehindtheBar]

For me, yes! I prefer the mint to be fairly gentle (hence why I don’t muddle either) otherwise it tips in to toothpaste territory for me haha, but I know others love a heavier mint flavour.

[@vadimdon]

Nice presentation. By not muddling the lime you loose all the oils and the taste is not the same

[@BehindtheBar]

Yup, totally agree, but I prefer the taste without! Clean and refreshing. Whereas I add a strip of lime zest in to my Daiquiri for added punch 😋

[@mturner87124]

My favorite word is now "mojito", but only when she says it........

[@MJorgy5]

Did someone say mojitos?

[@Mahler1988]

How to crush the ice without waking up all the neighbours? I use a hammer as well and it just makes a ton of noise...

[@BehindtheBar]

I don’t really have an answer for that I’m afraid- give them one to make up for it?! Haha

[@Olvenskol]

Having a little trouble ending the video so she could take a few more sips ;)

[@BehindtheBar]

It was a long day, I was thirsty 😜

[@fghgl]

Which African language did mojo originate from?

[@BehindtheBar]

As far is I’m aware it comes from Moco in Gullah which has lots of different West African influences on it, but would be happy to be corrected!

[@MrRossman2]

(sigh) Now I have to replant mint . . .

[@AdityaK96]

Yo Cara, so it turns out a Mojito is pretty much a Daiquiri + Mint leaves and crushed ice. Good to know.

[@BehindtheBar]

Yhup!

[@Barprints]

Easily the best way to remember it!

[@rodrigodepierola]

I've never quite like mojitos. I've tried them maybe ten times and they've always been disappointing, sometimes they feel like rum-flavored, mouth wash. However, it may have been sloppy bartending.

[@BehindtheBar]

Honestly it’s sort of fair enough, the mint can get really overpowering- that’s why I don’t muddle it as I feel it infuses plenty anyway! But it just might not be your flavour. Stick to Daiquiris haha!

[@rodrigodepierola]

@@BehindtheBar As a Peruvian, the refreshing cocktail de rigeur is the Chilcano, made with Pisco, ginger ale, and a dash of bitters, and lots of ice.