Classic Mojito
This classic mojito recipe brings together fresh mint, zesty lime, white rum, and bubbly club soda to create the ultimate refreshing Cuban cocktail. With just five simple ingredients and a few minutes of your time, you can craft a drink that tastes like it came straight from a high-end bar.
Equipment
- Highball glass - 12-14 ounce capacity, heavy-bottomed for muddling
- Cocktail muddler - Or the handle of a wooden spoon
- Jigger - For precise measurement of rum and syrup
- Bar spoon - Or regular spoon for stirring
- Sharp knife - For cutting lime wedges
- Cutting board
Ingredients
- 10 fresh mint leaves - about 10-12 leaves, plus extra sprigs for garnish, spearmint preferred
- 1 lime - cut into 4-6 wedges
- 2 tablespoons granulated sugar - 25g, or 1.5-2 tablespoons simple syrup
- 2 ounces white rum - 60ml, such as Bacardi, Flor de Caña, or Plantation 3 Stars
- 4 ounces club soda - 120ml, or sparkling water, up to 6 ounces for a lighter drink
- ice cubes - not crushed ice, as it melts too quickly
Instructions
- Add the granulated sugar to the bottom of your highball glass, then place the fresh mint leaves on top. Squeeze the lime wedges directly into the glass and drop 2-3 of the squeezed wedges in as well.
- Using your muddler, gently press down on the mint leaves with a twisting motion for about 5-10 seconds, just until the mint becomes fragrant and the sugar begins to dissolve. Be careful not to pulverize the leaves.
- Pour the white rum directly into the glass over the muddled mint and lime. Stir 3-4 times with a bar spoon to help dissolve any remaining sugar and incorporate the flavors.
- Fill the glass about three-quarters full with ice cubes, then pour the club soda over the ice. Give the drink one gentle stir from top to bottom to incorporate all the ingredients.
- Garnish with a fresh mint sprig and a lime wheel or wedge on the rim. Serve immediately while ice-cold and bubbly.
Notes
- Don't over-muddle the mint: excessive muddling releases bitter chlorophyll. Aim for gentle bruising, not pulverization.
- Use the freshest mint possible. If your mint looks wilted, revive it in a bowl of ice water for 10 minutes before using.
- Always use fresh lime juice—bottled lime juice lacks the bright, zesty flavor essential to a great mojito.
- Use regular ice cubes rather than crushed ice, which melts too quickly and dilutes your cocktail.
- Adjust sweetness to taste: start with less sugar and add more if needed. It's easier to add than to remove.
- For a crowd, multiply the recipe by 8-10 and muddle the mint and lime in a large pitcher. Add rum and syrup, then add ice and club soda just before serving.
- To make ahead, prepare mint simple syrup by simmering equal parts water and sugar with fresh mint leaves, then straining. Store in the refrigerator for up to 2 weeks.
- For a lighter drink, increase the club soda to 6 ounces. For a stronger cocktail, use the minimum 4 ounces.
- While simple syrup dissolves more evenly, granulated sugar adds a pleasant texture with tiny sugar granules that surprise the palate.