A Highly-Technical Mojito Question - Tiki Drinks and Food

UL Uncle Laffo Member Atlanta Joined: Sep 18, 2007 Posts: 76	UL Uncle Laffo Posted posted on Tue, Nov 20, 2007 11:27 PM You're supposed to use a Collins Glass because the Muddle will fill up the bottom of the glass, and you don't have to grind as much. If you use syrup you lose the abrasiveness of the sugar and don't break down the oils in the mint. Mint can be "hurried" by placing it in really hot water, and quickly dousing it in ice water. Just do this with half your mint, the mint you are gonna muddle, not yer garnish. That will help yer thin bottom problem. That and a doughnut. There are tons of killer mints that are a cinch to grow. They grow crazy fast and will survive a winter. I've got a Pineapple, a Chocolate, a Green Apple, a petite that's real mild, and a Southern Giant that's so strong it burns. The "Flavor" varieties actually smell just like their name. It's uncanny. Laffo

You're supposed to use a Collins Glass because the Muddle will fill up the bottom of the glass, and you don't have to grind as much. If you use syrup you lose the abrasiveness of the sugar and don't break down the oils in the mint. Mint can be "hurried" by placing it in really hot water, and quickly dousing it in ice water. Just do this with half your mint, the mint you are gonna muddle, not yer garnish. That will help yer thin bottom problem. That and a doughnut.

There are tons of killer mints that are a cinch to grow. They grow crazy fast and will survive a winter. I've got a Pineapple, a Chocolate, a Green Apple, a petite that's real mild, and a Southern Giant that's so strong it burns. The "Flavor" varieties actually smell just like their name. It's uncanny.

Laffo

Post #345291 by Uncle Laffo on Tue, Nov 20, 2007 11:27 PM