Virgin Mojito Recipe

Prep the mint and limes

Wash mint leaves and pat dry. Roll limes on the counter to loosen juices, then cut 4 limes into halves and juice them (should yield ~120 ml total). Reserve 8 lime wedges for garnish if desired.

In a large pitcher, add half of the mint leaves (about 12 pieces) and the simple syrup (120 ml). Pour in the freshly squeezed lime juice (120 ml). Using a muddler or the back of a wooden spoon, gently muddle the mint with the syrup and lime juice for 20–30 seconds to release fragrant oils—do not over-muddle to avoid bitterness.

Add crushed ice to the pitcher until it is about half full (about 4 cups). Pour in 750 ml of the club soda, stir gently to combine the muddled mint mixture with the soda. Taste and adjust sweetness by adding up to 2–3 tbs (30–45 ml) additional simple syrup if desired.

Top up with remaining club soda to reach 1000 ml total if needed. Add a handful of ice cubes to the pitcher to keep it chilled. Lightly bruise the remaining mint leaves (rub between your palms) and add to the pitcher for aroma.

To serve, fill 4 highball glasses with crushed ice. Spoon the mojito mixture over the ice, making sure some muddled mint transfers to each glass. Garnish each glass with a lime wedge and a mint sprig.

Make a watermelon purée: place 500 g cubed seedless watermelon in a blender and blend until smooth. Strain through a fine mesh sieve into a bowl to remove pulp if you want a smoother drink (optional). You should get ~300–350 ml of juice/purée.

Reserve 60 ml of the lime juice from the base recipe to add to the watermelon purée. Stir in the lime juice and 30–60 ml additional simple syrup only if the watermelon is not sweet enough.

Add 200–300 ml of the watermelon purée into the muddled mint and lime base in place of part of the club soda. Then add 800–700 ml club soda to reach the total liquid volume. Stir gently, taste, and adjust sweetness. Continue with ice and garnishes as in the Base Mojito directions.

Optional: float a small watermelon cube skewered with a mint sprig on top of each glass for presentation.

Prepare guava purée: roughly chop 400 g ripe guava (peeled if seeds are hard). Blend until smooth. If seeds are present, strain through a fine mesh sieve to remove seeds and coarse bits. If the purée is too thick, thin with up to 120 ml guava nectar or water to reach a pourable consistency (~300 ml final).

Stir 60 ml lime juice into the guava purée and taste. Add 30–60 ml simple syrup if the guava lacks sweetness. Add about 200–300 ml of the guava purée to the muddled mint base, then top with club soda (about 700–800 ml) to reach total liquid volume. Mix gently and continue with ice and garnishes as in the Base Mojito directions.

Garnish suggestion: thin guava slices or a small pineapple leaf alongside a mint sprig.

Make a berry purée: place 350 g mixed berries (hulled strawberries, raspberries, blueberries) in a blender and pulse until broken down. Optionally warm gently with 1–2 tbs sugar to macerate for 5–10 minutes, then strain through a sieve to remove seeds and get ~200–250 ml of berry liquid/purée.

Stir in 60 ml lime juice and up to 30–45 ml simple syrup to taste. Add about 150–250 ml of the berry purée to the muddled mint base and top with club soda to reach ~1000 ml total. Stir gently to combine. Finish with ice and garnish with whole berries and a mint sprig in each glass.