Name: Mojito Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 14 fresh Mint leaves; 60 ml Light gold rum 1-3yo; 15 ml Lime juice; 10 ml Sugar syrup (2:1); 15 ml Soda (club soda) water; 8 drop Daiquiri bitters

Mojito Cocktail
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Glass:

Serve in a Collins glass

Ingredients:
14 fresh	Mint leaves
2 fl oz	Light gold rum (1-3 year old molasses column)
¹⁄₂ fl oz	Lime juice (freshly squeezed)
¹⁄₃ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₂ fl oz	Thomas Henry Soda Water
8 drop	Difford's Daiquiri Bitters optional

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COLLINS GLASS.
Prepare garnish of mint sprigs.

How to make:

ADD first 4 ingredients to glass and two-thirds fill with crushed ice.
CHURN (stir) with bar spoon.
FILL glass with more crushed ice.
TOP with soda.

Garnish:

Garnish with mint sprigs bouquet.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Cocktail of the day:

11th July 2026 is Mojito Day

Review:

When well made, this Cuban cousin of the Mint Julep is one of the world's greatest and most refreshing cocktails.

View readers' comments

Variations/similar cocktails:

Add one or two dashes Angostura Aromatic Bitters, or Daiquiri Bitters.

History:

Mojito Cocktail history

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

19 grams of pure alcohol

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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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Showing 10 of 28 comments for Mojito Cocktail.
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Calvin Grant

14 hours ago

Tastes exceptional. Did add two dashes Difford's Daiquiri Bitters after tasting without. Will definitely do that again. Guess it's time to get an actual bar spoon for churning. I ended up with a lot of mint debris throughout the cocktail.

Simon Difford

4 hours ago

Daiquiri Bitters is a great idea! Why didn't I think of that? I've added to the recipe.

Florian Ruf

1st June at 14:35

One of THE classics, simply delicious. Made it according the recipe, but next time I will try to shake it with (less) mint and some lime in the shaker.

Kevin Kevinson

28th May at 17:19

Made this for a couple at my work and they complained there was too much ice. Ended up having to remake it with 2/3rds less ice and it ruined the look of the drink. The first ones I made were so beautiful, cold, and delicious, but the customer gets what the customer wants XD

Benjamin Kay

1st October 2025 at 10:34

Made this tonight and then followed it with an old recipe I'd normally follow (More lime, Syrup and Soda. Less Mint). I have to say the Difford's version will be the standard now, much more balanced for my pallet, the Mint really shines through in this one.
Enjoy your Mojitos everyone!

István GT

25th August 2025 at 21:12

I find Luiz Fernandes' recipe so much better with 22,5ml lime and sugar syrup..this one is a bit boozy and thin bodied for me

Harry Dubetz

11th July 2025 at 19:32

Thank you for your wonderful wisdom and recipes. I find it odd that all well known and highly respected U. S. bartenders (they have have written popular books) shake the Mojito. Jeffrey Morgenthaler is the lone exception. I read somewhere that the original recipe called for a stirred drink

Simon Difford

12th July 2025 at 08:16

I've also shaken Mojitos. It's a quick method to produce a cold cocktail, and enables the mint to be strained out. Just isn't a true Mojito.

1 reply

C1um5yBar5teward

20th April 2025 at 21:21

Easy to put together. Far too easy to drink. The first one I always down in no time at all. Then between every next Mojito I just top the glass up with soda water for a sweet minty sparkling water which I tend to sip and nurse for a bit until the next one.

Patrick Brady

13th July 2025 at 00:05

Minty soda water is also a good way to stretch out the remaining ice in Summer...it's a precious commodity unless you have a massive freezer somewhere (or even a smaller freezer NOT stuffed with your frozen excess harvest of Summer strawberries...).

junran Ren

2nd March 2025 at 16:16

莫吉托用金朗姆还是白朗姆更好呢

Simon Difford

2nd March 2025 at 18:01

I prefer a light golden rum. e.g. Havana 3yo.

Juan Simon

11th October 2024 at 17:58

Simple and delicious fresh cockatil. I use lime jiuce instead and stirr it light with the mint leaves. Perfect!

Simon Sedgley

31st July 2024 at 06:02

So can we say that a Mojito is pretty much a mint Daiquiri? Or is there more to it than that?

Simon Difford

31st July 2024 at 07:31

And a Daiquiri is a rum-based sour. However, both the Mojito and the Daiquiri have their own nuances and backstories. So yes, there’s more to it than that.

1 reply

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