Ginger Mojito Recipe

Make ginger simple syrup

Combine the chopped fresh ginger, sugar and water in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 10 minutes to infuse the ginger flavor.

Remove from heat and let the syrup steep with the ginger for 20–30 minutes to deepen flavor. Taste after 20 minutes and steep longer if you prefer a stronger ginger kick.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing on the solids to extract as much liquid and flavor as possible. Discard solids.

Optional: stir in 1 tablespoon fresh lime juice to brighten the syrup. Cool to room temperature, then refrigerate. Syrup keeps 2–3 weeks refrigerated.

Prepare glass and muddle

In a highball or Collins glass, add the fresh mint leaves (about 10–12 leaves) and half a lime (cut into 4 wedges). Pour in the measured ginger syrup (1 oz). Using a muddler or the back of a wooden spoon, gently muddle the mint and lime—press and twist 6–8 times to release oils and juice but avoid pulverizing the mint (which can make the drink bitter).

Fill the glass about three-quarters full with crushed ice to chill and help mix the ingredients.

Add rum and stir

Pour in 2 oz Bacardi rum over the ice. Stir vigorously with a bar spoon for 10–15 seconds to combine the syrup, lime, mint and rum and to chill the mixture evenly.

Top with club soda and finish

Top the glass with approximately 3 oz club soda (adjust to taste). Give one gentle lift-and-roll stir to integrate the soda without flattening too much carbonation.

Garnish with a fresh mint sprig and a lime wheel or wedge. Optionally clap the mint sprig between your palms once and place it on top to release aroma. Serve with a straw and enjoy immediately.