Name: Mojito (Cuban-style)
Total time: 4 min
Cuisine: Cocktail
Ingredients: 10 fresh Mint leaves; 22.5 ml Lime juice; 10 ml Sugar syrup (2:1); 2 dash Saline solution 4:1; 60 ml Light white rum; 50 ml Soda (club soda) water

Mojito (Cuban-style)
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Photographed in an Urban Bar 1890 Highball 12.3oz / 35cl

Ingredients:
10 fresh	Mint leaves
³⁄₄ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Saline solution 4:1 (20g sea salt to 80g water) optional
2 oz	Light white rum (charcoal-filtered 1-4 years old)
1 ²⁄₃ oz	Thomas Henry Soda Water chilled

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of aromatic bitters, mint sprigs and wooden lollypop stick stirrer.
Prepare garnish of aromatic bitters, mint sprigs and wooden lollypop stick stirrer.
Lightly MUDDLE mint in base of chilled glass (just to bruise).
ADD next 4 ingredients (all but soda) and briefly stir to combine and lift mint with spoon.
FILL glass with cubed ice (not crushed or pebble ice, which are too fine). If using large cubes, crack some with an ice-tapper or the back of an aluminium ice scoop.
TOP with soda water and briefly stir.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Mojito (Cuban-style) lifestyle thumbnail

Review:

I've enjoyed a Mojito at Cuba's famous La Bodeguita del Medio, the spiritual home of this cocktail, and this recipe is consistent with the way they are served there, although they use caster sugar rather than syrup. It also reminds me of the way they make Caipirinha's in Brazil.

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History:

Adapted from the recipe developed by Julio Cabrera, maestro cantinero and founder of Café La Trova in Miami, Florida.

More cocktails by Julio Cabrera

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

3rd May at 14:16

To us the Mojito Cocktail recipe has a more "Cuban-style" than this one...less fussy...we struggle to imagine the average, working class Cuban Mojito lover adding "2 dash Saline solution 4:1". On the other hand, we've never been to Cuba...so who knows? Still, a wonderful, if slightly pedantic, variant. We certainly enjoyed it.

Calvin Grant

26th April at 02:30

Very refreshing. I used a generous dash of Angostura and got that lovely orange color on top. Seems about right.

Mel

25th April at 16:04

I found honey to be used instead of sugar in most of the mojitos I drank in Cuba.
(I was astounded by the number of plastic bottles of honey I saw around the country.)

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