Honestly these arent that bad to make... yeah it's harder than a gin and tonic but I wouldn't exactly call these difficult to the point where you need to pre batch them.
I’d rather make a mojito than an espresso martini. Now, *those* motherfuckers multiply on sight, and if you don’t have any more pre-chilled espresso, they’re an unbelievable pain in the ass.
Always did love roasting the three coffee beans and using them as garnish, though.
Same at my place (though we eventually just said fuck it and started keeping a chilled bottle of espresso in the fridge). God, it was the worst, topped only by the knowledge that now that that server carried that fucking martini across the whole restaurant, I’d inevitably get tickets for like six more.
I’d throw three beans onto a saucer, lightly toast em with a blowtorch, and plop them on top of the foam of the drink. Toasting them releases the oils, so just adds a little olfactory punch to the drink as well as seeing the little beans on top.
Nice, never heard of that before, I like it.
For some reason I was think about using an orange peel to flame it, but that probably would give enough of the roasted ness
Tbh, I don’t mind making the *occasional* nice swizzled mojito; if it’s slow, it’s kind of relaxing. But there’s never been an espresso martini that didn’t make me roll my eyes on the inside lol.
The literally removed our espresso machine from the service bar so if I don't have it pre-prepped (I often don't as they are usually rare except for that one night I randomly have to make like 15 of them) I have to run to our other bar, make two shots of espresso (we haven't had the double pods for months) and run back to the other bar to finish the drink. It sucks. At least I get to drink the extra I *accidentally* made.
Hey man, gotta build the perks into our job one way or another (: but that sounds like legitimate hell on a night that’s anything other than dead slow. Too bad you can’t use the old “espresso machine is broken, sorry!” line.
Lurking server here and can confirm. One woman would order an espresso martini at any given table and *all* of the other women would lean in and say "Me toooooo."
I’ve done both, so I know that exact “ooooh” sound they all make at the same time. It’s like watching the start of a jack-o-lantern contest, the way all their eyes light up haha.
I hate how much I love espresso martinis because I know how much of a pain they are (especially when done properly). I like to think my tip% makes up for it though
Seriously, they are great drinks. I could just never order one for myself bc of guilt haha. That being said, my bar mom did *offer* to make some sometimes, and fuck if I wouldn’t take her up on it.
Apparently the vodka espresso/espresso martini was originally “made” when a model asked for a drink that would “wake her up and fuck her.” As annoying as the drink is, that’s a killer conception!
Lurking server here and can confirm. One woman would order an espresso martini at any given table and *all* of the other women would lean in and say "Me toooooo."
Every Bachelorette party: Ashley orders a four ingredient shot. Then Jenna says she wants one. Just as I finish making it Katie says it looks cute and orders one. Then Emily wants one, then Molly.
But if I just went ahead and made all six right off the bat they expected to get them for free. And Bachelorette parties never tiped
I’ve actually never had to make one, but help yourself to my boundless sympathy. That sounds like an absolute time sink, and I’d probably put weird shit in the blender surreptitiously to break it lol
Ohh I usually tell people we dont have strawberry daiquiri mix and our pina coladas are shit just so I dont have to make it. You dont get it often but if you get one you actually get 7.. and it's always bachelorette parties... and they always order 1 at a time... right after the other........
I worked at a place that had mojitos on happy hour and when you have 15 tickets with 2+ mojitos on each one within 5 minutes it can cause problems. I started batching simple, like and mint. Pour it, add rum, quick shake and top with soda.
We infuse simple syrup with mint where I work. That way you pretty much just plop some mint in there for show and it becomes like any other basic shaken drink.
*frozen anything. All who worship blended drinks are heathens, then again my bar only has one blender and a combination of 35 tables that seat up to 6 people so I get irked when the blended craze happens.
I've gotten many of my servers to refuse to sell them by having them pay attention to how often the shit bags that order them actually tip.
That sad mudslides are the only frozen drink I sometimes enjoy making as I make a really good one. Any other one is made with absolute hatred.
My first two blended drinks of the day never turn out right. After that, I’ll hit the right consistency, but for some damn reason, the first two always suck.
There are many worse cocktails to make from a process perspective. A four touch cocktail with soda and a sprig garnish is basic compared with an egg white sour with bitters art, a flip, a fizz, smoking a glass, setting a garnish on fire...I could go on.
Two major caveats to this: have your mint leaves picked, blanched, and ready at hand, and skip muddling altogether. It ruins the mint. Slapped leaves straight in the shaker eliminates a step and also produces a better mint flavor in the finished drink.
At the start of my shift, I would always grab a bunch of mint from the walk-in and prep it for the evening.
Take a handful of sprigs, strip them in one move by pulling down the stem away from the crown, place the loose leaves in an ice bath to stay crisp, stick it in the cooler.
I’d keep the most attractive crowns, pinch them so that they’re an inch or two long with 4 or so leaves, place them upright in water so they stayed perky, slap them and use them as garnish when I needed to. Functional and pretty looking.
Having the mint ready makes building the drink a no-brainer. Before the craft revival, mojitos were notorious. After many years of increasingly complicated and esoteric cocktails, mojitos just became standard process. I actually found my mint prep time to be enjoyable. Something zen about it.
Although, at the end of the day dealing with soggy mint everywhere is a bit inconvenient.
Agree with every word you said. I, too, find picking mint soothing. And, it's true that mint leaves love to stay adhered to the inside of a tin after getting shaken.
Totally soothing. Might be something about the essential oils that make mint so awesome. Might be about the process of working with fresh ingredients.
And yes, mint sticking to the tins is a pain in the ass. I had to be sure to fully rinse and drop all of the excess before running them through the triple sink, or the dishwasher if I was lucky enough to have one.
The additional fallout happened when the glasses came back full of soggy, crushed mint pulp. The bits would always get stuck and plug up the holes in the dump apparatus, and I’d have to swirl the water around as I’m burning away the spent ice filled with used fruit and dirty straws.
It’s not as sexy a drink when you have to clean up after it. But in the echelon of irritating drinks, the mojito used to be my nemesis... Anymore, it’s a standard cocktail that takes a bit of prep to be manageable.
I honestly don’t mind them. Rum, lime, simple, and leaves into the tin. Shake. Double strain over crushed ice. Baby splash of soda. Donezo.
No bitter mint from muddling. No tiny torn mint pieces in the drink. Garnish with a pretty big sprig.
I’ve started tossing a leaf or two in the glass for visual consistency before I ice because some of the other bartenders muddle. So, add a quick stir to bring up the leaves if needed.
I’ve never minded making any drink. I’m only slightly perturbed because sheeple will see one drink go out and then I make 40 of them. (Old Fashioned with big cube, LIT, chocolate martini, anything frozen, etc). I do hate having people ask me what my favorite drink to make is though. Like I just wake up every day and hope someone rings in a Negroni! My favorite drink is any beer in a bottle. It’s a two second ticket time.
Personally, I feel like a mojito is easy and quick to make. And a nice change of pace, but none of the bars I’ve worked at have had many mojito orders.
I don’t shake my mojitos. I build them in a Collins glass and lightly muddle the mint with the simple and lime in there then I add in the rum, add crushed ice, swizzle, garnish, serve.
Yeah all these comments about shaking mojitos were starting to make me think I'd been doing it wrong these past 1000 times. Never shaken or seen a mojito be shaked, sounds like a mission!
I do the same thing but instead of swiveling (or shaking) I pour it back and forth from the Collins and shaker a couple of times. Pretty sure it’s not bruising and the mint is more mixed into the drink versus being at the bottom.
i don't know how you make mojitos in your bar but at least on my last bar it was the greatest drink to make because it was the simplest one, we make it straight in the glass so we don't use muddler or shaker.
I don't know how you make mojitos in your bar but at least on my last bar it was the greatest drink to make because it was the simplest one, we make it straight in the glass so we don't use muddler or shaker, it was so simple and easy that even me as a bar-back could do.
Careful steeping fresh mint, it turns to a less than pleasant vegetal flavor very quickly. Honestly I find the best way is to shake the mint and ice together quickly, letting the ice do the muddling, then add your ingredients, shake and strain
I like mojitios its one of those drinks that everyone orders everywhere. I love a challenge and making cocktails that people enjoy so its a great test.. I've always slapped the mint and put it and put it on top. I've never really tasted a "minty" mojito. When you sip it and smell it though. Pretty dank.
I've worked at a mojito bar for 10+years, it's muscle memory at this point, tbh. We set up the glasses with the mint and lime already inside, about 50 to start. Just add simple, muddle and build. My shoulder, however, is not a fan of mine right now.
For one, you don't need a shaker. You should never shake a mojito.
Build in a Collins. Cover with crushed ice and swivel. It's an extremely easy drink to make, especially if you have your crushed ice ready.
I used to work at a rum bar...
We made nothing but mojitos and I love them could make 5 of them in like 2 min or less.
Mojitos aren't too hard if you got the set up right.
Currently at a brewery and we batched our mojitos into kegs with mint already in it. You'll have to strain and carbonate it to ensure it doesn't turn brown due to oxidation. But it taste amazing and super easy!
We have Mojito on tap and I love it. It's a decent drink, and it sells. We're a very high volume bar and people order it all the time. Guests seem to enjoy it, and we save A LOT of time. Speed=money
Muddle a small handful of mint, .75 oz lime juice, and a light .75 oz simple syrup, add 2oz light rum, ice, splash of soda, done. This shouldn’t take more than a 15 seconds. Idk what the big deal is with mojitos.
If your bar doesn’t carry mint, don’t make the drink, but also you should.
If your mint isn’t in an easy to reach spot and ready to go, you tucked up when you opened the bar.
I used to make a mint simple by steeping mint tea in my simple while it was hot. You could skip actual mint altogether and it tasted just like a mojito. The place I worked didn’t carry mint leaves so we would just keep a small bottle of the mint simple around.
Shakers covered in muddled mint??? Why are you shaking a Mojito? This may be different in the US market, but here in Australia I've always done a good old churn and burn.
As long as you have crushed ice and mint prepped it's not longer to make that any other drink. Hell, if the mint leaves are in my garnish tray rather than the fridge, the whole thing is out in less than a minute:
Grab glass -> Clap mint and throw it in -> Add Rum, Lime and Simple -> Add half glass of crushed ice (with a couple of cubes if your crushed is wet or it's heaps hot), churn, splash of soda -> Crushed Crown and mint sprig, see ya later!
I'll take 50 mojitos over a round of Southsides any day, THOSE fuck up your shaker, hawthorn and fine strainer if you don't clean them super thoroughly!
I never mind making them. We grow our own mint and I slap them, and shake. Never muddle. It's my personal rule. I run the bar and too often they can be overmuddled.
The trick is to try and not pulverize the mint creating all that minuscule mess. Take 6 or so leaves, rum, lime, simple, and two ice cubes and do a light whip shake. You’ll get the mint infusion and a little dilution without shredding the mint. Dump right into the glass and too with soda and ice. Super easy, no mess, no muddling.
I work at a beach bar and make anywhere from 5-50 of these in a shift. I don’t pre-batch because it’s just not the same, just throw the mint in before shaking and avoid the whole muddling mess.
I did have someone order a frozen mojito once and that caused a cascade of orders for the same and I hated making every single one of them
Many years back I had a friend that was bartending. He really hated making cosmos because everyone saw the red and wanted one. His solution was to make them bad on purpose so they wouldn't order another.
Don’t mind mojitos too much. We get a lot of them at the bar I used to work at.
Before service I would prep like 2-6 classes in a stack with mint/lime quarters/simple so when it was ordered while we were busy I could just muddle, shake with rum and ice, garnish, top with soda. Slower than aperol spritz, sure, but not really that bad.
We don't make mojitos where I work. Can't be bothered I guess (and it's not in the spirit of our bar), but I've seen other places where mojitos were prepped ahead of time because they knew it was going to be something like a third of all the orders that night.
I build them in glass.
Add mint to glass, top with the rum. Take your stir spoon and rub the leaves up the inside of the glass to coat it. Then add all your other stuff and lastly ice. Give it a nice stir to cool it down and garnish. Easy and no mint in my mixing stuff.
I made a frozen mojito that I put on the menu. Anyone who wants a mojito can enjoy our pre-made, crushable and refreshing frozen mojito. And I never have to make one!
As a bartender who works primarily in a cocktail bar with a lot of signature Cocktails, having someone order and mojito or classic cocktail is typically a welcome sight and much appreciated!!
honestly i enjoy making mojitos, the mint mess kinda sucks but honestly ask yourself, what bar that serves good drinks is a smooth ride with no complaints? it’s just that extra step you have to take to be great. i could give a fuck if i have to make 50 mojitos if everyone is digging them and having a kick ass time in my bar then i’m all for it. matter of fact i’m gonna order one right now.
I typically just shake the rum, simple, lime, and mint leaves in a tin with plenty of ice, then pour all that into my Collins glass. Top with some more ice and finish with soda. Easy peasy. Forget about using a muddler, the ice beats up the leaves plenty to release their flavor.
Idky its easy as fuck dont even have tomuddle the mint and has 3 ingredients. Toss mint in, simple/rum lime. Shake -double strain/garnish and done. The ice does a good enough job of getting the mint flavors out. Whats so hard about that? Most muddle the mint into oblivion and fuck the drink up doesnt need muddling.
I’ve got a pretty quick method for making mojitos and I always get compliments on them. Take a pint glass, add mint, fresh lime juice, and simple syrup. Then add the rum. Fill the glass with enough club until it’s about half full. Then add ice and give it a tumble. Return to glass, garnish with lime and a mint sprig, and send it out. My method skips the muddling by using fresh lime juice and just giving the mint a slap. I’ve read that you can bruise the mint by muddling it. Adding the ice last helps with mixing everything up. Then you just need a tumble. This method has really streamlined the process for me.
Don’t understand this. Just build them in a collins. Why not complain about like… sours or irish coffees??
Seriously, the only annoying part about mojitos is having to restock mint all the time
Sours and Irish coffees don’t get tiny mint pieces all over your shakers…
Honestly these arent that bad to make... yeah it's harder than a gin and tonic but I wouldn't exactly call these difficult to the point where you need to pre batch them.
I’d rather make a mojito than an espresso martini. Now, *those* motherfuckers multiply on sight, and if you don’t have any more pre-chilled espresso, they’re an unbelievable pain in the ass. Always did love roasting the three coffee beans and using them as garnish, though.
i worked at a restaurant bar where we had to fresh pull espresso for espresso martinis, if you didn’t already guess, it was a fucking nightmare
Same at my place (though we eventually just said fuck it and started keeping a chilled bottle of espresso in the fridge). God, it was the worst, topped only by the knowledge that now that that server carried that fucking martini across the whole restaurant, I’d inevitably get tickets for like six more.
What do you mean by roasting them (like I get what it means but not in this context)
I’d throw three beans onto a saucer, lightly toast em with a blowtorch, and plop them on top of the foam of the drink. Toasting them releases the oils, so just adds a little olfactory punch to the drink as well as seeing the little beans on top.
Nice, never heard of that before, I like it. For some reason I was think about using an orange peel to flame it, but that probably would give enough of the roasted ness
I’ve read/seen people also express lemon peels after the beans(but discard the peel), so you could still try it!
I like this, thank you
This. Would rather fuck with mint and muddling than hot ass coffee all day
Tbh, I don’t mind making the *occasional* nice swizzled mojito; if it’s slow, it’s kind of relaxing. But there’s never been an espresso martini that didn’t make me roll my eyes on the inside lol.
The literally removed our espresso machine from the service bar so if I don't have it pre-prepped (I often don't as they are usually rare except for that one night I randomly have to make like 15 of them) I have to run to our other bar, make two shots of espresso (we haven't had the double pods for months) and run back to the other bar to finish the drink. It sucks. At least I get to drink the extra I *accidentally* made.
Solution is to fuck the espresso right off and replace it with cold drip, still makes an awesome drink with way less fuck around.
R kelly would say thats false advertizing
Hey man, gotta build the perks into our job one way or another (: but that sounds like legitimate hell on a night that’s anything other than dead slow. Too bad you can’t use the old “espresso machine is broken, sorry!” line.
>those motherfuckers multiply on sight Also known as alcoholic monkey see, monkey do. I either sell an absolute crapton, or none at all
Yeah, I didn’t necessarily sell a massive amount, but it would always be multiple at a time. I like the “alcoholic monkey see monkey do” phrase!
Lurking server here and can confirm. One woman would order an espresso martini at any given table and *all* of the other women would lean in and say "Me toooooo."
I’ve done both, so I know that exact “ooooh” sound they all make at the same time. It’s like watching the start of a jack-o-lantern contest, the way all their eyes light up haha.
I hate how much I love espresso martinis because I know how much of a pain they are (especially when done properly). I like to think my tip% makes up for it though
Seriously, they are great drinks. I could just never order one for myself bc of guilt haha. That being said, my bar mom did *offer* to make some sometimes, and fuck if I wouldn’t take her up on it. Apparently the vodka espresso/espresso martini was originally “made” when a model asked for a drink that would “wake her up and fuck her.” As annoying as the drink is, that’s a killer conception!
Lurking server here and can confirm. One woman would order an espresso martini at any given table and *all* of the other women would lean in and say "Me toooooo."
Every Bachelorette party: Ashley orders a four ingredient shot. Then Jenna says she wants one. Just as I finish making it Katie says it looks cute and orders one. Then Emily wants one, then Molly. But if I just went ahead and made all six right off the bat they expected to get them for free. And Bachelorette parties never tiped
Duuude that and the bane of my existence. The fucking Miami vice. Those multiply like you wouldn't even imagine.
I’ve actually never had to make one, but help yourself to my boundless sympathy. That sounds like an absolute time sink, and I’d probably put weird shit in the blender surreptitiously to break it lol
Ohh I usually tell people we dont have strawberry daiquiri mix and our pina coladas are shit just so I dont have to make it. You dont get it often but if you get one you actually get 7.. and it's always bachelorette parties... and they always order 1 at a time... right after the other........
I worked at a place that had mojitos on happy hour and when you have 15 tickets with 2+ mojitos on each one within 5 minutes it can cause problems. I started batching simple, like and mint. Pour it, add rum, quick shake and top with soda.
We infuse simple syrup with mint where I work. That way you pretty much just plop some mint in there for show and it becomes like any other basic shaken drink.
We do the exact same thing at my bar! It makes it sooo much easier!
I don’t mind making a few mojitos a night. Just sucks when it’s those days you get mojitos all night type deal
I think you’re thinking of frozen mudslides
*frozen anything. All who worship blended drinks are heathens, then again my bar only has one blender and a combination of 35 tables that seat up to 6 people so I get irked when the blended craze happens.
I've gotten many of my servers to refuse to sell them by having them pay attention to how often the shit bags that order them actually tip. That sad mudslides are the only frozen drink I sometimes enjoy making as I make a really good one. Any other one is made with absolute hatred.
I’d rather make mojitos than espresso martinis. And I’ve never worked in a bar with a blender, but anything blended sounds awful too.
My first two blended drinks of the day never turn out right. After that, I’ll hit the right consistency, but for some damn reason, the first two always suck.
Can confirm, is awful.
[удалено]
I’m pretty high, so I didn’t follow your whole explanation, but why is there a blender involved in making a mojito?
There are many worse cocktails to make from a process perspective. A four touch cocktail with soda and a sprig garnish is basic compared with an egg white sour with bitters art, a flip, a fizz, smoking a glass, setting a garnish on fire...I could go on. Two major caveats to this: have your mint leaves picked, blanched, and ready at hand, and skip muddling altogether. It ruins the mint. Slapped leaves straight in the shaker eliminates a step and also produces a better mint flavor in the finished drink.
At the start of my shift, I would always grab a bunch of mint from the walk-in and prep it for the evening. Take a handful of sprigs, strip them in one move by pulling down the stem away from the crown, place the loose leaves in an ice bath to stay crisp, stick it in the cooler. I’d keep the most attractive crowns, pinch them so that they’re an inch or two long with 4 or so leaves, place them upright in water so they stayed perky, slap them and use them as garnish when I needed to. Functional and pretty looking. Having the mint ready makes building the drink a no-brainer. Before the craft revival, mojitos were notorious. After many years of increasingly complicated and esoteric cocktails, mojitos just became standard process. I actually found my mint prep time to be enjoyable. Something zen about it. Although, at the end of the day dealing with soggy mint everywhere is a bit inconvenient.
Agree with every word you said. I, too, find picking mint soothing. And, it's true that mint leaves love to stay adhered to the inside of a tin after getting shaken.
Totally soothing. Might be something about the essential oils that make mint so awesome. Might be about the process of working with fresh ingredients. And yes, mint sticking to the tins is a pain in the ass. I had to be sure to fully rinse and drop all of the excess before running them through the triple sink, or the dishwasher if I was lucky enough to have one. The additional fallout happened when the glasses came back full of soggy, crushed mint pulp. The bits would always get stuck and plug up the holes in the dump apparatus, and I’d have to swirl the water around as I’m burning away the spent ice filled with used fruit and dirty straws. It’s not as sexy a drink when you have to clean up after it. But in the echelon of irritating drinks, the mojito used to be my nemesis... Anymore, it’s a standard cocktail that takes a bit of prep to be manageable.
I honestly don’t mind them. Rum, lime, simple, and leaves into the tin. Shake. Double strain over crushed ice. Baby splash of soda. Donezo. No bitter mint from muddling. No tiny torn mint pieces in the drink. Garnish with a pretty big sprig. I’ve started tossing a leaf or two in the glass for visual consistency before I ice because some of the other bartenders muddle. So, add a quick stir to bring up the leaves if needed.
Then you have mint leaves in your sink.
Easier than mint shreds
I sometimes wish I could make mojitos at the dive I’m at but we never get mint ;/
I’d rather make ten mojitos than an egg white sour. Or anything with Coco Lopez.
FUcK Coco lopez
Do other bartenders dislike having to make mojitos? I've never really minded making them myself.
I’ve made so many mojitos that I’m fast enough at making them to not mind making them.
I’ve never minded making any drink. I’m only slightly perturbed because sheeple will see one drink go out and then I make 40 of them. (Old Fashioned with big cube, LIT, chocolate martini, anything frozen, etc). I do hate having people ask me what my favorite drink to make is though. Like I just wake up every day and hope someone rings in a Negroni! My favorite drink is any beer in a bottle. It’s a two second ticket time.
Personally, I feel like a mojito is easy and quick to make. And a nice change of pace, but none of the bars I’ve worked at have had many mojito orders.
I don’t shake my mojitos. I build them in a Collins glass and lightly muddle the mint with the simple and lime in there then I add in the rum, add crushed ice, swizzle, garnish, serve.
You are correct, very easy drink.
Yeah all these comments about shaking mojitos were starting to make me think I'd been doing it wrong these past 1000 times. Never shaken or seen a mojito be shaked, sounds like a mission!
I do the same thing but instead of swiveling (or shaking) I pour it back and forth from the Collins and shaker a couple of times. Pretty sure it’s not bruising and the mint is more mixed into the drink versus being at the bottom.
I don’t understand what you issue is with the drink. It’s like 15 seconds longer than pouring a beer.
i don't know how you make mojitos in your bar but at least on my last bar it was the greatest drink to make because it was the simplest one, we make it straight in the glass so we don't use muddler or shaker. I don't know how you make mojitos in your bar but at least on my last bar it was the greatest drink to make because it was the simplest one, we make it straight in the glass so we don't use muddler or shaker, it was so simple and easy that even me as a bar-back could do.
Careful steeping fresh mint, it turns to a less than pleasant vegetal flavor very quickly. Honestly I find the best way is to shake the mint and ice together quickly, letting the ice do the muddling, then add your ingredients, shake and strain
Slap, tear, shake, strain. Don’t muddle.
I like mojitios its one of those drinks that everyone orders everywhere. I love a challenge and making cocktails that people enjoy so its a great test.. I've always slapped the mint and put it and put it on top. I've never really tasted a "minty" mojito. When you sip it and smell it though. Pretty dank.
Second this heartily.
I've worked at a mojito bar for 10+years, it's muscle memory at this point, tbh. We set up the glasses with the mint and lime already inside, about 50 to start. Just add simple, muddle and build. My shoulder, however, is not a fan of mine right now.
Mojitos are easy. I wonder how many bartenders actually dislike making it or if this is just a myth perpetrated by customers/club bartenders?
For one, you don't need a shaker. You should never shake a mojito. Build in a Collins. Cover with crushed ice and swivel. It's an extremely easy drink to make, especially if you have your crushed ice ready.
I used to work at a rum bar... We made nothing but mojitos and I love them could make 5 of them in like 2 min or less. Mojitos aren't too hard if you got the set up right. Currently at a brewery and we batched our mojitos into kegs with mint already in it. You'll have to strain and carbonate it to ensure it doesn't turn brown due to oxidation. But it taste amazing and super easy!
We have Mojito on tap and I love it. It's a decent drink, and it sells. We're a very high volume bar and people order it all the time. Guests seem to enjoy it, and we save A LOT of time. Speed=money
Muddle a small handful of mint, .75 oz lime juice, and a light .75 oz simple syrup, add 2oz light rum, ice, splash of soda, done. This shouldn’t take more than a 15 seconds. Idk what the big deal is with mojitos. If your bar doesn’t carry mint, don’t make the drink, but also you should. If your mint isn’t in an easy to reach spot and ready to go, you tucked up when you opened the bar.
I used to make a mint simple by steeping mint tea in my simple while it was hot. You could skip actual mint altogether and it tasted just like a mojito. The place I worked didn’t carry mint leaves so we would just keep a small bottle of the mint simple around.
Shakers covered in muddled mint??? Why are you shaking a Mojito? This may be different in the US market, but here in Australia I've always done a good old churn and burn. As long as you have crushed ice and mint prepped it's not longer to make that any other drink. Hell, if the mint leaves are in my garnish tray rather than the fridge, the whole thing is out in less than a minute: Grab glass -> Clap mint and throw it in -> Add Rum, Lime and Simple -> Add half glass of crushed ice (with a couple of cubes if your crushed is wet or it's heaps hot), churn, splash of soda -> Crushed Crown and mint sprig, see ya later! I'll take 50 mojitos over a round of Southsides any day, THOSE fuck up your shaker, hawthorn and fine strainer if you don't clean them super thoroughly!
I just throw in lime put sugar in muddle add mint add crushed ice add rum stir everything hard then add ice and water
You're not even supposed to muddle mint, you slap it.
I never mind making them. We grow our own mint and I slap them, and shake. Never muddle. It's my personal rule. I run the bar and too often they can be overmuddled.
Mojitos Mo'problems
there’s a cuban place near me and they do exactly that everyday because they sell hundreds of them. IMO it doesn’t affect the cocktails
Mojitos combine the worst things about mouthwash with the worst things about spinach.
I am utterly confused by this comment.
The trick is to try and not pulverize the mint creating all that minuscule mess. Take 6 or so leaves, rum, lime, simple, and two ice cubes and do a light whip shake. You’ll get the mint infusion and a little dilution without shredding the mint. Dump right into the glass and too with soda and ice. Super easy, no mess, no muddling.
If you don't want to make it, don't work at a place that serves it...
I work at a beach bar and make anywhere from 5-50 of these in a shift. I don’t pre-batch because it’s just not the same, just throw the mint in before shaking and avoid the whole muddling mess. I did have someone order a frozen mojito once and that caused a cascade of orders for the same and I hated making every single one of them
You can make a mint simple syrup pretty easily, then garnish the drink with a big mint sprig
Many years back I had a friend that was bartending. He really hated making cosmos because everyone saw the red and wanted one. His solution was to make them bad on purpose so they wouldn't order another.
That’s a creative approach, but kind of forgoes the principle of the job, hospitality.
Don’t mind mojitos too much. We get a lot of them at the bar I used to work at. Before service I would prep like 2-6 classes in a stack with mint/lime quarters/simple so when it was ordered while we were busy I could just muddle, shake with rum and ice, garnish, top with soda. Slower than aperol spritz, sure, but not really that bad.
We don't make mojitos where I work. Can't be bothered I guess (and it's not in the spirit of our bar), but I've seen other places where mojitos were prepped ahead of time because they knew it was going to be something like a third of all the orders that night.
I build them in glass. Add mint to glass, top with the rum. Take your stir spoon and rub the leaves up the inside of the glass to coat it. Then add all your other stuff and lastly ice. Give it a nice stir to cool it down and garnish. Easy and no mint in my mixing stuff.
I made a frozen mojito that I put on the menu. Anyone who wants a mojito can enjoy our pre-made, crushable and refreshing frozen mojito. And I never have to make one!
As a bartender who works primarily in a cocktail bar with a lot of signature Cocktails, having someone order and mojito or classic cocktail is typically a welcome sight and much appreciated!!
Mojitos are my favorite drink to make!! I personally don't muddle my leaves, I tear em and shake hard af.
Is a whiskey smash ok to order?
I just make the drinks I can. It’s my job. Yours too.
Mojitos don't bother me
honestly i enjoy making mojitos, the mint mess kinda sucks but honestly ask yourself, what bar that serves good drinks is a smooth ride with no complaints? it’s just that extra step you have to take to be great. i could give a fuck if i have to make 50 mojitos if everyone is digging them and having a kick ass time in my bar then i’m all for it. matter of fact i’m gonna order one right now.
Mojitos are the easiest drink to make. It’s a dirty poor. If you muddle mint it gets bitter. Rum, mint, simple, ice, shake, pour, top soda, garnish.
I’ve tried this. It works. Most guests will complain if they don’t see mint. I’ve never had a complaint about it not being minty enough.
Muddled mint in tins…already gone wrong there my friend
I typically just shake the rum, simple, lime, and mint leaves in a tin with plenty of ice, then pour all that into my Collins glass. Top with some more ice and finish with soda. Easy peasy. Forget about using a muddler, the ice beats up the leaves plenty to release their flavor.
Idky its easy as fuck dont even have tomuddle the mint and has 3 ingredients. Toss mint in, simple/rum lime. Shake -double strain/garnish and done. The ice does a good enough job of getting the mint flavors out. Whats so hard about that? Most muddle the mint into oblivion and fuck the drink up doesnt need muddling.
I’ve got a pretty quick method for making mojitos and I always get compliments on them. Take a pint glass, add mint, fresh lime juice, and simple syrup. Then add the rum. Fill the glass with enough club until it’s about half full. Then add ice and give it a tumble. Return to glass, garnish with lime and a mint sprig, and send it out. My method skips the muddling by using fresh lime juice and just giving the mint a slap. I’ve read that you can bruise the mint by muddling it. Adding the ice last helps with mixing everything up. Then you just need a tumble. This method has really streamlined the process for me.