5 tips I use to make KILLER mojitos!

⭐ 20 tips to make better drinks at home: https://join.stevethebartender.com.au/20-tips-for-better-drinks Everyone knows that the Mojito is one of the most refreshing cocktails perfect for a hot summer's day. Although the Frozen Italian Mojito may take this title with it's bright citrusy notes, subtle bitterness and sessionable attributes. You can go down the more traditional route and use a lightly aged rum to make a frozen Mojito but for the Italian Mojito you'll need a bottle of Cocchi Americano (https://bit.ly/curiada-cocchi-americano). Cocchi Americano is an aromatised wine made with a moscato wine base, fortified with brandy and flavoured with herbs and spices. Predominant flavourings include gentian, cinchona bark and citrus. This results in a mildly bitter, semi sweet aperitif with notes of apricot, citrus and quinine. Making a great frozen mojito is more than just blending all the ingredients together. There are some crucial tips you need to follow to ensure that your resulting blended drink isn't a watery mess. Tips for making an excellent frozen mojito: 1) add lime zest for more flavour 2) opt for granulated sugar over syrup to minimise excess dilution 3) use xantham gum to minimise separation 4) serve in a frozen highball glass to keep it colder for longer 5) use 1.5 cups of pebble ice for the right consistency FROZEN ITALIAN MOJITO - 75 ml Cocchi Americano - 30 ml lime juice - 1 tsp granulated sugar - 8-10 mint leaves - lime zest, optional - 1/8 tsp xantham gum, optional - 1.5 cups pebble ice