We are Sorted,
a group of mates from London,
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
We've got chefs, we've got normals,
(bleep) and a whole world of stuff
for you to explore,
but everything we do starts with you.
- Hello, I'm Barry, this is Ben.
- And today we make cocktails,
three different mojitos.
In front of us we have three drinks,
all inspired by a mojito.
They have different flavours in them,
different methods, so we're gonna show you
how to make each and every one of them.
- First up, a speedy mojito slushy.
I'm gonna be making what I think...
No, I'm pretty certain this is the easiest mojito
man has ever seen.
And this is all I'm gonna be needing.
Ice and mint, water, sugar,
couple of limes, some dark rum.
And of course I'll be using this.
First I've got to make a sugar syrup
which is about adding sugar into water
and then shaking.
Then add the juice of two limes,
add four shots of rum
and all the ice.
Once blended, scoop it in a cup.
Ah? Ah?
- Interesting.
- It is, isn't it?
- I wasn't expecting it to look like that.
- What, a mojito?
- Frozen.
Now I'm gonna have to raise my game, aren't I?
I'm gonna have to get my bloobs out.
This blueberry-based mojito,
slightly more classic, served over ice
but still nice and crafty and just as easy
and as quick as the previous.
I'm gonna be using blueberries, sugar,
water, mint, lime,
white rum, ice cubes,
cloudy lemonade and I'm only knocking up a couple of these,
so I'm using one of these.
Blueberries go into the beaker
with water and sugar
and then I'm going to blend that up.
Now that is an amazing blueberry compote
that you can use for desserts like ice creams
or pancakes and things like that.
And now I'm going to throw some wedges of lime
and some mint leaves into my serving glass
and muddle it together
and then a shot of rum,
two tablespoons of my coulis,
couple of ice cubes, give it a stir,
top it right up with ice, fill it with lemonade.
Boom, Look at that.
- (all together) Aah!
- Looks good but given how hot it is in here
I think we should spice things up
with a classic spiced mojito.
- Oh, okay.
- But we are keeping our clothes on.
- If you'd like.
For this final one I'm gonna make some very simple,
albeit it very showy garnishes out of lime.
I'm then also gonna make a spiced syrup
with honey and sugar but spiced with cayenne
and cinnamon and clove and cardamom and teabag.
Muddle it together with ice, mint, lime and white rum
then just top up with soda water.
And I'm gonna use one of these.
To be honest, it's the machine that makes this possible.
So you're gonna take a couple of limes
and slice them as thin as possible.
The thin slicing disc does that a treat.
Lay the slices out over an ovenproof wire rack,
dust them generously with icing sugar
and then they dry out in an oven at 90°C
about three hours.
The beauty is the spices in this mojito,
so they need to infuse into the sugar syrup.
Basically put it all into a small pan
and heat it to a simmer.
Teabag.
Once the syrup has simmered,
leave it to cool for about a minute or two
and then strain through a sieve.
What's left is the syrup you're gonna use
to make your cocktail.
Muddle lime and mint, add in rum,
we're going for white rum,
some of your sugar syrup, couple of cubes of ice
and shake.
Pour that over fresh ice into a glass
and top up with soda water.
- (All together) Aah.
- How high can we get with aah?
- I feel like they're building in height this way as well.
- Yeah.
- The more mojitos we eat, or drink,
the more ahhh.
- So we're gonna spoon it?
- I've got a straw, you're gonna spoon.
- Metal. Good boy, I like that, save the dolphins.
- Is that supposed to happen? (laughs)
- Oh, that's minty!
- Oh, that is fresh! What's that got in it?
- Lime, sugar, rum, mint.
- That is watery and refreshing and delicious.
It almost tastes like it's got melon in it.
- (laughs) What are you talking-
- It's got a really good tang. - It's because it's sweet.
- No. It's, yeah.
- That's really super refreshing and I feel like
in a much smaller glass, you could do that
as a pre-dessert, cleanse the palate before dessert.
- It's a granita, you know, really.
- Ah, yes it is!
- So smooth.
- It's very good.
Boys, I've got this here with three straw straws.
- Actual straws.
- Made out of straw.
- (All together) Cheers!
- This is hygienic.
There it is.
- The best bit of a mojito is that first sip
because you've got all that wonderful limey,
rummy, sugary-ness at the bottom.
- It's when you get the burn
that then it's balanced out by what tastes like chewing gum.
You can drink as much as you like and still have fresh breath.
- I like that with the lemon, the lemonade,
blueberry and lemon is a good combo.
- I have a question. How long did that take?
- Not a lot longer than that, really.
- Really?
- With the exception of that.
- Oh and we'll never know what that tasted like (laughs)
and whether it was worth it.
- Let me get another one.
I've got one that you...
Try these, they are bittersweet but crispy.
A lime crisp.
- Cheers
- Oh, gonna go sour at the end. Oh, that's amazing!
- You want to get on board with this.
- Did you?
Sorry.
Have you put more rum in each one?
Is that what's happening?
- No, I mean it's a bit darker at the bottom, isn't it?
But not actually as sweet as that one
because the lemonade makes that one a little bit sweeter
and the blueberries, whereas this is topped up
with soda water.
- That is a cheffy, mixologist drink.
It's so balanced, it's got everything.
I've already made my mind up.
I mean how quick was that for it to be worth it?
- Ridiculously simple. Ridiculously simple.
- There's something about a slushy isn't there,
something about an iced drink.
- On a summer's day, at a barbecue,
bringing that out, wins every time.
- New Year's Eve, I had people round
and I made a thing of making espresso martinis.
Now if you move that celebration to the summer,
like a barbecue, I would actually want to make that
because I'm impressed by that.
- Do you know what, though?
I think with this one and this one,
once you've made the sugar syrup,
we made a small amount today,
but you could easily make a much larger amount
in the same way you could easily blend up
a few more blueberries and you're good to go
to make them time and time again.
- That's chill at a barbecue,
that's Netflix and chill
and that's hey everyone, look at me,
I'm amazing because I can make good stuff.
Favorites?
- I quite like all three together
and I feel like that becomes your mojito menu.
- Do you know what, to be fair,
they're so easy to make that...
Get the recipe down below,
you should make all three of them,
try for yourself because they're that easy.
The only negative I have to say about this video
is that there's still a lot of these left.
So, cheers.
- Cheers.
- Cheers, please drink responsibly.
- This one was my favorite.
- Oh, you kept that quiet.
- I had to.
If you want to give those cocktails a go
the recipe links are all downstairs.
- And once you've made them a couple of times
you get better at it,
you get slightly more tipsy
and you don't need the recipes any more.
Please drink responsibly.
- If you like these videos
then please make sure you like this video
and subscribe to Sorted Food,
it really makes a difference.
- I was gonna say exactly that.
But otherwise we'll see you on Sunday
and Wednesday, same time every week.
- Bye.
- [Mike] As we mentioned, we don't just make top quality
YouTube videos.
- We've built the SORTED club
where we use the best things we've learned
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
- [Ben] Oh, this is the bit I hate.
(beep) (bangs table)
(beep)
- James! (beep)
(bangs table)