Super easy strawberry syrup. Love it! I just made the strawberry-basil syrup from the Death & Co. book, "Welcome Home", and it is amazing as well. Requires a little more work, but it's worth it.

What cocktails is this best with?

This looks cool and all, but there is always a chance that because of the fresh fruit, the syrup will start to ferment. Did the same with raspberries. It started to ferment after 2 weeks. Not that it eqs ruined completely, but still. Mash the fruit up with the sugar, boil the mixture and add a little bit less water than you would fro w 2:1 syrup. Also how do you know what is your syrups sugar to water content? Looks good and all but not too practial? I need vacuum sealer to make syrup? Get outa here

Looking for this glass type, can you reveal it?

What’s the shelf life of this in the fridge!

During the 24 hours - do you leave them at room temperature or refrigerate them?

Que ricooooo😅😅😅

Thank you for the clip!!! How long is the storage life if I use fresh herbs like mints

👏👏👏👏thanks!

Great Video! Always learning something new Is There a difference between using a passing cloth or nut milk bag?

Are you using a 1:1 simple syrup in these cocktails?

I did this yesterday, and it was de-li-cious. Banana really adds depth, pairs perfectly with the rhum and balances the campari. The expressed lime is essential. Going into the rotation.

I’m about to open my little place of mixology classes in my town and no kidding everything I’ve learned through the years is because of you and The Educated Barfly and others like Kevin Kos, Anders, etc. I just wanna teach people in a fun way how to make better cocktails at home, how to start their own home bar collection, etc. I will also sell my book on how I started learning through the years for them to enjoy. Will not only talk about cocktails but glassware, ice, spirits, etc. What tip would you give me in general?

You were supposed to cover the smoker with a lid to allow the alcohol to mingle with the smoke flavor for a minute or two

Sliced fruit with ice bar is your best idea 💡

Love this! I was taught at a busy beach bar to shake our mojitos with no muddle because no one notices

Sadly you missed the most hotly debated topic I've encountered about the Mojito, which is if you should add soda water or not. I personally prefer the version without soda water as in Leandros version (kzfaq.info/get/bejne/jbWYn5ufs5faYqc.html), but on a hot summer day I sometimes lengthen it with Soda if I'm having several of them.

Congrats on the studio looks amazing.

I don't see the point of the "pro" version. Tiki culture was not about making life, or anything else overly complicated.

Damn! 20min video on Mojitos? 😅

hIi, how about spicy clarified cocktails

Thanks!

What manual crushed ice machine is that?

That clear tiki mug is badass. Have a link?

Love it! How long does the shrub last?

Jean-Felix you are so good at explaining the details. I think great cocktails are made in the details of the preparation. You did such a great job explaining how each decision we make when we build the Mojito can have a significant affect on the final flavor of the drink. Today I went out on a limb with my favorite Daquiri (I don' t have any mint). I went with 1 oz Appleton Signature Rum and 1 oz Mason Rouge VSOP Cognac, 1/2 oz lime juice, 1/2 oz lemon juice, 1/2oz turbinado syrup (2:1), 1/2 oz Cane Sugar Syrup (2:1), 3 drops of 20% saline, and I shook it with one large rock and a shattered large rock and served it over crushed ice with some of the spent lime and lemon pieces. It was a WOW moment for me. I was really surprised at how well the cognac flavors were elevated by the drink. Thanks for inspiring me to find new ways to play with my recipes. Cheers!

Perfect! And timely. I just started growing my own mint and recently made (and ruined) my first mojito. This is really going to help me out. Thank you!

Not a mojito fan (single malt scotch lover here and good rye!!) but this is a terrific video and I enjoyed it a lot. I am passing on it on friends who love mojitos! Cheers!

OK professor, my first gig a a bartender was back in '92 or so. But when I saw you were going to discuss a mojito (I'm a rum fan), I took out my notes. Thank you so much for your research - I personally think there is not good, there is no bad and if you prefer your own, by all means, make your own. My advise, definitely try theirs before you comment, with over 30 years of cocktails under my belt, I still learn from others and am hugely grateful for it. I have suggested drinks to bartenders in Kyiv, Toronto, Amsterdam, Sydney and London and have found, if it is new to them, they will try yours before they make one they can call their own. Both will be interesting and I'm sure both will be perfect for someone. Thank you

Best video you have ever made. Love seeing you talk about the thought process behind using the different options and how each component affects the final product differently. This is THE Mojito masterclass. Would love more videos like this that you talking about the theory and thought behind different techniques for a drink and making the same drink in different ways

I’ve had the “they don’t do it like that in Cuba” comment at a party before 😂😂

First of all I love your mojito technique; It makes the best mojito I’ve ever tasted. Regarding the hierbabuena, at least in Mexico it’s a different plant than mint; there’s an important difference in flavor and aroma, not just in intensity. Most people use hierbabuena for mojitos here in Mexico, but I think mint makes a way better mojito than hierbabuena.

I dont really drink a lot of mojitos, but this was certainly an in depth exploration!

Hi Thank you for the video. I’m having trouble understanding the ration you got with the cinnamon. How did you come up with the 24g? Is there a relation between the ml in the gram? Looking forward to reading from you soon. Thanks again

Would love to see a follow up video on how to make flavored Mojitos!

What juicer were you using?

what making oleo of mint like per-batching??? please let me know what are your thoughts. thanks

LOVED this format where you break down all the little changes you can make to a particular cocktail. I hope you do more of them. Maybe one on the margarita? Rocks/straight up? How to change the flavor? What cordial/liqueur do I use? Which type of tequila? I like the clarified lime/mint cordial that Kevin Kos does. It is perfect for batch mojitos IMO.

the guys over at Sips in Barcelona (best bar in the world) perfected the Mojito by not changing anything and just adding "mint water" to make sure it is always consistent. It's the best I ever had! But I keep trying to make that "mint water" and I just can't get it right. Other than that I know they use Plantation 3 stars

Any suggestions / ratios for a batch mojito using (spearmint) essence?

Great video breaking down on why each part of the techniques to make a mojito matters to make a nice mojito! :D 6:09 I misheard this at first (just my hearing), and thought you said "ambergris" instead of "elbow grease"... Now I am wondering what kind of cocktail perfume could be added to a mojito, which may count into a new mojito heresy of its own. lol

"Mojito hell" hahaha

If it tastes good, why do people care? Just sayin...

Great video. I am probably pro No 5. But I am adjusting the volumes a bit. Interesting that you didn’t talk about the rum at all. I would highly recommend Plantation Fancy Stiggins Pineapple Rum. Great stuff. Anyway, keep up the good work.

My favorite mojito-type drink is the queens park swizzle. The whole process is avoiding most of the probs

Still waiting on someone to do an actual blind taste test, "properly" muddled mint vs. "over muddled" mint. Is there a difference and is it bad?

Great content !

I'm an amateur and pretty new to making cocktails. I really love a cocktail that isn't hard to make, doesn't have a bunch of expensive ingredients and is super tasty. I loved how you explained everything so easily! I live in the US in Tennessee and it's 95° here today. I am going to use your tutorial to make my first ever Mojito! Thank you!

Great video, more along this line would be fantastic.

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