While its origins might be a bit mysterious, the Mojito is a true classic cocktail and no stranger to cocktail lovers worldwide.
This simple rum cocktail is a staple of Cuba, with each ingredient hailing from the island. When mixing up a classic version of this staple cocktail, we recommend keeping the granulated sugar over opting for syrup because of the subtle grit and change in viscosity. When choosing your rum, any white rum will do. If you want to be authentic a Cuban rum is the best choice, but note that many modern Cuban rums are much lighter than other white rums. Regardless, stick with the white rum for summer as it helps keep the drink lighter and refreshing.
- 2 oz. White Rum
- 3/4 oz. Fresh Lime Juice
- 1 1/2 tsp. Sugar
- 4 Leafy Mint Sprigs
- Lime for Garnish
Preparation: In a tall cocktail glass, add the sugar and a few mint sprigs. (Save some for garnish) Muddle the mint and sugar until the mint is fragrant. Pour the rum and lime juice in and gently stir to dissolve the sugar. Fill the glass with ice. Gently stir to bring some mint to the top and garnish with a lime wedge and a sprig of mint that has been clapped between your palms. (This releases the oil of the mint).
Once you’ve got the classic down, try mixing it up by swapping out your herbs or adding additional fruit juice. We love a Mojito made with classic or Thai basil for a just as refreshing, but slightly savory take.
Try out these Mojito Jello Shots from Picnic Social Restaurant in Stowe, Vermont.
DANIEL Restaurant in New York City shared their recipe for a Champagne Mojito.
Make it even more summery with the addition of honeydew in the Honeydew Ginger Mojito from Blue Chair Bay Rums.