my country is huge, and mojitos are a mixed cocktail avaiable at most bars
i have seen bar specials where they are $2, and some fancy bars on the strip in vegas where they are $10 or more, so its kinda up in the air in my contry.
There is no reason to buy the mojito mix ready made. Use Bacardi Limon rum, mix the sugar and mint together with a mortar and pestle...and use club soda instead of ginger ale or sprite...you'll have the best tasting mojotio ever...it's a little more work, but anything worth while usually is.
Actually, you can buy a prepared frozen mix in the freezer section of most grocery stores.
It is made by Bacardi, and is in the canned frozen juice section. They also make pina colada and strawberry daquiri mix.
I like them as well as what you get in a bar.
I live in Miami and mojitos have been the party drink of favor for about 5 years. They just keep getting more popular as the years go by. For instance, it is now very fashionable to have a mojito station at upscale events. So i would say no, the mojito is not the "drink of the summer" but the drink of the decade.
Tall Collins glass
2 0z. simple sugar or 3 tsps sugar
10, fresh mint leaves
half cup of fresh ice
1 & 1/2 oz. Bacardi rum
2 oz club soda
1 lime wedge for garnish
Juice 1/2 lime into a tall glass. Cut remainder into quarters& add to glass. Sir & blend leaves with & syrup, crushing the leaves to extract the flavour. Add crushed ice, rum & club soda & stir well to blend. Garnish with lime wedge & mint sprig.
there are many variants of mojitos, mostly subing out some of the simple syrup for a tropical fruit juice, like this one
1 ½ oz. Rum
1/2 oz. Mojito Mix Syrup/ simple syrup
1 oz. Mango Syrup
½ oz. Fresh Lime Juice
2 Mint leaves
1 Cup (24cl) of Ice
2 lime, juice and zest of
1 tablespoon apple cider vinegar
8 garlic clove
1/2 bunch fresh cilantro leaves, finely chopped
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3 teaspoons oregano, crushed
1/2 cup olive oil
In small bowl, place zest and juice from fruit and set aside.
Using a mortar, blend garlic, cilantro leaves, salt, pepper and oregano. Over medium heat, heat olive oil until hot, but not smoking. Carefully pour oil over spice-and-herb paste and blend. Let cool 15 minutes, then add juice and zest.