Mojitos Recipe

Prepare glass and mint

Place 10 fresh mint leaves in a sturdy highball glass. Add 2 teaspoons granulated sugar to the glass.

Add lime

Cut half a fresh lime into wedges. Squeeze the juice from the lime half over the mint and sugar, then drop the squeezed lime piece into the glass.

Muddle

Using a muddler or the back of a spoon, gently press and twist the mint, sugar and lime together about 8–12 times. Aim to release mint oils and dissolve the sugar without shredding the leaves into tiny bits.

Add rum and ice

Pour 2 oz white rum into the glass. Fill the glass with about 1 cup crushed ice, leaving room at the top for soda.

Top with soda and lift

Top with about 2 oz (or to taste) club soda. Use a long spoon to gently stir from the bottom up 4–6 times to lift the mint through the drink and evenly distribute sweetness and alcohol.

Garnish and serve

Garnish with a sprig of mint and a lime wedge. Serve immediately with a straw, lightly slotted near the mint sprig so aromatic mint reaches the nose as you sip.

Combine 0.25 cup water and 0.25 cup sugar in a small saucepan. Add 6 fresh mint leaves. Bring to a low simmer, stirring until sugar dissolves. Remove from heat and let steep for 10 minutes. Strain out mint and cool. Store in refrigerator up to 1 week. Use about 0.5 oz (1 tsp) syrup in place of the 2 tsp sugar and muddling if preferred.

Before muddling the mint and sugar, add 6 fresh raspberries to the glass. Gently muddle the raspberries with the mint and sugar 6–8 times to break them up but avoid over-crushing the seeds. Proceed with the classic mojito steps. If desired, add 0.5 oz raspberry liqueur with the rum for extra flavor and color.