|Hotel Chantelle bartender Sunny Miller|
When a group of 20-something women recently ordered a round of mojitos at Upper East Side sports bar Sin Bin, they were surprised at the response. Bartender Krystal Campbell said the bar didn’t have mint. “[Mojitos] are messy, they’re time-consuming and we don’t have the ingredients,” Campbell says. The request was rejected.I tried a mojito; once. I wasn't impressed. I'll stick to a simple bourbon and diet coke, or gin and tonic. I've been inoculated.
Instead, the women ordered margaritas. Not a comparable alternative, but a preferable one for New York bartenders revolting against the mojito masses.
This summer, those behind the bar are taking a stand by deleting the cocktail — made with rum, muddled mint, sugar and lime juice — from the menu, or refusing to make it. The reason is twofold: The drink is simply too time-consuming to make, while at labor-intensive cocktail bars, it’s been deemed out of fashion.
Mojitos, mo’ problems. Hotel Chantelle bartender, Sunny Miller, loathes making the labor-intensive drink, whose ingredients include crushed mint.
“The [mojito] has always been the bane of bartenders, as it is a time-consuming drink to prepare well,” explains cocktail guru Eben Freeman, director of bar operations for chef Michael White’s Altamarea Group.
It’s a matter of basic economics, says Freddy Thomas, 41, a bartender at a bustling downtown spot where groups of tourists and high-heeled young women often order the drink en masse, much to his chagrin. “Time is money. You can make six or seven other drinks in the same time [it takes to] make three mojitos,” he says.
Another issue: Once one person is seen with a mojito, others are inspired to order it. “It’s like a disease,” says Thomas.
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