The Mojito is the most requested cocktail in Puerto Rican bars, and also one of the most operationally demanding. Fresh lime has a useful window of only 2 to 3 hours after being cut before it oxidizes, loses aroma, and looks unappetizing in the glass. The solution is simple: a heat-pump dehydrated lime wheel that keeps the citrus's essential oils intact throughout service.
The Recipe: Boricua Mojito
Ingredients:
- 2 oz Puerto Rican white rum
- 1 oz fresh lime juice
- ¾ oz simple syrup
- 6 fresh mint leaves
- Sparkling water
- 1 ToGarnish dehydrated lime wheel
- Crushed ice
Preparation:
- Gently muddle the mint with the syrup to release the oils without breaking the leaves.
- Add the rum and lime juice. Fill the glass with crushed ice.
- Top with sparkling water and stir with an upward motion.
- Place the dehydrated lime wheel on the rim of the glass or floating on the drink.
Operational Impact
A medium-volume bar uses between 80 and 120 limes per night. Fresh lime prep takes between 45 and 60 minutes daily. With ToGarnish dehydrated garnishes, that time is completely eliminated: the wheel goes straight from the package to the glass, with an 18-month shelf life without refrigeration and an approximate cost of $0.10 per piece at wholesale price.
Do you want to evaluate the lime garnish for your bar? Place your wholesale order at togarnish.com.