Prep 5 mins
Cook 0 mins
A nice, light cocktail - sweet, tangy, and minty!
- crushed ice
- 12 leaf fresh spearmint
- 44.37 ml lime juice (preferably fresh, do not use Rose's Lime)
- 14.79-29.58 ml sugar syrup, to taste
- 42.52-56.69 g rum, to taste
- 56.69 g club soda, more to taste
- Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top.
- Using a muddle stick or wooden pestle, mash them together for about 20 seconds.
- Add the rum and club soda and lime juice and stir well.
- Garnish with mint sprig, serve, and enjoy!
- *To make sugar syrup, dissolve 1 part sugar into 1 part hot water and boil until thickened.
This is a good foundation, but a trick I learned from a bartender at the Hotel Nacional in Cuba is to use white rum as the base and then to splash dark rum on top at the end. Yum!
MMm close to spot on. I wonder how coconut rum would taste instead
I made mojito's for my 4th of July party, and everyone loved them. This recipe is the closest to all of the posted ones to what I did, so I decided to rate this one rather than post another recipe that is just slightly different to add to the confusion. My variation: place some ice in a shaker, add about 6 ripped mint leaves, 1 1/2 tbsp of sugar syrup, juice of 1/2 lime freshly squeezed, 2 1/2 ounces rum and shake; pour into glass with a little more ice and top with 1-2 ounces of club soda and stir. I'm going to try them next time without the shaker and really muddling the mint to see if it is better and can eliminate the shaker part. I'm giving this recipe a 4 star instead of 5 because everyone at my party thought it needed the full 2 1/2 oz of rum and I think 2 tbsp of sugar syrup would make it too sweet.