Mojito

MOJITO

    Ernest Hemingway's favorite cocktail was the Mojito, and history says that he even made a bar called La Bodeguita del Medio famous and even wrote "My Mojito in La Bodeguita, My daiquiri in El Floridita" in honor of this cocktail.  The Mojito may be one of the most recognized cocktails in the world because of its fragrance and look.  The orgin of the Mojito is not 100% clear but seeing that Havana, Cuba is the birthplace of the Mojito, the one I most believe and sounds most accurate is that the name Mojito stems from the word Mojo (which is a Cuban seasoning made from lime and is used to flavor dishes).  Now that you have a little knowledge of the history of the Mojito, I would love to show you what you need to recreate this amazing cocktail.

    The first thing you will need is a good White Rum, personally I enjoy Journeymans Roads End Rum (if your aren't able to get this rum, there are plenty of nice affordable rums such as Captain Morgans White Rum or Bacardi White Rum).  Now that we have our Rum we need to focus on the important ingredients, MINT.  I can not stress enough on the importance of great quality mint, (if mint is out of season then you probably shouldn't be drinking Mojitos).  The fresher the mint the better quality cocktail you will have.  You will also need simple syrup (my blog on how to make really good and easy simple syrup will be coming soon).  And finally, you will need FRESH lime juice. (Never use that shitty lime juice you buy in a bottle named after a flower).  

    Now you are ready for the recipe that will change your Mojito tastebuds forever.

• 2oz of your favorite White Rum

• 1/2 fresh lime juiced

• 3/4 oz simple syrup

• 6 Fresh mint leaves

• Soda water (to top cocktail)

    In a highball glass (I use highballs because it is visually more appealing), rim the top with a piece of mint.  Slap your mint leaves (you do this because just tossing them in the cocktail doesn't do anything, slapping them releases the lovely mint aroma) add the mint, lime juice, and simple syrup into highball glass.  Now muddle lightly to help release even more mint oils. (A light muddle is all you need, you don't want to shred the mint just bring out the oils.) Now, add your ice and White Rum, pour cocktail into shaker and shake 5 times (you always shake cocktails that have citrus to help take off the bitter lime face most of us make).  Pour cocktail back into highball, re-ice and top with soda water.  You are now ready to enter a state of pure joy.... ENJOY and share with your friends at your next summer event.  

       

Spicy Limas

SPICY LIMAS

    Now, I would like to introduce you to one of my original creations.  This cocktail is a play on the Margarita, my inspiration for this cocktail is my amazing girlfriend Jenny.  This is my favorite cocktail I have created to date, with Jenny always being in my corner and pushing me to start this blog and write my book I feel that she deserves more than a cocktail but this is a great start. To pay recognition to my soul mate, her heritage, and her favorite foods (cheese and peppperoncinis).  I wanted to show her in a glass, Spicy, Sweet, and always having you wanting to come back for more. I love you my baby. With Cinco De Mayo coming up in a few weeks, try this cocktail to liven up the party and I can promise you, you will be the talk of the party. This cocktail goes great with any Mexican food especially guacamole or chorizo dip (two of my favorite foods to offer at any great Cinco De Mayo celebration).
Now that I have shared with you on my reasons for coming up with this cocktail, its time to get to the serious stuff ans what you will need to recreate it. First is the importance of a good Tequila (if you think that Tequila which comes with a funny red hat as its top is a good Tequila, you shouldn't be drinking it). Personally I really enjoy Don Julio silver (it can be a little expensive), so if its out of your budget a very good Tequila under $30 is Milagro silver or even 1800 silver. Next, you want to have Cointreau (a really good version of Triple Sec). When you get the pepperoncini, Queso Fresco, and lime juice please remember FRESHNESS, there is no reason not to use the best and freshest ingredients, NEVER cheapen the integrity of the cocktail on sale items. Ancho powder is best bought in the spice section and will also help you with the foods you are offering at your Cinco De Mayo party.
And now you are ready for the recipe.

• 2 oz Tequila
• 1/2 oz Cointreau
• 1/2 lime juiced
• Dash of Ancho powder
• Juice of two pepperocinis
• Queso Fresco stuffed pepperocinis as garnish

-Rim cocktail glass with pepperoncini for aromatics. In cocktail shaker add Tequila, Cointreau, lime juice (cut a lime in half and squeeze into cocktail), ancho powder, simple syrup, pepperoncini juice, and ice. Hard shake for 10 seconds. Pour into rocks glass and garnish with Queso Fresco stuffed pepperocinis.

*to stuff pepperocini with Queso Fresco, cut ends off pepperocini and discard seeds, take a chunk of cheese and stuff into pepperocini.*

The Caipirinha

CAIPIRINHA

        Known best as the national drink of Brazil, the Caipirinha name comes from the word Caipira, which in Portuguese means someone from the countryside, or the equal to the US word hillbilly. Typically in this cocktail Cachaca liquor instead of rum.  Even though both  spirits are made from sugarcane products, Cachaca is made out of fermented fresh sugarcane and then distilled while, rum is most likely made out of refinery products such as molasses.    

     Now that you know a little history on the Caipirinha, now I will explain how to make the most refreshing cocktail that you and all of your friends will be enjoying on any Spring day through even the hottest Summer days.  First, you will need to have a Cachaca liquor to craft this amazing drink (personally I enjoy Leblon Cachaca because of its balance of sweetness to liquor taste).  Once you have your Cachaca you need FRESH lime juice (don't think cheating and buying that fake bar lime juice will cut your time and give you the same flavor... IT WON'T, trust me).  Some people say the traditional way to properly make this cocktail is using key limes. If you have the time and patience to cut and muddle a few dozen for your friends, perfect, but if you are like the average person you don't have time for all that.  So I use a half of a lime per cocktail (to get the most juice out of the lime roll it on the counter in the palm of your hand before cutting to help bring out the juices).  Finally you need sugar, pure sugarcane will work just fine. (If you have access to sugar packets even better because it makes you very consistent on every cocktail you make).

    Now its time to share the recipe for this cocktail:

• 2 oz. of your favorite Cachaca 

• 1/2 a lime cut in quarters

• 3 packets of pure sugarcane (3 teaspoons)

• Splash of soda water

    In an old fashioned glass put the quartered lime, sugar, and a dash of water (just enough water to help disolve the sugar).  Muddle the lime and sugar between 5-7 times to help bring out the lime juice.  Add the Cachaca liquor and ice.  Pour the whole cocktail into a shaker and slowly pour a little liquid back into the glass, swirl, and pour back into shaker (this is done to help get any sugar still in the old fashioned glass).  Now cover shaker and give it a good hard shake 5 times to help mix all ingredients.  Pour entire cocktail and add ice to fill glass, top with soda water and enjoy. 

The Manhattan

THE MANHATTAN

      One of the most famous cocktails of the past century, The Manhattan is the most influential cocktail of our era.  With the perfect balance of sweetness and bitterness The Manhattan is a base of many cocktails and bartender creations in the world.

      Now is where I will teach the the best way to make a Manhattan that will wow anybody and everybody that has a chance to enjoy this beverage with you.

       What you will need to create your version of The Manhattan are as followed.  A nice rocks glass, a great Bourbon, (personally I enjoy Woodford Reserve), a nice sweet vermouth (Dolin is a very nice vermouth and not to expensive), bitters (Angostura is the most popular, but, in this Manhattan I really prefer Peychaud's bitters because of the light berry notes in it), and very last cherries (2 cherries for garnish, and two drops of the juice in The Manhattan. I like using Maraschino cherries, the gernaric kind works just find for this cocktail).

       Now its time to share the recipe for this cocktail: 

THE MANHATTAN

• 2 oz. of your favorite Bourbon
• 1/4 oz. sweet vermouth
• 2 dashes of bitters
• 2 drops of cherry juice (Never pour cherry juice into the cocktail, it is not a cherry drink.  The cherry is to sweeten the cocktail not to flavor it.)
• 2 cherries for garnish

In your rocks glass fill completely with ice, add your bourbon, sweet vermouth, bitters, and cherry juice.  Stir with a spoon (NEVER shake a Manhattan, NEVER. Shaking ingredients is only needed and used when you are not layering the cocktail.) The key is to stir just enough so the drink isn't that harsh but not to long so the drink tastes watered down. Garnish with two cherries (the reason you use 2 cherries for garnish is because that is how my Grandma taught me and she was always right on anything).  Once you have garnished, ENJOY the best Manhattan you have ever had.