Tag Archives: MOJITOS

Customer Appreciation Post — Jalapeno Watermelon Mojito

A friend posted this on Instagram after stopping in last night:

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Jalapeno Watermelon Mojito

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Combining Coconut Milk & Coconut Water

For the past few days I’ve been working with coconut milk at home, trying to get something worth using in mixed drinks at the bar.

I wrote a post yesterday about experimenting with coconut and wanting to find a substitute for store-bought syrup.

As I mentioned in yesterday’s post, I’d seen on Best Bars In America that at least one bar uses a mix of half coconut milk and half coconut water.

That’s half-and-half coconut milk and coconut water on the left, and just reduced coconut milk on the right.

 

I’m not completely sold on either of these. I don’t think they’re the answer. The half-and-half mix doesn’t taste strongly enough like coconut, and it leaves a chalky aftertaste in your mouth. Similarly, the reduced coconut milk doesn’t have enough sweetness and mixed strangely in cocktails.

I also made a simple syrup with the reduced coconut milk — not the half-and-half.

The sugar in the syrup brought the sweetness up a lot, but the milk also thickened when cooled — to the point of pudding and almost like Jello. I added a splash of coconut water and shook it vigorous and it works alright in drinks so far, but I’m not happy with it as a finished product.

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Experimenting With Coconut

Summer is starting to feel like it’s here and now that Negroni Week is over, my mind has started to wander toward tropical rum drinks.

At the bar where I work, we do a big trade in Mojitos every summer. We have a dozen different flavored rums… And we bring in watermelon every summer to muddle with the mint and lime. That’s easily one of our most popular drinks this time of year:

  
One thing which we don’t have at the bar where I work is a blender. Thats’s never really been a problem though. We are not a beach bar. We’re located in the city of Jamestown. And moreover, all those typical neon-colored cocktails served at beach bars are always so sugary and sticky sweet — which I’m guessing comes from all sorts packaged syrups and canned juices.

Don’t get me wrong, I do think there is a proper place and time for all that. One of the best drinks which my wife and I enjoyed on our honeymoon in the Dominican Republic was something called a Miami Vice — which was equal parts piña colada and strawberry daiquiri. It was exactly the sort of thing we wanted at the time, while sitting by the resort pool looking at the ocean.

Aside from that there was a lot of straight rum and a local liquor called Mamajuana.

In the city though, those sorts of beach drinks aren’t an immediate “go-to” for us or any of our customers. We do serve plenty of rum drinks — like daiquiris, Hurricanes, fake Caipirinhas and Dark and Stormy by the ton. But without a blender, we’ve never seen need to bring in any cream of coconut — which is probably why anytime anyone wants anything with coconut flavor, that flavor always ends up coming from Parrot Bay.

So, yeah, that’s where I found myself this past week — with an interest in making tropical drinks that no. 1, aren’t blended and no. 2, don’t use Coco Lopez or any other store-bought syrup or mixer.

Add to all this the fact that a recent episode of Best Bars In America showed a bar which used its own house coconut mix — comprised of equal parts coconut milk and coconut water. 

Seeing that half-and-half blend behind a high-end cocktail bar got me thinking about what I could do to incorporate coconut into our drinks (while still only shaking them and not incorporating a blender).

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Filed under BEST BARS IN AMERICA, BRANDS, COCONUT, IN PROGRESS RECIPES, NEW TO ME, RUM, SIMPLE SYRUP, WORK-RELATED

Another Watermelon Mojito Photo

Yesterday I posted a picture of the first Watermelon Mojito of the season made at my bar.

Today’s post is just another brief “Photo Post” because I got so many useable shots of the drink:

  

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The Start Of Summer

At Forte, where I work, we make a ton of mojitos each summer.

And for years now, one of our most popular mojitos is our Watermelon Mojito — which is only available when we are able to get fresh watermelon for muddling.

Well, the watermelon is in house and this is the first Watermelon Mojito of the summer!

  

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Mojitos In Miami

The city of Miami celebrates an anniversary tomorrow.

July 28th is the anniversary of the day the city incorporated in 1896.

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Google “Miami” and “cocktail” and you’ll read that the city’s unofficial drink is the Mojito. There are also places online which say that Miami now has an official cocktail, and that it’s the Bacardi Mojito.

Regardless, the Florida city was incorporated on July 28, 1896. And whether or not it’s official, a day in July is the perfect time for a Mojito.

Mojito
•6 mint leaves
•.75 oz simple syrup (one part water, one part sugar)
•.75 oz fresh lime juice
•1.5 oz white rum
•1.5 oz club soda

Here’s the recipe as printed online at Liquor.com:

HOW TO MAKE THE MOJITO COCKTAIL
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.

Note that this Liquor.com recipe calls for the mojito to be shaken after almost all of the ingredients have been added. Shaking the mojito is one method. I usually roll it into a mixing tin at that stage (and then back into the highball glass), then finish with the soda water.

More opinions on how to make a mojito:
•Imbibe Magazine suggests stirring a mojito.
•Epicurious also says to stir, but at a different stage.

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Time For A Dirty Mojito

We’ve been making mojitos for a month or so now at the bar where I work (it’s a seasonal treat here in Western New York).

Everyone always loves a simple twist on traditional cocktails, so we put this on our chalkboard yesterday:

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To make a “Dirty Mojito” we just swap out spiced or black rum for the regular rum which goes into a mojito. Most times I make them with one pour Kraken and one pour Myers.

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Limited Edition Cocktail: Choco-Strawberry Mojito

A “Limited Edition Cocktail” is something that can only be made with a certain ingredient that’s only available for a short time.

Here in this case, the “limited” ingredient is a chocolate mint that we only had a short while this past summer at my restaurant.

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About This Cocktail
A mojito made with fresh local strawberries as well as organic chocolate mint from Fickle Fields Farm in Kennedy, N.Y.

Ingredients
2 ounces rum
4 to 6 chocolate mint leaves
2 tablespoons diced strawberries
1 lime wedge
Splash simple syrup
Top with soda water

Preparation
Muddle the pieces of strawberry with the chocolate mint, lime and simple syrup in a pint glass. pack the pint glass full with ice and then add the rum. Roll the drink into a mixing tin and back before finishing with soda water and/or lemon-lime soda to taste.

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Bacardi Wolfberry Mojito

Mojitos are great in the summer, but people love variation.

Watermelon mojitos are one thing, but if I’m looking for a sweet cocktail to sip, I do love a blueberry lemonade or a Wolfberry mojito:

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About This Cocktail
A traditional mojito made with Bacardi Wolfberry in addition to mint, lime and simple syrup.

Ingredients
2 ounces Bacardi Wolfberry
4 to 6 mint leave
4 to 6 watermelon pieces
1 lime wedge
Splash simple syrup
Top with soda water

Preparation
Muddle the mint, lime and simple syrup in a pint glass. Pack the pint glass full with ice and then add the Wolfberry rum. Roll the drink into a mixing tin and back before finishing it with soda water and/or lemon-lime soda to taste.

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