This classic mojito recipe is the plain Cuban-style drink — mint, lime, white rum, soda. The blackberry mojito already on Flavors is the fruit variation. Keep them separate: if you want berries, go there; if you want the standard bar pour, stay here. I muddle gently so the mint stays bright instead of grassy.
Print
Classic Mojito
- Total Time: 5 minutes
- Yield: 1 cocktail 1x
Description
Classic mojito with fresh mint, lime, simple syrup, white rum, and soda water. Single glass and pitcher ratios from Olivia at Flavors.
Ingredients
One drink
- 10 fresh mint leaves, plus a sprig for garnish
- 1 ounce (30ml) fresh lime juice (about 1 lime)
- 3/4 ounce (22ml) simple syrup (1:1 sugar and water)
- 2 ounces (60ml) white rum
- 2 to 3 ounces (60 to 90ml) cold soda water
- Crushed ice
- Lime wheel, for garnish
Pitcher (8 drinks)
- 80 mint leaves
- 1 cup (240ml) fresh lime juice
- 3/4 cup (180ml) simple syrup
- 2 cups (480ml) white rum
- Soda water and ice, added in the glass
Instructions
- Add the mint leaves, lime juice, and simple syrup to a tall glass. Press with a muddler 6 to 8 times — you want the oils, not shredded leaves.
- Add the rum and fill the glass with crushed ice. Stir 8 to 10 times so the mint rises through the ice.
- Top with soda water. Taste: if it is sharp, add a bar spoon of syrup; if it is flat, add a squeeze of lime.
- Garnish with a mint sprig (slap it between your palms first) and a lime wheel. Serve immediately.
- For a pitcher, stir mint, lime, syrup, and rum in a jug. Do not add soda or ice to the jug. Pour 3 ounces of the base over ice and top each glass with soda.
Notes
Simple syrup beats raw sugar in the glass — it dissolves. Use spearmint if you can find it. Dark rum makes a different drink; keep this page on white rum. The blackberry mojito is the fruit spin, not a substitute for this ratio.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Stirred
- Cuisine: Cuban
Muddle, do not shred
If the mint looks like pesto, you went too far and the drink turns bitter. Press just until you smell mint. That is the whole technique.
Substitutions
2 teaspoons superfine sugar can replace the syrup if you stir longer. Sparkling mineral water works instead of soda. A virgin version skips the rum and adds extra soda and a splash more lime.
Variants
For fruit, use the blackberry mojito on this site instead of stuffing berries into this glass. A skinny version uses 1/2 ounce syrup. Frozen mojitos need a blender and more dilution — that is a different recipe.
Mistakes to avoid
Do not use bottled lime if you can avoid it. Do not pack the glass with whole ice cubes only — crushed ice is the texture. Do not pre-mix soda into a pitcher or it goes flat.
Storage
The rum-lime-syrup base keeps refrigerated 1 day. Mint bruises if it sits in acid overnight, so add mint when you serve. Do not store a finished fizzy mojito.
Nutrition (estimated)
About 180 calories per drink with 3/4 ounce syrup. Estimate only.
FAQ
What rum is best for a classic mojito?
A clean white rum. Aged rum tastes like a different cocktail. Do not use spiced rum here.
Can I make a pitcher for a party?
Yes. Mix mint, lime, syrup, and rum, then add ice and soda in each glass so it stays fizzy.
How is this different from the blackberry mojito?
This is the unflavored bar standard. The blackberry mojito is the fruit variation already published on Flavors.
Why does my mojito taste grassy?
The mint was shredded. Muddle lighter and use fresh, unbruised leaves.