A video where I explain how to make a Cuban Mojito thoroughly, I hope you enjoy it!
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STEP 1
If possible, give the glasses a freezer blow (15-20 minutes) beforehand.
STEP 2
We start by pouring two large tablespoons of sugar into the bottom of the glass.
STEP 3
We only place the entire stem of the peppermint branch "not the leaves", because we are going to marinate with the sugar to extract the essential oils contained in the stem, that is to say we are going to step on it delicately with the mortar, without crushing.
STEP 4
The juice of half a lime is added "between 10 ml. And 15 ml.", To make the maceration more effective.
STEP 5
These three ingredients are gently but firmly macerated. The Mojito is achieved at the base fundamentally, "its great secret lies in the first maceration", in dissolving the sugar with a little lime so that the substances in the stem of the peppermint give way and emanate.
The leaves do not matter until the end, where they will be used to round the drink and decorate. The characteristic flavor of a good Mojito is provided by the stem, perfectly balanced with the lime juice, sugar and very little water, which will make the base substance.
STEP 6
In this step we "bell the sugar", that is, we add a small amount of sparkling water to the maceration, increasing the amount of liquid to be able to dilute those oils extracted from the stem for a better dissolution of the sugar.
We macerate a little more and finally we stir with energy looking for no lumps that could unbalance the cocktail. Do not put the rum yet or add anything else.
If we put the rum to macerate the base, due to a chemical reaction that occurs in the sugar due to the presence of alcohol, it is neutralized and does not dissolve. If that happens we will not achieve a perfect balance. The sugar must disappear, being totally diluted in the 1st maceration, otherwise the Mojito is not directly elaborated and totally unbalanced.
STEP 7
Put the glass with the macerate in the fridge and let it rest for at least 5-10 minutes to obtain the best results, although it is not essential.
STEP 8
We take the glasses out of the fridge and stir the macerate again, which is now ready. We fill the glass with well-crushed ice. Add 3-year white Aged Rum to cover a third of the glass "about 2 oz. 60 ml.", And complete with sparkling water or soda slowly poured up to a finger from the edge of the glass.
We homogenize the mixture with the stirrer for a few seconds, and place the mint leaves that we had previously separated from the stem "about 8 on average". These do not have the same character as the stem used at the beginning, to flavor and perfume, but they round out the balance of the drink and decorate it. We stir again for a few seconds.
STEP 9
Finally we place a hit of Angostura "just two drops". It is essential not to exceed the amount, the application of the exact Angostura can elevate the drink to the altars or ruin its balance. We stir again for a few seconds.
STEP 10
The mojito is ready, optionally we can present it with a thin slice of lime punctured on one side of the glass, although this is simply for decorative purposes and does not interfere with the recipe.
THE TASTING
Contrary to what usually happens in most places and popular belief, "it is not convenient to present or drink the mojito with a straw", since the liquid goes directly to the back of the tongue, losing many properties since it It contains the taste buds by sectors that will identify the sweet, the acid, then the salty and finally the bitter.
It is more harmonious to the eye, with no crushed leaves inside or on the surface. Its aroma is directly provided by peppermint, which acts as a flavoring and decoration, predisposing its freshness to consumption.
The entry is smooth and balanced. On the palate it is refreshing and tasty. The alcohol remains present without being too aggressive, and not without being almost absent as in most cocktails made on a large scale at events.
Perfectly balanced with the acidity of the lime and the sweetness of the sugar, Angostura bitter is a stabilizer that enhances the flavors and gives it a homogeneous character, also giving the end of the mouth a bitter but special and more complex touch, eliminating the cloying excess, providing structure and blending flavors.
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