Just personal opinion, but I making enviable old-fashioned.

quote:

Originally posted by MASig:

Pre, can you share your recipe/technique? I too have had bad luck getting a good mojito at a bar, but I can't tell how to alter the recipe to correct the problem.

First lots of fresh mint leaves in the bottom of a glass, don’t skimp as the mint is the key to the entire drink. Then take two or three generous lime slices and squeeze the juice into the bottom then throw the lime wedges in there. Then with a muddler, grind. Grind three times as much as you think you should, four times as much. The grinding is equally as key to the drink as generous use of mint. When it’s a soaky watery mess, fill the glass with ice. I like to use the kind of glasses they serve keg beer in at a bar. Those have thick glass at the bottom so perfect for grinding. Add around 1.5-2 ounces of rum (really depends on how tall a glass) on top of the ice and let it drain down. Then fill the glass to the rim with club soda. Stir generously and enjoy. That’s the basic version. I altered it using a shaker. I have one from Bubba Gump’s (Monterey, CA) that I think was used for Margaritas. Has the little shot type glass at the top but the whole thing is plastic. That shaker is how I made them so damn good. Pour the whole glass of stuff into that shaker after you’ve filled the glass with club soda, and literally, shake the living fuck out of it. No 007 Martini type deal, times 10 to that. Shake it until you are slightly annoyed.

In the beginning you’ll pour too much rum or too little depending on your taste. The problem you and I had with bars serving them, is they make them too fast, don’t use enough mint or limes, don’t grind it up enough either. It’s a drink that takes time. Gotta put some love into that muddler, and really grind it. Extra lime, extra mint, and high quality white rum. Then the shaker. I’ve never seen a bartender use a shaker to make one. Just be warned, you nail it down and get it right, you’ll get fucked up. At least I did. When you get it right, man they go down fast, especially on a porch or at the pool in the summer heat. And you want ultra carbonated club soda so stay away from liter bottles. Get the smaller ones and just buy a bunch of them. You don’t want to crack a liter of club soda open, use some, then a week later crack it back open. Sugar cubes vs. simple syrup, once you have it down it’s irrelevant. Simple syrup won’t taste a lick of difference to a cube. The drink is a lot like a crown and 7 to me. They do not taste right if you use too much liquor. Everything has to be balanced for the drink to come off. Too much rum, yuck. Too much sugar, yuck.

Enjoy. You’re making me want to go buy ingredients and get lit tomorrow night. I haven’t made them in years.

Pre:

I make mojitos very similar. They are a hit and go down way too easy. I think you missed the sugar amount in your recipe above. I think I use 3/4 oz of simple. My basic recipe comes from Anders Erickson. There are 2 methods similar to yours. Only exception is not mashing the mint too much.



I planted mint on my side yard hill. It gave me plenty for a few parties last year and it looks to be able to supply a few bars this year.

Only criticism I feel compelled to make is you don't shake a Martini. They should be stirred.

LOL okay, shake if you want but it makes 'em cloudy and different texture than the classic. Bond was wrong!


Last thing: Many of the classic cocktail in my book, like the Southside, have a similar amount of booze, citrus, and sugar. They can be served up in a coupe or you can pour them over ice, add some soda water and you have a high ball.

Pre, Thanks for the info. I'm planning on experimenting this weekend (and hoping I'm ok for work on Monday!).

It looks like I need to pay attention to the receipts offered in this thread.
I just went to order some Drinkworks pods only to find out that Keurig ( the manufacture of Drinkworks) shut down the Drinkworks line.
No more pods or accessories.
They offered a full refund for the Drinkworks machines (about $300) up to Feb 28th 2022. Unfortunately I just discovered this and missed the deadline.

I made margaritas today. 2 parts Patron Silver, 1 part lime, agave to taste. Except I could not add enough agave to chill out the saltiness of the limes. Not tartness... saltiness. I don't like a salted rim so there was no other salt but these tiny little limes I got were just not good. And 8 of them, juiced, made two 6 oz margaritas. Anyways...

I made a pitcher for the weekend but used Cuervo mix. 3 parts mix, 2 parts Altos reposado, 1 part each triple sec and Grand Ma. Cheers!

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

I haven't made Margaritas in a long time, but when I did I used Cointreau. The Margaritas were very tasty with the Cointreau.

quote:

Originally posted by MASig:
Pre, Thanks for the info. I'm planning on experimenting this weekend (and hoping I'm ok for work on Monday!).

Fray corrected me on the simple syrup. I never measured it. It was uh *cough* experimentation to figure that out A squeeze. I would use too little in the beginning. You can always squeeze some more in there. Have fun, and drink some for me. I miss it!

quote:

Originally posted by Prefontaine:

quote:

Originally posted by MASig:
Pre, Thanks for the info. I'm planning on experimenting this weekend (and hoping I'm ok for work on Monday!).

Fray corrected me on the simple syrup. I never measured it. It was uh *cough* experimentation to figure that out A squeeze. I would use too little in the beginning. You can always squeeze some more in there. Have fun, and drink some for me. I miss it!

Definitely need to figure out how sweet you like it. That can vary a lot between people. I like them on the sweeter side but lots of people don’t.

Just checked my hill and mint is starting to pop up in a lot of places. I love that it’s a weed.

I need to plant some mint, can you buy seeds at the store?

Love a good Mint Julip

quote:

Originally posted by Ogie:
I haven't made Margaritas in a long time, but when I did I used Cointreau. The Margaritas were very tasty with the Cointreau.

I make a pretty good margarita too, and I always use Cointreau as well. Lately, I’ve been cutting back a bit on the Cointreau. I made the margs at 2:1 tequila to Cointreau, now I’m mixing about 2:3/4 to bring the tequila a bit more forward. I may even drop it back a little more, some tequila aficionados don’t put any orange liqueur into their margaritas.

quote:

Originally posted by BigSwede:
I need to plant some mint, can you buy seeds at the store?

Love a good Mint Julip

Home Depot will have small plants out with the peppers and tomatoes and stuff. Plant a few and it goes wild. Keep it away from your lawn. It will take over. But mowing smells wonderful.

quote:

Originally posted by frayedends:


Definitely need to figure out how sweet you like it. That can vary a lot between people. I like them on the sweeter side but lots of people don’t.

Just checked my hill and mint is starting to pop up in a lot of places. I love that it’s a weed.

Yeah that’s why I kind of didn’t reference sugar amount I think. I remember now experimenting with it and too little, yuck, too much, yuck. It took some pours. I just remember when I finally nailed it. Oh my Lord. This thread is not good for my health.

quote:

Originally posted by Prefontaine:

quote:

Originally posted by frayedends:


Definitely need to figure out how sweet you like it. That can vary a lot between people. I like them on the sweeter side but lots of people don’t.

Just checked my hill and mint is starting to pop up in a lot of places. I love that it’s a weed.

Yeah that’s why I kind of didn’t reference sugar amount I think. I remember now experimenting with it and too little, yuck, too much, yuck. It took some pours. I just remember when I finally nailed it. Oh my Lord. This thread is not good for my health.

That's for sure. I've been doing good on keto, but the cocktails are definitely keeping me from my goal weight.

I don’t do a lot of mixed drinks, but I love a good margarita. 2 parts tequila (Casa Noble makes a mean margarita), 1 part Cointreau, 1 part fresh lime juice. Shake with ice, strain and serve in salted rim. My wife likes ice in hers but I prefer not to water it down.

A good mojito when it is hot is a beautiful thing. Dark and Stormy can be nice as well.

I'm partial to a good "Old Fashion.

quote:

Originally posted by jhe888:
I like an actual martini. I am also a fan of a Manhattan and an Old Fashioned. A mint julep is good, too. My wife likes a White Russian.

These are easy to make.

Another fan of Manhattans here.
Also am partial to the scotch variant, AKA the Rob Roy.

quote:

Originally posted by frayedends:

Me too, as well as sour mix.

Anyhow we have binders in our bar with our classic cocktail menu. Here's the index and a few examples. Note the Espresso Martini and Cosmo were not kept in the book for our Speakeasy party. They aren't classic but we keep them for regular parties.

I want an invite to one of your parties!!! My wife and I are just about as geeky on the culinary side. Happily exchange great dinners and thermal pig hunting in Texas for the reciprocal red carpet ...

My wife and I only drink classic cocktails, nothing new or modern. It's to the point if a guy behind the bar refers himself as a "mixologist", I'll walk out. I've had guys like that who mix drinks with basil, thyme, cucumbers, etc. and then make me an awful martini. We make our own cocktails at home have been doing it for almost 4 decades.

Martinis- IMO, martini = gin, not vodka. And yes, dry vermouth is an absolute component, and not just a wisp of it, but at a minimum ratio of 8:1 of gin to vermouth (I like 5:1). Hendricks and Aviation are two excellent gins, with Bombay Sapphire as an everyday bottle. Quady VYA dry vermouth is king, but hard to find in recent years, Dolins is a nice 2nd choice.

Manhattans- I once asked for a manhattan at an L.A. bar and the guy pours bourbon in a ice filled glass, pours it into a lowball glass and drops a bright red cherry into it. I pushed it back to him and ordered a beer. I prefer rye, but bourbon is fine also. But the sweet vermouth, a mandatory ingredient, has to be Carpano Antica, along with a Luxardo cherry. And of course a splash of bitters. Stirred not shaken.

Sidecars- I like Germaine Robin Alambic Brandy, but any good cognac would do. I always use Cointreau and fresh lemon juice, shaken and poured into a cold martini glass. I skip the sugar coating on the rim.

I'll sometimes make a Vesper from the James Bond films, and it is actually an excellent drink. I use 3 parts gin, 1 part vodka, and 1/2 part Cocchi Americano, a substitute for Lillet Blanc. Shaken and poured into a cold martini glass with a lemon twist.

^^^ I made a Manhattan tonight, I ran out of Punt e Mes Vermouth a while back and cracked open a bottle of Gallo Vermouth tonight. It's dog piss compared to Punt e Mes, lesson learned