Mojito Recipe

Prepare glass and mint

Place 10 fresh mint leaves in a sturdy highball or Collins glass. Add 0.75 oz simple syrup and 0.75 oz fresh lime juice.

Muddle

Gently muddle the mint with the syrup and lime — press just enough to bruise leaves and release aroma without shredding them (about 6-8 light presses).

Add rum and ice

Add 2 oz white rum to the glass. Fill the glass with crushed ice to near the top (about 1 cup).

Top with soda and stir

Top with 2 oz club soda (adjust to taste). Use a long spoon or a bar spoon to gently lift and mix ingredients from bottom to top to combine without over-stirring the mint.

Garnish and serve

Garnish with a lime wedge or wheel and a mint sprig. Serve with a straw and enjoy immediately.

Follow Base Mojito directions, but add 1 oz fresh orange juice to the glass along with the lime juice and simple syrup before muddling. Optionally garnish with an orange wheel instead of lime. If you prefer a stronger orange note, express an orange peel over the drink before garnishing.

Muddle 4 small watermelon cubes with the simple syrup and lime instead of just mint (add mint after muddling the fruit). Alternatively, add 1 oz fresh watermelon puree to the glass with the rum before adding ice. Continue with Base Mojito directions. Strain if you prefer a smoother drink.

Replace half of the mint leaves with 6 fresh basil leaves (or use all basil for a distinct profile). Muddle basil gently with syrup and lime, then proceed with the Base Mojito directions. Garnish with a basil sprig.

Muddle 3 hulled strawberries with the simple syrup and lime to release juices and flavor. Add the mint and bruise gently, then continue with Base Mojito directions, adding 0.75 oz strawberry puree if you want extra fruit intensity. Garnish with a thin strawberry slice on the rim.