Mojito is associated with Havana’s postcard-perfect beaches, making it the ultimate cocktail. The sweet hit of sugar, the subtle splash of citrus, the rich kick of rum, and the herbaceous aroma of mint combine to deliver summer in a glass.

The popular cocktail is traditionally made with white rum, sugar, lime juice, mint, and soda water. Lime juice is added to sugar and mint leaves, then muddled, bruising the mint leaves just enough to release the oils. Rum is added, and the mixture is stirred until the sugar dissolves. Crushed ice and soda water top the drink off, with mint leaves and lime wedges as the garnish.

It’s easy to change the base flavour of this drink by taking out the mint and leaning into the fruitier elements – a fruit liqueur or flavoured soda will do the trick. You can swap out the spirit to push it in a new direction.

Make a close Mexican relative of the Mojito by trading the rum for tequila, or use a non-alcoholic spirit to create an authentic-tasting mocktail. A non-alcoholic mojito is sometimes called a Nojito or a Fauxito. A mojito that uses coconut-flavored rum is called a Cojito. Popular variations on the mojito include using icing sugar, lemon juice instead of lime, or adding bitters to cut the sweetness of the drink.

  • Prep Time15 min
  • Yield1 glass
  • Serving Size125 l
  • Energy224 cal
  • Cuisine
    • Mediterranean
    • Mexican
  • Course
    • Drinks
  • Cooking Method
    • Cutting
    • Steaming

Ingredients

    • 45ml white rum
    • 20mL sugar syrup
    • 8 mint leaves
    • 6 lime wedges
    • Soda water, to top
    • Fresh mint and lime wedges, to garnish
    • Crushed ice

Method

1
  • Muddle mint leaves, lime wedges and sugar syrup in a highball glass.
  • Add rum.

  • Top with crushed ice and soda water.
  • Stir well.
  • Garnish with fresh mint and lime wedges.

NOTES:-

  • The Mojito is one of the most popular rum cocktails served today, with a recipe known around the world.
  • The origins of this classic drink can be traced back to Cuba and the 16th-century cocktail El Draque.
  • It was supposedly consumed for medicinal purposes, but it’s easy to believe that drinkers enjoyed its flavor and effects.
  • Eventually, rum replaced aguardiente and the name was changed to the Mojito.
  • It’s unclear exactly when this transpired, but the Mojito first appeared in cocktail literature in the 1932 edition of “Sloppy Joe’s Bar Cocktail Manual
  • Almost all of the ingredients in the Mojito are indigenous to Cuba.
  • Rum, lime, mint and sugar are joined together and then lengthened with thirst-quenching club soda to create a delicious, easygoing cocktail.
  • The drink is traditionally made with unaged white rum, which yields a light, crisp flavor.
  • The Mojito is slightly more labor-intensive than other cocktails.
  • It involves muddling the mint, but the end result is worth the effort.
  • The mint combines with the other ingredients for an extra dose of refreshment that,
  • Often associated with summer, can be enjoyed any time of the year.
  • 1 servings per container
  • Serving Size125 l
  • Amount per serving
  • Calories224
  • % Daily Value*
  • Total Fat0 g0%
  • Saturated Fat0 g0%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium100 mg4.35%
  • Total Carbohydrate0 g0%
  • Dietary Fiber10 g35.71%
  • Total Sugars4 g
  • Vitamin C (Ascorbic Acid)8 mg8.89%
  • Iodine20 mcg13.33%

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