Fresh, light, and utterly irresistible. The Mojito is a magical blend of white rum, lime, sugar, mint, and soda — a summery cocktail that feels like a vacation with every sip.
Ingredients
Glass
Highball
The Story
The Mojito's roots run deep into Cuban history, with origins tracing back to the 16th century. A medicinal drink called "El Draque" — named after Sir Francis Drake — combined aguardiente, lime, sugarcane, and mint to ward off disease. As Cuban rum production refined over the centuries, the recipe evolved into what we now know as the Mojito.
Ernest Hemingway, who lived in Cuba for many years, was a devoted Mojito fan at the bar La Bodeguita del Medio in Havana. His famous line — "My Mojito at La Bodeguita" — turned the drink into a global cultural icon.
How We Make It
Mint & Lime
Place 8-10 fresh mint leaves and half a lime cut into wedges in a highball glass, and add a spoon of sugar.
Gentle Muddle
Muddle gently with a muddler to release the mint oils and lime juice. Don't muddle hard — just a gentle press.
Rum & Ice
Add 60ml white rum and fill the glass with crushed ice.
Soda & Garnish
Top with cold soda, stir gently, and garnish with a fresh mint sprig and a lime slice.
Variations
Strawberry Mojito
Muddled fresh strawberries add fruity sweetness and a stunning pink color. The most popular variation of them all.
Coconut Mojito
Swap the sugar for coconut cream and add coconut water for a tropical, creamy version that feels like a Caribbean beach.
Spicy Mojito
Jalapeño slices muddled with the mint add a surprising heat that plays beautifully with the freshness of the lime.
Bartender Tips
Fresh Mint Only
Old or wilted mint kills a Mojito. Make sure the leaves are green, fresh, and aromatic.
Gentle Muddling, Not Brutal
Over-muddling the mint releases bitterness from the stems. Press lightly — just enough to release the oils.
Crushed Ice Is Key
Crushed ice chills fast and creates the right texture. Large cubes won't give you the same experience.