Classic Mojito Recipe

Before you start

The mojito is a tall, refreshing highball of white rum, lime, sugar, mint and soda water. Its aroma comes from mint oils, which sit in tiny glands on the surface of the leaves. You want to release those oils with a gentle press, not grind the leaves into a bitter green paste.

The other key decisions are sugar and dilution. A mojito should taste lively and lightly sweet, with lime leading. Simple syrup dissolves instantly and is easier to measure than granulated sugar. Crushed or cracked ice keeps the drink very cold, and a short splash of soda at the end adds lift without watering it down. Fresh, bright green mint makes all the difference.

Ingredients

• 8 to 10 fresh mint leaves — plus a sprig for garnish
• 22 ml (¾ oz) simple syrup (1:1) — or 2 tsp superfine sugar
• 22 ml (¾ oz) fresh lime juice — about half a large lime
• 60 ml (2 oz) white rum
• 60 ml (2 oz) soda water — chilled
• about 1½ cups crushed or cracked ice

Method

1. Put the mint leaves and simple syrup in the bottom of a highball glass.
2. Press the mint gently with the muddler 4 or 5 times. You should smell mint strongly, and the leaves should look bruised but still whole.
3. Add the lime juice and rum and stir briefly to mix.
4. Fill the glass almost to the top with crushed or cracked ice.
5. Churn with the bar spoon, lifting from the bottom, until the glass frosts on the outside.
6. Top with the soda water, add a little more ice if needed, and garnish with a mint sprig. Slap the sprig lightly between your palms first to wake up the aroma.

Tips for success

• Use the top leaves of the mint; they are more tender and aromatic. Discard tough stems, which taste grassy.
• If you use granulated sugar, muddle it with the lime juice until it dissolves before adding the rum.
• Put the mint sprig next to the straw, so you smell it with every sip.

Substitutions

Simple syrup

Demerara syrup gives a deeper, caramel note. Honey syrup (2:1 honey to water) makes a softer, floral drink.

White rum

A lightly aged rum adds vanilla. For a lower-alcohol drink, use 30 ml rum and top with more soda.

Spearmint

Spearmint is the usual choice. Peppermint is much stronger and can taste like toothpaste, so use only 4 or 5 leaves.

Variations

Fruit mojito

Muddle 4 or 5 raspberries or a few slices of strawberry with the mint and syrup. Double-strain if you want no seeds.

Virgin mojito

Leave out the rum and top with 120 ml soda water. Add 5 ml extra syrup.

Troubleshooting

It tastes bitter and grassy

The mint was over-muddled or included stems. Press gently and use leaves only.

It is too sour

Add 5 to 7 ml more syrup, or reduce the lime juice.

It goes watery quickly

Crushed ice melts fast. Use cracked ice, keep the soda cold, and serve at once.

Storage

Serve immediately; mint darkens and soda goes flat within minutes. Store fresh mint like a bouquet, stems in water, loosely covered, in the fridge for a few days.

Safety notes

Contains 60 ml of 40% ABV rum, about 1.4 U.S. standard drinks (one standard drink is about 14 g of pure alcohol). Serve only to adults of legal drinking age, and never drink and drive.