Once and again we have witnessed how the mojito trend is taking Barcelona bars by storm. If first came the pride of making the so-called "authentic mojitos" (which has several times proved to be difficult to find in this city), lately we have noticed how bars are sparkling up mojitos to offer new flavours to clients.
This can of course result in awful mixtures, but so far we have mostly encountered great surprises. Some of our favourite bars in Barcelona not only make superb classic recipes, but also master fruity ones. Great are the tasty-apple mojitos of Café Milans, the maracuya of the So-lo Bar or the incredible kiwi-flavoured (!) of our always favourite Polaroid .
Still there is much room left for playing around with the minty and lemonish recipe and we are very much looking forward to being surprised by creative bartenders in town. Need inspiration? the New Yorker Eben Freeman recently created, for the Bacardi Superior's rum launch, the "Mojito of the future"mdescribed as a thickened and sweeted rum with suspended pearls of mint and lime. Difficult to imagine? Check the video:
This can of course result in awful mixtures, but so far we have mostly encountered great surprises. Some of our favourite bars in Barcelona not only make superb classic recipes, but also master fruity ones. Great are the tasty-apple mojitos of Café Milans, the maracuya of the So-lo Bar or the incredible kiwi-flavoured (!) of our always favourite Polaroid .
Still there is much room left for playing around with the minty and lemonish recipe and we are very much looking forward to being surprised by creative bartenders in town. Need inspiration? the New Yorker Eben Freeman recently created, for the Bacardi Superior's rum launch, the "Mojito of the future"mdescribed as a thickened and sweeted rum with suspended pearls of mint and lime. Difficult to imagine? Check the video:
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