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Mojito

Highballs · Rum · IBA official

Mojito

Lime, mint and white rum over crushed ice, lifted with a splash of soda

White rum, fresh lime, sugar and mint, built over crushed ice and lengthened with soda. Cool, herbal and gently sweet, it's one of the most refreshing drinks a bar can make. A hot-afternoon drink, best sipped slowly as the ice melts.

Make this in 3D
Glass
Highball
Ice
Crushed ice
Technique
Built in the glass · Muddled
Difficulty
Intermediate
Time
4 min
Strength
≈ 12% ABV

Ingredients

Highball
  • 8 leavesMint leavesmuddled
  • 20 mlFresh lime juice¾ oz
  • 15 mlSimple syrup (1:1)½ oz
  • 45 mlWhite rum1½ oz
  • 60 mlSoda waterto top2 oz
  • GarnishMint sprig + Lime wedge

≈ 155 ml served · 1.4 standard drinks

Substitutes: Fresh lemon juice can stand in for Fresh lime juice. Rich demerara syrup (2:1) can stand in for Simple syrup (1:1).

Method

  1. 1

    Drop the mint leaves into a highball glass and press them gently with a muddler – bruise them, don't shred them.

  2. 2

    Add the lime juice, simple syrup and rum.

  3. 3

    Fill the glass with crushed ice and churn with a bar spoon to mix and lift the mint.

  4. 4

    Top with soda water, crown with more crushed ice and garnish with a mint sprig and a lime wedge.

Learn it step by step

History

Its ancestor is usually said to be the Draque, a rustic mix of aguardiente, sugar, lime and mint that legend links to the crews of Sir Francis Drake. The Mojito as we know it was established in Havana by the 1930s and later became the signature drink of La Bodeguita del Medio.

Origin
Havana, Cuba

Bartender's notes

  • Clap the mint sprig between your palms before garnishing to wake up its aroma.
  • Over-muddling tears the leaves and makes the drink bitter and grassy – a few gentle presses are enough.
  • In Cuba it's often made with granulated sugar muddled with the lime; syrup simply dissolves faster in cold liquid.
RefreshingHerbalCitrusSweetSparkling

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