Mojito Recipe
Your choice of flavor: Peach, Mango, Strawberry, Pineapple, Watermelon, Guava
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Ingredients
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Base Mojito
Fruit Flavor (choose one)
Garnish & Optional
Method
Prepare Fruit Flavor
If using purée or nectar
Measure 1 oz of your chosen fruit purée or nectar (peach, mango, strawberry, pineapple, watermelon, or guava). If the purée is very thick, thin with a teaspoon of water so it mixes easily.
If muddling fresh fruit (optional for strawberry or watermelon)
Place 3–4 hulled strawberries or 1/4 cup seedless watermelon chunks in a sturdy glass or shaker. Muddle until broken down and juicy (about 15–20 seconds). Press through a small strainer into a measuring cup if you prefer a smooth purée; use 1 oz strained juice/purée in the cocktail.
Build the Mojito
In a Collins glass or highball (about 12–16 oz), add the fresh mint leaves (10 leaves) and 0.75 oz simple syrup.
Add the fresh lime juice (0.75 oz). If you like extra citrus, you may add an additional 0.25 oz.
Gently muddle the mint, syrup and lime together 6–8 times. Press just enough to release the mint oils; do not shred the leaves.
Add the 1 oz fruit purée/nectar (or the 1 oz strained muddled fruit) into the glass and gently stir once to combine with the mint-lime mixture.
Add crushed ice to nearly fill the glass (about 1 cup).
Pour in the white rum (2 oz) over the ice.
Top with club soda (about 2 oz) to taste; stir gently 2–3 times from bottom to top to lift the mint and distribute flavors.
Finish & Garnish
Taste and adjust: add an extra 0.25–0.5 oz simple syrup if you prefer sweeter, or a splash more lime if you want brighter acidity.
Add a lime wheel or wedge on the rim, a sprig of mint tucked into the top (slap the mint between your palms first to release aroma), and a small matching fruit slice or pieces for visual appeal.
Optional: add 1 dash of Angostura bitters on top for complexity (particularly nice with peach, mango or guava). Serve with a straw and enjoy immediately.