CubaThe single most important thing is not over-muddling the mint. Bitterness almost always comes from pulverised stems. Three to five gentle presses is enough.
For a properly Cuban mojito, build everything in the glass: mint, lime, syrup, muddle gently, add rum, stir, pack with crushed ice, top with soda.
Classic Mojito
By Sergei Martynov
Cuba's most famous cocktail: fresh mint pressed just enough to release its oils, sharp lime juice, white rum and a long pour of cold soda water over ice. The key is restraint — with the muddling, with the sweetness, with everything.
Key Ingredients
What you'll need
Ingredients
- 60 ml
See recipes with white rumwhite rum (light or blanco)
i - 30 ml
See recipes with fresh lime juicefresh lime juice (about 1.5 limes)
i - 15 ml
See recipes with simple syrup or agave syrupsimple syrup or agave syrup
i - 10
See recipes with fresh mint leavesfresh mint leaves, plus 1 sprig for garnish
i - 90 ml
See recipes with cold club soda or sparkling watercold club soda or sparkling water
i - 1 cup
See recipes with crushed ice or ice cubescrushed ice or ice cubes
i - 1See recipes with lime wedge
lime wedge, for garnish
i
How to make it
Instructions
- 1
Prepare your glass and garnish. Take a fresh mint sprig, place it in one palm and clap your hands together firmly — this bruises the leaves just enough to release their aromatic oils without tearing them. Set aside. Fill a highball glass with crushed ice.
- 2
Muddle the mint. Place the 10 mint leaves in the bottom of the glass. Add the lime juice and simple syrup. Using a muddler, press gently 3 to 5 times with a twisting motion. You want to bruise the leaves — not pulverise them. Over-muddling releases bitter compounds.
- 3
Add the rum and stir. Pour the white rum over the muddled mint. Stir with a bar spoon for 10–15 seconds. Taste and correct the balance before the soda goes in.
- 4
Add ice. If you muddled in a separate vessel, strain over fresh ice in your highball glass. Otherwise make sure it is well-filled with ice.
- 5
Top with soda and garnish. Pour the cold club soda slowly down the side of the glass. Stir gently once to lift the mint. Add the pre-slapped mint sprig upright and the lime wedge. Serve immediately.
Frequently Asked Questions
Why does my mojito taste bitter — how do I muddle mint correctly?
Bitterness is almost always caused by over-muddling. Three to five gentle presses is all you need. Always muddle with lime juice present, not dry.
What is the best rum for a classic mojito — white, golden or dark?
White (blanco) rum is the standard. Its clean character lets mint and lime dominate. Golden adds caramel notes. Dark overpowers the mint. Look for Bacardi Silver, Havana Club 3 or Flor de Caña Extra Dry.
How to make a non-alcoholic mojito mocktail at home?
Replace rum with 60 ml non-alcoholic white rum alternative (Lyre's White Cane Spirit) or coconut water plus rum extract. Replace part of the soda with ginger beer for depth.
How to make a mojito pitcher for a party — recipe for 8 to 10 servings?
480 ml white rum, 240 ml fresh lime juice, 160 ml simple syrup with 20–25 mint leaves. Stir without ice, refrigerate up to 8 hours. Add soda to individual glasses only.
Can I substitute simple syrup with honey or agave?
Agave is best: use half the amount (7–8 ml). Honey must be diluted with warm water first. You can omit sweetener entirely if limes are ripe and sweet.
Mexico
Dominican Republic
USA
Japan
Spain
Join the conversation
Comments (1)
I always chill the glasses for classic mojito — 15 minutes in the freezer transforms the drinking experience. The frost on the glass keeps everything at the perfect temperature through the last sip.