The trick with Mojitos is the layers he says.

It’s like Spring. You need to perfect the art of layering. Cocktail making is a serious business. One oversight and not only is the texture all wrong, but you’re freezing your **** off.

Ok, I might have made up this last part.

This is his version:

First off mush up the brown sugar and mint together. Ideally with a pestle and mortar. But hey, we’re not all pharmacists here 😉

 Use about one teaspoon of sugar and a couple of sprigs of mint for each large glass of Mojito.

Start your layers with a couple of leaves of mint and crushed ice / chips.

Throw in more mint and your teaspoon of brown sugar in the middle. Add a lime quarter, squeezing its juices out into the glass first. (Apparently at this point we had run out of limes and switched to lemons) Add more ice chips.

Top up with a generous tot of rum (e.g.Bacardi) and some sparkling water or lemonade. Cheers!

*apologies for writing this in an err.. inebriated tone..



You will need:

  • Equal parts crushed ice or ice chips (depending on how heavy-duty your blender is!) and de-seeded watermelon. Maybe you can get one of these and avoid the hassle of doing it yourself. Pulse until pureed.
  • Tequila and Triple sec in proportions of 3:1
  • Lime juice in approximately the same amount as tequila, depending on taste
  • Lime wedges for serving (optional)
  • Salt and sugar for glass rims (optional)

It’s best to prepare this in a cocktail shaker to really get everything to mix well before serving. You may prepare a mixture of sugar and salt for the rims of your glasses. Just before pouring your cocktail mix into your glass, place a small amount of salt or sugar into a saucer. Rub the edge of your margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer; tap off excess salt or sugar. Garnish with a lemon wedge.

Since you’ve already used ice in your watermelon mixture there is no need to top up with ice.