bacardi superior rum, yuzu, lime juice, mint, fever-tree club soda

Chill a highball or Collins glass briefly (optional). Place 8 fresh mint leaves in the bottom of a mixing glass or shaker.

Prepare glass and mint

Add the simple syrup, yuzu juice, and fresh lime juice to the mint leaves. Gently muddle 6–8 times — just enough to bruise the leaves and release their oil and aroma without shredding them (over-muddling makes the drink bitter).

Muddle

Pour 2 oz Bacardi Superior rum into the mixing glass. Add 4 ice cubes and gently stir for about 8–10 seconds to chill and lightly dilute the mixture.

Add rum and ice

Fill the chilled highball glass about three-quarters full with crushed ice. Strain the muddled rum-and-citrus mixture over the crushed ice, leaving the mint solids behind in the strainer if preferred (or include for extra aroma).

Assemble in serving glass

Carefully top the drink with 3 oz Fever‑Tree Club Soda. Use a bar spoon to give one or two gentle lifts from bottom to top to integrate soda without flattening the fizz.

Top with soda

Gently slap the reserved mint sprig between your palms to bruise it and wake the oils, then place it atop the drink. Add a lime wheel or wedge on the rim. If using, grate or twist the yuzu zest over the drink to release bright aromatics.

Garnish and finish

Insert a straw (optional) and serve immediately so the soda remains fizzy.

Serve

Bacardi Superior rum

Yuzu juice (fresh or bottled)

Fresh lime juice

Simple syrup (1:1 sugar to water)

Fresh mint leaves

Fever‑Tree Club Soda (or other plain soda water)

Crushed ice

Ice cubes

Mint sprig (garnish)

Lime wheel or wedge (garnish)

Optional: extra yuzu zest or peel (for aroma)

YUZU MOJITO

Make YUZU MOJITO Recipe in just 8m. bacardi superior rum, yuzu, lime juice, mint, fever-tree club soda

Yuzu Mojito Recipe

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