Tequila Mojito Recipe

Quick infused syrup (makes about 8 oz)

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves. Remove from heat and add 4–6 fresh mint sprigs and the peel of 1 lime (avoid white pith). Let steep for 20–30 minutes, then strain into a jar and cool. Store refrigerated up to 2 weeks. Use 0.75 oz per cocktail.

Place 10 fresh mint leaves and the juice of 1/2 lime (about 0.75 oz) into a sturdy cocktail shaker or a tall mixing glass.

Add 0.75 oz house-infused simple syrup to the mint and lime in the shaker.

Gently muddle the mint and lime with the syrup using a muddler or the back of a spoon. Press just enough to release the mint oils and dissolve sugar; avoid shredding the mint leaves to prevent bitterness.

Add 2 oz Jose Cuervo tequila and 0.5 oz Cointreau to the shaker.

Fill the shaker with crushed ice (about 1 cup), cap it, and shake vigorously for 8–10 seconds to chill and slightly dilute.

Strain the mixture (use a fine strainer if available to catch mint bits) into a highball or Collins glass filled halfway with crushed ice.

Top gently with 2 oz club soda. Give the drink one gentle stir with a bar spoon (about 2–3 revolutions) to integrate soda without flattening bubbles.

Add more crushed ice to fill the glass if desired and mound slightly for presentation.

Slap a fresh mint sprig between your palms to release aroma and place it on top of the drink.

Garnish with a fresh lime slice on the rim or floated on top.

Serve with a short straw and a cocktail stirrer. Recommend drinking immediately while cold and effervescent.