So, I was down in Tampa this past weekend scouting locations for wedding and rehersal dinner.

We found both I am happy to say and even picked a date.

For rehersal we will be going to the Columbia, a cuban style resturant, and they had the best mojitos.

Ever since then my fiance and I have been craving them.

Does anyone have a recipe for them, what type of rum, glass to drink out of etc.

Thanks

First of all, light, not dark, unflavored rum makes the best mojitos. Bacardi is fine, since you're mixing it with other stuff. And take the time to make a sugar syrup instead of using granulated sugar.

Here's how. Mix one part of sugar with one part of water and bring just to a gentle simmer, stir until the liquid becomes completely clear. Shred a generous handful of mint leaves and add them to the hot liquid, let it cool to room temperature, then strain out the mint. The mint-flavored syrup will keep a couple of weeks in the refrigerator.

Put a couple of wedges of lime and some mint leaves in the bottom of a tall glass and muddle them up. Add the fresh juice of half a lime, one part light rum, 3 parts (or to taste) club soda and 1/2 part mint/sugar syrup you made (more or less depending on your taste). I usually add the syrup first, then the rum, then the soda. Stir, garnish creatively, and enjoy.

Which Colombia? The one in Ybor City, or the one on Sand Key?

This message has been edited. Last edited by: Jack White,

Start with a good rum, not dark, but not cheap white rum either. A nice anejo is good.

make a simple syrup : 1 cup water, 1 cup sugar, boiled until you get a syrup. Cool down in fridge.

Get fresh mint leaves. peppermint gives it a kick.

Get fresh limes (or green lemons).

Get some San Pellegrino sparkling water (less fizzy than club soda).

Get Angostura bitters.

For 2 servings :

3-4 oz of rum
1 1/2 - 2 oz of simple syrup
2 oz of freshly squeezed lime juice

Put above ingredients equally in 2 highball glasses. Put 8-10 mint laves in the mixture and crush for a minute or two at the bottom of the glass with a long pilon (the handle of a table knife will do).

Put in fridge for an hour or so.

Put 3-4 ice cubes in the glasses. A sprig of mint. 3-4 drops of Angostura. Fill with San Pellegrino.

Voilà ! The best mojito you've ever tasted.

Never tried it with bitters. I will, though!

I does make a difference. Just gives it a slightly bitter edge at the end and cuts through the sugar.

And I've got to try your mint syrup thing...

Thanks Jack, it is the one in Ybor City. I also picked up a couple cigars from there. Mostly robustos but one churchhill.

We are thinking of having out rehersal dinner there. And you can hire a cigar roller to come. And they will make customized bands.

I will have to try both recipes and see which i like.

Thanks guys

Fresh mint is key. A few years ago the mojito was the main reason my mother planted mint at her house. The stuff grows/spreads like wildfire and the mojitos are amazing. If you have the opportunity this is the time to plant!

So I am having and engagement / house warming / meet our new puppy party this weekend.

Thinking of making some. So will follow these instructions and let you know how it goes.

We make mojitos a lot. Last night we tried rum from the Callwood distillery, Cane Garden Bay, Tortola. My wife and I agreed, that it was the best rum we have used yet(outside of Cuban HC)! We picked it up when we visited the old distillery when on a cruise. I wish now, that I had bought more than 1 bottle!

yeah, I definitely have to agree about the fresh mint, and ideally, you want the stuff you grow in your backyard over the grocery store, it doesn't make a huge difference but it is noticeable. My girlfriend is a chemist and used to work in flavors and fine fragrances, needless to say there is a very good Mojito flavor on the market based off of her families back yard garden. Also, ideally, but not realistically, Havana Club 3 year old rum is absolute heaven for a Mojito.

The only advice I'd have is "muddle" the mint with the sugar as most recipes recommend. Shredding the leaves will leave you with a mouthful of mint bits with every sip.
I keep it simple, muddle sugar with the leaves, add ice, white rum (in Spain they usually use a brown rum like HC 7, Varadero 7 or Brugal Anejo), soda water and 2 quarters of a lime gently squeezed. Stir. Repeat.