The Secret to Making a Mojito in Less Than 30 Seconds! 

Exactly! I try to keep things simple :)

You’re welcome! 🙌

Hahaha, thanks so much! 🙏

Thanks Glen, works a treat! Hope you’re having a good holiday!

What didn’t he do?

@StevetheBartender_ here's the link of the video, with my comment in it, since he answered and it's a rather niche one the interaction shouldn't be hard to find. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-SQOOvUrBKZA.htmlsi=L31VyM473ECV2OR2 His answer to my suggestion was, "It's not good, though." Which fairly enough, is a pretty funny dry answer, but it's a bit dismissive coming from someone who was asking their community for suggestions

Absolutely! Perfect for mint juleps.. next I’ll be trying it with basil. I have so much mint on hand so it’s nice to have a way to preserve some of it!

@@StevetheBartender_ bay-sil or bah-sil. 😝

Glad you like it!

Most welcome Rachel 🙌

@@StevetheBartender_ I really love your Channel … you’re awesome!

Check out Kevin Kos’ video on super juice - that will make it real easy.

@@StevetheBartender_ Thanks! Will do

Yesss! Me too

😂

Haha someone else made comment about my mint bush too 😂

I assumed it was on purpose haha

If I was to introduce lime peel I would probably do it as a lime oleo rather than blending it.. it will better extract the oils I believe.

Mine is 3 weeks old and the colour is still good.. some separation which requires a shake… the flavour has fallen considerably though so I’d recommend using it when fresh (just make smaller batches).

Yep, I’ve seen it. A brighter flavour but it will oxidise quickly. The mint water is visually discoloured so that’s a good idea to use for the syrup.

Thanks for watching!

Yep, you can batch this for sure!

You’re welcome 👌

Yes, it can be batched of course 👍

Yeah but you gotta consider your customer, guest or whatever - I'd assume most people will accept the use of mint syrup and the use of lime syrup instead of fresh limes, but still mixing is a huge part of the whole thing. If someone handed me a mojito that's literally just ll poured out of one bottle over ice, I'd feel like I could've just as well gone to the supermarket and bought one of those "Mojito"-cans :D

I’ll have to report back… but I’m guessing a week or so.

Are you an Owen Benjamin cult member?

Haha, I don’t think the shelf life will be commercially viable 😂

Did he blanch the mint too? My syrup is fine after 4 days. Not everyone has a cream whipper though..

@@StevetheBartender_ Yep, blanching is definitely a crucial step in the process

No I haven’t although I have used a coconut rum in a mojito and it was delicious!

Most welcome David!

Yes you could 👍

@@StevetheBartender_ would give you the traditional clear result. Love your channel. Just came across it. I used to be a cocktail bartender.

@@thomasdooley5904 yes it would. Welcome to the channel Thomas!

I be haven’t but it would work a treat!

I haven’t tried it with super juice.. you’ll have to test it and report back 👍

Up to a week (probably).

I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.

Ya! So good.. it’s scarily green!

A coffee filter would clear it up a bit.. although running a 2:1 syrup through a coffee filter would be painful. You could try adding acid then clarifying but I’d first check out Truffle on the Rocks’ channel… he has a clear mojito by making a mint oleo.. I’m guessing the flavour would be no where near as strong but it’s clear at least.

Yeah but it takes a while to make a 2:1 in it. I’ve got a bigger blender that does a far better job (you can actually make hot soup in it simply by blending because it blends so fast and generates heat). Not sure on the brand, I’d have to check. I wouldn’t put cubed ice in it.. I would use crushed/pebble for a frozen drink.

Yep, it would work with other herbs.. and I’m keen to use it with basil. Shelf life, I’ll have to get back to you… it’s the mint that will shorten the syrups shelf life.. depends how quickly it oxidises. Adding ascorbic acid (vitamin C) will extend it further.

@@StevetheBartender_ We used a similar method but actually blended our spirits for absolute indefinite shelf life… though to be honest we always used our batches long before they’d ever go off.

I feel like the mint would eventually oxidise but for sure that would have a far greater shelf life.

@@StevetheBartender_ yes the mint *may* eventually oxidise. I was more referring to microbial shelf stability, which is indefinite. Whilst the mixture will eventually oxidise; since you point two ounces at a time, you use the infused rum long before it has considered oxidising. You’d easily use a bottle of rum on a weekend shift.

I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.

I’m sure it’s possible but I haven’t tried myself.

A 2:1 syrup will take a while to dissolve in a blender. You can hear it if preferred.

I’d recommend comparing if you do.

Definitely fridge.

Oxidised mint might taste less than ideal..

Nah, I didn’t notice any overly bitter flavours..

@StevetheBartender_ ok thanks

Yep, same same 👍

Thank you! 🤩

You just need to denature the enzymes, blanching is only a very short time in the hot water before chilling back down after, not steeping to extract the flavor. Alcohol also denatures the enzymes.

Yep, you can use it as long as it isn’t too old :) this would certainly work in a grasshopper.. you could add some neutral spirit or brandy and turn it into a mint liqueur too!

@@StevetheBartender_ Would you recommend recooking/reheating the simple? With letting the syrup cool before using with the mint

@@Krooked_Teeth I’d probably just use as is but only make a small batch at a time.

@@StevetheBartender_ small batches! I always forget lmao

@@Krooked_Teeth 😂

😂😂

I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.

Sure, if you like.

I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.

Not a fan of the mint flavour or mint pieces..?

Mint is just associated with toothpaste to me so I struggle not wanting to spit to out

Yes, the water was boiling.. unsure of the impact if it isn’t.

@@StevetheBartender_ thank you, will be trying this method

Not sure.. I’ll report back when I find out :) probably a week..

@@StevetheBartender_ ok Kool will definitely try

I still have mine in the fridge from 3 weeks ago. Colour is good but the flavour has diminished dramatically.

Jean-Felix from Truffle on the Rocks does a clear version by making a mint oleo saccharum. It looks better but I think the mint flavour would be more subtle.

@@StevetheBartender_ Yes, I know that recipe. The one by Kevin Kos is also very interesting! I'll try also your version as soon as possible, thanks for your work mate ;)

Bacteria starts to die at 65 degrees (Celsius). A minute at boiling will kill all bacteria. Yeasts die at around 50 degrees so it won’t ferment (unless new yeast is introduced once cooled). You can use the stems if you like 👍

@@StevetheBartender_ thank you very much!

😂😂

1 dash is approximately 1 ml

@@StevetheBartender_ thank you sir

I was waiting for that predictable comment 🤦‍♂️

lol, I did say “this is not a traditional mojito” at least twice

Read the full title for context 🤦‍♂️

He said that

@@williamdavis4496 No. He says the exact opposite of that. He reminds us to make sure our equipment is clean because he isn’t heating the syrup? “Make sure your bottles are sterilized. Especially if your’e going to make your syrup like this, because you’re not actually heating the syrup, so therefore it doesn’t have a chance to kill off any bacteria.” Heating the syrup is only going to kill off any bacteria if you actually boil the syrup. Hence the public health warning. None of us would want anyone else of us to get food poisoning by making other syrups and thinking that they’re actually safe because we heated (but didn’t boil) our syrups, when heating them actually makes bacteria grow more.

@@noahkohn9350 why not just make a boiled simple syrup then blend the blanched mint in it? Does it make a difference in taste?

Good question. One certainly could, although that would concentrate the syrup in ways that would be difficult to predict for most of us. I’m sure chemists could figure it out, but most of us probably wouldn’t want to deal with that level of complexity…especially when using a method intended to reduce complexity (🫣😉🤣). I’m on board with just using clean equipment.