I from Malaysia, Kuala Lumpur... I work at Malaysia, Vietnam, and China before as bartender and trainer, i even got opportunity training at Amsterdam and Sweden as bar instructor....I feel that you talking nonsense and you success being famous 👏👏👏 if my team doing this in my bar I sure kick he or she out of my bar
The Mojito is the kind of recipe that allows for different flair and styles. I myself enjoy a more minty drink and will muddle the mint. I also like to add a single lime wedge to add some of the oil from the lime. Over time the crushed iced drink should water down faster than the other drink.
The mint clearly isnt fresh, the sugar hasnt been incorporated into the drink, its missing at least another oz of rum and has more water in it than the Nile.
In my opinion, the stiring is necessary to melt down the cane sugar and the left of sugar is nice and enjoyable when we drink and we stir it. Right? ^^
I'm barista and start to be midway bartender with few months practical experience ...as I'm cocktail drinker too.My opinion would be muddle the mints with limw wedges at the same time then shake all with half ice cubes.Good to release the aroma of Mint in Mojito as mint is one of the essential Ingredient in this drink. And big no no of putting raw sugar straight in rather than infuse the pre made sugar Syrup,same concept of making iced latte or iced coffee to add sugar Syrup for the sweetness. Well.Just my thoughts from my working experience.
about this difference in my country we would say FALA SÉRIO! buit serious, i lked the sugar cane. but you should try to smash the sugar with the mint, not only with the lemon! and to put much less lemon and never let the skin
This is like how you would make a Mojito at Applebee's. Half the rum it's supposed to have. Didn't muddle the mint with the limes and sugar. Didn't incorporate the thick-hard-to-dissolve sugar enough. Added the soda water before stirring, making it lose fizz.
couldn't agree more. he slapped the leaves to release oils. fair enough. but if you're not actively muddling the sprigs WITH the limes and sugar you won't get the zesty, bold taste that makes a mojito refreshing. All bartenders are warned to be careful muddling mint because its delicate, but if you're like me you notice the customer is much happier when given a mojito with a bold mint taste. Where I work we muddle, shake and strain. The taste from the fresh mint and limes are there, there's no reason to leave them in the drink itself. it clogs the straw and is very annoying.
you do not want to muddle mint. I will copy paste something, reason why it is not muddle, but just slapped: Actually the right way to make a mojito is bruising the mint. A lot of bartenders just use a couple of stalks of mint and slap it. Mint (as some other herbs) have microscopic hair, which releases the aromas as soon as they are bruised. Muddling as correctly said will release rather woody flavors (I probably would not call it dirty flavors, but well...). The stirring with sugar - will further draw more aroma out of the leaves (the sugar cristals act like "sandpaper"). It is important to understand, that a Mojito should not be an insanely minty drink, but just supposed to have some fresh (slightly minty) facets.
as for adding soda before stirring, lol, how else you would do that? If you add it after stirring it would mean your cocktail is not stirred - soda would just be on top.
thats just the bar/reasturaunt measurments so people dont get to drunk, at home u can add however much rum u want so long as it doesnt overpower the mint and lime then its no longer a mojito, just flavored rum.
This is what good bartenders do....research and see what shit is out there and not repeat it....go to a good bar and get a good mojito...this crap is exactly that....crap
Nothing different but when I make mojito I put Thai rum 1 Oz and syrup 1 Oz then 2 lemon juice that is how is my way and most of customers from Europe they love it
Its a bit slow but good work nonetheless Pawel! Have you tried it with freshly squeezed lime juice rather than muddled limes - if so, which do you prefer?
The raw sugar won't dissolve in alcohol, neither does the original mojito recipe call for muddled lime. There's so much wrong with this preparation, even the imperial measurement system doesn't fit your European/Asian approach, which is, btw, ridicilous since the Mojito is a Cuban beverage.
A Taller glass for Starters. A Few Levels of white Rum, Spearmint A Few leaves. A Couple of Gerkins A Few slices of Ginger. Throw in some Ice, Lemon Slices, Lime Slices, GIVE it a twirl, Mix in some. Roses Lime Cordial. Mix. Ten Top up with. 7 up Lemonade. XXX Ice- Maiden X
Do it with RumSirup and let the sugar away. Try to find the perfect flavour for u with adding more or less water. @Pawel: Yeah...the wate is the alcohol in here...let it away :DDD
I muddle first half lemon and then add the mint leaves and proceed to muddle softly then add simple syrup(15-20ml) and 75ml white ron(bacardi,morgan or Havana club) and my mojitos are the best in Town. 😂😂🎉😉
+Anders Schønberg No! You stirrer to dissolve the sugar. If you muddle the limes too much, will it release the bitter from the limes and totally ruin the drink.
+Henrik Nissen my mistake, i forgot that i always add the lime after i have muddled the sugar. I always have problems with getting the sugar to dissolve if i only stirrer. Sometimes i use simple syrup instead
I'm a bartender with 2 years experience i work in an ASIAN country called Singapore . We use CRUSHED ICE ONLY AND NOT ICE CUBES AND CRUSHED ICE . If this is a tutorial on how to make a mojito , you failed terribly . Please brush up on your basics and bar tending knowledge and alcohol knowledge before comparing different styles of cocktails . Thanks
How about the original, Cuban way? It should have muddled brown sugar and hierba buena, not mint (However, everyone use the latter due to its easy availability. ) along with lime juice and, to help, just a splash of soda to dissolve totally the sugar. At this point, 2 things to do: inhale the content and taste just a drop of the mixture to be sure it's balanced. That's it, the key for every perfect cocktail, along with its texture: The balance. Now the Mojito is 90% ready, waiting for the rest of ingredients to be added. Add the white rhum and crushed or solid ice and top with soda, it will be just amazing with everything, at this point. Oh, on a side note, this crap abaout the type of ice, it's just crap. If all the so called barmen would study a bit of mixology history, they would know that, once the ice was available, at some point, it was only available as big solid chunks, which were crushed by hand in the form they most desired. Round, crushed, small cubes, glass-size chunks etc. are just the comforts and luxuries of nowadays .
True. cdnb.20m.es/sites/123/2017/06/Menta-03-620x292.jpg The Hierba Buena or like we call it here, Hortelã Pimenta has more depth on the leaf, its rougher, the mint leaf is more polished in comparison. Here the most common one is the Hortelã (Hierba Buena), and Mint is mostly imported.
I from Malaysia, Kuala Lumpur...
I work at Malaysia, Vietnam, and China before as bartender and trainer, i even got opportunity training at Amsterdam and Sweden as bar instructor....I feel that you talking nonsense and you success being famous 👏👏👏
if my team doing this in my bar I sure kick he or she out of my bar
one video to explain that the difference of the 2 mojito is the kind of ice?
So only difference is crushed ice and cube ice? Lol hell of a difference
The Mojito is the kind of recipe that allows for different flair and styles. I myself enjoy a more minty drink and will muddle the mint. I also like to add a single lime wedge to add some of the oil from the lime. Over time the crushed iced drink should water down faster than the other drink.
The mint clearly isnt fresh, the sugar hasnt been incorporated into the drink, its missing at least another oz of rum and has more water in it than the Nile.
I love, mojito and I got a good one just once. The others are just a splash of rum, Sprite and not incorporated sugar on the bottom like this one...
In my opinion, the stiring is necessary to melt down the cane sugar and the left of sugar is nice and enjoyable when we drink and we stir it. Right? ^^
Then you might like this non-alcoholic version which is well-blended: ua-cam.com/video/5BGRPx_Osm4/v-deo.html
That's BS, a single is one oz a double would be 2oz, every bartender worth their salt knows this
I'm barista and start to be midway bartender with few months practical experience
...as I'm cocktail drinker too.My opinion would be muddle the mints with limw wedges at the same time then shake all with half ice cubes.Good to release the aroma of Mint in Mojito as mint is one of the essential Ingredient in this drink.
And big no no of putting raw sugar straight in rather than infuse the pre made sugar Syrup,same concept of making iced latte or iced coffee to add sugar Syrup for the sweetness.
Well.Just my thoughts from my working experience.
Now I knw how to make one. Thanks for sharing.
You smash the mint together with lime and sugar, 3 tea spoon + 10 to 12 leaves of mint
Really the only difference was the kind of ICE ? It wasted my time !
And he took 5min for that
Abcsongs
@@OnkelBenz86 lmfao
about this difference in my country we would say FALA SÉRIO! buit serious, i lked the sugar cane. but you should try to smash the sugar with the mint, not only with the lemon! and to put much less lemon and never let the skin
mee tooo
This is like how you would make a Mojito at Applebee's. Half the rum it's supposed to have. Didn't muddle the mint with the limes and sugar. Didn't incorporate the thick-hard-to-dissolve sugar enough. Added the soda water before stirring, making it lose fizz.
agree 100%!!
couldn't agree more. he slapped the leaves to release oils. fair enough. but if you're not actively muddling the sprigs WITH the limes and sugar you won't get the zesty, bold taste that makes a mojito refreshing. All bartenders are warned to be careful muddling mint because its delicate, but if you're like me you notice the customer is much happier when given a mojito with a bold mint taste. Where I work we muddle, shake and strain. The taste from the fresh mint and limes are there, there's no reason to leave them in the drink itself. it clogs the straw and is very annoying.
not to mention you should at the very LEAST be using 2oz of rum. 1oz simply is not enough.
you do not want to muddle mint. I will copy paste something, reason why it is not muddle, but just slapped: Actually the right way to make a mojito is bruising the mint. A lot of bartenders just use a couple of stalks of mint and slap it. Mint (as some other herbs) have microscopic hair, which releases the aromas as soon as they are bruised. Muddling as correctly said will release rather woody flavors (I probably would not call it dirty flavors, but well...). The stirring with sugar - will further draw more aroma out of the leaves (the sugar cristals act like "sandpaper"). It is important to understand, that a Mojito should not be an insanely minty drink, but just supposed to have some fresh (slightly minty) facets.
as for adding soda before stirring, lol, how else you would do that? If you add it after stirring it would mean your cocktail is not stirred - soda would just be on top.
great
Background music is the compliment for this video....
You know the name of the music?
Maycon Dsouza open.spotify.com/track/4IEkOdvvAKYpwh9MjyzqyJ?si=7NSdU9r_QuGEt0oBUx5PqQ
@@MihiriDsilva thnk u ;)
The comments are better than the damn video what's going on here people lol
Not enough alcohol!
It’s always too little
thats just the bar/reasturaunt measurments so people dont get to drunk, at home u can add however much rum u want so long as it doesnt overpower the mint and lime then its no longer a mojito, just flavored rum.
Woow that is amazing ❤
always add the dash of soda AFTER stirring
I enjoyed the tune more than the drink lol
Music itself made me intoxicated 😊
Mast
thank you i will try your way next time
Very nice job
Mindblowing
It look so pretty thank you...
Music is fantastic
Why not stir first before ice? Its kind make it easy
Looks good
Excellent !
Awesome......!!
Knife super sharp smooth cutting
That fucking slapping of the mint.... every single time...
Who cares about european or asian....it is a cuban drink lol
Apparently you.
NO!?
Why did you watch it then and took time to comment?
Oh, now I see.
Because you are an idiot
like your sister
This is what good bartenders do....research and see what shit is out there and not repeat it....go to a good bar and get a good mojito...this crap is exactly that....crap
Paweł Babiak
Very Easy to make this
Didn't muddle the mint is that because it can become bruised and bitter?
Nothing different but when I make mojito I put Thai rum 1 Oz and syrup 1 Oz then 2 lemon juice that is how is my way and most of customers from Europe they love it
Very nice
je m'aimerai savoir vous avez utilisé quoi pour faire ce mojito
How to not make MOJITO!🤣
Can I use dew instead of Sprite or club soda
I love this
Im here eatching you from dubai. A new friend wascarived keep safe see youbaround
Makagawa din nyan.. Healthy p.. Thanks
dami mga pro d2 s comment section hehe mali daw tong recipe n to
Its a bit slow but good work nonetheless Pawel! Have you tried it with freshly squeezed lime juice rather than muddled limes - if so, which do you prefer?
Steve the Bartender muddleing been making them for years and NOT this way
no, it's not.. this is a perfect video, but should have been named 'every mistake you should avoid making a classic Mojito'
The raw sugar won't dissolve in alcohol, neither does the original mojito recipe call for muddled lime. There's so much wrong with this preparation, even the imperial measurement system doesn't fit your European/Asian approach, which is, btw, ridicilous since the Mojito is a Cuban beverage.
Also we are using sugar syrop
Ultimate.. 👌✌
Excellent - By the way what is the name of the background music score. That's deadly as Ninja
I love this drink
Nice way of doing Mojito, it looks delicious!!!
hahahaha wonder it woukld be if you put cubes and crushed ice in wow mind blowing
What sort of music is that
Easy to understand,tq,keep it up
Can sugar means brown sugar,?
What about mint syrup
What is that soda water
If this make in Vietnam, we call Vietnamese Mojitos
is the water boiled before freezing it ? Coz we asian boil water ;)
have anyone else noticed That he reversed the names when he finished the Cocktails ?
Is this just caipirinha with mint?
A Taller glass for Starters. A Few Levels of white Rum, Spearmint A Few leaves. A Couple of Gerkins A Few slices of Ginger. Throw in some Ice, Lemon Slices, Lime Slices, GIVE it a twirl, Mix in some. Roses Lime Cordial. Mix. Ten Top up with. 7 up Lemonade. XXX Ice- Maiden X
Does cane sugar tastes well?
If the way to make a mojito is different in your mind, don't mean you can to judge him. Every bartender has their own ways to make it
does it can put wiskey
Nice one
Did anyone know the music name？
Nice 👍
Refreshing 😋
Rum with mint?k wats it effect hot s cold in summer?
Wow who knew huh. Now I can't decide which to make decisions decisions
WHAT IS 1 OZ ?
This is a glass of water with so much ice 😋 with a taste of lime xD
BlondAngel671 😂😂😂😂😂😂😂😂
ഇതൊന്ന് ഇണ്ടാക്കുന്ന സമയം കൊണ്ട് കടയിൽ നിന്ന് അഞ്ചുരൂപന്റെ മിസ്ച്ചറും വാങ്ങിയിട്ട് ഒരു ഫുൾ അടിച്ചു തീർന്നിട്ടുണ്ടാകും ഞങ്ങൾ മലയാളീസ് 😎
How to make a mojito NOT!
Damn my tap water is more bubbly than his soda water xD
It's better to use simple syrap instead of sugar
Could you do a non alcoholic version of this.
Sure. You can add sprite instead sparkling water but it works with water as well (I don’t like sweet things)
Do it with RumSirup and let the sugar away. Try to find the perfect flavour for u with adding more or less water.
@Pawel: Yeah...the wate is the alcohol in here...let it away :DDD
Good job👍
So basically in the asian version you use cubed ice while in the european version you use crushed ice
Absolutely fantastic Pawel. And all in one take. This must demand patience and dedication to the craft. I'm getting thirsty just watching this.
Next time I'll ask for a lemonade, where's the alcohol?
Mint Spring? Or is that mint sprig?
Ah, you got me on that. Sorry for misspelling. I will be more careful next time. Thank you for pointing it out
J'aime ça
merci
Crushed ice and ice cubes
professional bartender??? :D you are not
No Way :)) I'm asian and 1000000.....% we never drink mojito like that !!!!!!
Finlandia glasses..LOL
I muddle first half lemon and then add the mint leaves and proceed to muddle softly then add simple syrup(15-20ml) and 75ml white ron(bacardi,morgan or Havana club) and my mojitos are the best in Town. 😂😂🎉😉
The original mojito is a cuban drink with 3 ice cubes, more rum and you add the mint before you muddle.
+Anders Schønberg actually you muddle until the sugar is dissolved and then add the mint and muddle again
+Anders Schønberg No! You stirrer to dissolve the sugar. If you muddle the limes too much, will it release the bitter from the limes and totally ruin the drink.
.
+Henrik Nissen my mistake, i forgot that i always add the lime after i have muddled the sugar.
I always have problems with getting the sugar to dissolve if i only stirrer.
Sometimes i use simple syrup instead
+Anders Schønberg ja simple sirup kan også bruges!
Oru rekshyayum illa Poli ..kidukan
Why two straws ?
why use 2 straws?
thanku so much... u made my day.. now i will prepare this and surprise my hubby...
I'm a bartender with 2 years experience i work in an ASIAN country called Singapore . We use CRUSHED ICE ONLY AND NOT ICE CUBES AND CRUSHED ICE . If this is a tutorial on how to make a mojito , you failed terribly . Please brush up on your basics and bar tending knowledge and alcohol knowledge before comparing different styles of cocktails . Thanks
Which bar, I'll come visit! been thirsty for a good one for far too long >.
Shut the fuck up skunk.
How about the original, Cuban way? It should have muddled brown sugar and hierba buena, not mint (However, everyone use the latter due to its easy availability. ) along with lime juice and, to help, just a splash of soda to dissolve totally the sugar. At this point, 2 things to do: inhale the content and taste just a drop of the mixture to be sure it's balanced. That's it, the key for every perfect cocktail, along with its texture: The balance. Now the Mojito is 90% ready, waiting for the rest of ingredients to be added. Add the white rhum and crushed or solid ice and top with soda, it will be just amazing with everything, at this point.
Oh, on a side note, this crap abaout the type of ice, it's just crap. If all the so called barmen would study a bit of mixology history, they would know that, once the ice was available, at some point, it was only available as big solid chunks, which were crushed by hand in the form they most desired. Round, crushed, small cubes, glass-size chunks etc. are just the comforts and luxuries of nowadays .
wow :o I admire your knowlege about this drink! but I have to correct you that yerba buena is indeed mint.
+zorzo999 it's mint, but different kind. They are peppermint and spearmint. Very similar imilar but not equal.
True. cdnb.20m.es/sites/123/2017/06/Menta-03-620x292.jpg
The Hierba Buena or like we call it here, Hortelã Pimenta has more depth on the leaf, its rougher, the mint leaf is more polished in comparison.
Here the most common one is the Hortelã (Hierba Buena), and Mint is mostly imported.
Wow i need work bartender
agoustura ?? no??
Waw un grand Merci je vs kiffff
Weldon . Very beautiful.
so it's same, you say.
Nem musica?