Mojito Recipe

Prepare the lime

Roll the whole lime on the counter with moderate pressure to loosen juices. Cut the lime in half. Cut one half into 4 wedges; reserve one wedge for garnish and set aside. Juice the remaining half and measure approximately 30 ml (about 1 oz) of fresh lime juice.

Muddle mint, sugar and lime

Place the 12 fresh mint leaves and 2 tsp granulated sugar in a sturdy highball glass or cocktail shaker. Add the measured 30 ml fresh lime juice. Using a muddler or the back of a wooden spoon, gently press and twist the mint and sugar together about 6–8 times — enough to bruise the leaves and release oils but not shred them (avoid over-muddling to prevent bitterness).

Add rum and ice

Pour 60 ml light rum into the glass with the muddled mint and lime mixture. Fill the glass about three-quarters with crushed ice (about 1 cup) and add a few ice cubes if needed to chill thoroughly.

Top with soda and stir

Pour 120 ml club soda over the ice. Using a long spoon or bar spoon, gently stir the mixture 6–8 times from bottom to top to integrate the rum, lime, mint and soda without flattening the bubbles.

Adjust sweetness (optional)

Taste the mojito. If you prefer it sweeter, add up to 15 ml (1 Tbsp) simple syrup or an additional 1 tsp sugar and stir gently until incorporated.

Top the glass with a small mound of crushed ice so the drink looks fresh and chilled. Slap a mint sprig between your palms to release its aroma and place it on top as garnish. Add the reserved lime wedge or a lime wheel on the rim. Serve immediately with a straw positioned to sip through the mint.