Mojito

Mojito is a refreshing cocktail made with rum, sugar, lime juice, soda water, and mint leaves. It’s a popular drink that originated in Cuba and is now enjoyed worldwide.

Mojito recipe

• 45 ml white rum
• 20 ml fresh lime juice
• 6 sprigs of mint
• 2 teaspoons white cane sugar (or 2 cl of sugar syrup)
• Soda water

Mix mint sprigs with sugar and lime juice. Add splash of soda water and fill the glass with ice

Building a Mojito in the glass

1. Place the mint in a Collins glass with the lime juice and sugar. Gently press the leaves just enough to release their aroma; avoid shredding them, which can make the drink taste grassy.
2. Add a small splash of soda water and stir to help dissolve the sugar. If using syrup instead of granulated sugar, mix until the liquid looks evenly combined.
3. Pour in the white rum, then fill the glass about three-quarters full with ice. Crushed ice works especially well, but standard cubes are also fine.
4. Stir from the bottom upward so the mint, lime, sweetness, and rum are distributed through the drink rather than sitting in layers.
5. Top with more ice if needed, then finish with soda water to lengthen and lighten the cocktail.
6. Give it one final gentle stir and garnish with a fresh mint sprig. A quick clap of the mint between your hands before garnishing helps release its fragrance.

What a Mojito should taste like

A well-made Mojito is bright, cooling, and crisp. The lime brings sharp freshness, the sugar rounds off the acidity, and the mint gives the drink its signature cooling lift. Rum adds a soft cane-like sweetness underneath, while soda water keeps the whole drink lively and easy to sip.

The balance matters: too much muddling can overwhelm with bitter mint notes, while too little sweetness can make the lime feel harsh.

Collins glass, ice, and warm-weather appeal

This drink is traditionally served over ice in a tall glass, which suits its long, sparkling style. Plenty of ice keeps it refreshing and slows dilution, especially outdoors or in hot weather. If serving to guests, making each drink individually is usually better than batching, since the mint and soda are at their best when fresh.

Havana roots and a few Mojito stories

The Mojito is strongly associated with Cuba, especially Havana, though its exact origin is not fully certain. The most credible story places it as an evolution of earlier rum, lime, sugar, and herb mixtures that became more refined as rum production improved. It is often linked with La Bodeguita del Medio and with Ernest Hemingway, though some of the popular claims around both are likely exaggerated.

A no-proof Mojito version

For a spirit-free take, skip the rum and build the drink the same way with extra soda water. For a fuller flavor, add a splash of non-alcoholic white rum alternative if available. Keep the mint, lime, and sugar balance the same, and serve it very cold for the closest Mojito character.