3 Mojitos from Traditional to my Favorite

What’s up guys welcome back. Today we’re going to be deep diving the mojito and I’m going to show you three different approaches. The drinks industry as a whole and this is especially true for the home bartender really suffers from traditionalism. That is, the idea that there is only one correct approach to a drink and that’s it, and the most beloved classics such as old fashioned s and whiskey sours and of course mojitos really inspires this attitude. But the truth, is that there isn’t just one way to approach a cocktail. For most/if not all cocktails there are several “correct” builds. I like to say that there is no such thing as right and wrong but there is such a thing as good and bad and the journey is learning to differentiate between the two. That type of traditionalism is the enemy of progress and we’d all do well to banish that attitude.

So on that note, today we’re going to show you three different ways to approach this drink. Each variation only slightly different from the other, and hopefully, if we’ve done our job, you’ll see that those small differences have a pretty major impact on the final drink and that all of these variations are worth a mix.

The origins of the Mojito are a bit muddy. Some say the drink originated from an earlier drink discovered by explorer and privateer Sir Francis Drake while exploring Cuba, some say that Havana Bartender Constantino Rabailagua created it in Havana at the La Floridita bar and some others say that it was Cuban bartenders riffing off the Mint Julep that gave life to this cocktail. Wherever and whenever it comes from we know that it’s a Cuban drink made with good rum, mint and lime and that it is an essential highball drink that everyone should learn. The mojito, more than many many other drinks is one of those seemingly simple drinks with the ability to transport you to another time and place when you drink it, it’s also one of those drinks that evolves as it dilutes giving you marked difference between the first and last sip.

First things first we’re going to build the most common modern mojito you’ll find when ordering this out at a quality bar. This is the version that most people expect when ordering this drink.

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00:00 Hello Barflies
00:53 Fighting Traditionalism
01:04 LOL
01:53 History of the Mojito
02:39 The common Mojito
03:18 Tutorial starts here
04:17 Tasting Notes
04:38 Recipe
04:46 Traditional Mojito
05:13 Tutorial starts here, but you missed a step
06:32 Tasting Notes
07:28 Recipe
07:40 My favorite (the one without soda water)
08:26 Tutorial has already started...
10:13 Tasting Notes
10:42 Recipe
10:46 Go out and make some

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Recipe
Mojito
1 1/2oz (45ml) White Rum
3/4oz (22ml) Lime Juice
3/4oz (22ml) Simple Syrup
1oz (30ml) Club Soda
5-6 Mint Leaves
Mint Sprig Garnish

Traditonal Mojito
2oz (60ml) White Rum lime juice a
1oz (30ml) Lime Juice
1/2oz (15ml) Rich Simple Syrup
5-6 Mint Leaves
Mint Sprig Garnish

Leandro’s preferred Mojito
2oz (60ml) White Rum
1/2oz (15ml) Simple Syrup
1 Sugar Cube
4 Lime Wedges
8-10 Mint Leaves
Mint Sprig Garnish

[adamlebner]

This is the first time that I've ever heard a cocktail channel mention different varieties of mint. I've always wondered, but never asked, so, thank you. Could we please get an episode about different lime, lemon, grapefruit etc? Cheers.

[mikedemicco]

As someone who has also fallen prey to strict traditionalism behind my own bars this is good to hear others also keeping their minds open to variations of the classics. Cheers!

[RobertHornbek]

What a pro for calling out his old self to inspire new generations. Keep up the good work folks! I am looking forward to swinging by Cole's soon.

[andyimpens]

Love the self reflection. The only way to move forward is to accept that the way we did things in the past is not the only way to do them

[ogreenius]

Love the intro here! Seeing you call back to your earlier videos and point out your own growth out of being a bit snooty about "the one true recipe" is fantastic, because we all need to learn that lesson! And your Mojito examples are a great illustration of the different approaches and the reality of there "no right way". Great stuff!

[JM-pmtb]

To avoid the vegetal flavors that come with muddling mint I first muddle the lime with the sugar then add the mint with the rum and syrup along with the ice, shake, and strain into glass. You'll still get the mint oils but without the swampy flavor you get from muddled mint.

[seanpannebaker]

It's been a while since you've forgotten something. Good to see you going back to tradition. LOL! I like the seeing variations, gives me a different way of going about the drinks I may not have thought about. Thanks!

[theaussiebartender]

Great episode Leandro! Never tried the sugar cube and simple mix but absolutely love a killer mojito! My “go to” in summer! Definitely giving it a go!
Cheers mate 🤙🏼

[SqueakerT]

In Porto Portugal, a bartender made my mojito with white Diamond rum, it was the best mojito I’ve ever had. Fresh mint, good brown sugar, and was just masterfully created.

[The_Lundy]

Thanks for the humbling, your opening was really well said. I've been really guilty of this with my old fashioned.

[boozeontherocks]

I love the break down Leandro, The different ways of building and thinking about this classic cocktail gives us a lot of different options to find that perfect individual drink. That and I love to see you experiment :)

[MrMoney]

I like that "Don't tell me about it and I won't slap you" Haha.

[that_si_chick]

I made the last one. I just want to say, WOW! I’ve never had a better mojito, so far. Thank you for this video!💗

[maxvanbalgooy]

Thanks for the discussion on the evolution of thinking from “right vs wrong” to “good vs bad.” Too often, the thinking is that right = good, but questioning that assumption opens up the possibilities for improvement.

[aaliyahorman]

Had a bartender look at me the other day and ask me if I’d ever made a mojito before, after I’d made one with simple syrup, light rum, mint and soda. Looked and tasted delicious! But he proceeded to show me the “correct way” after tasting mine looking unimpressed. It was quite snobby lol. Love to see a fellow bartender out here embracing all of the different ways to make a good cocktail! Thank you for the vibes. 💚

[SuccumbedRum]

I love using a Demerara SS for my mojitos. It affects the color but marries so well with the rum and lime.

[robdielemans]

Years ago I workshopped the mojito using various techniques and rums and sugars for days. Your is close to what I ended up as my take on it. Same rum, techniques, with peels, mint, unstrained/filtered. but instead of syrup and sugar cube I just use cane sugar and a longer muddling time so some of the cane sugar dissolves and the rest during drinking.

[jgutierrez]

Leonardo, as always great info and thanks passing on the knowledge. Salud.

[Sophie-and-Ken]

I made a mojitos with dark rum, white sugar and the green bottle lime juice, it wasn’t perfect but it worked. In Cuba due to shortages it’s common to make a mojito with 7UP or Sprite. Like you said as long as it tastes good, who cares.

[DirtyHairy]

This is JUST the video I needed! I picked up a bottle of light Havana Club, and I’m waiting for the weekend to make these! 😁😋