Cocktails We Love is a new column on Boozist highlighting the best cocktails in Chicago as well as ones you can make in your own kitchen. Have a suggestion? Send it our way!
National Mojito Day is tomorrow which really made me not want to post this today. I’m sick of all these fake PR holidays. I’ve been sitting on this Cocktails We Love post for a couple weeks now though, so it was time to let it go.
It knew it was only a matter of time before I got a mint plant after moving in with 1st Lady of Boozist and realizing our balcony enjoys a decent amount of sunlight. That’s what guys do when they move in with their girlfriends, right? Get a plant? Who needs a puppy or babies when you have fresh mint? OK, maybe that’s a degenerate way of looking at things, but that’s how I roll.
The best part about a mint plant is that a mojito is always just a pinch away. That’s also the downside. There’s a perma-urge to make cocktails. Of course I’m happy to give into my urges at any given moment, so I took to the internet to find the best recipe. I’ve made my own version a couple times, but I figured there had to be a better way. That’s when I found Jason O’Bryan’s blog, and my life was forever improved.
O’Bryan claims that it’s impossible to over-muddle mint and that there’s no downside to shaking instead of muddling. I didn’t believe that for one second, so I put it to the test myself. Well I’ll be a monkey’s uncle (Why does’t my brother have an actual monkey!?) if the three cocktails I made – one ideally muddled, one super muddled, and one shaken – tasted nearly identical. Everything I’ve ever been told has been a lie. Making a mojito doesn’t actually have to be a huge pain!
Don’t take my word for it though. Make this mojito the old way and the easy way, and tell me you can taste the difference. They both taste like liquified happiness.
World’s Greatest Mojito Recipe
- Add all ingredients except mineral water to shaker.
- Add ice, shake like a quake for 10-12 seconds.
- Strain into a collins glass packed with crushed ice.
- Garnish with mint sprig.
- Drink. Repeat.
- To make simple syrup: Cook equal parts demerara sugar* and water in a saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cool to room temperature (about 30 minutes). Store in an airtight container in refrigerator up to 1 week.
- *Normal sugar is perfectly fine too.