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A well constructed Mojito is a refreshing, tasty concoction. Originally very much a summer time cocktail, it is now served all year round and is the most popular cocktail in the world. Every bar you will come across will serve there own Mojito. At Umami we serve ours with our own ginger syrup and it works really well. I like adding some Velvet Falernum Liqeur (Spiced Lime Liquer from Barbados) which takes it to another level for me.

The origins of the Mojito accordind to ‘legend’ are that it hails from Cuba and is the national drink there. Havanna was a mecca for Artists, Boheimians, Writers and others escaping the U.S. (1920-33) during the prohibition and bar life was in full swing - Rum being the main spirit as it was cheap and plentiful. In another episode we will discuss the Daquiri and how Ernest Hemmingway used to drink them at La Floridita but not many know that he used to have his Mojitos at La Bodeguita Del Medio. This bar is famous for there stunning Mojitos and great atmoshphere.

The key I think to a brilliant mojito is fresh ingredients, its important to have fresh young mint, ripe limes and premium light rum. The sugar part is for me the more personal bit. I like to use 1/2 bar spoons of cane sugar to act as a abrasive in bruising the mint and helping to release the oils from the lime skin, then use sugar syrup to taste. The reason for using sugar syrup is that there is less chance of getting the grains of sugar in your teeth at the end result.

Muddle the lime, mint, sugar not until its a paste, just so the mint is bruised and the flavours have infused. Add half of the rum, fill glass with crushed ice then add the rest of the rum - give it a good stir or if you want shake it a couple of times. Taste it to make any final additions of more lime or sugar. It is optional to top with soda. Serve with a nice sprig of mint so when the drinker sips the brilliant Mojito they will enjoy the mint aroma. This is one of the quintessential cocktails that every bartender learns early in their trade, but it has been tarnished brutally over and over, so its one worth seeking out when its done properly.

Recipe:
5-6 Lime Boats
4-6 Mint Leaves
1-2 Bar Spoons Cane Sugar plus syrup to taste
6 cl Light Rum Havanna 3years
Soda (Optional)

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This is one of the quintessential cocktails that every bartender learns early in there trade, but it has been tarnished brutally over and over, so its one worth seeking out when its done properly.

There are countless stories as to the origin of this cocktail, one of them is of ‘Margarita’ who was a socialite from Texas in the 40s threw a party and served up these drinks to the hordes of guests (which included Nicky Hilton (senior) from the Hilton Hotel family!). Maybe the ‘Paris’ cocktail will arise soon. It has Texan and Mexican roots and has tequila as the base spirit and hails from the 1920 and 30s.

As it’s a sour drink, use fresh lime juice, it is cheap and makes the drink lively and crispy. It is recommended to use un-aged silver or young un-wooded reposado tequila, as the agave vegetal flavour is still lingering and works with the fresh lime. Older anjo woody aged tequilas are best saved for sipping straight. Shake this drink and serve either straight up in a cocktail/coupette (margarita) glass or on the rocks. Never use a blender.

Salt is a interesting garnish, it masks the slightly sulphuric hint in the tequila. But, as always, balance is key, too much salt and it totally takes over and ruins the cocktail. I added some sugar syrup and this is not in the original recipe but I personally like it and feel it adds more balance to the outcome.

Recipe:
5 cl Tequila (silver or reposado)
2-3 cl Fresh Lime Juice
3 cl Cointreau
Dash of Sugar Syrup
Sallt Rim