How To Make A Mojito Cocktail
Here’s a classic mojito recipe, perfectly balanced with lime, rum and fresh mint! This iconic Cuban cocktail is refreshing and just sweet enough.
Is there any cocktail more refreshing than a mojito? Of all the classic cocktails, this iconic Cuban drink is one of the greats. Here’s a mojito recipe that’s spot on perfection: not too sweet, bubbly, and minty fresh. Like the margarita , the true version has less sugar and more nuance than what it’s become in bars and pre-made mixes. It’s perfect for sipping on the patio, and just as good in the dead of winter when you’re dreaming of the beach. Here’s exactly how to make a simple mojito!
Want to make a batch for a crowd? Try the Mojito pitcher instead!
The mojito is a sour cocktail that originates from Havana, Cuba. The origins of the Mojito are cloudy: some say it was invented in the 1500s, others in the 1800’s with the birth of the Bacardi rum company. In any case, its place as an iconic Cuban cocktail was solidified by the 1930’s when Ernest Hemingway helped to popularize the drink.
It makes the list of International Bartender Association’s IBA official cocktails. This means that it has an “exact” definition, though of course it is interpreted differently by bartenders all over the world! Here’s what’s in a classic mojito recipe 。
- Fresh mint
- Lime juice
- Rum
- Simple syrup
- Soda water
To make it, you’ll simply muddle mint, add the lime juice, rum, and simple syrup, and shake it in a cocktail shaker. Then top off the glass with club soda before serving. Wondering how to muddle? Keep reading.
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Muddling is gently mashing herbs or fruits to release their juices. This technique is often used in cocktails because it helps the flavors incorporate better than if you just threw a mint sprig right into the drink. Is there a right way to muddle? In fact, there is! Here’s how to muddle mint…the right way:
- Place the mint leaves in the bottom of a cocktail shaker. If you don’t have one, you can use a large metal cup or bowl.
- Using a wooden cocktail muddler or unfinished wooden spoon, gently mash the mint a few times to release the juices. Do not mash the mint with a lot of force! The key to muddling is a light touch.
