I never think of it as a Collins drink but the Mojito shares a few characteristics of everyones favorite long drinks and if you look back far enough in the Cuban cocktail books it was originally called the Bacardi Collins and served at Sloppy Joes in Havana. I have read that during prohibition and long into the ‘50s Americans made up about 90% of the business there...I think now we are making up 100% of it. I am glad this drink got to our shores before the embargo went into effect and I am glad we are still drinking it today now that it is dissolving.
In a footed beer glass (~pint sized):
Fill the bottom third with gently roughed up mint leaves. No stems.
Add 20 ml Lime Juice and chuck a spent half in there too.
2 Bar Spoons (~8 Grams) Caster Sugar
45 ml White Rum
Top with crushed ice and mix in an upward fashion with your spoon.
Give it a nice splash of cold carbonated water.
Top again with crushed ice and a handful of mint to garnish. Maybe a lime wheel too.
Smell the mint and drink through a straw once the glass has frosted over.
Note: Everyone drinks this drink too fast. I know it sounds crazy but just like a steak needs to rest after cooking drinks with crushed ice and herbs need to hang out together for a bit before drinking. This drink should be so cold it hurts your mouth in the best way possible.
Note: Drink these seasonally and don't take any guff from a barman that scoffs at this drink. He has no idea what he's missing out on and this drink takes no longer to make than anything else on the menu.
Note: If you aren't going to take the time to crush ice don't even bother with this drink. It won't work.
Enough notes! More Drinks!
Bar To Home
A simple translation from bar to home.