Mojito Recipe

Our Go-To Mojito Recipe

If you can’t make it to Cuba, the birthplace of the mojito, this easy mojito recipe will get you close (at least vibe-wise) with just five simple ingredients. A mojito truly is the easiest classic cocktail to make at home, and our mojito recipe is so quick and easy, all you need is mint, lime, seltzer and rum. To make it, take a cue from our favorite bartender, who recommends smacking the fresh mint against the palm of your hand to release its aroma (and also for fun!). For more summery cocktail goodness, try a classic Moscow Mule or Mint Julep.

Mojito Ingredients

• Lots of fresh mint.

• White rum. The best rum for mojitos will depend on your budget and your tastes. It’s always a good idea to ask your trusty local liquor store folks what they recommend based on your budget, but Plantation Rum and Havana Club are two of our go-to brands. If you’re in the mood for a splurge, you can make one of the best mojitos ever with Rhum J.M. Agricole.

• Limes. You’ll need about 1-2 fresh limes per mojito cocktail.

• Sugar. Some people use simple syrup, but we’re attached to the slightly rustic vibe of granulated sugar muddled into mint. It just feels like that’s what a mojito is supposed to taste like.

• Soda water

How To Make Mojitos

1. Slice and juice the limes. We love our citrus press for making cocktails, and a jigger is helpful, too.

2. Gently muddle the mint leaves in a highball glass with sugar and lime juice until crushed (but not shredded!) to release the essential oils. The rough sugar granules plus the acid of the lime juice also help to break down the mint leaves quickly and that triumvirate of flavor-rich goodness — minty heat, limey tang and sugar sweetness — melds quickly.

3. Add the rum and rest of the lime juice.

4. Top with ice! Lots of it — a mojito is supposed to be icy and refreshing.

Tips For Making The Best Mojito

• To get the most out of your limes, have them at room temperature and roll them between your hand and the countertop before you cut and juice them.

• Granulated sugar vs. simple syrup. You’ll sometimes see a mojito recipe with simple syrup, this is often a shortcut for bartenders because it doesn’t require extra effort to dissolve the sugar. We like the texture of the sugar granules — it’s more authentic and we think it helps break down the mint faster, too.

• Serve your Mojitos with plenty of snacks! 2 ounces of rum is a generous pour, so be sure that your guests are hydrating and snacking while they sip. Homemade chips and homemade salsa, watermelon salad, or serrano mint kale salad would all make lovely snacks.

Cheers To Another Round

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