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Issue link: http://read.dmtmag.com/i/537558
www.cheersonline.com 7 July/August 2015 • 7 July/August 2015 • July/August 2015 • SEVEN TIPS FOR THE PERFECT MOJITO Bartenders don't always love making them, but consumers love their Mojitos—especially in the summer. So offering a great Mojito and making it quickly and consistently is important. David Conley, bartender at 3800 Ocean at the Palm Beach Marriott Singer Island Beach Resort & Spa in Florida, shares seven tips for making the perfect Mojito. Always use a build glass. Use simple syrup. Regular syrup requires too much agitation of the drink. Slap the mint leaves before putting them into the simple syrup in the build glass. This allows the essence of the herb to fi lter through the drink. Never tear the mint leaves, as this allows the bitter aspects of the stem to fi lter through the drink. Instead of lime wedges, use a citrus juicer and half of the lime. This will save your fi ngers from the acid, and will also give you a tool to protect the mint leaves one they've been added to the build glass. Use the half lime as a shield over the mint. Muddle by applying pressure to the lime four times, making sure to keep the lime over the mint. Shake just a few times to try not to beat the mint up. Instead of fl oating club soda on top of the drink, put the club soda fi rst and pour the drink over the top of the soda. This allows the soda water to evenly fi lter through the drink. The Grant Grill in San Diego's U.S. Grant Hotel is taking patrons on a sum- mer vacation of sorts. The bar's master mixologist Jeff Josehans, also a Certifi ed Cicerone and Level II Sommelier, in June launched his "Around the World in Five Drinks" cocktail menu. The offerings in- corporate such spirits as baijiu (China), pisco (Chile/Peru) and Punsch (Sweden) for an international fl avor. Here are the recipes. DRINK CULTURE Far East Fiz z For Two 4 oz. Byejoe Spirit of China 2 oz. Five spice palm sugar* 1 oz. Jasmine pearls green tea quick concentrate** 1 oz. Lime 2 oz. Soda Shake all ingredients except soda in a Boston shaker. Add soda, then pour into Byejoe serving vessel and share. Garnish cups with lemon zest. *For fi ve spice palm sugar: Mix two bags palm sugar with equal parts hot tea water and 5 large soup spoons of fi ve spice. Blend in metal container. Mix well and let cool to room temperature. Strain through metal chinois into clear plastic container (avoid using solids). **For green tea concentrate: Add 10 tbsps. of green jasmine pearl tea to 1 liter of hot water. Let steep for 5 minutes and stir, strain and let cool. Inca Cola 1 oz. Kappa pisco 1 oz. Licor 43 4-6 Drops Amargo Chuncho bitters 1 oz. Camu camu/lemon verbena syrup* 1 oz. Lemon juice Splash soda Shake all ingredients and strain over rocks into highball glass. Top with soda and stir. Garnish with lemon verbena. For camu camu/lemon verbena syrup: Mix one bottle Monin Cane Sugar syrup, 2 oz. lemon verbena (including stalks) and 1 tbsp. camu camu powder. Mix in blender thoroughly. Strain though with a chinois into clear plastic container (avoid using solids). Pilar's Planter s 2 ½ oz. Papa Pilar's 3 Year Old Solera rum ¾ oz. Sonoma Grenadine 2 ½ oz. Freshly juiced pineapple ½ oz. Fresh Key lime juice 6 drops Angostura bitters Shake everything and pour over rocks in Tiki glass. Garnish with a pineapple wedge and pineapple leaf. Affair e Romantique ½ oz. Remy Martin V unaged Cognac ¼ oz. Crème de Cacao a la Vanille 1 ½ oz. Chilled Sauternes 8 Drops rose fl ower water Stir all ingredients and strain over rocks in crystal footed glass. Garnish with a fl ower petal. Midsummer in Malmo 1 oz. Karlsson's vodka 1 ½ oz. Kronan Punsch ½ oz. Pure cranberry (fresh or frozen cranberries run through food processor and strained with chinois) 3-4 drops Organic Swedish bitters Shake everything and pour over crushed ice in a small white glass. Garnish with dill. GRANT GRILL TAKES GUESTS AROUND THE WORLD IN FIVE DRINKS