Virgin Ginger Mojito Recipe

Prepare syrup

If using homemade ginger syrup, combine 60 g roughly chopped peeled ginger, 200 g granulated sugar and 240 ml water in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 10 minutes to infuse ginger flavor.

Remove from heat and let steep 20 minutes for a stronger ginger intensity. Strain through a fine mesh sieve or cheesecloth, pressing on solids to extract liquid. Cool completely before using. Makes roughly 300 ml.

Prepare glass and ingredients

Choose a highball or Collins glass (about 12–16 oz). Add crushed ice to the glass to chill it while you prepare the mojito base, then discard ice or leave a small amount if you prefer a colder drink. Trim and gently clap a mint sprig to release aroma for garnish and set aside.

Muddle base

In a sturdy shaker or mixing glass, add 12 fresh mint leaves (reserve a few small leaves for garnish), the juice of 1 fresh lime (about 30–35 ml), 12 g thinly sliced fresh ginger (about 8–10 thin slices), 45 ml ginger syrup and 1 tbs light brown sugar. Using a muddler, press down firmly and twist 8–12 times: press just enough to bruise the mint (release oils) and crush the ginger slices to express juice. Do not over-muddle to avoid bitter mint.

Combine with ice

Fill the shaker or mixing glass with about 3/4 cup crushed ice. Stir briskly for 10–15 seconds to chill and slightly dilute the mixture and to further integrate flavors.

Strain into glass

Discard the initial chilling ice from the serving glass if you chilled it, then fill the glass about 2/3 with fresh crushed ice. Double-strain the muddled mixture into the serving glass using a fine mesh strainer over a Hawthorne strainer or pour carefully to keep most solids out. Use a spoon to hold back larger mint pieces and ginger slices.

Top with soda & finish

Slowly top the glass with 180 ml chilled club soda. Gently lift and fold the surface with a bar spoon 2–3 times to incorporate soda without flattening foam or dissipating carbonation. Taste and adjust: add 5–10 ml extra ginger syrup if you prefer sweeter or spicier notes, or a squeeze of lime if more brightness is desired.

Garnish & serve

Garnish with a lime wheel on the rim and a lightly slapped mint sprig tucked into the top of the drink. Optionally tuck a thin slice of fresh ginger against the inside of the glass for visual appeal and extra aroma. Serve immediately with a straw.