Dear Colleagues,

Does anyone have a good Mojito syrup recipe? I've noticed that several bars are using a what looks to be a simple syrup infused with mint in order to speed up the process. What type of mint do you use?

I don't know that I would want to use mint in making the simple syrup. Fresh mint is key here.

I have heard of people making there own simple syrup, and infusing it with mint for both mojitos and mint juleps. (sugar, water, mint, boil, reduce, and chill) Then they use fresh mint as the garnish.

I personally buy simple syrup at the store, and use only fresh mint while making mojitos.

I grow both spearmint and peppermint, but prefer to use the spearmint in my drinks.

Mmmmm, a mojito sounds really good right now...

Is it spearmint or peppermint for a Mojito? I've heard of people using both. Last year I found something called Moroccan or Green Mint which made a wonderful Mojito.

There is a recipe for Mint Juleps in the current issue of CA. They say to boil 2 parts sugar in 1 part of water until the sugar dissolves.

Place some mint leaves (Spearmint I guess as peppermint would be too minty) in a silver glass and muddle (gently crush them) with some syrup, then add ice and fill the glass with premium bourbon.

As I have never made a Mojito I would think the recipe is similar using rum in place of bourbon.

This message has been edited. Last edited by: Docbarry,

I don't like using simple syrup. I like the old fashion way with sugar and mint leaves. Muddle those together in the glass.
I have used so many different Mojito recipes and I never used simple syrup.

Yeah, fresh mint is key!

To add some snazz to you Mojito routine, build them in a shaker and use the ice to crush/bruise the mint. Works great, looks cool, you get the points.

aphexfx is correct actually. muddle the sugar with the limes, ice, rum and then mint on the top. use a spoon to mix the mint through the ice, the ice works like sharp knives and chops the mint. if you muddle the mint with the lime and sugar, you are bruising it and some bitter compounds come through. yeah... I am a geek...

1 part sugar, 1 part water. Slowly bring to a simmer until the liquid is clear, then remove from the heat. Tear up a big handful of fresh mint and add it to the hot liquid and let it macerate until it's room temperature. Strain out the mint and store in the refrigerator. Use it in place of sugar, to taste, in your mojitos, which you otherwise make in the normal way.