Virgin Mojito (Nojito) Recipe

Before you start

The virgin mojito keeps the cooling parts of the classic, fresh mint, sharp lime and a little sugar, and lets soda water stand in for the rum. Without spirit to carry flavor, the mint has to do more work, so it matters how you treat it. Press the leaves just enough to release their oils; grinding them to pulp makes the drink grassy and bitter.

Because there is no rum, this version uses slightly less sugar and a little more soda than a standard mojito, which keeps it refreshing rather than sweet. Crushed ice is worth the effort. It chills quickly, keeps the mint suspended through the glass and gives the drink its familiar frosty look.

Ingredients

• 10 to 12 fresh mint leaves — plus a sprig for garnish
• 22 ml (¾ oz) simple syrup (1:1) — or 2 tsp superfine sugar
• 30 ml (1 oz) fresh lime juice — about 1 lime
• 2 lime wedges fresh lime
• 120 ml (4 oz) cold soda water
• 1½ cups (about 200 g) crushed ice

Method

1. Put the mint leaves and lime wedges in the bottom of a highball glass. Add the simple syrup.
2. Press down with the muddler 4 or 5 times, twisting gently. The goal is to bruise the leaves and squeeze the lime, not shred the mint.
3. Add the lime juice and fill the glass two-thirds full with crushed ice.
4. Pour in the soda water, then churn with a bar spoon from the bottom up for a few seconds to lift the mint through the ice.
5. Top with more crushed ice to form a small mound. Slap a mint sprig between your palms to wake it up and tuck it next to the straw.

Tips for success

• Use the top leaves of each mint stem. They are tender and sweet; older lower leaves taste more bitter.
• Make crushed ice by wrapping cubes in a clean towel and hitting them with a rolling pin. It does not need to be even.
• If you use granulated sugar instead of syrup, muddle it with the lime first so the juice dissolves it before the ice goes in.

Substitutions

Simple syrup

Honey syrup (equal parts honey and warm water) adds a floral note. Agave syrup works but use 15 ml, as it is sweeter.

Soda water

Ginger ale makes a sweeter, spicier drink; cut the syrup to 10 ml. Coconut water gives a softer, lightly tropical version.

Spearmint

Most supermarket mint is spearmint, which is ideal. Peppermint is sharper and more menthol-like; use about 6 leaves.

Variations

Strawberry nojito

Muddle 2 hulled strawberries with the mint and lime.

Cucumber nojito

Muddle 3 thin cucumber slices with the mint and finish with a cucumber ribbon.

Troubleshooting

It tastes bitter and grassy

The mint was over-muddled. Press gently a few times and stop; you should still see whole leaves.

Not enough mint flavor

Use more leaves and give the garnish sprig a firm slap before adding it, since much of the aroma reaches you through the nose.

Sugar sits undissolved at the bottom

Granulated sugar does not dissolve in cold soda. Switch to simple syrup or dissolve the sugar in the lime juice first.

Storage

Serve immediately. For a crowd, mix lime juice and syrup ahead and keep it cold for up to a day, then muddle mint in each glass and add soda to order.