Mojito Recipe: Metric Measurements for Two

A mojito is a Cuban-style cocktail made with white rum, lime, mint, sugar, ice, and sparkling water, served cold over ice. Its early history is debated, but the refreshing combination is now enjoyed in many versions. This recipe makes two balanced drinks; it is for adults of legal drinking age, so please drink responsibly.

Ingredients

12 fresh mint leaves (about 2 g), plus 2 small sprigs for garnish
2 medium limes (about 60 ml / ¼ cup juice), plus 2 lime wedges for garnish
2 tbsp superfine sugar (24 g)
½ cup white rum (120 ml)
2 to 2½ cups chilled soda water (480–600 ml), to taste
2 cups ice cubes or crushed ice (about 280 g), plus extra if needed

Instructions

Prepare the lime and glasses. Juice the limes, aiming for about 60 ml (¼ cup) juice, and remove any seeds. Divide the sugar and lime juice evenly between two sturdy highball glasses. If you prefer a more aromatic garnish, lightly clap the mint sprigs between your palms to release their scent, then set them aside.
Gently muddle the mint. Divide the 12 mint leaves between the glasses. Press and turn them gently with a muddler or the handle of a wooden spoon for about 10 to 15 seconds. The leaves should smell fragrant and look slightly bruised, but they should remain mostly intact. Stir briefly so the sugar begins to dissolve in the lime juice.
Add the rum and ice. Pour 60 ml (¼ cup) white rum into each glass. Fill each glass about two-thirds full with ice, then stir from the bottom upward for several turns. This mixes the lime, sugar, and rum and helps chill the drink before adding the soda.
Top with soda and serve. Add 240 to 300 ml (1 to 1¼ cups) chilled soda water to each glass, depending on the glass size and how strong or fizzy you like the drink. Give each one a gentle final stir; vigorous stirring drives off carbonation. Add more ice if needed, then garnish with a lime wedge and a mint sprig. Serve straight away while the soda is lively.

Tips

Muddle lightly, not forcefully. Mint releases its fresh aroma with gentle pressure. Crushing or grinding the leaves can break them into bitter-tasting fragments and make the drink harder to sip. If you do not have a muddler, the rounded end of a clean wooden spoon works well; avoid using a sharp utensil or pressing against a fragile glass.
Choose superfine sugar or dissolve it first. Fine sugar dissolves more readily than ordinary granulated sugar in cold lime juice. If you only have regular sugar, stir it with the lime juice for a little longer before adding the mint and rum. Alternatively, replace the sugar with 30 ml (2 tbsp) simple syrup for the whole recipe; the syrup blends quickly and gives a slightly smoother drink.
Adjust the balance with small additions. Limes vary in size and sharpness, and soda water dilutes the drink, so taste after topping it. Add a splash more lime for a brighter, tart finish, a little more simple syrup for sweetness, or more soda for a lighter drink. Make changes a teaspoon or tablespoon at a time rather than adding a large amount all at once.
Keep everything cold and use plain soda water. Chilled soda preserves the fizz, while cold glasses and plenty of ice slow dilution. Use unflavoured sparkling water rather than tonic water: tonic has a distinct bitter taste and is not a direct substitute. If your mint looks wilted, remove damaged leaves and use a fresh sprig for the garnish.

Serving Suggestions

Serve each mojito in a tall highball glass with a straw or long spoon so the drink can be stirred as the ice shifts. A straw is useful if you want to avoid sipping mint leaves, but it is not essential. Add the garnish just before serving: a lime wedge gives guests the option of extra citrus, and a mint sprig makes the aroma noticeable before the first sip. For a group, set out measured lime juice, sugar, rum, mint, ice, and chilled soda so each drink can be assembled quickly without sitting fizzy drinks on the counter.

Mojitos pair well with salty, crisp, or citrus-forward snacks. Try them with plantain chips, salted nuts, grilled corn, fresh tomato salsa, or small bites with prawns or vegetables. Keep the food’s seasoning moderate if you want the mint and lime to remain prominent. Since ice melts and soda loses its sparkle, serve the cocktail as soon as it is mixed rather than preparing finished glasses well ahead of time.

Variations

Less-sweet mojito: Start with 1 tbsp superfine sugar (12 g) for the two drinks, then taste before adding more. A drier version allows the lime’s tartness and the mint’s aroma to stand out. Do not remove all sweetener without tasting: a little sugar helps round out the sharp citrus.
Simple-syrup version: Replace the 2 tbsp sugar with 30 ml (2 tbsp) simple syrup. Stir it with the lime juice before adding the mint. This is handy when making several drinks because it mixes evenly in cold liquid; it can taste slightly sweeter than granulated sugar, so begin with less if your syrup is particularly sweet.
Fruit mojito: Gently muddle 2 to 4 tbsp (30–60 g) diced ripe strawberries, raspberries, or mango with the lime and sugar before adding the mint. Soft fruit adds color and sweetness, so reduce the sugar at first and adjust after adding soda. Avoid pulverising the fruit, which can make the drink pulpy and obscure the mint.
Alcohol-free version: Leave out the rum and add extra soda water, or use a non-alcoholic rum alternative according to its label. The result will be lighter and less rounded than the rum version, so a little extra lime or a small splash of simple syrup may help balance it. Build it in the same way and serve immediately over ice.

Storage and Reheating

A finished mojito is best enjoyed immediately. As it stands, the ice melts and the soda goes flat, so storing a fully assembled cocktail is not a good way to preserve its texture or flavor. If a drink has been left out, refrigerate it within 2 hours; discard it if it has been unrefrigerated longer than that, especially in a hot room. Do not reheat a cocktail.

For advance preparation, squeeze the lime juice and keep it covered in the refrigerator for up to 24 hours. You can also combine the measured rum, lime juice, and sugar in a covered container and refrigerate it for up to 24 hours, then stir before pouring because the sugar may settle. Store mint separately, loosely wrapped in a barely damp paper towel inside a container in the refrigerator, and use it within 1 to 2 days for the freshest aroma. Add ice, mint, and soda only when you are ready to serve.

Frequently Asked Questions

Can I make mojitos with bottled lime juice?

Fresh lime juice is preferable because its aroma is brighter and more natural in a simple cocktail. Bottled juice can work in a pinch, but brands differ in sharpness and flavor. Start with the same amount, taste the mixture before adding soda, and adjust with a small amount of sugar if it tastes especially tart. Avoid sweetened lime cordial unless you also reduce the sugar.

What can I use instead of a muddler?

Use the rounded handle of a wooden spoon or another blunt, sturdy kitchen utensil. Press the mint gently against the bottom of the glass rather than chopping it or twisting it hard. If your glasses are delicate, muddle the mint, lime juice, and sugar in a small mixing bowl, then divide that mixture between the glasses before adding rum and ice.

Should I use crushed ice or ice cubes?

Either works. Crushed ice chills the drink quickly and gives it a classic, slushy feel, but it melts faster and can dilute the cocktail sooner. Larger cubes melt more slowly and are convenient at home. Whichever you choose, fill the glass generously and serve promptly; a small amount of ice in a warm drink melts faster than plenty of ice in a cold one.

Can I mix a pitcher of mojitos ahead?

You can prepare the lime, sugar, and rum mixture in a covered pitcher and refrigerate it for up to 24 hours. Keep the mint and soda separate until serving: mint left soaking for a long time can turn bitter, and soda loses its fizz once opened and stirred into the mixture. To serve, gently muddle or add fresh mint, pour the base over ice, and top each glass with chilled soda.

What is the best rum for a mojito?

Use a clean-tasting white or light rum that you enjoy drinking. A strongly aged or spiced rum changes the familiar bright profile and can overpower the lime and mint, though it is fine if you specifically want that flavor. Avoid assuming that a particular bottle is required; the lime, gentle mint, sweetness, and soda should remain balanced with the rum you choose.

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