Classic Mojito Recipe

Mint – spearmint is best in Mojitos because it’s not as strong and powerful as peppermint. If you have to use peppermint, use about half the amount because it’s strong. Some mint packaging don’t specify what type of mint it is, in that case use the normal amount per recipe. 

Lime juice – freshly squeezed lime juice is always best.

Sweetener – many classic recipes call for white granulated sugar or super-fine sugar. Personally, I find it to be such a pain to muddle mint until sugar is dissolved and there is a chance of over-muddling. So I highly recommend simple syrup. It’s easy to make with 1:1 sugar and hot water and store in a closed jar, in the refrigerator. 

White rum – use your favorite white rum because you will taste it clearly. 

Seltzer water – use simple carbonated water or carbonated mineral water to finish this cocktail. 

Tools You’ll Need

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Cocktail shaker – a shaker is actually optional because you can muddle mint right in the glass

Muddler – for herbs, choose a flat end muddler and one that is not lacquered. If you don’t have a muddler, use a small wooden spoon or a wooden utensil handle with a flat end. 

Jigger – this is my absolute favorite and I have quite a few of them

Highball glasses – you will need a glass that can hold 10-12 oz. These are the curved glasses pictured.

Yes, there is a wrong and a right way to muddle mint. You want mint to be slightly bruised to release the sweet minty flavor. What you don’t want is to mash it to the pulp. 

If you look at the mint leaf, it has veins running all along and those veins are filled with chlorophyll and it is bitter. So when you break up all those veins, the chlorophyll gets mixed into your drink. This will give your Mojitos a bitter taste. 

The key is to gently press the mint leaves only about 3 or 4 times with a flat ended muddler (or wooden spoon) to release the mint flavor. 

Take mint leaves off the stem and add them into the cocktail shaker. Squeeze lime juice into the shaker as well and add simple syrup. Use a muddler to gently press on mint leaves 3 or 4 times. Pour in rum and shake it all together for a few seconds. 

Add crushed ice into the highball glass, about half way full, and pour in the rum mixture. Add 3-4 oz of seltzer water, gently stir to combine and serve. 

Flavor Variations To Try

Fruit Mojitos – you can mash your favorite fruit into the cocktail and enjoy the sweet subtle flavor. Try using mango, peaches, kiwi, papaya, apricots, or watermelon and mash it in the cocktail shaker before adding mint. 

Berries – just like fruit, berries are great in this cocktail. Try strawberries, blueberries, raspberries, blackberries, and blackcurrant. 

Coconut Mojitos – this one is our favorite flavor and you can achieve it with a substituting coconut rum and coconut syrup instead of simple syrup.

Spicy – give your taste buds a jolt with some spice from jalapeno. Muddle a couple of jalapeno slices along with mint and try to mixed fruity flavors too like strawberry, mango, or pineapple.

Basil – this is an interesting variation where you’d use basil instead of mint. Add other flavors like cool and refreshing cucumber or sweet strawberry.

More Cocktail Recipes To Try

• Bahama Mama
• Cranberry Italian Soda
• Strawberry Mojito
• Lemon Lime Mojito
• Classic Margaritas

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.