- Home
- /
- spirits
- /
- gin
- /
- wot the hell
Wot The Hell
How to make refreshing Mojitos?
MOREStep 1: Gather Your Ingredients
Collect fresh mint leaves, white rum, fresh limes, sugar,
club soda, and ice.
Step 2: Prepare the Glass
Chill a highball or Collins glass by placing it in the freezer or filling it with ice water. This ensures your Mojito stays cold from the first sip.
Step 3: Muddle the Mint
In the chilled glass, gently muddle 8-10 fresh mint leaves with 1 oz of fresh lime juice and 1 tablespoon of sugar. Press the leaves just enough to release the minty aroma.
Step 4: Add Rum and Ice
Pour 2 oz of white rum into the glass. Fill the glass with crushed ice, leaving some space at the top for the addition of soda water.
Step 5: Top with Soda Water
Top off the mixture with club soda or sparkling water, leaving about half an inch from the rim. This creates the effervescent finish characteristic of a Mojito.
Step 6: Stir Gently
Use a bar spoon or the muddler to stir the ingredients gently. This ensures even distribution of flavors and chills the cocktail effectively.
Step 7: Garnish
Garnish your Mojito with a sprig of fresh mint and a lime wheel. Optionally, add a slice of cucumber or a few berries for a creative touch.
Step 8: Enjoy Responsibly
Sip and savor your refreshing Mojito. Adjust the sweetness or acidity to your liking, and relish the crisp combination of mint, lime, and rum.
Crafting refreshing Mojitos is an art that combines precision with creativity. By understanding the nuances of each ingredient and following the steps outlined in this guide, you'll be well-equipped to make Mojitos that are not only refreshing but also a testament to the classic cocktail craftsmanship. Cheers to enjoying the vibrant flavors of a perfectly crafted Mojito!
Hell
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Anise, nutty, bitter
- Molinari Sambuca Extra 3 cl
- Mozart Original Chocolate Liqueur 3 cl
- Sebor Absinth Absinthe 3 cl
old fashioned glass
Wot The Hell is a popular Vodka cocktail containing a combinations of Molinari Sambuca Extra,Mozart Original Chocolate Liqueur,Sebor Absinth Absinthe .Served using a old fashioned glassHell Ingredients
Molinari Sambuca Extra,Mozart Original Chocolate Liqueur,Sebor Absinth Absinthe,
Hell Recipe
Starting by pouring the sambuca into an old fashioned glass setting a snifter above it in 60 degrees angle. Pour the chocolate liquer into the snifter, above it absinthe, lighting it up, rolling the glass, letting it to hit up the pouring from the snifter into the old fashioned, covering it to choke the flames. Serve with a straw.
Molinari Sambuca Extra
Sambuca is an anise flavoured Italian liqueur, it is a colourless liqueur in pure form but there are Black Sambuca ( deep blue colour ) or Red Sambuca ( bright red in colour ), thus the colourless liqueur is distinguised as White Sambuca.
Sambuca is a minimum of 38% Alcohol by Volume, and is created by adding essential oils of star enise, or less commonly green anise, elderflower, liquorice and other herbs as per recipe of the producer, to pure alcohol and a concentrated solution of sugar.
Sambuca is served neat, on the rocks or with water. In Italian tradition, Sambuca may be consumed after coffee as an Ammazzacaffè, which is a small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous festive meal.
Note: If a bottle of Sambuca is not what you are looking to buy, get some Anise Oil ( Green Anise ) and Anise Extract ( Star Anise ) and some Licorice Root Sticks and steep them in a Neutral Spirit like Vodka for a few days and follow available home made Sambuca recipes to create your own Sambuca for party days.Mozart Original Chocolate Liqueur
Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.
A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.
Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.
The most common Chocolate Liqueur is Mozart Black Chocolate Liqueur and Godiva Chocolate Liqueur
Black Mozart comes in a distinctive bulbous bottle and is made by macerating bitter chocolate with alcohol and Bourbon vanilla. The finished liqueur contains a whopping 87% pure cocoa macerate and does not contain milk, cream, preservatives or colourings. - Difford's Guide
Godiva Chocolatier the Belgian chocolate maker, makes Godiva Chocolate Liqueur. Godiva Liqueur says about itself - GODIVA® Liqueurs embody the commitment to quality craftsmanship and the chocolate artistry of the Godiva Chocolatier. With each sip, discover a rich, velvety chocolate experience.Sebor Absinth Absinthe
Absinthe is an anise flavoured spirit derived from several plants including grand wormwood. green anise and fennel ,along with other medicinal and culinary herbs. Absinthe is Swiss in origin, and was created in the late 18th Century, it rose to tremendous popularity in the late 19th and early 20th Century among Parisian artists and writers, and became associated with the Bohemian culture and notoriety.
Earnest Hemmingway, James Joyce, Charles Baudelaire, Toulouse-Lautrec, Pablo Picasso, Vincent Van Gogh, Oscar Wilde, Edgar Allan Poe, Lord Byron to name a few celebrated auteurs and thinkers who were Absinthe aficionados and it's needless to say their association took Absinthe to an unprecedented popularity and notoriety at the same time. It also has the reputation of being a psychoactive drug and hallucinogen, although these claims don't have any scientific evidence, resulting in Absinthe ban in USA and Europe for a long period.
Absinthes are of two types, distilled and cold mixed. Distilled Absinthe used a technique similar to Gin where the distillation removes the undesired herbal bitter influences while producing the clear spirit with the desired complexity and aroma retained in it.
Cold mixed Absinthe is produced using the inexpensive process of blending flavouring essencs and artificial colouring in commercial alcohol, just as flavoured Vodka is produced by infusion, it is this Cold Mixed Absinthe that can reach as high as 90% ABV. Beware that due to the lack of Absinthe regulations in many countries. producers falsify advertising claims like, referring to their product as "distilled".
Trending Recipes
Please Note All Recipes and Articles on this site are for entertainment and general information only. None of it is to be considered final or absolutely correct or medical in nature.
However, we have embarked on a journey of manually updating the relative strength of cocktails, their flavour profile and in the future aim at providing approximate calories per drink too.
Blue Tick Project:We aim at manually validating and verifying each cocktail in their current context and mark them as valid, where, a blue tick would mean that the recipe has been verified and is 100% accurate while an orange tick would mean the recipe has low confidence.
Where as a grey tick would mean that the recipe has not yet been manually validated or verified recently.
Note: The Cocktail photos used are graphical representations of the glass and colour of a drink, these are generated using information from the recipe and we personally strive at providing real photographs of cocktails and we hope we can replace all representational photos with real photos soon.
Contact Us using the Email Contact on the Sidebar if you think any Copyrighted photo has been unintentionally used on this site, and we'll take remedial action.
Some of the Photos are sourced from Royalty Free Photo Platforms like FreePik, Unsplash and Wikimedia Commons
About Us
Neel B and Mani, we are a team of two, from Calcutta, India. We are professional software engineers and passionate cocktail enthusiasts. We built this app because we saw a need for a more comprehensive and user-friendly way to find cocktails and bartending recipes. We hope you enjoy using our app as much as we enjoyed making it!We decided to use our technology skills to help others who were in the same position as us and wanted to experiment with making cocktails at home but didn\u2019t know where to start. We have been working together for more than two years and has managed to collect an extensive library of recipes as well as tips and tricks for making the perfect cocktail.
Neel B is an Electronics and Telecommunications Engineer and martial arts and fitness enthusiast. He is an avid reader, compulsive doodler, and painter. His love for cocktails arises from the art in it and the history that traces the ups and downs of modern civilisation over centuries.
Maniis an ERP and SaaS developer and architect by day and a cocktail enthusiast in her leisure. She holds a Masters in Computer Application and Programming. In addition to writing stories on the history of cocktails and alcohol, she has a special interest in cocktails in literature. She believes that the perfect cocktail can make any moment special.