Rum, lime juice, mint leaves, and simple syrup are all you need to make this classic Mojito recipe. An absolutely thirst-quenching summer cocktail.
Ah, the Mojito, arguably summer’s most refreshing cocktail.
Maybe it’s the mint and lime or possibly the fizziness of the club soda. Whatever it is, this Mojito recipe is basically all I want on a hot summer evening. Especially now since my lime tree is finally producing big, fat, juicy limes!
On top of all that, the whole thing comes together right in the glass, which means one less cocktail shaker to wash! Yay!
Let’s take a closer look at this classic Cuban cocktail.
what is a mojito?
A lot of people confuse a mojito and a margarita. They both have limes and simple syrup, but that’s about it.
A margarita is a tequila cocktail from Mexico.
A Mojito is one of the classic rum cocktails from Cuba.
Some date its invention even further back to a tonic made by African slaves to battle many common diseases of the day.
Wherever it began, the main ingredient has always been fermented sugar cane, aka rum.
what ingredients do you need for this mojito recipe?
The base of any Mojito recipe is white rum.
White rum can be either one of two things: a rum that is unaged or a rum that has been aged in oak barrels and then the color filtered out with charcoal.
You will also need:
- fresh mint–a great way to use up all that mint overtaking your garden! Use as much or as little as you like.
- simple syrup (store-bought or homemade). You will need to make this first and let it chill but if you like mixing cocktails I suggest making a big batch and keeping it in your fridge for when the urge strikes.
- lime juice, fresh-squeezed please. Rub the limes back and forth on the counter before cutting to extract the maximum amount of juice.
- soda water or sparkling water. This is for a little fizz. Make sure it is ice cold before topping off the drink.
how to make it!
To make this mojito recipe, we begin by making the simple syrup.
Combine equal parts sugar and water in a saucepan, bring to a simmer, and whisk until the sugar is dissolved.
Let the simple syrup cool completely before mixing in the cocktail. The simple syrup can be made up to 2 weeks in advance and kept covered in the refrigerator until ready to use.
I like to chill the glass next. So grab a tall glass and fill it with ice. Let it cool down while you gather your ingredients.
Now take that glass filled with ice and dump the ice out. Add the mint leaves and simple syrup to the glass and crush the mint using a cocktail muddler or the handle of a wooden spoon—this is how we get all those minty flavors.
Muddling the mint essentially means pressing and twisting it until it is broken into smallish pieces, but not a pulp.
Add the rum, lime juice, and club soda. Stir well with a spoon. Fill the glass with crushed ice, keeping as much mint under the ice as possible.
Top with club soda if you’d like for more bubbles and garnish with a mint sprig and even a lime wedge if you’re feeling fancy.
If you want to make several mojitos over the course of an evening and don’t want to bother with muddling each drink, make mint simple syrup!
Combine 1 cup sugar and 1 cup water and heat until the sugar is dissolved, stirring constantly. Remove from the heat and add 1 cup of mint leaves, stir those in. Cover and let cool to room temperature. Strain out the mint leaves, cover and chill.
more summer cocktail recipes to try
- The Original Cadillac Margarita
- Fresh Kiwi Caipirinha Recipe
- Cucumber Margarita with Mezcal
- Strawberry Hibiscus Paloma
- Spicy Jalapeño Michelada
- Tequila Libre Cocktail
- Raspberry Jalapeño Margarita
backyard or beach?
I need to know where you sipped your mojito in style! When you try it, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!
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