Mojito Cocktail - The Cocktail Spirit with Robert Hess - Small Screen

Подписаться 67 тыс.

Просмотров 40 тыс.

50% 1

www.smallscreennetwork.comSmall Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: bit.ly/MF8FOT
Be the first to know when new episodes air on our site! Sign up for the Small Screen Email Newsletter: bit.ly/13B6uVE
The Cocktail Spirit on Facebook: on. 1ajfvq5
Small Screen on Facebook: on. 15F6PwT
Small Screen on Twitter: bit.ly/16Drsuj
Small Screen on Pinterest: bit.ly/18lxkp9
The Mojito seems to be "the" drink these days, but this drink dates from before the 1930's, where it was a popular drink in cuba to refresh and relax with. In the late 1940's the drink burst onto the international scene when it was "discovered" by Enest Hemmingway at "La Bodeguita del Medio". Properly made, a mojito should always be made with fresh mint and fresh lime juice, but due to its ubiquitous popularity, you will often find bars using various unfortunate shortcuts to make them quicker, but sacrifice the quality in doing so.
Watch on Small Screen: www.smallscreennetwork.com/vid...
Recipe:
10-12 leaves mint
2 tsp granulated sugar
splash soda water
11/2 oz white rum
3/4 oz fresh lime juice
Instructions:
Muddle mint, sugar and soda in a pint glass.
Add rum and lime juice.
Fill half way with ice and stir.
Top with ice and soda water.
Garnish with lime wedge.

Хобби

Опубликовано:

18 фев 2013

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 37

@johnquigley5355 Год назад

Kudos to you Sir . Thank You for your Bar Knowledge . I worked in the daily and Sunday newspaper industry when the Reporters were as well known as today's Top Entertainers . When you went into a Bar , and you said to the Bartender , "Give Tom a drink " It was a cocktail like a Manhattan or a Martini . Time was the essence . Mixing and measuring was not a pre- requisite . Time was our enemy . Thanks for all your good work .

@phillipkopf6145 4 дня назад

Robert Hess is the man!

@cnote1239 11 лет назад

Yay new videos :D Robert Hess is the absolute best.

@SmallScreenNetwork 11 лет назад

Glad you like the video! We think Robert is the best, too! Thank you for watching! Small Screen

@SmallScreenNetwork 11 лет назад

Such a great idea! We will have to try it! Thank you for watching! Small Screen

@duffthepsych 11 лет назад

I love adding bitters on top of my mojitos!

@Xehanort94Ger 11 лет назад

The Point Robert makes about seasonal quality of mint is really good!

@SmallScreenNetwork 11 лет назад

That is an Ebaloy juice press. It is antique and can most likely be found on Ebay. Thank you for watching!

@SmallScreenNetwork 11 лет назад

Everyone will be back this Spring. Stay tuned! Thank you for watching! Small Screen

@joxnjoxn399 10 лет назад

My guess as to why he used a pint glass is that he's intending to keep the drink as more of a refreshment rather than a traditional cocktail. There is a lot of water content in his version, which is why he used quite a bit of sugar. The citrus and spirit amounts are standard, so the best possible reason for the pint glass is to allow for plenty of water content, as well as space for the mint oils to spread around. GO MR HESS!

@M1n1w4l 11 лет назад

This is the first time ever i have seen anyone ad the soda water during the muddling-process. dont know whats best though, but got me thinking :)

@buru44 11 лет назад

Excellent host!

@larryg450 11 лет назад

I personally prefer to use a Virgin Islands rum like Cruzan Light, or Flor de Cana Extra Dry from Nicaragua, both of which have a less harsh (i.e. kerosene flavor) than Bacardi Silver, and I cut a half lime into wedges and muddle with the mint. The oils from the lime rind add amazing depth to the cocktail, but otherwise all the proportions are on point and it is a very refreshing hot weather drink.

@SmallScreenNetwork 11 лет назад

Shawn, Do it the way you like! That's what we always say. Once you have the historical knowledge and a base to work from, their is no limit to what you can do! Crushed ice may or may not dilute faster. Many factors there. Are you in Duluth or Miami? ;-) Either way, you are right, drink it down and enjoy! Thank you for watching! Small Screen

@denisgauthier7999 11 лет назад

Nice Mojito, In Cuba they sometime add a couple of dash of Angostura as a floater. That is how I discovered Angostura and the Mojito.

@HowyaTom 11 лет назад

I agree with muddling the limes, but not the mint. Mint should be slapped hard in the hands to release the oils, but never muddled. The minute the chlorophyll in the mint is released from muddling, the more bitter the cocktail becomes.

@SmallScreenNetwork 11 лет назад

Soon, very soon. Thank you for watching!

@duffthepsych 11 лет назад

I made some mojitos recently with the Bacardi oakheart and they were suuuuper delicious.

@mrnobody6354 11 лет назад

I love the Mojito, but I prefer to make mine with crushed ice, it really chills the drink and the glass to maximum, the downside is the dilution speed, but then you shouldn't leave your Mojito sitting too long.

@TuckertonRR 8 лет назад

He looks completely different with the beard and without glasses...

@iphone4duc 11 лет назад

Yes, that's the way the drink has to be made. In Europe we use Havana Club instead Bacardi. Greetings!

@sclarebout 11 лет назад

How would Jamie make a Mojito? I know he likes to "smack" the mint instead of muddling it...but does this affect the way of making a Mojito?

@Jakeshark 9 лет назад

I like substituting tequila for rum. Gives it a nice kick.

@teina123 5 лет назад

Ola

@SmallScreenNetwork 11 лет назад

We agree, buru44! Have you had a chance to view our other programs about cocktails, food and cooking? Check out the Small Screen Network channel here on RU-vid! Thank you for watching! Small Screen

@wekeepitlive 11 лет назад

ya a pint glass is large.

@bigredmed 5 лет назад

Was in Havana recently. You are making it wrong. In Cuba, they don’t add rum till the end. It is traditional to serve it alcohol free and then ask the patron if he/she would like some “vitamin R”. If yes, then a shot of clear rum is added. If you want less, then a half portion can be added. The drink itself has more club soda and lime. The Cuban style is much more refreshing in a hot climate as the drinks are very tasty and one could easily become intoxicated if the alcohol was just added automatically.

@ASuddenEpiphany 5 лет назад

Whether that is the truly traditional variant or not, surely the rum won't be properly incorporated into the drink if you just add it last? If you don't want to get intoxicated, just order a Virgin Mojito?

@wekeepitlive 11 лет назад

I'm surprised u used such a large mixing glass to serve the drink in.