Mojito
Press the mint, do not shred it. Bruised mint tastes like a lawn.
Ingredients
- 50 ml White rum
- 25 ml Limes
- 15 ml Sugar syrup
- 10 leaves Fresh mint
- top Soda water
Method
Press mint gently with the lime and sugar, add rum and crushed ice, churn, top with soda.
- Glass
- Highball
- Ice
- Crushed
- Garnish
- A fat mint sprig, slapped
- Difficulty
- Medium
- Takes
- About 3 minutes
- Strength
- Light
- Style
- Highball
- Tastes
- citrus-forward, sweetened, herbal and long and refreshing
If you're missing something
- Sugar syrup → Agave syrup — slightly sweeter, so use a little less
- Sugar syrup → Honey — loosen with warm water first; adds its own flavour
Where it comes from
Cuban, with a distant ancestor called El Draque — sugar, lime, mint and aguardiente, named for Francis Drake. Havana bars refined it into the rum highball recognised today.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .