Mojito Recipe

Prepare glass

Place 12 fresh mint leaves in the bottom of a sturdy Collins or highball glass. Add 2 teaspoons granulated sugar (or 0.5 oz simple syrup if using) and 1 ounce fresh lime juice.

Muddle

Gently muddle the mint, sugar, and lime juice with a muddler or the back of a wooden spoon 6–8 times. Aim to release the mint oils without shredding the leaves into small bits—press and twist rather than pulverize.

Add rum

Add 2 ounces white rum to the glass. Give the mixture one gentle stir to dissolve any remaining sugar and integrate the rum with the muddled mint-lime base.

Add ice and top

Fill the glass with crushed ice about three-quarters full (approximately 1 cup). Top with roughly 3 ounces club soda (or sparkling water) and gently fold once or twice with a bar spoon to combine without flattening the soda.

Final touch

Garnish with a lime wedge and a sprig of fresh mint. Clap the mint sprig gently between your palms before garnishing to release its aroma. Serve with a straw and a small stirrer so the drink can be refreshed as the ice melts.

Raspberry mojito

If using raspberries (4 pieces), add them to the glass with the mint and sugar before muddling. Muddle together gently until the berries are broken and color is released, then follow the Mojito Base steps. Strain slightly if you prefer fewer seeds.

Cucumber mojito

If using cucumber slices (4 slices), add them with the mint and sugar and muddle gently to release cucumber juice and aroma. Continue with the Mojito Base steps for a refreshing cucumber variation.

Pineapple mojito

If using pineapple chunks (3 chunks), place them in the glass with the mint and sugar and muddle until the pineapple releases juice. Proceed with the Mojito Base steps for a tropical twist.

Using simple syrup

If you substitute simple syrup (0.5 oz) for granulated sugar, add the syrup with the lime juice and mint, gently stir to combine, then continue with the Mojito Base steps. This speeds preparation and ensures consistent sweetness.