How to Make a Mojito

Co-authored by Kady Richardson

Last Updated: February 2, 2024 Approved

Considered the ultimate summer cooler, once you master this refreshing blend of mint, lime, and sugar, it will be your go-to cocktail for all your summer get-togethers. Whether you stick to the classic recipe or decide to experiment with flavors like fresh strawberry or coconut, this article will teach you the secrets to mixing up the perfect Mojito.

Ingredients

Classic Mojito

Servings : 1

1-2 teaspoons fine sugar or simple syrup
8 mint leaves
Juice of 1/2 lime
3 oz. (88ml) white rum, or 2 jiggers
Club soda
Ice

Strawberry Mojito

Servings : 1

1 teaspoon fine sugar or simple syrup
4-6 mint leaves
4 fresh, hulled strawberries, cut into quarters
Juice of 1/2 lime
3 oz. (88ml) white rum, or 2 jiggers
Club soda
Ice

Coconut Mojito

Servings : 1

1-2 teaspoons sugar or simple syrup
8 mint leaves
Juice of 1/2 lime
1 oz cream of coconut
3 oz. (88ml) white rum, or 2 jiggers
Club soda
Ice

Method 1

Method 1 of 3:

Making a Classic Mojito

1
Find a tall, sturdy glass. A short glass will make your drink look sloppy and crowded, and a glass with fragile sides may break when you begin muddling. ^{[1]
X
Research source} If you are worried about a watered-down drink, you can add more rum later. Just keep in mind this cocktail is a cooler, so it's meant to be sipped over time and not chugged. ^{[2]
X
Research source}
- A pint glass or collins glass work well for Mojitos. Pint glasses are usually a little thicker, but you may prefer the straight cylinder of the collins glass.
2
Add mint, 2 teaspoons sugar, and lime juice to the glass. You should have enough lime juice to completely cover and wet the sugar. Because limes don't all hold the same amount of liquid, 1/2 lime may not be enough. Squeeze in more juice from the remaining half.
- Hierba buena (or yerba buena) is the variety of mint used in a traditional Cuban Mojito, but spearmint may be easier to find. You can also try peppermint or pineapple mint.
- Super fine granulated sugar is the classic sweetener in a Mojito. The granules help open up the mint when you muddle, and a fine sugar dissolves better in liquid than a coarse sugar, like Turbinado. ^{[3]
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  Research source}
- You can also use simple syrup instead of granulated sugar. This will ensure your drink is sweet throughout and there won't be any grit from undissolved sugar.
3
Press the round end of a muddler into the glass and gently twist several times. You should stop when the room smells of mint, before the mint begins to tear apart. ^{[4]
X
Research source} You're not trying to pulverize the mint--the purpose of muddling is to release the oils in the mint leaves, which only requires a little crumpling or bruising. If you shred your leaves, the veins will release chlorophyll and your Mojito will taste bitter and grassy. ^{[5]
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Research source}
- You may want to slice the juiced half of the lime into wedges and add it to your drink to be muddled. The peel can add a little extra lime flavor and complexity to the drink. Make sure you don't smash the pith (the white layer between the flesh and the peel)--it's very bitter.
- If you don't have a muddler, you can use the back of a spoon (wooden, preferably) or the handle of a rolling pin. Muddlers should be made of unvarnished wood (so no resin makes its way into your drinks) and should have a round side and a side with teeth. ^{[6]
  X
  Research source}
- Unless you are using the hierba buena variety of mint, make sure you do not have any stems in your drink. In spearmint, the flavor is concentrated in the leaves--the stems only contain bitter chlorophyll and can ruin your drink. ^{[7]
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  Research source}
- If you are using hierba buena mint, you'll want to put in two full springs, stem and all. The flavor from the hierba buena comes from the stems, and is more citrusy and herbal than other types of mint. ^{[8]
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  Research source}
4
Add 2 jiggers (3 oz or 88 ml) of rum. A white Cuban rum will provide the most authentic flavor, but may be difficult to find in some countries. Otherwise, any light (white or silver) rum will work.
- A crisp, white rum will highlight the flavors of the lime and mint, whereas a darker or spiced rum might overpower them. ^{[9]
  X
  Expert Source
  
  Kady Richardson
  Mixologist
  
  Expert Interview. 6 August 2020.}
- If you like your drink a little stronger, add more rum now. This is preferable to using a short glass to make a more concentrated drink, since you can still leisurely sip on your tall Mojito.
5
Add four ice cubes and top with club soda. Ice cubes are preferable to crushed ice--crushed ice melts faster (which will make your drink colder) but will water down your beverage.
- Some people prefer the dilution they get from using crushed ice in a mojito, so experiment to see what you like. ^{[10]
  X
  Expert Source
  
  Kady Richardson
  Mixologist
  
  Expert Interview. 6 August 2020.}
- Club soda has a clean and unobtrusive flavor that will not affect the taste of your Mojito. ^{[11]
  X
  Research source} You can mix things up with a lemon-lime flavored soda or a local mineral water.
- Garnish with a lime wedge, sprig of mint, or a sugar swizzle stick.
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Method 2

Method 2 of 3:

Making a Strawberry Mojito

1
Add mint, sugar, lime juice, and strawberries to a tall, sturdy glass. It is especially important you use a tall glass with the strawberry Mojito, since the strawberries add some volume to the cocktail. Make sure you layer your drink in this way, so the mint leaves are protected from the muddler and are less likely to shred. ^{[12]
X
Research source}
- If you're not into the texture of muddled strawberries, you can also puree them in a blender and add with the rum. ^{[13]
  X
  Research source} Your cocktail will be a little smoother, and you can even strain out the little seeds if you want.
- Make sure your strawberries are hulled (the stems removed).
- Because the strawberries are naturally sweet, you may want to reduce the amount of sugar. ^{[14]
  X
  Research source} (A classic Mojito uses about two teaspoons of sugar, this recipe cuts that in half.)
2
Press the muddler into the glass and twist. If your muddler has an end with spikes on it, you can use that side to crush the strawberries--just make sure the mint leaves are on the very bottom of the glass so they don't tear. Muddle until the strawberries are crushed and have released their juices.
- To avoid releasing bitter chlorophyll from the mint, use the leaves only and discard the stems. Don't shred the leaves when you muddle, they should appear crumpled when you're finished, not torn and smashed into oblivion. ^{[15]
  X
  Research source}
- The texture of the sugar will help release the flavorful oils from the mint. The sugar will absorb the oils, plus the flavor of the strawberry, making your cocktail even more delicious.
3
Add 2 jiggers (3 oz or 88 ml) of rum and stir, blending all your flavors together. A white (or light or silver) rum is preferable, especially a Cuban rum if you can find it. A dark rum will add extra spice and a strong molasses flavor, which may not be welcome in a Mojito. ^{[16]
X
Research source} A darker rum will also affect the color of your beverage--you want the liquid to be clear to highlight the crisp green and pink of your ingredients.
- If you decided to puree your strawberries, add the puree to your drink now. You can also add a few small slices of strawberry if you like the look of fruit in your glass.
4
Add ice cubes and top with club soda. Use enough ice cubes to fill the glass about 3/4 of the way to the top.
- Garnish with a strawberry and sprig of mint.
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Method 3

Method 3 of 3:

Making a Coconut Mojito

1
Put the mint leaves, 2 teaspoons sugar, lime juice, and 1 oz. (30 ml) cream of coconut into a tall, sturdy glass. Make sure you shake the can of cream of coconut well, as it can settle while sitting in the can. ^{[17]
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Research source}
- Coconut milk and cream of coconut are not interchangeable, so don't try to substitute. Coconut milk is too thin and doesn't have the rich thickness of cream of coconut. ^{[18]
  X
  Research source}
- There is a difference between "coconut cream" and "cream of coconut". Coconut cream is unsweetened, and cream of coconut is very sweet, almost like condensed milk. If you can only find coconut cream, you will have to sweeten it quite a bit before it is suitable for a cocktail. ^{[19]
  X
  Research source}
- If you can only find cream of coconut in powder form, mix it with a little water so it is thick and has the consistency of condensed milk. Taste it before you add it to your drink to make sure it is sweet enough. ^{[20]
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  Research source}
2
Press the round end of a muddler into the glass and twist gently. The room will fill with the aroma of mint when the essential oils are released. This will signal you to stop muddling. ^{[21]
X
Research source} Take care not to press too hard or be too vigorous in your muddling. If the mint leaves are shredded and the veins tear, your drink will be bitter and taste like grass. ^{[22]
X
Research source}
- If you don't have a muddler, use the back of a metal spoon or the end of a wooden spoon or rolling pin. ^{[23]
  X
  Research source}
- If you are nervous about muddling, you can hold the mint leaves in the palm of one hand and clap your other hand on top of them. It won't be as effective, but this will bruise the leave enough to release some of the mint flavor. ^{[24]
  X
  Research source}
- Allow your ingredients to sit for a few moments after muddling so the sugar can absorb the mint and coconut.
3
Pour in 2 jiggers (3 oz or 88 ml) of coconut flavored rum. ^{[25]
X
Research source} The cream of coconut will already give the drink a nice, refreshing taste of coconut, so if you want to keep it subtle, you can use an unflavored white (or light or silver) rum instead.
- Mix the drink to incorporate all the flavors and prevent the cream of coconut from settle on the bottom of the glass. Your drink should turn a milky white.
Garnish with a sprig of mint, a wedge of lime, or even a pinch of shredded coconut.

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Expert Q&A

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Question

Which rum is best for a mojito?

Kady Richardson
Mixologist
Kady Richardson is a mixologist in the San Francisco Bay Area. Kady has completed the Comprehensive Bartending Training Program at The Cocktail Camp in San Francisco and specializes in creating approachable, at-home recipes for cocktails. Kady holds a BA in American Studies and an MA in Sociology from Stanford University.

Kady Richardson

Mixologist

Expert Answer

I would definitely recommend a light white rum for a mojito. A mojito is so simple and fresh with the lime and the mint, and a crisp white rum will highlight that. On the other hand, a darker or spiced rum might overpower those flavors.

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Question

How do I get the best mint flavor in my drinks?

Community Answer

Use fresh mint leaves. You could even try growing them yourself!

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Question

Can I make a perfect mojito without rum or alcohol?

Community Answer

You can, but you need a hard, strong flavor in the mojito to give the lime and peppermint something to work off.

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Things You'll Need

Tall glass (collins or pint)
Muddler (or spoon)

Tips

Try chilling the lime juice and syrup before you make your cocktail. That will help prevent your drink from getting watered down as quickly. ^{[26]
X
Expert Source

Kady Richardson
Mixologist

Expert Interview. 6 August 2020.}

Thanks
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Mojito recipes are easy to multiply for a large group.

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Expert Source

Kady Richardson
Mixologist

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How to Make a Mojito

Ingredients

Classic Mojito

Strawberry Mojito

Coconut Mojito

Steps

Making a Classic Mojito

Making a Strawberry Mojito

Making a Coconut Mojito

Expert Q&A

Things You'll Need

Tips

You Might Also Like

References

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