Mojito recipe
Cuba's most famous export — rum, lime, mint, and sunshine.
Method: Muddle & Build ·
Glass: Highball glass ·
Time: 4 min ·
Difficulty: Beginner ·
Family: The Daiquiri Family
Ingredients
- 2 oz White Rum (Havana Club 3 or Bacardi Superior)
- 1 oz Fresh Lime Juice
- 0.75 oz Simple Syrup
- 8-10 Fresh Mint Leaves
- Top Club Soda
How to make a Mojito
- Gently muddle mint leaves with simple syrup in the bottom of a highball glass — press, don't tear.
- Add fresh lime juice and rum.
- Fill the glass with crushed ice.
- Top with club soda and stir gently to combine.
- Garnish with a generous mint sprig bouquet — slap it between your palms first to release the oils.
Garnish
Mint sprig bouquet and lime wheel.
Pro tip
Never over-muddle the mint. You want to press the oils out of the leaves, not shred them into green bits. Gentle press, twist, done. And always slap your garnish mint — it releases the aromatic oils right under the drinker's nose.
History of the Mojito
The Mojito's origins are murky — some trace it to a 16th-century medicinal drink called 'El Draque.' What's certain is that it became a Havana staple in the early 1900s. Hemingway (again) was a regular at La Bodeguita del Medio, where the house Mojito became world-famous.
Flavour profile
Minty, Citrus, Refreshing, Light
Variations
- Coconut Mojito — Add 1 oz coconut cream and use coconut rum
- Watermelon Mojito — Muddle fresh watermelon chunks with the mint
- Dark Mojito — Float dark rum on top for depth and visual drama
Practise making the Mojito in the free Virtual Bar game.