Mojito Recipe

Prepare glass

Choose a highball or Collins glass (10–12 oz). Place the glass in the freezer for a few minutes or fill with ice to chill while preparing ingredients, then discard chilling ice if used.

Muddle mint and sweetener

In the chilled glass (or a mixing glass), add the fresh spearmint leaves (reserve the sprig for garnish) and the simple syrup. Gently clap the mint between your palms once to release aroma, then use a muddler to press the leaves 4–6 times against the bottom of the glass — press firmly enough to bruise and release oils but not shred the leaves (avoid over-muddling to prevent bitterness).

Add lime

Pour in the fresh lime juice. If you prefer, add the lime wedge or wheel and give the muddled mixture one light stir to combine flavors.

Add rum and ice

Pour the white rum into the glass. Fill the glass with crushed ice up to about 3/4–1 inch below the rim.

Top with soda and finish

Top the drink with chilled club soda (about 2 oz, more to taste). Gently stir from the bottom up 6–8 times with a bar spoon to integrate the mint, lime, rum, and soda without flattening the bubbles. If using, add 2 dashes of Angostura bitters on top for aromatic complexity.

Garnish and serve

Garnish with the reserved mint sprig (slap it lightly between your palms to wake the aroma) and the lime wedge or wheel on the rim. Serve with a straw or swizzle stick so the drink can be re-stirred as the ice melts.