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Loading...A classic Cuban highball born in Havana's old tavernas, the mojito balances crisp white rum with bright lime, fresh spearmint, and fizzy club soda. Muddling the mint gently releases its aromatic oils without bitterness, giving this iconic refresher its signature cool finish.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings4
Yield4 mojitos
Nutrition Facts
Per serving (estimated)
- 190 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 16 gCarbs
- 0 gFiber
- 14 gSugar
- 0 gProtein
- 15 mgSodium
- 55 mgPotassium
- 12 mgCalcium
- 0 mgIron
- 11 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the mojitos
- 8 oz (1 cup) Cuban white rum, such as Havana Club
- 1/2 cup fresh lime juice (about 4 Persian limes)
- 1/3 cup granulated sugar, or 1/2 cup simple syrup
- 1 large bunch fresh spearmint (about 24 leaves), plus sprigs for garnish
- 1 cup chilled club soda
- 4 cups crushed ice, divided
- 4 lime wedges, for serving
Directions
- Place 5 to 6 spearmint leaves and 1 tablespoon of sugar in the bottom of each of four 12-ounce highball glasses.
- Add about 2 tablespoons of fresh lime juice to each glass, then gently muddle with a wooden muddler for 10 to 15 seconds, pressing just enough to release the mint oils without tearing the leaves.
- Fill each glass about three-quarters full with crushed ice, then pour 2 oz of the white rum over the ice in each glass.
- Stir briefly with a bar spoon to lift the mint-lime base up through the ice so the sugar dissolves.
- Top each glass with 1/4 cup of chilled club soda, pouring slowly down the inside of the glass to preserve the carbonation, filling to about 1/2 inch from the rim.
- Slap a fresh mint sprig between your palms to release its aroma and tuck it into the top of each glass along with a lime wedge on the rim.
- Serve immediately with a straw and a long bar spoon so each drinker can stir to taste.
Cook’s Notes
- Use Cuban-style spearmint (yerba buena) for the most authentic flavor; peppermint will read as toothpaste instead of herbaceous.
- Always use freshly squeezed lime juice; bottled juice tastes metallic and lacks the bright floral aromatics.
- Crushed ice is traditional: it chills the drink rapidly while lightly diluting it to balance the rum's strength.
- For a less sweet mojito, dissolve the sugar into 1/2 cup of hot water first and use only 2 tablespoons of that simple syrup per glass.
- Avoid over-muddling the mint; aggressive pressing releases chlorophyll and turns the cocktail grassy and bitter.
