Mojito Cocktail Recipe
Want a drink that screams summer, even if you’re sipping it in your basement in December? The mojito is your answer. Refreshing, zesty, and just sweet enough to make you forget your life choices—this Cuban classic is a crowd-pleaser. And no, you don’t need a bartender’s degree to make it.
Most mojitos are either too sweet or taste like mint-flavored toothpaste. This one? Perfect balance.
The fresh lime juice cuts through the sugar, the mint muddling releases oils without turning bitter, and the soda water gives it that crisp finish.
It’s like a vacation in a glass—minus the overpriced resort fees.
Prep time: 5 minutes
Cook time: 0 minutes (because alcohol cooks you, not the other way around)
Total time: 5 minutes
Servings: 1 (but let’s be real, you’re making two)
Ingredients
Instructions
- Muddle the mint and lime: In a glass, add mint leaves and 1 lime wedge. Gently muddle (read: crush, don’t annihilate) to release the mint oils. Overdoing it makes it bitter—like your ex.
- Add sugar: Drop in the sugar and another lime wedge. Muddle again just enough to mix the flavors. If you’re using simple syrup, skip the extra muddling.
- Rum time: Pour in the rum. Give it a quick stir to dissolve the sugar. Taste and adjust sweetness if needed. You’re the boss here.
- Ice it up: Fill the glass ¾ full with ice cubes. This isn’t a lukewarm kind of drink.
- Top with club soda: Slowly add club soda to preserve the fizz. Stir lightly—no need to go full tornado.
- Garnish and serve: Slap a mint sprig on top, add a lime wheel for flair, and sip like you’re on a Havana balcony.
Nutritional Values (Per Serving)
Calories: 160
Carbs: 12g
Sugar: 8g
Fat: 0g
Protein: 0g
Alcohol: 14g (the most important macro)
Storage Instructions
Mojitos are best fresh, but if you must prep ahead: mix everything except the soda and ice, then refrigerate for up to 2 hours. Add soda and ice right before serving. Storing it mixed? Congrats, you’ve invented sad mint water.
Common Mistakes to Avoid
- Over-muddling: Turns your drink into a bitter mess. Gentle presses only.
- Using bad rum: Cheap rum tastes like regret. Spend a few extra bucks.
- Skipping fresh lime: Bottled lime juice is for salads, not cocktails.
- Warm soda: Always chill it. Nobody wants a flat mojito.
Alternatives
- Virgin mojito: Skip the rum, add extra soda and a dash of lime cordial.
- Fruit mojito: Add mashed berries or mango for a tropical twist.
- Spicy mojito: Muddle a slice of jalapeño for a kick.
- Dark rum mojito: Swap white rum for aged rum—deeper flavor, same vibes.
Frequently Asked Questions
Can I use brown sugar instead of white?
Yes, but it’ll taste richer and look murkier. IMO, white sugar keeps it crisp.
What if I don’t have a muddler?
A wooden spoon handle works. So does aggression—just don’t break the glass.
How do I make it less sweet?
Cut the sugar to 1 tsp or use a sugar substitute. Taste as you go.
Can I batch-make mojitos for a party?
Mix everything except soda/ice in a pitcher. Add those right before serving. FYI, your friends will love you.
Why does my mojito taste bitter?
You massacred the mint. Or used old limes. Or both. Try again.
Final Thoughts
This mojito recipe is stupidly easy, wildly refreshing, and guaranteed to impress—even if you’re just impressing your cat. It’s the ultimate summer drink, but let’s be honest, you’ll crave it year-round.
So grab a lime, channel your inner bartender, and make one tonight. Your taste buds (and your Instagram) will thank you.
