The Mojito
July 17, 2009
The mojito, over the last few years, has erupted into the cocktail world as if there was no tomorrow. Rising rapidly to its current status as the most popular, and frequently ordered, drink across the world. Even spawing an alcopop in its namesake, upsetting.
You would struggle to find a bartender out there these days who doesn’t know how to make a, at least acceptable, mojito. However the history and tales behind its origins vary dependent on where you look, and few seem to have much of a clear view on where this drink came from.
One of the most popularised beliefs is that, whilst the drink only officially emerged in the late 1930’s, the drink has its origins in a concoction crafted by Sir Richard Drake. A famous British pirate in the 1500’s, he was supposed to have used mint, lime, and sugar frequently to mask the aguardiente’s (an unrefined predecessor to the modern day rum) sheer rawness. The drink was named El Draque after him, and after starting his base of operations in Cuba, logic follows that this started the beginnings of the drink. With high quality rums beginning to arrive upon the scene, the unrefined aguardiente was switched out in favour of the less harsh newer rums.
The El Draque is found mentioned in Cuban literature as far back as 1838, described as a daily medicinal aid for bodily wellbeing.
—
The basic build for a mojito is pretty much indisputable, rum, mint, lime, and sugar, however every bartender has their own small variations.
The below is my preferred build:
50ml Golden Rum
6-8 Lime Slices
8 Mint Leaves
2 Teaspoons sugar
10ml Ginger Beer
Add the lime to the base of a tall glass, then add the sugar and muddle down to create a paste. Add the mint, after briefly slapping it, to the glass and gently bruise it with a muddler. Then add the rum and fill the glass with crushed ice. Churn the mixture to spread ingredients evenly, and also to dilute. Then add the ginger beer and churn once more. Create a snow cone of ice on top and garnish with a lime slice and a mint sprig.
One for the Sir, One for the Ma’am
July 8, 2009
Two new house favorites to hit our bar of late.
—
London Pride (Verso Edit)
Firstly, a cocktail pulled straight from the pages of the classic Savoy cocktail guide. Admitadly we did a little bit of tweaking on our end to overcome the initial quite bland end taste however is essentially faithful to the original.
12.5ml Gin
12.5ml Amaretto
12.5ml Kwai Feh lychee liquor
12.5ml Single Cream
Shake all and double strain into a frozen martini glass. Garnish with a whole, sealed vanilla pod.
Notes. Surprisingly, given the cream, it in fact has a quite light consistency and an almost spicy taste to it throughout. Both inoffensive and also deeply complex through the length of the drink.
Only downside is it goes down ever so, ever so, quickly. Dangerous stuff.
—
El Jimador’s Night-Cap
37.5ml Silver Tequila
12.5ml Mozart Dark Chocolate
10ml Noilly Prat Sweet
3 Dash Peychauds
Notes. Like many tequila-based martinis, this is certainly not everyones tipple of choice. That said however for the adamant tequila lover this is most certainly a point of interest. The tequila leaves an unmistakable burn throughout, binding to the vermouth’s medicinal undertones to create a deeply layered and complex end to the drink. The dark chocolates bitter-sweet tartness sits lightly on in the mouth, without ever becoming too overpowering. A rewarding and satisfying drink to enjoy, preferably on a long night with only one thing in mind.
Ramos Gin Fizz
July 7, 2009
I think i’m in love.
Truly a thing of beauty. The epitome of the morning after drink. I write this sitting in a well-reputed bar cradling one of these in one hand, and in the other the battered remnants of my ego. Whether it works or not only the next few minutes will tell…
Anyhow, back to the Ramos. Now this is one seriously old school drink, invented by the Ramos brothers in New Orleans in 1888, those beautiful pre-prohibition days when the cocktail first began its rise towards world domination. History has it that the demand for this drink was originally so big that the brothers used to employ 12-15 “shaker boys” to help them keep on top of things (thanks to the low labour costs these were traditionally young immigrants).
And looking at how to build the drink you can certainly see why they may have needed a hand with the shaking. Its practically a full-body workout!
The specs i’m inclined to swing towards are as follows:
50ml gin (london dry)
25ml single cream
15ml gomme
10ml lime juice
10ml lemon juice
1 egg white
2-3 dash orange water
1 dash orange bitters
3 dash vanilla essence
top with soda water.
Shake all ingredients, apart from the soda, without ice for 2-3 minutes, Or as long as you can, to create a thick and well formed merangue-esque foam. Then add ice and continue shaking for a minimum of 3 minutes. Strain into a chilled tall glass, no ice, and then top with soda. Stir gently as you add the soda to excite the foam into frothing up to, and preferably over, the top of the glass. No garnish is called for, however I like to twist an orange zest over the top to impart the oils upon the foam. I also prefer no straw so as to force the drinking through the foam, resulting in the full-flavour coming through in one.
Notes. Subtle and cloying. The egg white is prominent in the floral foam, which has mild meringue notes throughout. The drink itself, when drunk through the foam imparts a gentle fizz courtesy of the soda and only mild herbal notes from the gin. The citrus is present in the middle of the tongue adding a sharp kick to the otherwise velvety mixture. The vanilla is practically unnoticeable apart from at the end of the drink, whereby its present along with the creams softness.
A-fucking-mazing.
—
And I tell you what, I think I feel a bit better already…