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I'm currently trying to incorporate flavoured mojitos, daiquiris and caipiriña to my bar's menu and I'm not sure how to get this going.
My current Mojito recepie es as follows:
50ml Rum
25ml Squeezed Lime
20ml Simple Syrup
5-7 Mint leaves
Squirt of soda
And what I usually do for flavoured is swap the 20ml of syrup for 20ml of flavouring 5ml of syrup and 1 sugar cube.
My flavourings I have right now are what I put in the image.
So what else should I take into account to get that perfect flavouring?
Is my strategy correct?
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That works,
You can also swap the spirit for something else, or infuse the spirit with a flavour like sugarsnap peas.
Heck you could even change the rum and mint and replace it with gin and basil, boom, English summer in a glass!
You can also shuffle the drink around a bit like boilerman bar in hamburg with their sloppy joe's mojito. Infusing the mint with grenadine and having no fresh in the glass ect...
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>>9023704
>sugarsnap peas
that sounds super crazy but it's worth a try.
If I infuse the spirit can I ignore flavouring agents?
I've checked out the Sloppy Joe's Mojito and it seems pretty wacky and nothing like I'd expect from a mojito.
What about not even infusing the spirit and just muddling fresh fruit into the mojito to give it "the touch", would that work?
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