Dental_FlossTycoon Posted July 26, 2005 Share Posted July 26, 2005 Trying to concoct that perfect Mojito for the Beach trip I'm taking soon. What better way than to visit my neighborhood mojito making establishments in Adams Morgan for a little homework and ideas. Habanna Village, Basso, Rhumba, Grill from Impanema......I really love my neighborhood by the way. Oh and good old Google. Classic Way: Sugar or simple syrup Lime Juice Mint Mull Cubed ice or crushed Light Rum + Soda water Finally Sprig of mint and Cane of sugar Options: Limeade: With Limeade concentrate + Limes and Lime Juice and a little sugar. I've found this way enables you to have a sweeter Mojito and easier to make at a party. As long as you get the Mint stems mulled right it's d@mn good, plus prevents scurvy! Sugar: Try with Dark brown sugar, possibly with dark rum as well to give it a murky green goodness. Drink in dark room, with dark chocolate perhaps? I've heard it called a "dirty Mojito" Hemingway: Instead of Soda water substitute with Champagne, Ok I'll call it sparkling white wine you snob. Bitters: Add a splash of Angostura to add zing to it. Blueberries: Muddle instead a lime or lime juice, but Blueberries. Garnish with. This will freak out all Cubans I swear. Link to comment Share on other sites More sharing options...
brr Posted July 26, 2005 Share Posted July 26, 2005 not that I have the recipe but restaurant Eve does one of the best Mojitos I have ever tasted/drank Todd Thrasher is da man when it comes to cocktails Link to comment Share on other sites More sharing options...
John Wabeck Posted July 26, 2005 Share Posted July 26, 2005 not that I have the recipe but restaurant Eve does one of the best Mojitos I have ever tasted/drank Todd Thrasher is da man when it comes to cocktails Thrasher did indeed tell me he makes the best mojitos. Link to comment Share on other sites More sharing options...
Walrus Posted July 26, 2005 Share Posted July 26, 2005 (edited) not that I have the recipe but restaurant Eve does one of the best Mojitos I have ever tasted/drank Todd Thrasher is da man when it comes to cocktails Ditto. Edited July 26, 2005 by Walrus Link to comment Share on other sites More sharing options...
Woodleygrrl Posted July 26, 2005 Share Posted July 26, 2005 The Best mojitos are found at Habana Villiage in Adams Morgan. End of story. But you all can pay too much for one at one of your fancy-pants restaurants if you want. Link to comment Share on other sites More sharing options...
DonRocks Posted July 26, 2005 Share Posted July 26, 2005 "Todd Thrasher" is also about the coolest name I've ever heard. I wish I was named Todd Thrasher. Link to comment Share on other sites More sharing options...
Meaghan Posted July 26, 2005 Share Posted July 26, 2005 I still really like Cafe Atlantico's. It's always the same. Link to comment Share on other sites More sharing options...
brian Posted July 26, 2005 Share Posted July 26, 2005 Cafe Atlantico has the best I've tasted in the area, including Habanna Village, Rhumba, etc. Link to comment Share on other sites More sharing options...
CrescentFresh Posted July 26, 2005 Share Posted July 26, 2005 "Todd Thrasher" is also about the coolest name I've ever heard.I wish I was named Todd Thrasher. Todd Thrasher, mojito mojo. Now we just need Thrasher to create a cocktail called the Don Rocks. Stoli and beet juice over ice? Dollop of beluga? Link to comment Share on other sites More sharing options...
derekmbrown Posted July 26, 2005 Share Posted July 26, 2005 "Todd Thrasher" is also about the coolest name I've ever heard.I wish I was named Todd Thrasher. <{POST_SNAPBACK}> Todd Thrasher is the coolest name. End of Story. Don Rockwell is one of those fancy-pants names. Link to comment Share on other sites More sharing options...
Tweaked Posted July 26, 2005 Share Posted July 26, 2005 Perhaps we should have a Battle of the Bartenders Todd "The Evel Genius" Thrasher v. Derek "There's a Fire in my Fly" Brown Fancy Pants Rockwell can be the ring announcer Link to comment Share on other sites More sharing options...
oliveDC Posted July 26, 2005 Share Posted July 26, 2005 For extra scurvy fighting properties, try the beet mojito at Cafe Atlantico. Link to comment Share on other sites More sharing options...
simdelish Posted July 26, 2005 Share Posted July 26, 2005 I happened upon excellent mojitos at Bangkok Joe's down at the Harborfront. Quite nicely priced, and they went down awfully fast, so we ended up with "several" rounds! If you're in that neck of the woods after work, or even out for a stroll on a weekend afternoon, I heartily recommend them. Link to comment Share on other sites More sharing options...
crazeegirl Posted July 26, 2005 Share Posted July 26, 2005 I think Citronelle makes some mean mojitos!! Link to comment Share on other sites More sharing options...
Lydia R Posted July 26, 2005 Share Posted July 26, 2005 All this summer bar banter has me musing about my new fav potent potable: CAIPIRINIA make with Brazilian cachaca, mushed limes, cracked ice and sugar. Any good sources for either a well-made caipirinia or the main raw ingredient (cachaca)? Link to comment Share on other sites More sharing options...
shogun Posted July 26, 2005 Share Posted July 26, 2005 I had a good caipirinha at Karma at 20th and I. Link to comment Share on other sites More sharing options...
oliveDC Posted July 26, 2005 Share Posted July 26, 2005 Grill from Ipanema makes tasty caipirinhas, and you can usually find Pitu cachaca at "fancy pants" liquor stores (like the one next to the p st. whole foods). Link to comment Share on other sites More sharing options...
ustreetguy Posted July 26, 2005 Share Posted July 26, 2005 My vote would be for Cafe Atlantico first and then Rhumba Cafe. Link to comment Share on other sites More sharing options...
JLK Posted July 26, 2005 Share Posted July 26, 2005 In order to help you find the world's best caipirinha (no extra charge for hyperbole), here is a link to Rumba Cafe's web site. Link to comment Share on other sites More sharing options...
FunnyJohn Posted July 27, 2005 Share Posted July 27, 2005 I am not an authority on mojitos or most other "fancy pants" mixed drinks (apologies to Messrs. Brown and Thrasher -- no denigration of their fine talents intended), but I can say that at Ceiba they not only muddle in tons of mint into their mojitos, they also use freshly squeezed sugar cane as the sweetener. Link to comment Share on other sites More sharing options...
starfish Posted July 27, 2005 Share Posted July 27, 2005 (edited) the keys to the killer mojito: the quality of the mint made from scratch each time (pre-making any part of the drink is cheating and the taste will prove it) sugar or sugar cane - not simple syrup (the shaking of the the drink will melt the ice sufficiently, using simple syrup would add too much water) the mint to lime ratio, i would argue that you need two to three lime quarters, and 8-10 clean mint leaves - skip the stems, leaves just taste better. the propper muddling time - at least 60 seconds the propper shake - no lazy weak wristed wiggle, but a proper my-arms-will-be-tired if i keep this up shake by that definition not many places hit the mark. edited for spelling Edited July 27, 2005 by starfish Link to comment Share on other sites More sharing options...
MMM Posted July 28, 2005 Share Posted July 28, 2005 Starfish, you obviously know how to make a really great mojito! Would you divulge the complete recipe, please? Link to comment Share on other sites More sharing options...
derekmbrown Posted July 28, 2005 Share Posted July 28, 2005 made from scratch each time (pre-making any part of the drink is cheating and the taste will prove it)sugar or sugar cane - not simple syrup (the shaking of the the drink will melt the <{POST_SNAPBACK}> Good one. I have one exception. Not better, different. I always like the taste of Morrocan tea, where the leaves are boiled with sugar and sugar is added later. I think making a Mojito simple syrup is fine and is a compelling flavor just like the tea. There's less shaking so less water thrown. Also, I'm not one who likes to chew on mint leaves. So I endorse using a mint simple syrup. For a little more bite, add mint bitters. You can make the mint bitters pretty easily through maceration or buy them from Fee Brothers in New York. I am making another round of bitters this weekend and will post a recipe once it's tweaked. Link to comment Share on other sites More sharing options...
oliveDC Posted July 28, 2005 Share Posted July 28, 2005 I like the idea of a mint simple syrup. The leaves don't bother me too much, but after having a party and lazily leaving all the mojito glasses out overnight ... man, that mint turns a nasty brown and makes clean-up that much more fun. Link to comment Share on other sites More sharing options...
simdelish Posted July 29, 2005 Share Posted July 29, 2005 (edited) When I'm home, and my mint patch is in full force, I make mine from scratch. But several years ago, precisely BECAUSE my mint was in full force, I made a mint simple syrup, so I could have the drinks anytime, and it made it so much easier when entertaining. Now, I pretty much only use the simple syrup, except when at the beach or whereever and have fresh mint out the back door, to use. I was on a campaign to have the restaurant I work at serve them this summer. They said 'too much trouble." So I made up a batch of mint simple syrup for the bartenders, showed them what to do, and now it's our best selling drink, particularly on the rooftop. The manager, as a matter of fact, just today told me someone recognized him and stopped him on the street and said "OMG! When did you start serving Mojitos? they are fabulous! I am telling everybody!" So, I guess they are happy with me... Edited July 29, 2005 by simdelish Link to comment Share on other sites More sharing options...
Dental_FlossTycoon Posted July 29, 2005 Author Share Posted July 29, 2005 I'm loving all of the input. We all have different tastes, but a macerated mint simple Syrup sounds like a wonderful idea. Please post a recipe soon. Now to find a Mint bush/plant in full force, they only sell the small starter one's so far as I can tell around here. Link to comment Share on other sites More sharing options...
liam Posted July 31, 2005 Share Posted July 31, 2005 (edited) Any good sources for either a well-made caipirinia Not that I live in DC anymore, but if the past is prologue, try the Chi-Cha Lounge at 1624 U Street NW. Edited July 31, 2005 by liam Link to comment Share on other sites More sharing options...
DonRocks Posted June 13, 2006 Share Posted June 13, 2006 Todd Thrasher is the coolest name.End of Story. Don Rockwell is one of those fancy-pants names. Nouveau Verbe Thrasher vi "To mix a great drink" Conjugaison: je thrashe tu thrashes il thrashe nous thrashons vous thrashez ils thrashent <<Thrashe-moi une boisson.>> <<Il thrashe bien!>> And yet! I'm not sure I've ever had a better drink than Derek Brown's Manhattan at Agraria - surely one of the most beautiful places in the country to enjoy a world-class cocktail. If Todd is turning a labor-intensive, cutting-edge eye towards the future of mixology, then Derek is casting a reverential look back to the roaring glories of the past. Paradoxically, Todd is pushing his envelope foward in a traditional setting, and Derek is paying his humble hommage in the hippest of locales. Both artists are different, both are great, and both are blazing their own paths toward stardom. Cheers to both of you guys, Rocks. Link to comment Share on other sites More sharing options...
gks_eats_dc Posted June 13, 2006 Share Posted June 13, 2006 <<Thrashe-moi une boisson.>> Une petite correction: Thrashe-moi un boisson. Non? Link to comment Share on other sites More sharing options...
DonRocks Posted June 13, 2006 Share Posted June 13, 2006 Une petite correction: Thrashe-moi un boisson. Non? Non. Link to comment Share on other sites More sharing options...
gks_eats_dc Posted June 13, 2006 Share Posted June 13, 2006 Non. Ya know, I looked it up and you're right, boisson is a feminine noun. Mea culpa. But that revelation is strange to me because...I'm a native French speaker. I'm still a little puzzled as to why I've heard "un boisson" my entire life. I have to spend the next few nights checking every word I (think I) know. Oh, and though this is unrelated, surely the DR.com will share in my enthusiasm: tomorrow night, I've got a date with 2 bottles each of Dominus and Insignia. Link to comment Share on other sites More sharing options...
DonRocks Posted June 13, 2006 Share Posted June 13, 2006 Ya know, I looked it up and you're right, boisson is a feminine noun. Remember: fishes have dicks, but drinks don't. UN poisson, mais UNE boisson Cheers! Rocks. And here's another thing: It's 2006. Why do I see a message flash up for about one-tenth of a second when I "boot" my brand new cutting-edge Dell computer that says, among other things, "Series M0531?" When's the last time you turned on your TV and had illegible computer codes blinking at you before seeing anything of use? Link to comment Share on other sites More sharing options...
Nadya Posted June 13, 2006 Share Posted June 13, 2006 Also, TenPehn mojitos are sissy-bottom and Asian in name only. Link to comment Share on other sites More sharing options...
Banco Posted June 13, 2006 Share Posted June 13, 2006 Also, TenPehn mojitos are sissy-bottom and Asian in name only. Add me to the Atlantico faction. Nicely muddled mint with a stick of sugar cane--and with the essential alcoholic kick to cut the sweetness. Unlike Ten-Penh's, it has a nice ass. Link to comment Share on other sites More sharing options...
DonRocks Posted December 29, 2009 Share Posted December 29, 2009 "No." When I walked into The Passenger last night, the first thing I saw were Derek and Tom Brown together, working a relatively full bar in an otherwise empty lounge on a cold Monday night. After all the publicity each has gotten, you'd think it would have been anti-climactic; but it wasn't at all - it was like seeing Cal and Billy Ripken take the infield for the first time. I really wanted a Mojito last night, because I had just read through this fun little thread (you should, too, as it parallels the rise of Todd Thrasher and Derek Brown). So after I shook hands with both bartenders, I took a seat and asked Derek, "Can you make me a mojito?" "No. But I'll make you something better." So I sat there and watched him make an incredibly complex drink, a Queen's Park Swizzle ($10). I'm still not sure of all that went into it (it speaks volumes about my cocktail knowledge that I'd never heard of this classic drink before), but it was better than any mojito I've ever had - much more complex and interesting, with savory flavors and spice aromas to counterbalance the sweetness. A great drink that perhaps doesn't belong in the "Mojitos" thread, but I have to say it was a superb alternative. It looked something like this. Cheers, Rocks. Link to comment Share on other sites More sharing options...
Pat Posted December 29, 2009 Share Posted December 29, 2009 Add me to the Atlantico faction. Nicely muddled mint with a stick of sugar cane--and with the essential alcoholic kick to cut the sweetness. Seeing this thread bumped up reminds me how enjoyable the mojito was that I had Cafe Atlantico a couple of months ago. I'm not a big fan of sweet drinks, but I was with a friend who specifically wanted to go there for mojitos, so I tried one out. They do have a nice balance, and I loved the stick of sugar cane. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now