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Cocktail History
The Mojito is a classic cocktail that was created in Havana, Cuba in the 19th century. It’s believed to have been made as variation of the El Draque, a recipe nicknamed the world’s first cocktail, and it is traditionally made with a refreshing combination of light rum, simple syrup, lime, mint leaves, and soda water.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
White Rum: This is a type of rum made with molasses or sugar cane juice and a neutral spirit that is filtered and bottled right away without the aging process. We used BACARDÍ Superior White Rum because it has a soft and slightly sweet rum flavor. For a mocktail version of this drink, try Lyre’s Non-Alcoholic White Cane Spirit in place of the rum.
Simple Syrup: This is a sweetener made with white sugar and water. We made ours at home using Alex’s stovetop recipe.
Lime Juice: This is the liquid juice of a lime. We used freshly squeezed lime juice.
Soda Water: This is a type of water that has been infused with carbon dioxide gas under pressure. We used Topo Chico Sparkling Mineral Water because it’s light, essentially flavorless, and refreshing.
Mint Leaves: This is an herb. We used Mojito mint leaves.
Mint Sprig: This is an herb. We used Mojito mint.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Muddler: This is used to muddle ingredients. We used the HQY Stainless Steel Cocktail Muddler.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Paring Knife: This is used to cut ingredients. We used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. We used the ALEEHAI Manual Fruit Juicer.
Tasting Notes
The Mojito features aromas of mint on the nose, the tart taste of lime balanced by the syrup at first, and a slight rum-burn finish with the lingering taste of mint at the end.
Our Opinion of This Cocktail Recipe: It’s hard not to love this classic! Kendall, who hadn’t tried a Mojito in years before this tasting (The last one she had was apparently a bad one filled with lime and mint chunks that kept getting sucked up through her straw), adored this version of the drink and has since requested several more. And Alex, a frequent drinker of Mojitos for years, reminisced on sipping these poolside in the Mexican sunshine.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
Add mint leaves to a highball glass.
Muddle gently.
Add rum, lime juice, simple syrup, and cubed ice.
Top with soda water.
Stir for 5-10 seconds.
Garnish with mint sprig.
Ingredients
Directions
Add mint leaves to a highball glass.
Muddle gently.
Add rum, lime juice, simple syrup, and cubed ice.
Top with soda water.
Stir for 5-10 seconds.
Garnish with mint sprig.
Make It a Mocktail: Use Lyre’s Non-Alcoholic White Cane Spirit in place of the rum to try a booze-free version of this drink.
Shop Glassware & Tools
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More Rum Cocktails
If you like this rum-based cocktail recipe, here are a few others we’ve tried that you may enjoy:
Mai Tai: A dark rum cocktail made with orange curaçao, lime juice, orgeat almond syrup, a mint sprig, and an orchid blossom
Airmail: A gold rum cocktail made with lime juice, honey syrup, sparkling wine, and a lime peel
Daiqui-500: A white rum cocktail made with lime juice, simple syrup, toasted coconut, pineapple, and allspice bitters, and a lime peel
Jungle Bird: A dark rum cocktail made with Campari, lime juice, simple syrup, pineapple juice, and a lime wheel
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