Mojito – Make This Amazing 1935 Classic Cuban Recipe

Mojito Criollo Cocktail
Mojito Criollo Cocktail

Some say the mojito goes back to the mid-1500s, but I doubt that, especially as rum was just being invented about then. No one knows who invented this drink or when. All that is known is that it was created in Cuba. It is structurally a rum collins with mint, and the collins style of cocktails started to become common in the United States around the 1880s. Also, many American-style cocktails quickly made their way to the Caribbean because of trade and tourism, so it’s reasonable to assume this could have been invented as early as the 1880s. The recipe I have here is the Mojito from the 1935 Bar la Florida book. Bar la Florida was one of the most popular and influential bars in Cuba pre-Castro. It is credited with creating countless, now considered canon, Caribbean cocktails and having one of the most significant impacts on Caribbean-style cocktails. Bar La Florida referred to their Mojito as the Mojito Criollo. Like the Daiquiri from that book, this mojito uses lemons instead of lime but, also like the Daiquiri, every other recipe for the mojito I know of uses lime. I was born in the US, but my family is Cuban and every Cuban I know uses limes. Maybe this bar just had a thing with lemons. Who knows. So for the sake of consensus, I’m going to go with lime juice. Also, there is a Mojito Criollo #2 recipe in the book that uses lemon. So this adds a little variety.

My dad grows mint and limes in his backyard to make sure he is always ready to make a mojito at a moment’s notice. This is the go-to party cocktail for most Cubans I know.

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Mojito

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: Cuban
Servings

1

servings
Calories

243

kcal
ABV

8%

Total time

3

minutes

Learn how to make a classic Mojito Criollo Cocktail.

Ingredients

  • 5 Mint Leaves

  • 1 oz Simple Syrup

  • 1 oz Lime Juice

  • 2 oz White Rum

  • 5 oz Soda Water

Directions

  • Combine mint leaves and simple syrup in the serving glass and muddle together.
  • Add spirit and ice to the serving glass and stir for 20 – 30 seconds.
  • Pour soda water into glass and give the drink a couple last turns to mix.

Recipe Video

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

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Japanese Highball – Make This Refreshing and Perfect Highball

Japanese Highball
Japanese Highball

How The Japanese Highball Is A Structurally Correct Highball.

While many long drinks in tall glasses tend to be called highballs and are often thought of that way, a structurally correct highball is simply 1 part spirit, 2-2.5 parts carbonated beverage, and optional bitters or citrus peel. They do not contain juice or additional sweetener. I love this cocktail, and it’s usually what I often make for myself when I’m home. It goes down easy and gives me the pleasure of drinking a beer without the bloat. While the Japanese did not create the highball, they have maintained the classic highball better than American or British cultures. The highball has continued to stay a popular beverage there.

Keep This In Mind When Drinking A Japanese Highball.

Again even though it’s called a Japanese highball, it was not invented by the Japanese. It’s called that because it’s still a trendy cocktail with Japanese business people after work. Similar to how the Japanese jigger was originally American, it eventually fell out of fashion in the USA and remained popular in Japan. Sadly most Americans find this cocktail dull at first taste and need to be told its history or how it’s popular in Japan to say, “oh, ok. I see”. American and British cocktail culture is one more strong drink with juice-filled big flavors, and those are good, but this cocktail is all about subtlety done perfectly. This cocktail is all about the perfect technique.

The Most Important Part To Making A Japanese Highball.

Most cocktails live in a gradient from good to bad and fall somewhere between. How well-made or poorly made a cocktail will end up is based on ingredients and preparation. The most crucial part of creating a Japanese highball and the mizuwari is your technique. How well you prepare each ingredient before moving on to the next step will make or break this cocktail. No joke, this can only be 1 of 2 things, perfect or awful. Learning how to prepare this cocktail taught me more about mixing drinks than any other cocktail.

1). Start with a chilled glass. Stemware matters too. Use a highball, collins, or zombie glass (they are all pretty similar anyway). The drink needs a heavy broad base to hold extra coldness, and the straight sides make stirring easier. Pint glasses are delicate, but they taper to a smaller base which means less cold surface area to whiskey ratio. Next, add your ice, and since the glass is already chilled, there is no need to use the ice to chill it. If the glass is not chilled, stir the ice to cool the glass and dump the water that has melted off. Also, the ice is vital. This is the ice served with the drink, so it should be challenging, clear, and freezing ice. This is done to dilute the whiskey as little as possible before adding the soda water. It should be refreshing bubbly soda water lengthening the whiskey, and not warmed melted ice.

2). Next, add your whiskey and stir for maybe 10 seconds. This is to cool the whiskey down to near freezing so that once you add the soda water, the warmth of the whiskey does not force carbonation to leave the drink. You don’t want to over stir and add risk adding too much water to the whiskey, thus diluting it too much and making for a flat cocktail. Ice is typically around 0°F (-18°C), and whiskey freezes at -17°F (-27°C). So if you keep stirring, it will keep getting colder and colder until it becomes the same temperature as the ice, 0°F, but it doesn’t need to get that cold. The drink is getting far colder than it needs to be and gaining extra flat melted ice. It just needs to match the temperature of the soda water. Soda water will be refrigerated, making it around 34°F (1°C). Then again, you don’t know when you have hit 34°F, so just stir for 10 seconds. That will get you in the right ballpark.

3). Next, add the soda water. The ratio is 1 part whiskey to 2 – 2.5 parts soda. You’ll want to vary this based on how strongly flavored the whiskey is. You aim to balance and open up the flavors, so a more intensely flavored whiskey may want 5oz soda water to 2oz whiskey, and a more subtle whiskey would work better with 4oz soda water to 2oz whiskey. Know the whiskey and add what you think will make it taste better. Also, how you pour is essential too. Don’t be violent and pour it in. Pour gently and down the side of the glass to maintain as much carbonation as possible. The warmer and more aggressive the pour, the more bubbles will leave.

4). Finally, give it just two last stirs. Although don’t just turn the spoon in a circle; bring it to the bottom and pull the whiskey up into the soda water. Do this just two times to evenly mix the drink while losing as little carbonation as possible. A lot of work for a simple two-ingredient drink, right?

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Japanese Highball

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

4

servings
Calories

150

kcal
ABV

11%

Total time

3

minutes

Learn how to make a classic Japanese Highball.

Ingredients

  • 2 oz Scotch

  • 5 oz Soda Water

Directions

  • Fill your serving glass with ice and combine all ingredients except for the soda water in the glass.
  • Stir and combine the ingredients and at the same time chilling the glass.
  • Top off with more ice if you need to.
  • Lastly gently add the soda water to maintain its carbonation and give a couple gentle stirs to mix.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.


Adios Motherfucker – Make The Best AMF You Will Ever Have

Adios Motherfucker Cocktail
Adios Motherfucker Cocktail

Is The AMF a Trashy Drink?

I know the name of this is Vintage American Cocktails and that this is not a vintage cocktail, but who cares. The truth is it’s a pretty good cocktail, and contrary to popular belief, it’s not that boozy. Or, if made correctly, it shouldn’t be. This cocktail has a reputation, similar to the Cosmopolitan, for being a trashy club drink young people like to order so they can say they got an Adios Motherfucker. Unfortunately, because of this connection, it’s suffered the same fate as the Cosmopolitan; A good cocktail that ordinary people are afraid to order to avoid looking trashy. Granted, its name is Adios MotherFucker, so it was destined to end up with that image. Another name is the AMF, but saying Motherfucker is a lot more fun.

The most recipe calls for sweet and sour, but the sweet and sour mix is a poor imitation of orange liqueur, sugar, and lemon juice. This version of the Adios has all the same per proportions as a more standard recipe, but by replacing the sweet and sour mix and sprite with better ingredients, you get something much better. This is an excellent version of the adios.

Adios MotherFucker Vs Long Island Ice Tea.

It’s similar to the Long Island Ice Tea in that it has almost every different kind of spirit in it. Unlike the long island, they are in small quantities, and if you’re going by ABV and structure, it’s actually more similar to a John Collins than the Long Island Ice Tea.

What is the Difference Between Cointreau, Orange Liqueur, and Blue Curacao?

Cointreau and Curacao or blue curaçao are all the same liqueur. The only difference is that Cointreau is a brand name, and Blue curaçao is a general term for an orange liqueur with added blue food dye. They are all orange liqueurs and the difference between them and other orange liqueurs like triple sec all comes down to brand names and marketing gimmicks. Bols was the first to manufacture orange liqueur using the bitter oranges from the island of Curacao, owned in the Caribbean. As orange liqueur grew in popularity in Europe, other manufacturers entered the scene. Cointreau marketed theirs as being made from a triple distilled dry beet sugar spirit base, providing a more bright, clean, orange taste. They called it Cointreau triple sec. They owned the name Cointreau but not triple sec, and soon many cheap orange liqueurs flooded the market as “triple sec” liqueurs. Some branded themselves as a “Curacao” liqueur, and others began adding bright-colored food dyes to make them stand out from the others. Cointreau eventually dropped the headline triple sec from its marketing since the term was now associated with cheaper products, but the term endures. That is a brief history of how the market became flooded with triple secs, curacaos, colored curacaos, Cointreaus, etc., that are ultimately the same ingredient but cause so much confusion for so many people. For a more in-depth history of Orange liqueur, please download my app and navigate to the orange liqueur ingredient description. links at the bottom of this page

What Does The AMF Taste Like?

The Adios Motherfucker is a great cocktail. Its taste is similar to a Collins-style cocktail, and the bright blue color is fun. Even though it has the same spirits as the Long Island Ice Tea, it tastes nothing like a Long Island. The Adios has almost a boozy sparkling lemonade taste. The sweetness and soda water helps cut the drink to a more manageable alcohol level and make it (I think) a refreshing cocktail that will still give you a slight buzz.

The Most Important ingredient.

There is no ingredient in the Adios that affects the flavor in any meaningful way. There are so many different ingredients in such small amounts that they all get lost. The only advice I have for this cocktail is not to buy Blue orange liqueur but use one drop of blue food dye instead. Unless you plan to make tons of these quickly, your best bet is to buy a normal clear orange liqueur like Cointreau and add blue dye. Because if you buy blue orange liqueur, you will be trapped into only being able to use it for this and maybe a couple of other cocktails. I have a bottle of blue curacao that I bought maybe 4 or 5 years ago, and it’s still half full.

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Download The Official Vintage American Cocktails App

Discover what classic cocktails you can make right now with the ingredients you have. Check out the Vintage American Cocktail app.

Adios Motherfucker

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

311

kcal
ABV

11%

Total time

3

minutes

The best Adios Motherfucker that actually taste great.

Ingredients

  • 1 oz Lemon Juice

  • 1 oz Simple Syrup

  • 1/2 oz  Blue Orange Liqueur

  • 1/2 oz Vodka

  • 1/2 oz Dry Gin

  • 1/2 oz Silver Tequila

  • 1/2 oz White Rum

  • 4 oz Soda Water

Directions

  • Combine all ingredients except for the soda water in a shaker with ice.
  • If you do not have blue orange liqueur then add 1 drop of blue food dye
  • Vigorously shake till the shaker is ice cold and frosted.
  • Pour into the serving glass and gently add the soda water.

Notes


Make Cocktails Like A Pro

If you have ever struggled with a recipe or wonder why yours are not turning out like they do at the bar then check out my simple step-by-step videos. I will walk you through how to expertly build each drink so you get consistently great results.

  • Free and simple step by step videos.
  • Tips and tricks from years of experience.
  • Historically accurate and balanced recipes.