Build Your Own Mojito Recipe
Pick your flavour, we’ll do the mixing! Our classic mojito is made fresh with Captain Morgan White rum mixed and churned with mint, sugar syrup, lime juice and soda.
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Ingredients
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Mojito Base (per cocktail)
Optional Flavour Add-ins (choose one per cocktail)
Garnish & Finishing
Method
Mojito Base (per cocktail)
Prepare glass and mint
Place 10 fresh mint leaves in a sturdy Collins glass (or mixing glass). If using particularly large leaves, tear a couple in half so the oils release more easily.
Add citrus and sugar
Pour 0.75 oz fresh lime juice and 0.75 oz simple syrup over the mint in the glass.
Mix (churn)
Use a long bar spoon to churn the contents — stir vigorously for 10–15 seconds while lifting and dropping the ice slightly. This chills and dilutes the drink to balance flavors.
Top with soda
Top with 3 oz of soda water. Give one gentle, brief stir to incorporate.
Optional Flavour Add-ins (pick one and incorporate as directed)
Raspberry purée or fresh raspberries: add 0.5 oz purée or 4–6 fresh raspberries to the mint before muddling. Muddle together with the mint to macerate fruit and release color and flavor.
Mango purée: add 0.5 oz mango purée to the glass after muddling the mint, then add rum and proceed. If purée is thick, give an extra stir to integrate.
Passion fruit pulp: add 0.5 oz pulp (or half a passion fruit) after muddling mint. Stir briefly to combine before adding ice and rum.
Ginger syrup: add 0.5 oz ginger syrup along with the simple syrup for a spicy note.
Elderflower liqueur: add 0.25 oz St-Germain after adding rum and before topping with soda for a delicate floral lift.
Garnish & Serve
Finish: top the glass with a mint sprig (slap the sprig lightly between your palms first to awaken aroma) and a lime wheel or wedge on the rim.
Optional fruit: add a few raspberries, a mango slice, or a cucumber ribbon for visual appeal and extra flavor cue.
Serve immediately with a straw and a small spoon or swizzle stick so the guest can re-mix as the ice melts.