Forget muddling: The secret of mint
The most common mistake is crushing the mint at the bottom of the glass. By tearing the leaves, you release chlorophyll and bitterness, masking the freshness of the herb.The pro's secret:Take your sprig of mint and simply "clap" it between your hands. This thermal shock is enough to release the fragrant essential oils. Add it last, just before serving, so it infuses gently without ever becoming bitter.
The balance of Lemon: Two schools, one requirement
For acidity, it all depends on the texture and bitterness you are looking for:
Option 1 (Texture):Crush fresh lime wedges directly with cane sugar to extract some essential oils from the peel.
Option 2 (Purity):Squeeze two halves of limes to use only the pure juice. This is the ideal solution to avoid any residual bitterness and achieve a cocktail of crystal clarity.
Managing cold: Ice cubes vs Crushed ice
Contrary to popular belief, filling a glass with crushed ice from the start dilutes the cocktail too quickly, especially when topped with sparkling water.
The Oogy Wawa technique:
1. Use large ice cubesfor the structure of the cocktail. They keep the drink cold without melting instantly.2. Add a
dome of crushed iceonly on top at the end. This adds a frosty and aesthetic touch without altering the balance of flavors.The Expert Recipe
6 cl of White Rum
(or Virgin version with a non-alcoholic distillate, you can also useMONIN Mojito syrup2 cl of cane sugar syrup).
(or blond cane sugar powder for crunch).8 to 10 fresh mint leaves
Le jus de 2 demi-citrons verts frais.
(bruised, not crushed).Very cold sparkling water.
Ice:Large cubes and crushed ice for the dome.
PreparationTop up with sparkling water and gently stir with a
mixing spoon.
Dans un verre Tumbler, mélangez le jus de citron vert et le sucre.
Ajoutez le rhum et remplissez le verre de gros glaçons.
The final touch:FAQ: Your questions about the Mojito.
Le geste final : Frappez votre branche de menthe entre vos mains et glissez-la dans le verre.
Mélangez délicatement à l'aide d'une cuillère à mélange.
Déposez un beau dôme de glace pilée sur le dessus pour la décoration et piquez-y une tête de menthe fraîche.
FAQ : Vos questions sur le Mojito
Pourquoi mon Mojito est-il trop amer ?
L'amertume vient souvent d'un pilonnage trop vigoureux de la menthe ou de l'utilisation du zeste de citron vert pilonné trop longtemps. Ne pilez que ce qu'il faut pour extraire le jus. La menthe doit être juste tapotée.
Quel type de menthe utiliser ?
In Cuba, they useMentha Nemorosa(hierba buena). In France, thepeppermintor theMoroccan mintare perfectly suitable, provided they are fresh and fleshy.
Where to buy a complete Mojito kit in Paris 15?
Ergonomicmuddlertostainless steel straws, find the entire world of mixology atOogy Wawa at 4 rue Auguste Dorchain. We will advise you on the choice of your rums and accessories.