Mojito
ClassicIBA OfficialRum, lime, and a garden of mint.
Bright, herbal, and endlessly refreshing. Fresh mint gives it a cool, garden-green lift; lime brings sharp citrus; white rum keeps it clean and light; and soda stretches everything long and lively over crushed ice. A whisper of sugar ties it together — the drink summer was invented for.
Ingredients
- 2 oz White Rum
- 0.75 oz Fresh Lime Juice
- 0.5 oz Simple Syrup
- 8 Mint Leaves
- Soda Water to top
- Mint sprig · optional garnish
- Lime wheel · optional garnish
Method
- 1
Add the mint leaves, lime juice, and simple syrup to a highball glass.
- 2
Gently muddle to release the mint's oils — press, don't shred.
- 3
Add the rum and fill the glass with crushed ice.
- 4
Top with soda water and stir briefly to lift the mint.
- 5
Garnish with a mint sprig and a lime wheel.
The Story
The Mojito's roots run back to 16th-century Cuba and a rough medicinal draught called El Draque — aguardiente, lime, sugar, and mint, named for the privateer Sir Francis Drake. As Cuban rum grew smoother, so did the drink, until it settled into the bright, minty highball we know today. Havana made it famous: it became the signature of La Bodeguita del Medio, and a supposed favourite of Hemingway's (a claim historians enjoy arguing over). However you tell it, the appeal is unchanged — rum, lime, and mint, long and cold.
Recipe card
The whole recipe in one shareable image.
