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Mojito Cocktail
When well made, this Cuban cousin of the Mint Julep is one of the world's greatest and most refreshing cocktails
István GT
25th August 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
11th July 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
12th July 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.
20th April 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.
13th July 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...).
2nd March at 16:16
莫吉托用金朗姆还是白朗姆更好呢
2nd March at 18:01
I prefer a light golden rum. e.g. Havana 3yo.
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!
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?
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.
27th May 2024 at 01:42
A great, refreshing drink for a hot and humid Memorial Day. Perfect for sipping on while grilling hot dogs. I made mine with home grown mint and Probitas (aka Veritas) rum, which I felt was pushing the limits in terms of funkiest. Anything stronger would just be too much rum funk for this drink.
28th April 2024 at 22:13
This recipe works, but I prefer more mint leafs (20-22) and 2:1:1 rum:lime juice:sugar syrup.
14th February 2024 at 14:55
While this recipe can be good, I think the 'Slow Mojito' is probably the way to go. It takes about the same time as this version (more or less), but just is more complete. Everything comes through the way one would want it to. The brown sugar (ideally Demerara though) pairs well with the mint and the Havana Club, but there is a clear lime element as well. I always felt that the Mojito is NOT a rum forward drink, and this version is the one then.
13th October 2023 at 04:33
BE BOLD:
20 MINT leafs
30 ML LIME
25 ml simple syrup
Seriously, 15 ml lime aint nothing :P .. added sugar makes up for added acidity, the reason they use less mint is because bars are saving on the bottom line ;)
20 MINT leafs
30 ML LIME
25 ml simple syrup
Seriously, 15 ml lime aint nothing :P .. added sugar makes up for added acidity, the reason they use less mint is because bars are saving on the bottom line ;)
12th September 2023 at 17:41
I use brown sugar instead of rich sugar syrup.
29th August 2023 at 14:45
Oh no, this is really not the way do to, Mojito is much more delicate to do, take your time and first put mint leave in the glass and grind gently with the help of sugar powder and a pestle. Add a little of soda water to dissolve sugar. Pour rum and lime juice and stir.
Some ice cubes in 3/4, complete with soda water.
Some ice cubes in 3/4, complete with soda water.
16th July 2023 at 15:44
Using chocolate mint adds an unexpected complexity.
28th February 2023 at 08:22
I have a feeling that the crushed ice is the most important method for the drink. Because I made it exactly the same way otherwise, and it is just diluted rum with a hint of mint. The lime and the sugar were non-existent. Definitely not a 5 star drink. I feel like the common way of muddling the mint and less rum is the way to go.
28th February 2023 at 16:11
A lewis bag and mallet are good investments but you can wrap ice in tea towels and then bash with a sturdy wooden rolling pin. The benefit of both a lewis bag and tea towel method is that the cloth soaks up water from the ice.
28th February 2023 at 15:58
@Simon Difford yep. I had a feeling that was the case. I cracked ice and blended it for a short while to get crushed ice. It was the best result I could get as a beginner home bartender without the proper equipment available, regarding crushed ice so far. Would a Lewis Bag be a worthy investment then?
4th February 2023 at 22:04
Is there an alternative to this drink that does not include so much ice? I really love the flavor of this drink but the amount of ice in the drink makes it a very fleeting experience. I would be really interested in something that has the "standard" amount of ice, like a big cube, maybe.
22nd August 2023 at 21:14
I used medium cubed ice, mostly because I sip and it holds up. Maybe a few lime sections in place of the juice, and muddle gently before adding the ice to bruise the mint without shredding it.
5th February 2023 at 10:02
Perhaps try the same recipe, but strained over cubed ice. I've enjoyed a Mojito served this way in Cuba.
1st September 2022 at 02:19
Did you really mean the variant with Margarita bitters? I would have thought Daiquiri bitters would have suited well as a Mojito is just a mint Daiquiri in a lot of ways
1st September 2022 at 06:42
Many thanks for picking up, Skyler. I did indeed mean Daiquiri Bitters.
23rd August 2022 at 14:49
Hi I’m about to make mojitos for a largish group. I had always read about muddling the mint/cut lime/sugar which takes some effort. Simon what does “churn with crushed ice” mean please? Surely just not stir it all up? Thanks!
12th October 2023 at 09:30
In case anyone else finds themselves here needing to make mojitos for a large group, I find Dave Arnold's technique of blender muddling (see his book Liquid Intelligence) to work really well. The prep has a shelf life of 15 minutes, which is ample time to deliver a big round. I dump the leftovers into a large noodle sieve to ready the blender for round 2 and deal with it all in one go at the end of the night.
23rd August 2022 at 16:03
By "churn" I mean to stir by moving the spoon up and down instead of just around in a circular motion. Needs to be vigorous, hence only fill glass to 2/3rds to ensure no spillage.
16th August 2022 at 19:38
Is there still a recipe of shaken mojito?
16th August 2022 at 22:07
I abandoned the shaken method of making a Mojito as the consensus was the method above was easier/better.
24th May 2022 at 12:23
I varied this standard mojito by substituting Monin Mojito Mint for the sugar syrup. Just made it doubly minty this way, a little less grassy, which can be an issue with all that fresh crushed mint.
3rd December 2021 at 23:44
How about a dirty mojito?
25th December 2020 at 13:49
Hello Simon, is there a reason why this recipe doesn’t include muddling whilst most of your Mojito variation recipes do?
I’ve tried it a few times both with and without the muddle and I must say that I preferred the minty kick you get after a gentle press.
I’ve tried it a few times both with and without the muddle and I must say that I preferred the minty kick you get after a gentle press.
26th December 2020 at 11:22
If the mint is well churned with good crushed ice (I take cubes from chest freezer and smash to make crushed ice) then I've found no need to pre-muddle the mint. Indeed, for appearance, didn't want to over smash mint.
25th August 2020 at 19:09
I tried it with squeezed strawberries and a bit of menthe pastille Giffard. the result was delicious
24th May 2020 at 14:02
so good on a verry hot day.
15th April 2020 at 19:02
I like it without the club soda
15th April 2020 at 19:07
If you churn the drink well then there's no room for the soda but I do like the effervescent first sip with soda. No straws!