How to Make a Mojito

How to Cocktail: Mojito

The recipe for the Mojito is one of Cuba’s greatest exports. Check out this refreshing, simple cocktail that calls for mint, white rum, lime juice, club soda and simple syrup.

INGREDIENTS:

  • 6 Mint leaves
  • .75 oz Simple syrup (one part water, one part sugar)
  • .75 oz Fresh lime juice
  • 1.5 oz White rum
  • 1.5 oz Club soda
  • Garnish: Mint sprig
  • Glass: Highball

PREPARATION:
In a shaker, lightly muddle the mint. Add the simple syrup, lime juice and rum, and fill with ice. Shake well and pour (unstrained) into a highball glass. Top with the club soda and garnish with a mint sprig.

Read more about the history and origin of the Mojito from Liquor.com advisor Wayne Curtis.

  7 Comments.

Discussion

  • prateekkackargmailcom53719691 posted 1 month ago

    Crushed ice or cubes? What say!?

  • rick.7a584 posted 6 months ago

    Finally! I read the article by Wayne Curtis......said to always use Spearmint......not peppermint. :) Thank you!

  • rick.7a584 posted 6 months ago

    No one ever explains what kind of mint to use in drinks. Peppermint, Spearmint, etc. Seems like that would be a big factor!

  • ancientpilot.370b7a posted 1 year ago

    No bitters...no true Mojito!

  • Psalinas posted 2 years ago

    Just one comment: Mojitos are made with "hierba buena" probably a cousin from mint, but is not mint. My recipe: 12 leaves of hierba buena, 1 T. White sugar, 3oz. Mineral water/club soda...press to gate the juice from the leaves. Add 2oz. White rum, juice of 1 lemon, 1 highball glass full of ice, dash of angostura bitter. Enjoy!

  • rkstephencomcastnet984420335 posted 2 years ago

    So, Faustino's recipe???? How different from USA's version from posted recipe???

  • prufrock posted 2 years ago

    I started making Mojitos back in the 1980s, and I thought I was pretty hip, considering that I never made it to Cuba to ever have one. I had read about them, and imagined Fidel and Che having a couple at the bar in the La Floridita. People liked them, but the, it was the 80s; I was making them to fit the tastes of that time.

    In 1998 I took over a bar in Minneapolis that is still revered for its intense bohemian-ness though it's been closed for many years now. It was a cool place that saw Prince dropping in to audition new talent, and british pop stars launching new music recordings, and Sam Shepard and Jessica lange discussing potential projects over lunch, in a shabby-chic dump of an artist's wet dream of what a restaurant/bar should be. Many of the employees and regulars were (and are) amazing artists and humans that continue to make the world more interesting and worth living in. It was a special place, and I am enough of a grizzled old cynical vet to have been lucky to appreciate it without being disgusted by attitude and artifice. It was very special.

    Anyway, we had a guy who cleaned in the early morning hours, just after dawn. His name was Faustino, and he came from Cuba. He was missing many teeth, and had killed more than one man with a knife over the years, but he was as pleasant and charming and meek as a favorite old uncle, with an amazing alto singing voice. Coming in to do inventory early, I would hear his voice coloring the place from some dirty cranny, and it was the voice of an angel.

    I was excited to make him a Mojito, and once I did he said (in the same voice as the cleaning lady on Family Guy) "....oh, noooooo. Oh-NOOOOO.... oh, nooooooooooo"

    I had been making them too sweet, too gummy with mint-cud, and too full of citrus. He told me in heavily-accented Spanglish what it was supposed to like, and fixed it for me. Light, refreshing, rummy, and strained of straw-clogging mint.

    It was a gift.


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