Walter's Mojitos Recipe

Juice the Limes

Cut 6 of the limes in half and juice them to yield about 1 cup (240 ml) fresh lime juice. Reserve the remaining 2 limes: cut into wheels or wedges for garnish and optional muddling.

Pick and lightly rinse the mint leaves. Remove large stems, reserving 8 small sprigs for garnish. Pat leaves dry.

If you don't have crushed ice, put ice cubes into a clean towel and crush with a mallet or pulse in a blender briefly to make about 6 cups crushed ice.

Muddle Mint and Lime (per pitcher)

In a large sturdy pitcher, add about 2 cups (packed) mint leaves and the juice of 2 reserved lime wheels (cut into quarters) or 1 tablespoon fresh lime juice if you prefer less pith. Add 1 cup simple syrup. Using a long wooden spoon or a cocktail muddler, gently press and twist the mint and lime pieces about 8–12 times—just enough to release the mint oils and essential lime oils. Avoid pulverizing the mint into bits; you want fragrant oils, not a bitter paste.

Combine Rum and Lime Juice

Pour 8 fl oz (240 ml) white rum and the previously prepared 1 cup (240 ml) fresh lime juice into the pitcher with the muddled mint and syrup. Stir vigorously for about 15–20 seconds to combine and dissolve any syrup pockets.

Chill and Adjust Sweetness

Taste the mixture. If it's too tart, add up to 2 more tablespoons of simple syrup. If too sweet, add a splash (1–2 tablespoons) of club soda or a little more lime juice. Once balanced, refrigerate the pitcher for 10–15 minutes to allow flavors to marry (optional but recommended).

For each serving (makes 8 servings total): Fill a highball glass about 3/4 full with crushed ice (about 3/4 cup per glass).

Spoon or strain the mojito mix from the pitcher into the glass, pouring approximately 3 fl oz (90 ml) of the rum-lime-mint mix per glass.

Top each glass with about 3 fl oz (90 ml) club soda to taste, pouring gently to keep some effervescence. Stir once gently with a bar spoon to lift mint leaves through the drink.

Garnish each glass with a mint sprig and a lime wheel or wedge. Clap the mint sprig once between your palms (optional) to release extra aroma before garnishing.

Serve immediately with a straw or short stirring stick. Encourage guests to stir occasionally to keep mint oils distributed.

To make 1 cup simple syrup: combine 1/2 cup granulated sugar and 1/2 cup water in a small saucepan. Heat gently, stirring, until the sugar fully dissolves. Remove from heat and cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks.