I think I am beginning to develop carpal tunnel syndrome from muddling Mojitos over the last several years. Thankfully, I have finally found a loophole in the construction of this cocktail. I was recently informed by a very experienced bartender and well published beverage writer…Miss Charming…that if you muddle the mint too much…you will actually extract the chlorophyll in the leaf, which has a very bitter taste. Now I put about two-thirds less energy into my muddler and have had fantastic results…meaning no complaints and a happier wrist. So tonight, just before last call…this guy rolls up to the bar wearing one of those beer shirts with 20 different bottles of beer printed on the front and a slogan at the bottom saying, “Beer, it’s not just for breakfast anymore.” He asks for a Mojito with cachaca instead of rum. Really? You are proudly displaying your love of beer on your clothing and you want an absurd version of a Mojito? What a nitwit. I made his Mojito and he immediately began bitching because it didn’t taste right. I explained that was because cachaca is harsher than rum and has a very different flavor profile. He insisted I had made it with tequila. I laughed and assured him that I had not. He continued with his grunts and moans and asked me to remake it. I told him that I would, but only if he stood right in front of me and watched the process to assure I wasn’t putting tequila in his beverage. We did our little dance…I handed him his new cocktail and he once again started whining. This time he insisted I had poured tequila into the bottle of Leblon Cachaca beforehand. I grabbed the drink off the bar, poured it down the sink, handed him a beer garnished with his bill and told him we were closed. http://www.youtube.com/watch?v=Vzkxn1reBBk&feature=relmfu Enough is enough. Fucking prick.
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Alas, the true nemesis of the bartender: the mojito. It’s an exploit of manual labor just to put one together. Sometimes, when we’re really busy at my bar, for some reason I suddenly can’t find the mint. It’s really weird (shhhh…).
Nice post, Caveman. Keep it up.
TheRealBarman
Why would you EVER make mojitos with Tequila?! That’s absurd. Good note on the “muddle less” trick. I’ve been reading Miss Charming’s site, but hadn’t seen that tip. Thanks!
Honestly…sometimes I just take the bag of mint and stuff it into the trash when nobody is looking. 86 mint!
Tequila and cachaca have similar grassy flavor notes in them, I can see where a unknowed customer could be confused. I’ve even had roommates and friends who have remarked that cachaca tastes a bit like tequila.
I stumbled on a trick a few years back regarding mojitos and now i don’t even muddle at all – i just put the mint in my hand and give it a good smack with my other hand. This expresses the oil beautifully, with none of the bitter taste! Then i use simple syrup and make the drink as normal – no muss(muddle), no fuss and the mint flavor and aroma are still there. Try it, I think you’ll like it.
Flash bruising definitely works. For some reason I had forgotten about this technique. Thanks Scarter.
My bar manager came up with a genius way to make mojitos. He makes a mint simple syrup. 2 oz. Rum, 1 oz. mint simple syrup, juice of half a lime and soda water. Easiest mojito ever and people LOVE them!