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#31 (permalink) | |
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Chupacabras Whisperer
![]() ![]() Join Date: Aug 2003
Location: The Gem State
Posts: 10,343
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Quote:
It's pronounced MOH-HEE-TOH
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#32 (permalink) | |
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beachaholic
Join Date: Jul 2005
Location: denver
Posts: 254
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Best Mojitos!!
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#35 (permalink) | |
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añejo
Join Date: Jul 2004
Location: Tampa FL
Posts: 1,812
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Bahama Breeze
Quote:
ps ~ if it's too far to go in search of one, look up the recipe and make one yourself. They're easy to do! You can also buy "mojito" rum which is already flavored with mint, but the crushed mint in the glass adds a lot (IMO) to the eye appeal. Last edited by JoanieBlon; 07-30-2005 at 03:12 PM. |
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#36 (permalink) | |
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party machine
Join Date: Jan 2002
Location: Minneapolis-St. Paul
Posts: 2,479
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Quote:
We make mojitos at home all the time. It's easy to grow the spearmint but the real key is finding sweeter limes and more importantly some sugar cane based rum. Chachaca is impossible to get in the Twincities and the light rums from Bacardi or Myers are best described as lame substitutes. Right now, I'm using a brand we got in Mexico City called Charanda but those $3 bottles of Pino Cana rum that I get at Pipo's Liquor on Calle6 between 20th & 25th Avenue sure have done the trick! Luckily, I still have a few remaining bottles... Jimmy |
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#37 (permalink) |
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reposado
Join Date: Jan 2004
Location: Wisconsin
Posts: 1,009
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Hey Jimmy,
We've ben making them at home too. I have two plants of peppermint and one big one of spearmint. I prefer the spearmint, much more flavor. Just using Bacardi, but I put a couple packets of splenda instead of sugar. They work for me.
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#38 (permalink) | |
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añejo
Join Date: May 2002
Location: Glendale, CA
Posts: 1,575
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Quote:
Thanks for the Splenda hint With Captain Morgan's mango rum you can't even tell the difference |
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#40 (permalink) |
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way into it
Join Date: Apr 2002
Location: wisconsin
Posts: 249
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my mojitos
I have studied mojito making at Babes , asked questions, and have a few mojito-making tips to add from the masters. One, use raw sugar, or that beige sugar you get in Mexico or also Mex. groceries in the U.S. Two, the limes are VERY important. They must be limons, not limas. I find mine in my favorite Mexican grocery, but limes labelled "key limes" in supermarkets are pretty much the same. Spearmint is the one to use, I grow both spearmint and peppermint, have tried both. Lastly, the rum: I asked at Babe's, and he said they use the cheapest rum they can find--tho it tastes fine to me. I like Appleton's, it makes a mojito that tastes a lot like Babe's. I fear that Babe's mojitos are victims of their own success. The ice used to be freshly ground for each drink, and the glasses used to be the fancy ones with the blue rims. But they're still the best! And Jimmy, I like having a salad with my cocktail!
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#41 (permalink) |
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añejo
Join Date: May 2002
Location: Massachusetts
Posts: 3,508
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At home I've always coarsely chopped a handful of mint leaves and muddled them against the sides of a glass with the back of a spoon. But when we were just on vacation down the cape (Cape Cod) there was a bartender in P-town that made the absolute best mojitos we've had (other than Babe's) and her trick was to use a mortar and pestle to really grind the mint leaves up. Made a big difference, and I plan to do the same next time I try making them.
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#42 (permalink) | |
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añejo
Join Date: May 2002
Location: Glendale, CA
Posts: 1,575
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#45 (permalink) | |
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beachaholic
Join Date: Aug 2003
Location: Iowa
Posts: 431
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Jimmy wrote:
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Mave |
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