Comments on: How to Muddle a Mojito

By: Jo Jo

Jo Jo — Wed, 04 Aug 2010 16:50:31 +0000

so funny! was looking online for a good cuban recipe to make dinner for my parents, and you popped up!! this is on page one of google results for “cuban recipes.” you must know some good seo peeps :) ha ha.

By: admin

admin — Tue, 15 Jun 2010 21:25:45 +0000

Sounds great Patina! cucumber muddled with jin is also pretty good too! Thanks for reading and posting, enjoy!

By: Patina

Patina — Tue, 15 Jun 2010 18:35:12 +0000

just had a cucumber Majito..great.. slice of cuke in drink and one slice as garnish..

By: admin

admin — Wed, 07 Apr 2010 22:23:02 +0000

Thank you! Mojito season is just around the corner too! Or is it mojito season all year long where you are? :)

By: spicypickle

spicypickle — Wed, 07 Apr 2010 22:11:36 +0000

Great recipe! Though I’d never heard of adding club soda at the end.
p.s. I like mine dirty, too. ;)

By: shaji akkal

shaji akkal — Sun, 17 Jan 2010 07:14:13 +0000

its great cocktail.am bartenter in maldives universal resorts.i allways recomented mojitto.next time i recoment fruit based mojitto

By: swag

swag — Sun, 09 Aug 2009 13:52:00 +0000

Step 1 mentions the lime juice, but lime juice is omitted from the ingredient list. How much lime juice do you use? I assume fresh squeezed is preferred?

By: Fumi Matsubara

Fumi Matsubara — Sat, 01 Aug 2009 23:26:44 +0000

Thanks Jens! Many many mojitos were made and consumed in the name of a blog post ;) Enjoy your mojito!

By: Jens

Jens — Sat, 01 Aug 2009 18:07:37 +0000

Really great and thorough explanation, this recipe is quite the only you need in order to make a mojito.

By: CAgirl

CAgirl — Mon, 15 Jun 2009 17:37:49 +0000

The bartender at Palazzo Giuseppe’s, in San Luis Obispo, makes an excellent Mango Mojito. I ordered three on friday! He serves them in a martini glass rimmed with sugar. The food, drinks, and local beauty of SLO are well worth the drive up north for a weekend get away. The chef at Giuseppe’s, Richard Wirz, was recently named in California’s Central Coast Magazine as one of the ten top chef’s in the area.