Mojito
intro
Bright, herbaceous, bubbly classic mojito balancing fresh mint, tart lime, smooth rum, and fizz—ideal for cooling down on warm, sunny days.
Ingredients
Steps
Prep fresh ingredients
First, rinse 20g of fresh mint leaves gently under cold running water, then pat fully dry with paper towels. Cut 4 medium limes in half, squeeze to collect 80ml of seed-free fresh lime juice, then cut 4 thin lime wheels for garnish. Set all prepped items within easy reach; this prep takes approximately 2 minutes.
Gently muddle mint
Add the cleaned mint leaves (reserving 4 small sprigs for garnish) and 60ml of cooled simple syrup to a 1-liter glass cocktail pitcher. Press the mint gently against the pitcher bottom with a muddler 4 to 5 times, just to release aromatic mint oils—do not over-muddle, as this creates bitter, grassy flavors. This step takes about 30 seconds.
Mix rum and lime
Pour the 80ml of fresh lime juice and 180ml of white rum into the pitcher with the muddled mint. Stir the mixture slowly with a long bar spoon for 15 seconds to fully combine all ingredients, scraping the pitcher bottom to ensure no thick simple syrup is left stuck.
Add ice to chill
Add 3 cups of crushed ice (reserving 1 cup for serving glasses) to the pitcher. Stir the mixture vigorously for 20 seconds to chill the cocktail base to approximately 4°C (40°F), which creates the ideal light dilution for balanced, smooth flavor.
Top with club soda
Slowly pour 360ml of well-chilled club soda down the inner side of the pitcher, then give the drink 2 to 3 very gentle stirs to incorporate fizz—do not stir vigorously, as this will flatten the carbonation. This step takes 10 seconds.
Serve and garnish
Divide the reserved 1 cup of crushed ice evenly between 4 highball glasses, then pour the finished mojito equally into each glass. Garnish every serving with 1 reserved mint sprig and 1 lime wheel, add a paper straw, and serve immediately.
Tips
2.Use only freshly squeezed lime juice: bottled lime juice has a flat, processed, slightly metallic flavor that cannot match the bright tartness of fresh squeezed limes.
3.Add club soda immediately before serving: pre-mixed mojitos left to sit for more than 5 minutes will lose all their carbonation and taste flat.
OMG this mojito is SO good! I made a whole pitcher for my pool party last weekend and every single guest asked for the recipe. So bright, perfectly minty, not too sweet — total game changer for summer hangs. 10/10 will be making these all season long.
Knocked these out for taco night with the roommates last night, chef’s kiss. The 5 minute prep time is no joke, I didn’t even break a sweat muddling the mint. Way better than the overpriced ones they sell at the bar down the street.
Made these for my pre-game before the football game Saturday, they were a hit! I skipped the simple syrup at first because I forgot it, added a little extra lime and it still slapped. Super easy even for someone who burns toast like me lmao.
My kids loved helping me muddle the mint for these! I made a non-alcoholic version for them with a little extra sparkling water, and my husband and I added the rum for our date night on the patio. Perfect family friendly recipe if you split it!
Took this to a neighborhood potluck last week, people were raving. I used a little extra white rum because I like my drinks strong, and tossed in a few fresh blackberries for a twist. Turned out amazing, will definitely add this to my regular rotation.
Super refreshing after a hot yoga class! I cut the sugar in half to keep it lower calorie, used a little sparkling lime water instead of plain club soda, and it was perfect. Light, crisp, no weird artificial aftertaste like the canned mojitos I used to buy.
Mixed these up after a long day on the trail last weekend, they hit so different. I brought a little travel muddler in my pack and pre-measured the rum so all I had to do was pick wild mint along the trail and add lime. Total post-hike win.
Hosted a big Fourth of July patio party and made 3 pitchers of these, they were gone in 45 minutes flat! Pro tip: don’t over-muddle the mint or it gets bitter, I learned that the hard way the first time I made mojitos years ago. This recipe gets the muddling note perfect. I pre-measured the rum and lime juice the night before for easy party prep, which saved me so much time when guests arrived!
Made these for my book club meeting last night, everyone was obsessed! We paired them with coconut shrimp and it was the perfect summer menu. The only thing I changed was adding a tiny splash of coconut rum for a tropical vibe, so good.
Wait, I made these last night to go with my grilled burgers and I think I messed up the ratio? Mine were way too tart, I think I added too much lime? Wait no — wait did I use key limes instead of regular limes? Maybe that’s it. Still drinkable but definitely more sour than I expected. Any tips?
Made these for weekend brunch with my girlfriends, we had them alongside avocado toast and fruit salad and it felt like we were at a fancy beach resort! I garnished each glass with a lime wheel and extra mint sprig, they looked so pretty for Instagram too.