Drinks Expert Weighs In On The Type Of Cocktail Bartenders Would Never Order
Bartenders and mixologists around the globe know a thing or two about whipping up appetizing, satisfyingly strong cocktails. Whether your go-to order is a sweet, tangy margarita, a salty dirty martini, a savory Bloody Mary, or a simple, effervescent gin and tonic, there is certainly no shortage of boozy refreshments at your local watering hole or cocktail lounge. But which one wouldn't make the shortlist if a bartender was doing the ordering?
Mashed recently spoke with Treaser Brumskine, Beverage Director at The James Room in Atlanta, Georgia, about which drinks he would or wouldn't request. As it turns out, one of the most popular cocktails is also one of the most challenging to concoct. Although the drink doesn't contain a long list of ingredients, the preparation itself involves specific steps to achieve the tastiest result. And one of those steps can be a stumbling block.
Hint: This iconic cocktail is known to be refreshingly minty, slightly bubbly, and delicately citrusy. Yep, we're talking about the mojito, the classic cocktail of Cuban origin that has become synonymous with summertime. There's something to be said for its backstory and drinkability. Liquor.com explains that Cuban farmers would imbibe in the rum-based potable, and it eventually made its way across the island and to various parts of the world. It's also a laborious creation some bartenders wouldn't even order for themselves.
Making mojitos can be a total pain for bartenders
The traditional mojito recipe calls for white rum, lime juice, sugar or simple syrup, mint sprigs, a splash of soda water, and ice — a cool combination that is invigorating, subtly sweet, and the ideal degree of zesty. However, bartenders are not always keen on making mojitos for patrons. The reason? According to Brumskine, "The mojito is just too much to make. Especially on busier nights having to muddle is too time-consuming." In case the meaning of "muddle" is unclear, here it involves gently crushing the mint leaves at the bottom of the glass to unleash their aromatic and flavorful oils.
So, which drink does Brumskine recommend? For him, the Paper Plane is a recipe for a good time. This shaken blend of bourbon, Aperol, amaro, and lemon juice is bold and bittersweet and can be enjoyed as an after-dinner digestif. "[The Paper Plane] is one of my favorite cocktails ever. It was one of the first craft cocktails I made and tried, and I have been a fan ever since," Brumskine says.
If the bar or restaurant you're visiting includes the mojito on its menu (and the place isn't slammed), feel free to order it. Just remember good things come to those who wait. Otherwise, gather the ingredients yourself to assemble all the mojitos your heart desires in the comfort of your own home.