There’s something magical about a well-made mojito. It’s like capturing the essence of a breezy Havana afternoon in a glass—bright, lively, and utterly refreshing. As someone who’s sipped this Cuban classic everywhere from beachside bars to my own backyard, I can tell you that the secret lies in respecting the simplicity of its ingredients while nailing the technique.
Why This Recipe Works
A great mojito isn’t just a drink; it’s a balancing act. The crisp bite of white rum, the zing of fresh lime, the whisper of sweetness, and the aromatic punch of mint all need to play nice together. Too much muddling? You’ll end up with a bitter mess. Skimp on the ice? Say hello to a lukewarm disappointment. But get it right, and you’ve got a cocktail that’s as invigorating as a dip in the ocean on a hot day.
The Non-Negotiables
- Fresh mint or bust: Dried mint is for potpourri, not cocktails. You want leaves so vibrant they practically hum with aroma.
- Gentle hands: Muddle like you’re coaxing a shy cat out from under the bed—no brute force needed. Overworking the mint releases bitter chlorophyll from the stems.
- Crushed ice supremacy: Smaller ice particles melt faster, chilling the drink quickly and diluting it evenly. Cubed ice waters it down unevenly.
- Taste as you go: Sweeter tooth? Add a splash more syrup. Prefer it tart? Squeeze in extra lime. This drink is your canvas.
What I love most about this recipe is how effortlessly it adapts. Hosting a crowd? Set up a DIY mojito bar and let guests customize. Craving adventure? Swap the rum for mezcal or toss in some berries. It’s a cocktail that rewards creativity but never forgets its roots—a humble, happy drink meant to be shared.
Essential Ingredients & Tools
Ingredients for the Classic Mojito
- 10 fresh mint leaves: Look for perky, deep green leaves without brown spots. Pro tip: Give them a quick sniff—the stronger the scent, the better the flavor. Spearmint is classic, but apple mint adds a fruity twist.
- 2 oz white rum: Havana Club is the gold standard, but Bacardi Superior works in a pinch. Avoid spiced rums—they clash with the mint.
- 1 oz fresh lime juice: Bottled lime juice is a crime against flavor. Roll your limes on the counter before juicing to extract maximum juice.
- ¾ oz simple syrup: Equal parts sugar and water, dissolved. It blends better than granulated sugar, which can leave a gritty texture.
- Club soda (to top): The effervescent lift that makes the mojito sing. Substitute with sparkling water if needed, but skip tonic—its quinine bitterness throws off the balance.
- Crushed ice: Wrap cubes in a clean towel and bash lightly with a rolling pin if you don’t have a crusher.
- 1 lime wheel (for garnish): A lime wheel and a mint sprig aren’t just pretty—slap the mint between your palms before adding to release more aroma.
- 1 mint sprig (for garnish):
Tools You’ll Need
- Muddler: Wood or silicone works best. No muddler? Use the back of a wooden spoon—just avoid metal utensils that can scratch the glass.
- Highball glass: Tall enough for proper layering. A pint glass works in a pinch.
- Jigger: Eyeballing measurements risks imbalance. No jigger? Use a shot glass (1 oz = 1 standard shot).
- Bar spoon: For gentle stirring that preserves the soda’s bubbles. A butter knife can substitute.
- Citrus juicer: A fork works if you’re desperate—poke and twist lime halves to extract juice.
How to Make The Classic Mojito
- Muddle the mint: Place 10 fresh mint leaves and ¾ oz simple syrup in a highball glass. Press down gently 3–4 times with a muddler to release oils. Avoid shredding the leaves—think “bruise, not pulverize.” Over-muddling makes the drink bitter.
- Add lime juice: Pour in 1 oz fresh lime juice, swirling to combine. A little pulp adds texture, but strain if you prefer it smooth.
- Pour the rum: Measure 2 oz white rum (use a shot glass if needed) and add to the glass. Stir lightly to integrate—no vigorous shaking required.
- Fill with ice: Pack the glass to the top with crushed ice. The ice should rise slightly above the rim for optimal chill.
- Top with club soda: Slowly pour club soda (to top) over the ice, leaving ½ inch of space. Stir once with a bar spoon to mix without flattening the bubbles.
- Garnish and serve: Add 1 lime wheel and 1 mint sprig. For extra aroma, gently clap the mint between your hands before placing it in the glass. Serve immediately with a straw.
Pro Technique
The Art of Muddling
Press, don’t pound. Mint leaves are delicate—overworking them releases tannins from the stems, making the drink astringent. For a stronger mint flavor without bitterness, add a pinch of salt while muddling; it breaks down cell walls to release more oils.
Ice Matters
Crushed ice chills the drink faster and dilutes it evenly. No crusher? Use a blender pulse function (short bursts!) or freeze mint-infused water into cubes for extra flavor.
Chef’s Wisdom
Balance Is Everything
Too sweet? Add a pinch of salt or extra lime. Too tart? Dissolve a bit more syrup into the lime juice before adding rum. For deeper flavor, let the muddled mint and syrup sit for 5 minutes before adding other ingredients.
Mint Beyond Spearmint
Basil adds peppery sweetness, cilantro brings citrusy brightness, and chocolate mint lends dessert-like depth. Avoid peppermint—it overpowers.
Storage & Freshness Guide
Prepping Ahead
Mix lime juice and simple syrup up to 3 days ahead; store in the fridge. Keep mint stems in a glass of water, covered with a damp towel, for up to 2 days.
Leftover Mojitos
Freeze leftovers in ice cube trays for mojito granita or blend with fresh ice for a slushy. Never store with soda—it goes flat within minutes.
Party Tips
Set up a mojito bar: pre-mix rum, syrup, and lime juice in a pitcher. Provide fresh mint, fruit add-ins (like berries or mango), and labeled rums (e.g., “Crisp” vs. “Aged”).
Perfect Pairings
Complementary Dishes
- Ceviche: The lime in both mirrors each other, while the mint cuts through the seafood’s richness. Serve with plantain chips for crunch.
- Grilled Shrimp Skewers: The cocktail’s brightness balances smoky char. Add Mango Salsa for sweetness.
Drinks
- Sauvignon Blanc: Its herbal notes complement the mint.
- Sparkling Water with Cucumber: A non-alcoholic pairing that echoes the mojito’s crispness.
Something Sweet
- Citrus Sorbet: Cleanses the palate between sips.
- Dark Chocolate-Dipped Strawberries: The bitterness contrasts the mojito’s sweetness.
FAQs
(Preserved as-is for clarity)
The Classic Mojito: A Sip of Sunshine in Every Glass
Learn how to make the perfect Classic Mojito with fresh mint, lime, and white rum. Refreshing, easy, and totally customizable—mix one up today!
Ingredients
Main
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10 fresh mint leaves
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2 oz white rum (e.g., Havana Club)
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1 oz fresh lime juice
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¾ oz simple syrup
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Club soda (to top)
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Crushed ice
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1 lime wheel (for garnish)
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1 mint sprig (for garnish)
Instructions
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Gently muddle mint leaves and simple syrup in a highball glass.01
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Add lime juice and swirl to combine.02
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Pour in rum and stir lightly.03
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Fill glass to the top with crushed ice.04
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Top with club soda and stir once.05
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Garnish with lime wheel and mint sprig. Serve immediately.06
