Mojito Recipe: A Fresh Cuban Rum Cocktail

A mojito is a Cuban cocktail made with white rum, fresh lime, mint, sugar, sparkling water, and plenty of ice. Its appeal comes from the balance of tart citrus, gentle sweetness, cool mint, and fizzy soda; the method below keeps the mint fragrant rather than bitter and makes one glass to serve right away.

Ingredients

1 medium lime, juiced, about 1 oz (30 ml); reserve a thin wheel for garnish if desired
2 teaspoons (8 g) granulated sugar
10 fresh mint leaves, about 2 g, plus 1 small mint sprig for garnish
2 oz (60 ml) white rum
3 oz (90 ml) chilled club soda, plus a little more if needed to top the glass
1 cup (about 140 g) crushed ice, or enough to fill the glass

Instructions

Juice the lime into a sturdy highball glass, removing any seeds. Add the sugar and stir for about 20 seconds so the crystals begin dissolving in the juice. If you prefer a slightly less sweet drink, begin with 1½ teaspoons (6 g) sugar; you can adjust the balance before adding the soda.
Add the mint leaves. Press them gently against the bottom of the glass with a muddler or the back of a wooden spoon, using about five or six light presses. The goal is to release the mint’s aroma, not grind it into small pieces. Hard muddling can tear the leaves and release bitter, grassy flavors that linger in the drink.
Pour in the white rum and stir until the lime, sugar, and mint are mixed. Give the bottom of the glass a gentle scrape as you stir so any sugar that has settled is picked up. Taste a tiny spoonful of the mixture if you want to check the sweet-tart balance before chilling it with ice.
Fill the glass nearly to the top with crushed ice. Stir from the bottom upward for 10 to 15 seconds, lifting the mint through the drink rather than leaving all the leaves at the base. This brief stir chills and dilutes the rum slightly, which helps the cocktail taste balanced instead of sharp.
Pour in 3 oz (90 ml) chilled club soda and stir once or twice, just enough to combine without flattening the bubbles. Add a little more soda if the glass has room and you prefer a lighter drink. Garnish with the reserved lime wheel and mint sprig, then serve immediately with a straw or cocktail stirrer.

Tips

Muddle with a light hand. Mint leaves are delicate, and bruising them is enough to release their aroma. Avoid crushing them into a wet paste or shredding them against the glass. If you do not have a muddler, the rounded handle of a wooden spoon works; do not use a sharp utensil that could chip the glass.
Use fresh lime juice. Bottled juice can taste flatter or more sharply acidic, so freshly squeezed lime gives the drink its clean, bright character. One medium lime usually provides around 1 oz (30 ml), though fruit size and juiciness vary. If your lime yields less, add a second small squeeze rather than watering the cocktail down.
Adjust sweetness before topping with soda. Limes vary in acidity, and personal preferences differ. Dissolve the sugar in the lime juice first, then taste the rum-and-lime mixture. Add sugar in small pinches if it is too tart; once the fizzy water is in, dissolving extra granulated sugar becomes slower and can leave crystals at the bottom.
Choose a practical sugar substitute. Simple syrup can replace granulated sugar: use 2 teaspoons (10 ml), then mix it with the lime juice before adding the mint. Syrup blends quickly and gives an even sweetness, while granulated sugar can add a slight texture until it dissolves. Avoid using a large spoonful of honey or another strongly flavored sweetener unless you want that flavor to stand out.

Serving Suggestions

Serve the mojito as soon as it is made, while the soda is lively and the crushed ice is still holding its shape. A tall highball glass gives the mint and lime room to circulate, and a straw or narrow stirrer helps bring the sweetened lime mixture up from the bottom with each sip. If you do not have a highball glass, use any sturdy glass that holds at least 10 oz (300 ml), leaving enough space for ice and soda.

For a small gathering, set out lime wedges, mint sprigs, sugar, rum, chilled soda, and a bowl of crushed ice so guests can choose their own sweetness and strength. Keep the mint refrigerated until needed and avoid crushing it ahead of time. Make one drink at a time when possible: individual portions are easier to balance, and topping each glass separately preserves the fizz better than mixing soda into a large pitcher.

A mojito pairs naturally with salty or citrusy snacks, including salted plantain chips, grilled corn, shrimp-free ceviche-style vegetables, or a simple plate of olives and cheese. For a fuller meal, serve it alongside grilled chicken, beans and rice, or a fresh salad with a lime-forward dressing. Keep the food seasoning moderate enough that it does not overwhelm the mint, and offer water alongside the cocktail. This drink is for adults of legal drinking age; drink responsibly.

Variations

Make it less sweet: Start with 1 teaspoon (4 g) sugar and use the same lime and rum quantities. Taste before adding soda, then add a little more sugar only if the acidity feels too sharp. The result will be more tart and spirit-forward, so a slightly larger splash of soda can soften it without adding sweetness.

Use simple syrup: Replace the granulated sugar with 2 teaspoons (10 ml) simple syrup. Stir it into the lime juice, then add and gently press the mint. This version is convenient when preparing several individual drinks because the sweetener disperses quickly. Since syrup brands and homemade batches vary in concentration, taste the base before topping it with soda.

Try a fruit mojito: Add 2 tablespoons (about 30 g) of ripe diced strawberries, raspberries, or peeled peach to the lime juice and sugar. Press the fruit lightly before adding the mint, then follow the recipe as written. Strawberries and peaches make the cocktail fruitier and usually sweeter; raspberries bring a more tart flavor and visible seeds. Avoid crushing fruit so thoroughly that it turns the drink pulpy.

Make a no-alcohol version: Omit the rum and use 3 oz (90 ml) cold soda water, or add a small splash of nonalcoholic rum alternative if you enjoy its flavor. Keep the lime, sugar, mint, and ice the same, then taste and adjust the soda. Without rum, the drink is lighter and less rounded, so an extra squeeze of lime or a little more mint can help maintain a vivid flavor.

Use regular sparkling water: Plain sparkling water works in place of club soda. Club soda may contain added minerals that give it a faintly different taste, while sparkling water is often more neutral; either will provide the bubbles the drink needs. Use an unsweetened variety so you can control the sweetness yourself.

Storage and Reheating

A finished mojito is best immediately. As it sits, the ice melts, the drink becomes diluted, the mint loses its fresh aroma, and the soda goes flat. If you need to pause before serving, keep the rum, lime juice, sugar, and mint mixture covered in the refrigerator and add the ice and soda only when you are ready to drink. Refrigerate that prepared base within 2 hours and use it within 24 hours for the freshest flavor.

For make-ahead preparation, you can juice the lime and measure the rum and sugar into a covered container, then refrigerate it for up to 24 hours. Keep the mint whole and separate in the refrigerator, and keep the club soda sealed and chilled. Add and gently press the mint shortly before serving; leaving bruised mint in the lime mixture for hours can make its flavor dull or overly strong. Do not store the finished drink at room temperature or try to preserve it for later.

Reheating is not applicable: a mojito is served cold and should not be warmed. If a prepared drink has been left out for more than 2 hours, discard it rather than saving it. Leftover soda can be resealed and refrigerated, but it may lose carbonation after opening. For the best texture, make only as many drinks as you plan to serve.

Frequently Asked Questions

What kind of rum is best for a mojito?

Use a clean, light-bodied white rum that will not overpower the lime and mint. Aged or dark rum can make a pleasant variation, but its richer, oakier flavor changes the character of the cocktail. There is no need to choose a particular brand; a rum you enjoy in a simple mixed drink is a good starting point.

Can I make a mojito without a muddler?

Yes. Use the rounded end of a wooden spoon to press the mint gently into the lime and sugar. A muddler is convenient but not essential. Avoid twisting a knife or using a sharp tool, and do not grind the leaves into fragments. The drink needs the mint’s aroma, not a paste of crushed leaves.

Can I use mint syrup or mint extract?

Mint syrup can work, but it replaces both the fresh mint flavor and some or all of the sugar, so start with a small amount and taste before adding more. The drink will be sweeter and less leafy. Mint extract is concentrated and can quickly taste medicinal; if using it, add only a drop at a time and do not expect it to provide the fresh aroma of whole mint.

Can I make mojitos for a group in a pitcher?

You can prepare the lime, sugar, and rum mixture in a pitcher, but keep the mint whole or press it only lightly just before serving. Add ice and club soda to individual glasses rather than the pitcher so the soda stays fizzy and the ice does not dilute the entire batch. Multiply the ingredient amounts by the number of guests, then taste the base before pouring because lime size and sweetness can vary.

Why does my mojito taste bitter?

The most common cause is muddling the mint too forcefully, which bruises and tears the leaves. Press the leaves gently a few times instead of grinding them. A bitter or harsh taste can also come from using lime peel with a lot of white pith, an old lime, or too little sugar to balance an especially tart lime. Use fresh juice and adjust the sweetness before adding soda.

Can I make it with bottled lime juice?

You can, but freshly squeezed lime generally tastes brighter and more aromatic. Bottled juice can vary in acidity, so begin with a little less than 1 oz (30 ml), taste the rum-and-sugar mixture, and add more only if needed. If bottled juice is your only option, a fresh mint garnish and chilled soda help keep the finished drink lively.

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