A summertime staple, the mojito can be found anywhere with good times and warm weather. Preparation methods may vary from bar to bar, but should always result in a sweet, refreshing tropical cocktail.
History of the Mojito
Like its cousin the lime daiquiri, there’s no doubt the mojito comes from Cuba, though the exact origins remain unclear. Some theories attribute the cocktail’s beginnings to a medicinal remedy against scurvy. Others believe the drink was created by sugar cane field workers.
One popular—and hotly debated—account claims the mojito was the favorite cocktail of renowned author (and perennial drunk) Ernest Hemingway, which helped launch the drink into mainstream popularity.
Mojito Tasting Notes
The mojito is fresh, aromatically cool and herbaceous, with a citrusy tartness counterbalancing clean tropical sweetness.
Making a good mojito requires time, so expect a bit of a wait when ordering at a bar.
5 – 10 Mint Leaves: They should be fresh and springy. Avoid using limp or wilted mint. Reserve a sprig of mint for garnish.
2 oz Rum: Light rum is standard. Bacardi is our brand of choice.
¾ oz Lime juice: Make sure to use fresh-squeezed juice. Before you ask, Rose’s Lime Juice is not an acceptable substitute.
1 oz Simple syrup: This is simply equal parts sugar and water mixed until forming a sweet syrup. Get it? Simple syrup?
Lime wheel: As garnish
Put 5 – 10 mint leaves into a mixing glass
Gently muddle the mint, bruising the leaves enough to release its flavors and aroma (if you end up with green paste you muddled too hard)
Fill the shaker or mixing glass with ice
Pour 2oz rum
Pour ¾ oz of lime juice, or squeeze directly into the glass, as shown in the video.
Pour 1 oz simple syrup
Shake for 10-15 seconds
Transfer the cocktail (ice and all) into a highball glass
Top with soda water
Garnish with a mint sprig and lime wheel.
The addition of different fruits and fruit nectars means the number of mojito variations is practically unlimited. Listed below are some popular fruit options.
Pineapple adds a sweet, tropical acidity. Use fresh if available, as canned tends to be a little syrupy.
Raspberries provide fresh and subtly floral sweetness with soft tartness against the mint.
Mangoes are fragrant and floral, making a nice compliment to the lime.
Strawberries and mint play very well together, making strawberry mojitos a very popular variation.
Use dark rum instead of light rum for a richer molasses flavor.
Mix in fresh basil with the mint to add a sweet, herbal, floral note. This is excellent with strawberry mojitos. You may even consider replacing the mint entirely.
Try using simple syrup infused with different ingredients, such as fruits, berries, or fresh herbs.
Substitute agave nectar for simple syrup. Consider reducing the amount used, as agave nectar is very sweet.
When to Serve a Mojito
Absolutely the drink for warm, sunny weather, there aren’t many outdoor activities the mojito can’t improve. Consider carefully before adding to the menu however, as these cocktails are pretty labor-intensive. If planning to serve mojitos at your next event, we recommend hiring/recruiting a dedicated bartender to make the cocktails for you.
Wedding receptions: Mojitos bring sunshine to any wedding reception.
Showers: Bright festive times call for fresh, celebratory drinks!
Anywhere near water: Beaches, swimming pools, lakes—you get the idea.
What to Serve with a Mojito
Seafood, especially ceviche
Caribbean food, like jerk chicken
Spicy foods in general, especially if lighter and fresher
Mojitos can improve many activities, but operating a vehicle is definitely not one of them. Always enjoy mojitos responsibly!