Calypso Mojito Recipe
Make Calypso Mojito Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mojito Base
Calypso / Tropical Twist
Finish & Fizz
Method
Mojito Base
- 1
Muddle Mint and Sugar
Place the fresh mint leaves (about 10–12 leaves) and granulated sugar (2 tsp) into a sturdy highball glass or cocktail shaker. Gently muddle with a muddler or the back of a spoon 6–8 times — press enough to release the mint oils but avoid shredding the leaves to prevent bitterness.
- 2
Add Lime
Add the fresh lime juice (1 oz) and a lime wedge to the glass. Give the mixture a gentle stir to dissolve remaining sugar and integrate the citrus with the mint.
- 3
Add Spirits and Syrup
Pour in the white rum (2 oz) and simple syrup (1/2 oz). Stir briskly for 10–15 seconds to combine and chill slightly.
Calypso / Tropical Twist
- 4
Add Tropical Flavors
Add passion fruit purée or nectar (1.5 oz) and pineapple juice (1 oz) to the mojito base. If you want an added bright orange note, add orange curaçao or triple sec (1/4 oz). Stir well (about 10 seconds) to incorporate the fruit juices with the rum and mint.
- 5
Taste and Adjust
Taste the mixture and adjust sweetness or acidity: if too tart, add up to 1/4 oz more simple syrup; if too sweet, add a squeeze more lime (up to 1/2 oz).
Finish & Fizz
- 6
Build the Drink
Fill the serving glass (if not already using the mixing glass) with crushed ice about three-quarters full. Strain or pour the mojito mixture over the crushed ice. Top with club soda or sparkling water (about 2 oz) to add fizz.
- 7
Garnish and Serve
Give the drink a gentle upward stir 2–3 times to combine the soda without flattening it. Garnish with a mint sprig, a lime wheel or wedge, and a few passion fruit seeds on top if using. Serve immediately with a straw.
