Classic cocktail · Guided recipe

Mojito

The traditional Cuban-style mojito: a whole lime in wedges, fresh mint and sugar muddled right in the glass, then rum, a mountain of ice and sparkling water. Press the mint gently instead of pulverizing it, and yours will beat most bar versions.

Preparation~2 minEasyStrengthMediumabout 16% ABVMethodMuddled7 guided stepsIngredients5Tall (highball) glass

Muddled

In the glassWhite rum · Lime · Fresh mint · White sugar · Soda water

See exact amounts

Make it with guidanceOne clear action at a time, with timers built in.

Start making

What goes in

Ingredients

An empty clear highball glass with tall straight sides and a substantial base. — Serving glassHighball glass

Set up before you pour

Use a highball glass.

The tall, straight shape leaves room for plenty of ice and mixer while keeping a long drink lively.

Standard size: 350 ml11¾ oz
Ice & serve: Pack it generously with crushed ice.
If you don’t own one: Use a Collins glass or any tall, straight-sided tumbler.

Tools to set out

muddler (or the end of a rolling pin)
jigger or measuring spoon
bar spoon or long spoon

Compare all glass types

Scale to your tall (highball) glassWe’ll remember this glass size.

White rum60 ml
Soda water60 ml
Lime1 lime
Fresh mint8 leaves + a sprig
White sugar2 teaspoons

Start making

From bottle to glass

Method

01
Press gently
Add 1 lime cut into 8 wedges, 8 mint leaves and 2 teaspoons of sugar — press gently 4–5 times
- Lime
- Fresh mint
- White sugar
Why it mattersPress, don’t grind — you want the lime juice and the smell of mint, not shredded leaves.
02
Measure and pour
Pour 60 ml white rum over the mint and lime
- White rum
03
Stir around the ice
Give it a first mix so the sugar starts dissolving
Why it mattersStir from the bottom — that’s where the sugar sits.
04
Ice the glass
Fill the glass to the TOP with ice — really fill it
Why it mattersA packed glass melts slower and drinks colder. No crushed ice? Whack cubes in a clean towel.
05
Top gently
Top with 60 ml sparkling water
- Soda water
06
Stir around the ice
One more gentle mix, bottom to top
Why it mattersThis lifts the mint and lime up through the ice so every sip tastes of them.
07
Finish the drink
Finish it — add a sprig of mint and a straw
Why it mattersSlap the mint between your palms before planting it — that little hit releases the oils, and the smell is half the drink.

Know your drink

About the Mojito

A Daiquiri, minty rum highball and dark rum rocks drink at a sunset terrace bar.

A Havana classic

The mojito grew up in Havana, Cuba, where sugar cane, lime and mint were never far from a bottle of rum. Its ancestor, the 16th-century "El Draque", mixed rough cane spirit with lime, mint and sugar as a medicinal tonic; once clean white rum appeared in the 1800s, the drink became a refreshment rather than a remedy.

Bar La Bodeguita del Medio in Old Havana claims the modern serve — and a scrawled line attributed to Ernest Hemingway ("My mojito in La Bodeguita, my daiquiri in El Floridita") sealed its legend, even if historians doubt he wrote it.

What makes a great one

Three things separate a great mojito from a soggy one: gentle muddling (press, never shred), enough ice to actually fill the glass, and fresh lime squeezed that day. Sugar muddled with the lime dissolves better than sugar stirred in at the end.

Slap the garnish sprig between your palms before it goes in — the smack releases the mint oils, and the aroma hits your nose with every sip.

Common questions

Mojito FAQ

What is the best rum for a mojito?

A clean white (light) Cuban-style rum is traditional — it lets the mint and lime lead. Any decent unaged white rum works; save dark and spiced rums for other drinks, as they fight the fresh flavors.

Why does my mojito taste bitter?

Almost always over-muddling. Grinding mint into shreds releases bitter, vegetal flavors, and crushing the lime pith adds more bitterness. Press the mint gently just until it smells vivid, and squeeze limes rather than pulverizing them.

Can I make a mojito without soda water?

Yes — you get a stronger, more concentrated drink closer to a rum daiquiri served on ice. The soda lengthens the drink and lifts the mint aroma, so most people prefer it with at least a small top-up. For zero alcohol, try the Virgin Mojito instead.

What is the difference between a mojito and a caipirinha?

They are close cousins. A mojito uses white rum, mint and soda water; a caipirinha is Brazilian, made with cachaça and muddled lime and sugar only — no mint, no soda. Both are muddled and served over plenty of ice.

What ingredients are in a Mojito?

A classic Mojito calls for 60 ml (2 oz) White rum, 1 lime, cut into 8 wedges Lime, 8 leaves + a sprig Fresh mint, 2 teaspoons White sugar, 60 ml (2 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is a Mojito?

A standard Mojito is roughly 16% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

Is a Mojito shaken or stirred?

A Mojito is muddled and built right in the serving glass — press the fresh ingredients gently to release juice and aromatic oils, then build the drink on top. No shaker needed.

Sharpen the technique