- Method
- Built
- Glassware
- Highball
- Ice
- Crushed ice
- Time
- 4 min
Mojito
Rum, lime, mint and bubbles: Cuba's classic refresher. Fragrant, tart and easy on a hot day.
Ingredients
- 45 mlWhite rum
- 25 mlLime juice
- 20 mlSimple syrup
- 8 leavesMint
- top (60 ml)Soda water
- 1 sprigMint
Volume before dilution: 90 ml
Step by step
- 1
Gently press the mint leaves with the syrup in the glass, without shredding them.
- 2
Add the lime and rum, and fill with crushed ice.
- 3
Churn from the bottom to lift the mint.
- 4
Top with soda water, more ice and the mint sprig.
GarnishMint sprig
Flavor profile
Story
Its roots go back to Cuban mixes of cane spirit, lime and herbs, including a forerunner said to be called 'El Draque'. The modern drink took shape in Havana in the early 20th century, but its precise origins are uncertain.
Technical notes
Pulverizing mint releases bitter chlorophyll; a gentle press is enough. Crushed ice chills and dilutes fast, which is why the drink carries generous sugar and acid.
Serving
On hot days, with a reusable straw.
Origin
Disputed origin · principios del siglo XX / early 20th century · Havana, Cuba
Cuban origin is accepted, but specific stories (pirates, particular bars) are unproven.
Variations
Mojito de charanda
With charanda instead of rum.
Substitutions
- White sugar instead of syrup, dissolved in the lime.
Pairings
- Fish tacos
- Esquites
Techniques
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Sources
Version 1 · Updated October 20, 2026