Mojito
The Mojito is a classic Cuban cocktail made with white rum, fresh mint, lime juice, sugar and soda water. Bright, cooling and refreshing, it balances citrus acidity with gentle sweetness and aromatic mint. This easy Mojito recipe is built directly in a highball glass and takes just 5 minutes to prepare.
Mojito Recipe
- White rum 50 ml
- Lime juice 25 ml
- Cane sugar syrup 20 ml
- Soda water 50 ml
- Fresh mint 10-12 leaves
- Fresh lime 1 wedge
- Fresh mint sprig 1 sprig, for garnish
- Ice, for serving 200 g
HOW TO BUILD A CLASSIC MOJITO
- Add 10–12 fresh mint leaves, 25 ml freshly squeezed lime juice and 20 ml cane sugar syrup to a highball glass.
- Gently press the mint two or three times with a muddler to release its aroma. Avoid grinding or tearing the leaves.
- Pour in 50 ml white rum and fill the glass with approximately 200 g of ice.
- Top with 50 ml chilled soda water and stir gently from the bottom to distribute the lime and syrup.
- Garnish with a fresh mint sprig and lime wedge. Serve immediately.
WHAT MAKES A GOOD MOJITO?
A great Mojito is all about freshness and balance. White rum provides a clean base, fresh lime adds bright acidity, cane sugar syrup brings gentle sweetness and soda water gives the drink its refreshing sparkle. Mint is the defining ingredient, providing a cool, aromatic character that makes the Mojito instantly recognisable.
The secret is handling the mint gently. Lightly pressing the leaves releases their fragrance without breaking them into small pieces or extracting excessive bitterness. Use plenty of ice, fresh lime juice and well-chilled soda water for a crisp Mojito that tastes refreshing rather than overly sweet.
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Mojito: Recipe, Ingredients & Tips
Making a classic Mojito at home is simple, but the best results come from balancing fresh lime, aromatic mint and the right amount of sweetness. Choosing a clean white rum, using freshly squeezed lime juice and treating the mint gently make a noticeable difference. This guide explains how to choose the best Mojito ingredients, how to release mint aroma without crushing the leaves, and how to build a refreshing cocktail with plenty of ice and lively bubbles.
THE BEST INGREDIENTS FOR A MOJITO
A classic Mojito starts with a clean, light white rum. Cuban-style white rum is the traditional choice, providing gentle sugarcane character without overpowering the citrus and mint. A good-quality unflavoured white rum gives the cocktail a refreshing, balanced foundation.
Use freshly squeezed lime juice for bright acidity. Fresh lime provides a cleaner, more natural citrus flavour than sweetened lime cordial, which can make the drink unnecessarily sweet.
Cane sugar syrup is particularly convenient for Mojitos because it dissolves immediately and distributes evenly throughout the cocktail. It also makes preparing several drinks for a group much easier than using granulated sugar.
Choose fresh, aromatic spearmint with healthy green leaves. Spearmint is an excellent choice for a Mojito because its flavour is refreshing without being excessively sharp. Handle the leaves gently to preserve their fresh aroma.
Finish with chilled, unflavoured soda water. It adds refreshing carbonation without introducing additional sweetness. Avoid tonic water or sweet lemon soda if you want the traditional Mojito flavour.
THE STORY OF THE MOJITO
The Mojito is one of Cuba's most famous cocktails, closely associated with Havana and the country's long tradition of rum-based drinks. Its exact origins remain uncertain, although combinations of rum, lime, sugar and mint have been enjoyed in Cuba for generations.
The modern Mojito combines white rum, fresh lime, mint, sugar and soda water in a refreshing highball. Its popularity grew well beyond Cuba, becoming a familiar cocktail in bars and homes around the world.
What makes the Mojito timeless is its simplicity. Just a few fresh ingredients create a balanced drink with bright citrus, gentle sweetness, aromatic mint and refreshing bubbles.
HOW TO BALANCE A MOJITO
A balanced Mojito should taste fresh and citrusy, with enough sweetness to soften the lime without overpowering the mint. Our recipe uses 50 ml white rum, 25 ml fresh lime juice, 20 ml cane sugar syrup and 50 ml soda water.
If the drink tastes too sour, add a little more sugar syrup. If it is too sweet, squeeze in a small amount of fresh lime juice. For a lighter Mojito, add a splash of extra soda water.
Mint should contribute a fresh aroma rather than dominate the drink. Use 10–12 healthy leaves and muddle gently. The finished Mojito should be cold, refreshing and well balanced, with the lime, mint and rum all clearly noticeable.
HOW TO MAKE A FRESH, BALANCED MOJITO
The secret to a refreshing Mojito is releasing the mint's aroma without damaging the leaves. Place the fresh mint, lime juice and cane sugar syrup in a highball glass, then press the mint gently two or three times with a muddler.
Avoid aggressively grinding or shredding the leaves. Excessive muddling can release unwanted vegetal flavours and leave small mint fragments floating throughout the drink.
Add white rum and plenty of ice, then finish with chilled soda water. Stir gently from the bottom to distribute the ingredients without losing too much carbonation. Garnish with a fresh mint sprig and lime wedge, and serve immediately.
HOW TO SERVE A MOJITO
Serve a Mojito in a tall highball glass filled generously with ice. The glass provides enough room for the rum, lime, mint and soda water while keeping the drink refreshing and easy to enjoy.
Finish with a fresh mint sprig and lime wedge. Lightly clap the mint sprig between your palms before garnishing to release its aroma, then position it near the rim so its fragrance is noticeable when drinking.
Serve immediately while the soda water is sparkling and the cocktail is thoroughly chilled. A Mojito pairs particularly well with light appetisers, seafood and fresh summer dishes.
Questions about the Mojito
What rum is best for a Mojito?
A white rum is the classic choice. Its relatively light character allows the lime and fresh mint to remain prominent. Drinkero recommends Bacardí Carta Blanca for our classic Mojito.
Should you muddle the mint in a Mojito?
Yes, but very gently. Lightly press the mint to release its aromatic oils rather than aggressively crushing or shredding the leaves.
What type of mint is best for a Mojito?
Spearmint is a good and widely available choice. In Cuba, Mojitos are traditionally associated with hierba buena, a local mint variety. The important thing is to use fresh, aromatic mint.
Do you need fresh lime for a Mojito?
Fresh lime is excellent for a Mojito, particularly for garnish. Drinkero's recipe uses measured lime juice for consistency and a fresh lime wedge to finish the drink.
What soda water should you use in a Mojito?
Use plain, unflavoured soda water with good carbonation. It should lengthen and refresh the cocktail without adding sweetness or competing flavours.
Can I make Mojitos for a group?
Yes. The rum, lime juice and cane sugar syrup can be measured for multiple drinks, but it's best to assemble each Mojito with fresh mint, ice and soda water shortly before serving. Drinkero calculates the quantities you need for 6, 12, 24 or 48 Mojitos.
Is the Mojito an official IBA cocktail?
Yes. The Mojito is included in the International Bartenders Association’s official cocktail list as a Contemporary Classic. See the IBA’s official Mojito recipe for the classic specification.
