A Different Kind of Mojito

I just signed up for a year's subscription of Masterclass. I was lucky enough to get a 50% off deal, so I'm looking forward to watching cooking demonstrations by Massimo Bottura, Yottam Ottolenghi, Thomas Keller and other world class chefs.

Imagine my delight when I saw they offer a mixology class. One of the first cocktails they make is a Mojito, but wait, no club soda? Huh? No muddling? What is this, you ask?

Well, they explain that using a citrus press to extract the lime juice, also serves to extract some of the oils in the skin without the bitterness from the pith that you get with muddling, and that mint doesn't really like to be muddled either as it releases not only the menthol but other bitter substances, like chlorophyll, that do nothing to enhance the final cocktail.

Ingredients for One Cocktail

8-10 mint leaves plus a sprig for garnish

1oz (25ml) fresh lime juice, sieved

1 Tbsp (15ml) simple syrup 2:1

2.5oz (60ml) white rum (or Golden)

Put all the ingredients into a highball glass and stir lightly to combine all the ingredients. Fill halfway with crushed ice. Gently pull the mint leaves up from the bottom of the glass while swizzling the liquid and ice to release and distribute the menthol throughout. Top off the glass with more crushed ice and insert reusable straw, if you have one. Gently whack the mint sprig on your hand to release the oils and place the sprig directly under the straw, so you get that aroma with every sip!

You can vary the ingredients to suite your taste. I used a golden Plantation Barbados Rum and a couple of slices of fresh jalapeño.

My only mistake was making two each!