The Mojito (a Cuban classic) is a refreshing mix of rum, simple syrup (or sugar), fresh lime juice, mint leaves, and bubbly club soda. Learn how to make a Mojito and enjoy this simple and delicious 5-minute cocktail all year long.
The older I get, the more I enjoy cocktails over my usual glass or two of wine. Not exclusively, of course. But, on a warm summer night, that glass of red wine will send me straight to my bed, whereas a light refreshing cocktail (like this Raspberry Mojito or this classic Gin and Tonic) will keep me going at least another couple of hours (maybe).
In my twenties, I was always too intimidated to make my own cocktails (hence the wine). But I soon learned, after starting this blog, that not all cocktails need to be complicated, filled with fancy ingredients, or packed with crazy amounts of sugar to taste delicious.
This Classic Mojito Recipe is the perfect starting place for just about anyone! Whether you already know that you love this classic rum cocktail, or you’re looking for something light and delicious that won’t leave you with a nasty hangover the next day (please drink responsibly), this is the one for you! It’s one of my go-to cocktail favorites; right up there with this cucumber gin and tonic and these spicy orange margaritas.
What is the Mojito?
A traditional Cuban cocktail consisting of just five ingredients– white rum, sugar cane juice, lime juice, club soda, and mint. Light and refreshing, the mojito is popular in the summertime, especially given its combination of sweet, citrus, and minty flavors.
There are many variations of the Mojito found today, including several made using lemon juice instead of lime juice, or others made with coconut-flavored rum, flavored spirits, and different fruits.
The ingredients in this classic Mojito recipe are just FIVE (ok, six if you count the ice). And unlike many cocktails, there are no crazy ingredients that you’ll use once and never use again.
- Rum. White rum is traditional and what is used in this classic Mojito recipe. That said, there are many variations with some calling for gold rum, dark rum, gin, or even vodka.
- Fresh Mint. Traditionally, this cocktail was made using Yerba Buena. However, I doubt most of us can get our hands on this aromatic plant here in the US, so we have come to love and appreciate the mojito with mint.
- Fresh Lime Juice. Only the fresh stuff. I even underlined it so you know I mean business.
- Sugar. Traditionally, Mojitos were made with sugar cane juice, but I didn’t have that, so I used simple syrup. White granulated sugar or honey will work just as well.
- Club Soda. Unsweetened bubbly water that will be added to top-off each glass.
- Ice. Because otherwise, it would taste gross. No, I do not measure my ice.
Helpful tools and equipment:
- Cocktail Muddler. Theoretically, you could use a spoon, but a muddler makes a world of difference.
- Tall glasses such as these highball or Collins glasses.
- Straws. I currently have my eye on these re-usable bamboo, metal, and glass straws.
How to make a Mojito
To make the very best Mojito, start by adding 8-10 mint leaves to a highball glass. You’ll need a glass that is approximately 12-14 ounces. Add two lime wedges (1/4 of a lime) and very gently muddle the lime and the mint. DO NOT shred your mint. It gets stuck in the straw and makes the drink bitter. No Bueno. If you prefer you can simply add the lime juice to the glass, however, I find that gently muddling the rind adds extra flavor.
Add the two remaining lime wedges (1/4 of a lime) and the simple syrup to the glass. Muddle again just enough to release the lime juice and combine with the simple syrup.
Fill each glass with ice. It doesn’t really matter what kind of ice you use, just so long as you use ice.
Pour the rum directly over the ice and top off with club soda. Stir gently just to combine and garnish with lime and fresh sprigs of mint.
Which rum is best for a Mojito?
Although there are countless Mojito variations, this classic Mojito Recipe is made with white rum. Also known as “silver” or “light” rum, white rum is light bodied with a sweet taste.
The most popular and probably well-known white rum is Bacardi Superior.
Helpful Tips and Tricks
- Please. Please. Use fresh limes. Yes, concentrated lime juice is easier, but you can only get the fresh taste of lime juice from…fresh limes.
- Quality counts. With only five ingredients, each one is super important. Just like the lime juice, you want to be sure to use a good tasting, quality rum (or at least one that you like). Some favorites include Bacardi Superior or Cana Brava.
- Avoid over-muddling. In other words, gently, yet firmly, press the limes and mint with your muddler (like this one) and gently twist. We’re not trying to rip the mint to shreds, that just makes your mojito bitter.
- Add some fruit (like strawberry, raspberries, or oranges) for a fun twist.
If you try making this Classic Mojito Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
For more cocktail recipes check out,
- Rosemary Brown Derby (Bourbon and Grapefruit Cocktail)
- Spiced Mulled Wine Recipe
- Sparkling Passion Fruit and Pineapple Margaritas
- Cherry Strawberry Lemonade Sangria
- Frozen Pineapple Dragon Fruit Margaritas
- Frozen Peach Wine Slushies
- Golden Beet and Tomato Bloody Mary
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Mojito (How to Make a Mojito)
- 8 fresh mint leaves
- 1/2 lime - sliced into 4 wedges, plus more for serving
- 2 tsp simple syrup - or granulated sugar
- 2 ounces white rum
- club soda
- Add the mint leaves and two lime wedges to a highball or collins glass. Use a muddler to gently muddle the mint and lime wedges (but not too much as you don't want to break apart the mint leaves).
- Add the two remaining lime wedges and simple syrup to the glass. Muddle gently to release the lime juice, again being careful not to smash the mint leaves and break them apart.
- Fill the glass with ice and pour the rum directly over the ice. Top off each glass with club soda and stir just to combine. Serve garnished with a sprig of fresh mint, lime, and a straw. Enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)