Mojito Recipe

Mojito Recipe

Make the Mojito Recipe now: chill the glass, muddle mint and lime, add rum and soda for a bright, refreshing cocktail.

Ingredients

Instructions

Step 1: Chill the glass and settle the mint and lime

Place your 10–12 fl oz (300–350 ml) highball/Collins glass in the refrigerator until well chilled, then bring it to the surface. Gently layer 10 fresh spearmint leaves into the bottom of the chilled glass, making sure each leaf is dry and intact so flavors remain concentrated. Add the two lime wedges cut-side down so the flesh sits directly on the mint — this simple positioning ensures juice and citrus oil meet the leaves immediately when muddling begins.

Step 2: Sweeten and gently muddle to release fragrance

Evenly sprinkle 2 teaspoons superfine sugar over the lime and mint, or pour 3/4 ounce chilled simple syrup over them. Use a muddler or the handle of a wooden spoon to press down and twist with light to medium pressure for about 15–20 seconds, just until the lime yields its juice and the mint is bruised and fragrant but not shredded. The bottom of the glass should show a broken-up, glossy, aromatic mash of mint and citrus — vibrant green flecks, tiny juice beads, and a damp, textured base.

Step 3: Add lime juice and create the cloudy aromatic base

Pour 1 ounce (30 ml) freshly squeezed, chilled lime juice into the glass and stir gently with a bar spoon for 10–15 seconds. The action should dissolve most of the granulated sugar (if used) and turn the muddled mixture slightly cloudy and perfumed, with delicate oil droplets and suspended mint fragments creating a tactile, aromatic slurry that reads both wet and grainy in texture.

Step 4: Fold in rum while preserving chill

Measure and add 2 ounces (60 ml) chilled white rum, then stir briefly for 5–10 seconds to integrate the spirit. The liquid should look unified — a pale, translucent pool with tiny suspended green specks and citrus micro-beads — maintaining the cold, crystalline clarity that signals a perfectly chilled base without over-dilution.

Step 5: Ice, top with soda, lift the aromatics, and garnish

Fill the glass almost to the brim with freezer-cold ice cubes so they mound slightly above the rim, then slowly top with 2–3 ounces chilled club soda poured over the back of a spoon to preserve carbonation. Use a long spoon to gently lift the muddled mint and lime up through the drink with 3–4 slow stirs, then finish by tucking a slapped mint sprig next to a lime wheel on the rim so the fragrant leaves sit close to the nose. Serve immediately at 39–43°F (4–6°C).


Notes