The Mojito cocktail is one of the world’s all-time classics and consistently ranks as one of the most popular cocktails. It’s also one of the first cocktails I remember trying and has been one of my favourites ever since! If you’ve ever tried making this drink you probably discovered that there’s a lot of subtle variations on the recipe. However, I find that this one does the trick and requires nothing more than a muddler to make.
Although no one really knows where the Mojito was first created, the consensus is generally that it’s of Cuban origin. For that reason it pairs really well with Mexican or South American food. It’s also a great thirst quencher on a hot summer’s day. The citrus kick from the lime and the soft aroma of the mint makes this a year-round appealing drink. Don’t skimp on the ice though, this is a cocktail that needs to be served chilled.
I sometimes joke that the only reason I grow my own mint is to ensure there’s enough on hand to make this cocktail! If you invite too many friends over, you’ll need to stock up because before you know it they will be flying off the bar. That said, if you are having a party, the other thing that’s great about the Mojito cocktail is the recipe scales up really well. You can quickly make jugs of it to churn out to your guests, allowing you to get back to entertaining without mucking around too much in the kitchen.
My only advice when making this drink is to always taste as you go. Don’t add all the soda water too quickly or you risk ending up with a watery, unappealing drink. Remember, it’s easy to add more, but you can’t take it away. Go slowly and make small adjustments until you work out the sweet spot that’s to your taste.
If you’re ready to take your cocktail game to the next level, be sure to check out my Apple Pie Cocktail recipe. It’s made with Fireball Cinnamon Whiskey and is an amazing drink that will wow your friends. For a longer project, take a look at my Limoncello recipe to learn how to make this delicious lemon drink in your own home.
- ½ lime
- 2 tsp caster sugar
- 12 mint leaves, plus extra to garnish
- 50 ml white rum, such as Bacardi Carta Blanca
- 30 ml soda water
- crushed ice
- Cut the lime into small wedges and place into a Collins glass with the caster sugar.
- Lightly muddle the lime, then stack the mint leaves and twist them to release their natural aroma. Rub the leaves around the rim of the glass, drop them in and lightly muddle to push the leaves into the lime wedges.
- Half fill the glass with crushed ice and then pour in the rum. Muddle gently until the sugar has dissolved, then top up with more crushed ice and the soda water.
- Garnish with a small sprig of mint leaves and serve.
Have you tried this recipe?
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