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Best Drink Slaps

Best Drink Slaps

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The act of throwing a drink in someone's face, or a drink slap, has been used since the earliest days of cinema — a fed-up woman throws her drink in a man’s face to show her disdain for the offender. It dates back at least to the silent film The Wages of Sin (1914), and there have been countless since then, and many that have made for some of the most iconic scenes in movie history. Television followed suit, with several recent episodes of critically acclaimed shows featuring the drink slap as a succinctly dramatic way for characters to make a point without ever uttering a word. Finally, the celebrity copycats started creeping in. Reality stars, sports figures, and even pop stars have thrown drinks — or had drinks thrown at them.

Check out our supercut, above, of all your favorite drink slaps — moments of pure surprise, emotion, anger, and camp. We can’t wait to see if Smash's Anjelica Huston throw more drinks at her ex-husband (or anyone else in her way), and if the new kids on Glee will experience the same slushie treatment this season. It’s a given that any Real Housewives spin-off will feature a thrown glass of wine or two ("Is throwing wine even something that gets you on a reality show?" 30 Rock’s character Jenna Maroney asks on the spoof show Queen of Jordan). How I Met Your Mother’s Barney Stinson (played by Neil Patrick Harris) is often a target of a martini or two, thanks to his womanizing ways, but fortunately he knows how to make the best of any situation: "So you had a drink thrown in your face. Happens to me all the time. Pretty soon you will be able to anticipate it, and when you do... free drink."

Which brings us to this observation: most of these drink-throwers are females. What is it about having a cold beverage in hand that is so empowering that makes them want to throw it the offender’s face? Is a gal throwing a drink the equivalent of a dude throwing a punch? Then again, the reality TV world erupted when Eric Williams dumped a drink on his ex-wife Jennifer Williams on Basketball Wives 3. Maybe it’s just the ladies that can get away with a little drink slap.

Our favorite real-life drink slap moments make us wonder if it is ever appropriate for a lady to actually throw her drink. While we don’t endorse this maneuver, if you just have to cross this dramatic move off your bucket list, learn from some of these tactless moments and save it for the perfect scenario. Take caution so you don't actually injure your target, but rather simply make an extravagant statement. And for God’s sakes, don’t use an actual good drink. As Alan Richman, food critic at The New York Times, noted last season on HBO’s Treme: "No one throws a Sazerac." Save the drink slaps for the poorly poured, sweet-and-sour mixed wells.

3 Ultra Refreshing Drinks to Make with Aperol

Bitter drinks are increasingly popular these days, but the real hard-hitters—the medicinal Fernet Branca, the cult favorite Malört𠅊ren’t to everyone’s taste. Aperol, on the other hand, can get along with anyone.

With a vibrant crimson color and ingredients that include orange and rhubarb, Aperol is a hint bitter, but only delicately so a touch fruity, but not unbearably sweet alcoholic, but low proof enough (around 11 percent) that it won’t overwhelm a drink.

It’s a great addition to cocktails all year-round, but with its affinity for light, crisp flavors, Aperol works especially well in the spring. Want to get into the Aperol spirit? Here are three cocktails to make with it—no strange liqueurs or overwrought technique required.

Easy: Aperol Spritz

Never had an Aperol spritz? Stop reading this. Walk down to the liquor store. Get Aperol and Prosecco. And holler when you’re back.

There’s no better cocktail for a warm spring evening, a summer brunch or a lazy afternoon. With little more than the two starring ingredients, it takes about 30 seconds to make, requires no skill other than uncorking the Prosecco, and is an awful lot more complex and exciting than a mimosa. The classic recipe includes a float of soda water. We think it’s just fine with Aperol and Prosecco, as long as the bubbly isn’t too sweet. Play around and decide for yourself.

Instructions: Fill a wine glass with ice. Pour in 1½ ounces of Aperol and 4 ounces of Prosecco. An orange wheel makes an elegant garnish.

Intermediate: Amber Road

Though gin and vodka might star as summertime spirits, bourbon can play at that game, too. With Aperol and a good hit of lemon juice, this sour is eminently drinkable: refreshing enough for a stiff brunch drink or sophisticated enough for a cocktail party. Shake up whenever you see fit.

Instructions: Add 1½ ounces of bourbon (we like Buffalo Trace), 1 ounce of Aperol, ½ ounce of fresh lemon juice and ¼ ounce of maple syrup to a cocktail shaker with ice. Add a dash of Angostura bitters. Shake that all up hard, then strain it into a tall glass with ice. Add 2 ounces of soda, and garnish with a lemon wheel and mint sprig. Pro tip: Gently slap that mint on your hand a few times to release its aromatic oils before using it to garnish.

Advanced: Garden Party

Gin and Aperol make for good friends, their layered herbal elements balance each other out lemon is a natural partner. A little basil keeps this drink fresh for warmer weather𠅊nd Prosecco takes it into irresistible territory. This drinks as easily as a spritz, but an awfully gussied-up one.

Note: We’re calling this �vanced” because we’re teaching you a technique: double-straining. Whenever you use a cocktail shaker, you strain the contents into a glass. But when you’ve got a lot of bits or seeds in the cocktail—like with berries, or ginger, or here, basil—it’s best to strain through a fine-mesh strainer, too, to get said bits out.

(If you can’t be bothered, it’s not the end of the world to have little basil shreds floating around in the cocktail. Just be aware they’ll get stuck in your teeth.)

Instructions: Add 1½ ounces of gin (we like Tanqueray Ten here), 1½ ounces of Aperol, ¾ of an ounce of fresh lemon juice and ¼ ounce of simple syrup (that’s equal parts sugar dissolved in water) to a cocktail shaker with ice. Add five fresh basil leaves. Shake that all up the basil will break up and flavor the rest of the cocktail. Double-strain it into a glass (see note above) and top with about ½ ounce of Prosecco. Garnish with a basil sprig.

The Absolute Best Wines to Drink with Thai Food

Thai food is often paired with sweet white wines like Riesling𠅋ut those only serve to dampen the robust textures and spices, something that we rebel against at Night + Market. Our approach to pairing is twofold: The wines must be refreshing and also must amplify the flavors of the dishes.

A Pineau d'Aunis

A Thai meal will typically include a range of flavors and intensity levels, and you hop back and forth between dishes. This approach is mirrored with a wine that does not get lost against the bold food. Pineau d&aposAunis from the Loire Valley is typically a fairly light red, but in our opinion, this surprisingly robust bottle makes complete sense with salty, peppery deli meat!

2019 Clos Du Tue-Boeuf Pineau D&aposaunis, Loire Valley, France

A Pét-Nat

Moussamoussettes, a pétillant naturel from the Loire Valley, is like the true north of wines at Night + Market. It&aposs the epitome of perfection when paired with fried, boldly seasoned foods. The bubbles in pét-nats are usually a bit more delicate than in other sparkling wines. Like most pét-nats, this one also has a little fruity sweetness—just the right amount.

2019 Agnès Et René Mosse Moussamoussettes, Loire Valley, France

A Chenin Blanc

Chenin Blanc is what we suggest when guests ask, "What should I drink?" and it&aposs rarely the wrong answer! Chenin can assume many guises, in terms of minerality and aromas, sweetness versus dryness, and body. This bottle from a Spanish natural wine producer reminds us of unfiltered nectarine juice and Belgian sour beer, and it pairs incredibly well with our beloved crispy rice.

2019 Escoda-Sanahuja Els Bassots, Catalonia, Spain

An Older Napa Cab

Generally speaking, older is better with Napa Cabernet. They&aposre fairly robust wines, and I feel the tannins need time in order to mellow out and develop complexity. In the same ways an aged Napa Cab is multilayered, so, too, is Prakas&apos Rib Eye. The wine and the flavors of the food evolve and dance together.

1977 Robert Mondavi Cabernet Sauvignon, Napa Valley, California

A Skin-Contact White

Paired with: Shrimp Toast

Skin-contact white wine tends to have a savory, salty note about it. We like to pair these with foods of similar characteristics to enhance those qualities in each. The Shrimp Toast has a combination of minerality and richness that calls for a wine that will only elevate those qualities. Matassa&aposs lively, aromatic blend of Muscat and Viognier does just that.

2018 Matassa Cuvພ Marguerite, Languedoc-Roussillon, France

A Gamay

The pairing of chilled Gamay with grilled meats is one of the original ideas Night + Market was based on. This bottle has notes of lovely Morello cherries and red currants.

2018 Noëlla Morantin Mon Cher, Loire Valley, France

A Rosé

Rosés can bridge the transition from white to red. However, since we don&apost abide by traditional pairings at Night + Market, we encourage guests to sip on this savory Pineau d&aposAunis rosé while enjoying our shrimp cocktail appetizer. With notes of delicate rose petals, this bottle finishes with a distinctive, salty minerality and is a nice partner to seafood dishes.

Pour the grenadine into a collins glass filled with ice.

Garnish with a maraschino cherry. Serve and enjoy.

  • Adjust the amount of grenadine to suit the cola you're using for the Roy Rogers. With a sweeter cola, less grenadine will create a well-balanced drink.

Which Cola Makes the Best Roy Rogers?

It's very easy to reach a can of Coca-Cola or Pepsi when it is time to make a Roy Rogers. While convenient, both are already very sugary and do not really need to be sweetened any further. As an alternative, look for sodas that use the actual kola nut that gave this style of soda its name. Like an old-fashioned cola, they tend to have a drier, less sweet taste that is ideal for a little grenadine enhancement. Sodas sweetened with pure cane sugar rather than high fructose corn syrup (HFCS) are excellent choices as well.

What Is Grenadine Made Of?

Grenadine is a nonalcoholic fruit syrup that is common in the bar. It is essential for the Roy Rogers and Shirley Temple as well as cocktails like the tequila sunrise. It's bright red color has led many drinkers to assume that it's flavored with cherries and some brands use artificial cherry flavoring. However, pomegranate is the base for real grenadine. Just like simple syrup, grenadine is a very easy drink mixer to make at home. It can be made from fresh pomegranates when they are in season during the winter months. In the off-season, pick up a bottle of pomegranate juice and mix it with sugar to create your own grenadine.

Who Was Roy Rogers?

Known as King of the Cowboys, Roy Rogers is one of the most recognized cowboys in the world. His career began in 1935 as a member of the Western singing group, Sons of the Pioneers. Before the 1940s, he became the star of his own movies. He often appeared with Dale Evans who became his wife in 1947 and his horse, Trigger, was almost as popular as the cowboy himself. Rogers' majestic singing voice, charm, and good guy persona were portrayed in all of his movies and TV shows. In total, he made almost 100 films, ending with an appearance in the 1984 "King of the Cowboys" episode on the TV show "The Fall Guy." Roy Rogers passed away in July of 1998.

Whiskey Smash

There are dozens of great drinks in the whiskey cocktail canon, from boozy stirred classics like the Old Fashioned and Manhattan to shaken examples like the Whiskey Sour. But it’s hard to think of a drink more refreshing than the Whiskey Smash, a fruity 19th-century cousin to the Mint Julep.

The Whiskey Smash made its recipe-book debut in the 1887 edition of “The Bartenders Guide” by Jerry Thomas, though variations of this fruit-and-whiskey concoction were likely made for decades prior to this inclusion. After all, bartenders and drinkers had been making juleps since the 1700s, and the citrusy Whiskey Sour was already in rotation when the Whiskey Smash came onto the scene.

A good smash requires a good muddler. You want to compress the lemon wedges to release not only their juices, but also the oils in the peel, which creates a richer taste when combined with the whiskey and sugar. Adding a few fresh mint leaves to the shaker (Mr. Thomas specifically calls for spearmint) lends cooling minty notes.

Legendary bartender Dale DeGroff, aka King Cocktail, began serving Whiskey Smashes at the Rainbow Room in New York when he was behind the bar during the late 1980s and 1990s, which helped to popularize and reintroduce this classic to modern drinkers. He made his version with bourbon, muddled lemon wedges and mint. Most recipes call for bourbon, but rye and even Canadian whiskies also create a fine drink.

DeGroff calls the citrus-and-mint combination the perfect cocktail for those who say they’ll never drink whiskey. Serve one to whiskey lovers and novices alike—they’ll both be charmed by this tasty, easygoing cocktail.

  • Millionaire restaurateur will charge 10p for every drink with added sugar
  • The money raised will go to funding better education over healthy eating
  • Hopes it will send a message to government to tackle childhood obesity
  • Father-of-four does not allow any fizzy or sugary drinks in his own home

Published: 23:07 BST, 21 June 2015 | Updated: 12:21 BST, 22 June 2015

Cutting down: Celebrity chef Jamie Oliver has pledged to charge 10p for every drink containing added sugar in his restaurants

Celebrity chef Jamie Oliver is to slap a 'sugar tax' on all sweet drinks served in his restaurants as a protest at the government's refusal to introduce one.

The millionaire restaurateur has pledged to charge 10p for every drink containing added sugar with the money raised going to fund better education over healthy eating.

Oliver says he has imposed the tax in an attempt to highlight the dangers of consuming too much sugar, as well as sending a message to government to take urgent action on childhood obesity.

He told the Sunday Times: 'I was born into the restaurant industry and I truly believe that by joining together on this issue we not only send a powerful and strong message to government but we also have the potential to make a longlasting legacy that could ripple across the world.

'I've seen first-hand the heartbreaking effects that poor diet and too much sugar is having on our children's health and futures. Young children are needing multiple teeth pulled out under general anaesthetic and one in three kids [is] now leaving primary school overweight or obese.

'Soft drinks are the biggest single source of sugar among school-age kids and teenagers and so we have to start here.'

The chef said an explanation of the sugary drink levy will be printed on all his menus and waiting staff will be able to offer alternative healthy drinks for children.

  1. To make the honey syrup, combine the honey and the warm water in a mason jar. Seal and shake for about 10 seconds, or until slightly foamy.
  2. Deseed a pomegranate and place a handful of pomegranate seeds into a glass. Muddle the seeds until the juice has been released.
  3. Add 1/2 oz. of the pomegranate juice into a cocktail shaker, along with a 1/4 oz. of freshly squeezed lemon juice.
  4. Add 3 of the sage leaves to the glass and lightly muddle/press a few times so they become fragrant.
  5. Add in the honey syrup, the triple sec, the pear brandy, and the gin.
  6. Place ice cubes in your shaker and shake for at least 8 to 10 seconds. If you're using a mason jar, you'll want to shake for about 14 to 15 seconds.
  7. Strain the cocktail into a coupe glass, or a cocktail tumbler.
  8. Take the last sage leaf into your hand and give it a small slap to release the sage flavor. Garnish on top of your drink and serve!

Arnold recommends using Cointreau as the triple sec for this drink because it is known for having the lowest sugar content compared to any other triple sec on liquor shelves. He also highly recommends using a pear brandy, but apple brandy works well if that's what you're able to find.

A Delicious Cultural History of Throwing Food and Drink at People We’re Pissed At

It’s Valentine’s Day, which means hopes are high the night will be filled with steamy innuendo and romantic gestures. But with high hopes come high stakes, and we know what that means: One false move and you could just as easily end up with a face full of linguini and red wine. At least, that’s what happens on television!

But strangely enough, that’s keeping with Valentine’s Day’s already weirdly dark origins, which began with sacrificing goats and whipping women with the animal hides. We’ve been celebrating some form of that loving torture since the third century A.D., but get this: We’ve been throwing libations and rotten edibles at people we’re extremely upset with at least since 63 A.D.

Throughout the years, crowds have armed themselves with everything from turnips to tomatoes to eggs to pies to Slushies — all to express displeasure.

Throwing food or liquid is a unique phenomenon in human development. It’s okay (if frustrating or occasionally cute) when babies do it, because after all, they’re developing fine motor skills. Teenagers turn cafeterias into war zones when food fights erupt, but at least they have the excuse that they’re bored, the food sucks, and their brains haven’t totally developed.

But when adults throw food or booze, it’s a deliberate, embarrassing, mortifying, insane choice to regress by reaching back in your most infantile bag of tricks. It’s weirdly stunted because we certainly know better, and yet, sometimes nothing gets the job done better than hurling produce to signify our discontent. And it certainly feels pretty great to do it (so I’ve heard). Something about the combination of righteous indignation and condescension intersecting with non-harm.

Such gestures are wonderfully multipurpose, too. Pitching food or drink in the face can represent a wide range of things: political protest, romantic outburst, food-based cultural critique, fuck-shit-up argument-settler or just general irritation.

So in honor of how perfectly good things can oft turn comically, horribly bad when hot-headed grownups are afoot, here’s a brief history of some of our forebears’ food-and-drink-pelting highlights.

63 A.D.

Roman emperor Vespasian was so miserly with the budget and so harsh in his punishments when he was proconsul to Africa that the people hurled turnips at him.

Middle Ages (Fifth to 15th Century)

Criminals were displayed in wooden stocks in town marketplaces, where passersby could hurl rotten eggs at them… as well as mud, dead rats or tomatoes.


Even though we typically associate the throwing of rotten tomatoes with Shakespeare’s time, reports indicate that this wouldn’t have been the case. Tomatoes weren’t introduced into the New World until closer to the 1750s, so they’d have chucked dried figs or oyster shells when a character upset them or a play tanked.


Historical documents suggest persecuted Methodists were pelted with rotten eggs, mud and stones on the Isle of Man.


Frederick Douglass was pelted with “evil-smelling” eggs while speaking at an abolitionist meeting in Richmond. In spite of the ghastly treatment, he still returned twice more to the city.


In his debut as an aspiring actor in Long Island, John Ritchie was pummeled with rotten tomatoes during an attempt at somersault, “throwing him off his balance and demoralizing him.” He carried on, next attempting some kind of trapeze move. He almost did, until a tomato “struck him square between the eyes.” After rotten eggs followed and an onslaught of more tomatoes, he fled the stage.


Oscar Wilde’s The Importance of Being Earnest debuts its first stage run on Valentine’s Day at the St. James Theatre in London. According to the story, which may be false, as Wilde gave his opening remarks, someone tossed a smelly cabbage at his feet. True to his wit, he allegedly responded, “Thank you, my friend. Every time I smell it, I shall be reminded of you.”


High Times founder Thomas King Forcade somehow smuggled a cream pie into his briefcase during a testimony with the President’s Commission on Obscenity and Pornography, and managed to smash it into the face of commission chairman Otto Larsen. It led to an entire operation called Agents of Pie-Kill, a group of mischief makers who later scored hits on conservative commentator William F. Buckley and anti-feminist feminist Phyllis Schlafly.


Singer-turned-anti-gay-bummer Anita Bryant, while bragging during a TV interview about her “crusade against the homosexuals,” takes a sweet fruit pie right to the mug. “Well at least it’s a fruit pie,” she remarks. Her husband interjects, “Let’s pray for him right now, Anita.” She later burst into tears. CNN notes that her husband claimed he found the attackers outside and somehow managed to get a banana cream pie in their faces. Sure ya did, buddy.


Pre-presidential Nicolas Sarkozy, at the time only a suburban mayor in Paris, gets nailed by famous pie thrower Noel Godin as he saunters down the street with his entourage. Notably, he shakes it off and keeps walking.


Bill Gates gets pied in the face in Brussels when meeting with biz leaders. When he finds out the pranksters were only up to mischief and have no particular beef with him, he doesn’t press charges.


A PETA activist muscled into a fashion event in Virginia and hosed Gucci designer Tom Ford with a container of tomato juice. He’s since become vegan and begun using fake fur.


During Arnold Schwarzenegger’s 2003 gubernatorial tour, he gets pelted with a raw egg as he moves through a hyped-up crowd. Watch as he seemingly doesn’t even realize it, then simply removes his coat to applause and keeps going.


Ukrainian President Viktor Yanukovych collapsed and was rushed to the hospital “clutching his chest” after the 6-foot-6, 240-pound man was hit by a single egg thrown by an activist just as he stepped off a bus. He was mocked relentlessly.


Since the launch of Real Housewives in 2006, drink-throwing, or “drink-slapping” as it’s often called, is a mainstay of the franchise. Even though it shows up in a film or two long before that, from 1914’s The Wages of Sin to 1981’s Mommie Dearest, as Broadly notes in a history of the drink slap, it’s mostly a movies and TV soaps thing anyway (exceptions noted here), but it wins cinematic points every time for being “melodramatic, aggressive and ridiculous.” Real accounts of such hysteria happen from time to time adjacent to these shows, often when the very stars of those shows go out clubbing (cough*staged*cough). Bravo even features a roundup of the Real Housewives’ best drink slaps, and numerous videos online compile the best across reality TV.


During a hearing on phone hacking, Rupert Murdoch takes a blue shaving-cream pie to the face. More hilariously, wife Wendi Deng manages to get in a retaliatory slap to the assailant’s face.


Eighth graders at a middle school in Garfield, Ohio, let loose in the cafeteria by chucking oranges at each other. Chaos ensues, resulting in bruises, cuts, head injuries and even broken bones. About eight kids are taken to the hospital.


French farmers break “hundreds of thousands” of eggs in the streets to protest low prices and lower profit margins, vowing to smash 100,000 a day until the European Union fixed the problem.

Shannon Everett, a 27-year-old woman, is arrested for throwing “some sort of juice” in crack-loving mayor Rob Ford’s face. Ford and another staffer chased her down to discover it was a slushie before handing her over.


After spotting 16-year-old Hunter Richard wearing a MAGA hat sitting at a Whataburger restaurant in San Antonio, Texas, 30-year-old Kino Jiminez asks him why he’s wearing it. When the teen says he supports the president, the man then grabs the hat off his head, takes the teen’s own giant soda and pitches it in his face. He’s later arrested not for assault, but theft, and fired from his job.

At brunch in Minneapolis, a woman throws a drink at Tomi Lahren as she exits a rooftop restaurant. It was allegedly only water, and Lahren didn’t melt.

Whoever threw this drink at Tomi Lahren, thank you

&mdash I Luh God ✨ (@aVeryRichBish) May 21, 2018


Miranda Lambert reportedly dumps a salad on the lap of a woman whose party struck up an argument with Lambert, her mother and a family acquaintance while they dined at a Nashville steakhouse.

Whither the Drink Slap?

As satisfying as these examples are, and as tempting as it may be to chuck food and beverage toward thine enemy, there’s really no good reason to throw a drink or food in someone’s face (plus, it’s assault). Unless of course they do it to you first. But if you’re more of a high-road sort of person, at least be prepared. If you see a breadstick flying toward your head tonight, duck.

Tracy Moore

Tracy Moore is a staff writer at MEL. She covers all the soft sciences like psychology, sex, relationships and parenting, but since this is a men’s magazine, occasionally the hard ones. Formerly at Jezebel.

The 15 Most Popular Drinks to Order at a Bar in 2021

Or, given the times, to fantasize about ordering at a bar.

Oh, the things you can order from a stool pulled up to a bar. Cheap beer. Fancy beer. Wine on tap, kombucha on tap, even spiked seltzer on tap. Sauce-slathered Buffalo wings, crispy empanadas, the freshest Massachusetts bay oysters. That bag of Cheez-Is that&rsquos been behind the register for eight years. And more kinds of cocktails than you can possibly dream up in your thirsty head. All paired with rousing conversation or sullen silence, whatever suits your mood.

Or rather, whatever suited your mood. In most of shutdown America, bar orders are conducted through Caviar or walk-up windows, and drinks are pre-batched and dispatched in plastic bottles, then drunk at home. Good god, how we miss bars. But in the meantime, it's good to get some practice in, whether that means making cocktails for yourself at home&mdashwith your enviable bar cart setup, that is&mdashor strategizing about the first cocktail you'll order when it's safe to settle down on that barstool once again.

Either way, it's always a cool skill to know a few cocktails backwards and forwards and sideways, so when the time comes to make or order them, you don't look like, heaven forbid, a bar novice. Here, you'll find 15 of the most popular drinks that folks request from bartenders, as tallied by Drinks International and cross-referenced with our own library of classic cocktail recipes. Choose a few (or more than a few we're no skimps ourselves) to master. Here's hoping they do their part to help you cope with the calamity and confusion that is 2020.

How to make the best mojito

The secret to this classic rum cocktail lies not only in the recipe but how you muddle the ingredients. We spoke to bartenders about how to perfect the mojito.

One of the most ordered cocktails in the world, the mojito has the ability to transport you to a sun-drenched beach with a single sip. But more often than not, mojitos made at home fall short of those served in bars, so we asked some of the UK’s best bartenders for their top tips so you can up your mojito game!

Quick history of the mojito

In 1833, a drink consisting of rum, sugar, lime and mint appeared in the book El Colera en la Habana by Cuban author Ramon de Palma. Called the “El Draquecito”, often associated with Sir Francis Drake, it’s clear to see the ancestry of the mojito in this drink. Over time the Draque, as it became known, was refined until it became the mojito that we know and love today.

The classic mojito

A classic mojito is made with rum (traditionally white), sugar, lime, mint, ice and soda water, served in a highball glass. The key with this drink is balance: you want to be able to taste each element, with each working in harmony.

The rum

White rum is the order of the day. Julian de Féral of the Gorgeous Group in London advocates a Spanish style of rum (also referred to as Cuban style), which are lighter rums, perfect for mixing in cocktails like the daiquiri and mojito. We recommend Havana Club in our rum review.

If you want to add a little extra zing to your mojito, Julian suggests adding a bar spoon of an overproof number such as Wray and Nephew to give a backbone to the rum element, whilst adding dry grassy notes which complement the mint.

The sugar

Traditionally a mojito would have been made using crystalline sugar, however the need to dissolve the sugar can lead to an inconsistent drink, never mind the crunchy mess left in the bottom of the glass. Without fail, all of the bartenders I talked to when researching this article advocated the use of sugar syrup for a clean, consistent finish.

As far as the type of sugar used, Cocktail Kate from Furnivals Well in Liverpool always pairs the blanco white rums with a white sugar cane syrup whereas Julian opts for an unrefined or golden sugar. Both agreed that you should stay away from heavier sugars when you’re using a light style of rum as they’re likely to overpower and turn your mojito a murky brown colour.

We suggest making a 1:1 syrup (equal volumes of water and sugar, stirred over a gentle heat until dissolved) as it makes your mojito ratio simpler: 1:1:2 – lime : sugar syrup : rum.

The lime

Fresh pressed lime juice is just as good as adding lime wedges and muddling. In fact, it’s important not to over-muddle any citrus fruit or green leaves (so this goes for the mint too) as you’ll release bitter notes. It’s also easier for consistency, as Sipheng You from London bar PimpSheui explains: “I prefer to mix the drink with freshly squeezed lime juice rather than muddled lime wedges as it allows more control over the amount of juice in the drink and will leave more room in the glass for the other ingredients.”

If you want to add a couple of lime wedges for aesthetics though, do go ahead, just squeeze them beforehand and think more of a gentle press than a strong ‘muddle’.

The mint

The interesting thing about mint is that most of its taste is olfactory, meaning that the taste actually comes from the smell. Don’t believe me? Hold your nose and eat some mint chocolate. You’ll get very few mint notes until you release your nose!

Therefore your aim is to release the aromatic oils from the mint to flavour your drink. You want to avoid heavy-handed muddling, which grinds the mint into a pesto-like consistency, as you’ll actually end up releasing bitter chlorophyll notes from the leaves which are unpleasant. You also want to avoid breaking up the mint into small pieces as they will block up your straw. Less is more – think a gentle press (as with the limes).

Cocktail Kate reveals one of her secrets for using mint: “A great trick is to place the leaves in the palm of your hand and slap them. This awakens the flavours, and will give your drink that instant ‘zippy’ flavour you dream of from a mojito.”

You’ll also be agitating the mint when you churn your drink (see the section below on constructing your drink), which will help the mint flavour/aroma to come alive too.

And don’t forget the crowning glory of the mojito: another mint sprig. Slap this sprig between your hands too, and position it right next to the straw so that every sip will be accompanied with the aroma from the mint, which will accentuate the taste.

Soda water

As mojitos are served on crushed ice, you’ll get dilution as you churn the drink. Often by this point there’s little room for soda and I’d argue a splash isn’t going to make any noticable difference. It’ll also go flat almost immediately. However, if you do have space and prefer your mojito with soda, make sure it doesn’t include artificial sweeteners or flavourings, and don’t add too much or you’ll drown the rum.

The ice

Crushed ice is the order of the day. It needs to come straight from the freezer or be crushed just before you make the drink. You also want to buy fresh ice. Crushed ice has a much larger surface area than cubed, and any lingering flavours the ice may have picked up from the food in your freezer will come through strongly and won’t be pleasant!

The construction

6-8 mint leaves
25ml sugar syrup (1:1)
25ml lime juice
50ml rum

Slap the mint and add to the bottom of the glass. Fill with crushed ice. Add the sugar syrup, lime juice and rum. Take a bar spoon with a flat bottom and use the disc to churn the mixture. Add more ice and churn again. You’re looking for a frosting on the outside of the glass so that you know the mix is super cold. Cap with more ice so that the glass is full and the ice glistens on top. Add soda if you want to/if there’s room at this point. Take your mint sprig and clap it between your hands to release the oils, then place next to a straw in the glass.

Watch our video for step-by-step instructions on how to make a mojito.

Twists on the classic mojito

Bitters: JJ Goodman from the London Cocktail Clubs recommends the addition of Angostura bitters to the top of the drink. Why? “A) for the aroma, and b) because I love how it lightly infuses with the bottom liquid in the drink,” he explains.

Berries: Cocktail Kate is a fan of adding a few berries to the glass before the mint (you’ll want to muddle these before you add the mint). Raspberries, blackberries and strawberries work well, and you can also substitute half of the sugar syrup for a fruit liqueur in these cases to further amplify the fruity flavours.

Elderflower: Substitute the sugar syrup for elderflower cordial for a lighter, more fragrant mojito.

More mojito recipes

How do you make your mojito? We’d love to hear your tricks and techniques…

Watch the video: Smacking peoples drinks prank! (July 2022).


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