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Mojito
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- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1ounce mint leaves, torn in half
- 2ounces fresh lime juice
- 1½ounces white rum
- 1teaspoon extra-fine granulated sugar
- Crushed ice
- 4ounces club soda
Preparation
- Step 1
Muddle (crush with a pestle) the mint with the lime juice in the bottom of a tall cocktail glass.
- Step 2
Add the rum, sugar, crushed ice and soda. Cover and shake, and uncover, serving with a lime wedge.
Private Notes
Cooking Notes
Scaled this up in 6 qt pitcher to get a summer dinner party going, adding a slash of soda during serving. Had chilled mason jars in the fridge with ice already in them. Very easy way to greet your guests with something fun and tropical.
I suggest drinking this while reading The Night Manager by John Le Carre. (See the Amazon show based on the book, too!)
I suggest using the recipe from Mr. Boston where you use the roughness of the regular sugar to muddle the mint leaves. It's just a perfect drink. Also, how you're supposed to measure mint leaves by the ounce is strange...
Not sweet enough at all! Can barely taste the rum. From my trips to Miami all the mojitos are pretty sweet, some even served with sugarcane in the traditional places. More rum and more simple syrup opposed to granulated sugar worked for me. Get a nice rum so the taste is lovely. Ratio is 1oz simple syrup, 1oz lime juice, 2oz rum. Never shake a drink with club soda, it will explode in your shaker. Top it off with the soda and garnish with lots of lime and extra mint.
NEVER make a mojito like this recipe calls for. It will turn you off a timeless drink. I've bartended in Vegas, LA, and Denver - 15 years running. 1. Mint should never be "torn in half". It should be muddled firmly but not enough to tear it in the bottom of glass or shaker. 2. Lime and sugar should be roughly equal parts, with a bit more lime juice than sugar. (Lemon juice is equal parts) 3. As others have said, never add soda water before shaking. Always after and use fresh ice.
We only had dark rum on hand and they were delicious. My guests asked for my "secret."
Ok, I lived in a Cuban neighborhood in Miami when Mojitos first became popular in the US and this is not a Mojito. Wayyyy too much lime. There should be just a hint. It should not be sour.
2 ounces of lime juice was too much lime for me and my company. We prefer 1 ounce.
You want to add soda after shaking, alway after shaking.
I don't like overly sweet drinks, but this needed 2 teaspoons sugar to balance the lime juice.
Made this for my partner on a super hot solstice evening. She likes a nice tart citrus drink, but this was way too sour. Also, I didn't try shaking the soda water in the drink, but that seemske a disaster waiting to happen.
This recipe just did not work for me. I photographed the pile of mint before commencing to muddle - it was an absurd amount for one tall glass. I made two drinks out of it - too much mint. I love a mojito that is not overly sweet, but I doubled the sugar and it was still tart. I would post the photo if I had the option.
I prefer to strain the cocktail and garnish with a fresh sprig of mint at the end. No need to have guests picking crushed mint fragments from their teeth.
I once spent a week in Havana were we searched for the perfect mojito. Two oz. of lime juice is way too much and 4 oz.of club is also too much. More rum is always better. The perfect mojito uses Havana Club and try a dash of bitters.
Swapped with tequila. Used topo chico. Needed more sugar and added salt.
3oz lime juice Lime yuzu fevertree For 2
Very tart, not like the ones I had in Havana. Too much like. I used mint-infused simple syrup, and I had to double it. Don’t tear the mint, just muddle it whole
That’s too much lime. Did NOT like.
Cut back on the lime juice, add more simple syrup and add a dash of bitters. Thr bartenders did that (i.e. bitters) at the Havana Hilton bar located in the lobby. It's very tasty.
An OUNCE of mint leaves? I have an extremely accurate kitchen scale and got to about a soup bowl's worth of leaves and that was 0.25 ounces, haha… And as others have noted, 2 oz of lime juice is also WAY too much, should be 3/4 oz or 1 oz at the most — did anyone try this before printing it? Not sure how the ratios got SO far off here.
My mojito recipe involves making simple syrup and steeping the mint in it for 30 minutes in a covered pan ( 2 c. fresh mint, 1 c. water, 1/2 c. sugar) then adding it to freshly squeezed lime juice and rum ( 2 c. rum, 1 c. mint syrup, 1 c. lime juice). It may be heretical but it’s delicious and much easier to make multiple drinks!
Ratio is way off with too much lime juice. Sugar doesn’t dissolve into alcohol easily, so you need to add it at the muddling step. And never, ever shake club soda. Many JV mistakes in this recipe.
This recipe got us through the summer! I sometimes swapped some of the mint for basil so I could use what was in the garden. I did have success in using less sugar; I think it comes down to personal preference...so you may want to follow the recommendation to start.
We used a white rum that we had turned into fifths of vanilla for this. The rum has turned a mid dark color, so the drink was not a clearer color, but yummy. And yes, we have two cases of rum all with about 15 A beans in them for going onto 3 years now.
Ooops, that is 15 beans per bottle, Bourbon vanilla beans in most a few with Tahitian beans.
Too much lime in relation to rum.
Not a good mojito at all. I added 1.5 oz lime and its still too sour.. I increased the sugar to 2 tsp to compensate. Really nothing like the real mojitos Ive enjoyed in nyc and miami.
Any tips for those who prefer to omit the booze? TIA.
Made this last night and it tasted like drinking lime juice! Definitely not the proportions I really wanted
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