Mojito recipe
A mojito the way hotel bars in Cuba make twenty at a time, with simple syrup instead of sugar.
Between 1995 and 1997 I worked as an executive head chef in Cuba. The beautiful Caribbean island with its old cars, salsa, cigars and rum. One of Cuba's famous cocktails is of course the mojito. In the hotel bars the staff did not make one at a time, but twenty or more. Their trick was using simple syrup instead of sugar. The sugar is already dissolved, so you save a lot of time stirring. It might not be authentic, but is it cheating or is it clever? I think clever, and you will too when you have a party and have to make twenty yourself. If you do not fancy it, call us and we come and do it for you.
How to make simple syrup
Boil one litre of water, add one kilo of sugar and stir until the sugar has dissolved. Let it cool down and pour it into an empty water bottle. Bartenders all over the world use simple syrup to sweeten drinks like the daiquiri, Tom Collins or whisky sour.
Ingredients
- 4 cl white rum
- 3 cl lime juice
- 6 sprigs of mint
- 2 cl simple syrup
- soda water
Method
Muddle the mint leaves with the syrup and lime juice. Add a splash of soda water and fill the glass with cracked ice. Pour in the rum and top up with soda water. Garnish with a sprig of mint and a slice of lemon. Serve with a straw.
Enjoy your cocktails.
Chef Bob