Mojito
A bright Cuban highball of white rum, mint, lime, and soda. Zesty, lightly sweet, and sparkling, it is summer in a glass when made with a light touch and plenty of fresh mint.
History of Mojito
The Mojito’s exact origin is debated. Some tie it to 16th‑century Draque-style drinks of aguardiente, lime, sugar, and mint used as a sailor’s remedy. Others point to Havana’s bars in the early twentieth century, where rum had refined and soda water brought sparkle. By mid-century, the drink was firmly associated with Cuban hospitality and warm-weather leisure. It became a hallmark of Havana’s social life, made with local rum, fresh garden mint, and plenty of crushed ice. Tourists carried the template abroad and it spread quickly. Modern Mojitos reflect improvements in ice, citrus, and consistent measuring. While stories link it to specific bars, records are patchy, so treat any single origin tale with caution. What endures is the balance of cool mint, sharp lime, and lively bubbles.
Why the Mojito Works
Mint oils supply cooling aroma, while lime provides the acid backbone that makes rum feel crisp rather than heavy. A measured touch of simple syrup lifts the citrus and tames bitterness without turning the drink cloying. Crushed ice speeds chilling and gives controlled dilution as it melts, which softens the rum and lengthens flavour. Gentle agitation releases mint aroma without shredding the leaves, avoiding bitter, vegetal notes. Topping with cold, fresh soda traps bubbles and keeps the drink sprightly to the last sip. The result is a tall, zesty highball where sweetness, acidity, and herbal freshness sit in clean alignment.
Should You Mix Ahead?
Pre-batch the strong part as a chilled mix of rum, simple syrup, and lime juice for same-day service. Store cold in a sealed bottle to minimise oxidation of citrus. Do not add mint or soda to the batch. Mint should be expressed to order for fresh aroma, and soda must be added last to preserve carbonation. When serving, add mint to the glass, gently press, add crushed ice, measure the batched mix, then top with cold soda. This yields consistent drinks at speed without sacrificing freshness.
Food & Snack Pairings
Light, citrus-friendly dishes sing with a Mojito. Think ceviche, grilled prawns, or simply dressed crab where lime mirrors the acidity and mint refreshes the palate. Cuban sandwiches, roast pork, and jerk chicken benefit from the drink’s cooling herbs and carbonation. The bubbles cut fat and reset the palate between bites. For snacks, plantain chips, salted almonds, and fresh cucumber with sea salt keep the mood bright. Avoid heavy chocolate or dense desserts that overwhelm the drink’s delicacy.
How to Make Mojito
Chill a highball and have very cold soda ready. Place fresh mint in the glass and press gently with a muddler to release oils without tearing. Add measured lime juice and simple syrup, then the rum. Fill the glass with crushed ice and give a short, gentle stir to combine and start dilution. Top with cold soda and add more crushed ice to crown. Garnish with a slapped mint sprig and a lime wheel, aiming the mint near the nose for aroma.
When to Serve
Serve in the afternoon or early evening when heat and sunlight call for brightness. It is an easy aperitif that wakes the palate without weight. Summer is its natural season, but a well-made Mojito can lift any warm indoor gathering. It suits picnics, barbecues, and casual garden parties. Offer it as a first round or alongside light canapés. Its low to medium strength makes it an amiable companion for long socials.
Common Mistakes
Over-muddling mint tears the leaves and extracts bitterness. Use a light press to express oils, and discard any bruised, blackened mint.
Warm soda flattens the drink. Keep soda very cold and add it last with a gentle stir to preserve carbonation.
Too much sugar or too little dilution makes the drink cloying. Measure your syrup, use plenty of fresh crushed ice, and allow a brief stir for balance.
Recommended
Best rum for Mojito
Choose a light-bodied white rum with clean cane or subtle citrus notes. You want freshness and lift rather than oak or baking spice, which can clash with mint.
Taste Profile
Ingredients
Instructions
Prep the glass and mint
Chill a highball. Add the mint leaves to the glass and press gently two or three times with a muddler to release oils without tearing.
Add citrus and sweetener
Pour in the fresh lime juice and simple syrup. This dissolves sweetness and carries mint aroma before adding the spirit.
Measure the rum
Add the white rum. Measuring ensures proper balance and predictable strength.
Ice and integrate
Fill the glass with crushed ice and give a short, gentle stir to combine and start controlled dilution.
Top and garnish
Top with very cold soda water and briefly lift with a bar spoon to preserve bubbles. Add more crushed ice to crown, then garnish with a mint sprig and a lime wheel.
Serve immediately
Aim the mint garnish near the nose and serve at once while sparkling and frosty.
Bartender Tips
Use very cold soda
Warm soda collapses foam and flattens flavour. Keep it in the coldest part of the fridge and open just before pouring.
Press, don’t pound, the mint
A light press releases oils without tearing leaves, which can taste bitter and swamp the drink with green sediment.
Prefer syrup over dry sugar
Simple syrup dissolves instantly, preventing gritty residue and helping maintain a clean, even sweetness.
Mind dilution
Crushed ice chills fast, but it also melts fast. Serve immediately and avoid over-stirring after topping with soda.
Swap the rum for a quality alcohol-free white rum alternative or a split of cooled green tea and extra soda. This keeps herbal lift and some tannic structure to replace alcohol’s body. Use the same fresh mint and lime, but muddle even more gently to avoid extracting bitterness. Because there is no alcohol to carry sweetness, reduce the syrup slightly to keep the finish crisp. Chill everything well and top with cold soda to maximise refreshment. Garnish generously with mint to replicate the aromatic halo you expect from a classic Mojito.
Similar Drinks
Frequently Asked Questions
What type of rum works best in a Mojito?
Choose a light, column-still style white rum with clean, grassy or cane notes so mint and lime can shine. Avoid heavy, aged rums that can taste woody or sweetly vanilla, which fights the drink’s brightness.
How should I muddle the mint and build the drink?
Place the mint in the glass and press gently two or three times to release oils rather than shred the leaves. Build with measured lime and syrup, add rum, fill with crushed ice, give a brief stir, then top with very cold soda.
How strong does a Mojito feel and when should I serve it?
A standard build sits around 8% ABV once lengthened with soda and ice, so it drinks light and refreshing. Serve as an aperitif, with snacks, or during warm afternoons when you want lift without heft.
Can I make Mojitos ahead or in a batch, and what are common mistakes?
Batch the rum, lime, and syrup in advance and chill, then add mint, ice, and soda to order. Common pitfalls include over-muddling mint, using warm soda, or over-sweetening; fix them by pressing lightly, keeping everything cold, and measuring your syrup.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews