Mojito Recipe: Master the Classic Cuban Cocktail

The mojito is more than just a cocktail—it's a liquid vacation to 1950s Havana. This Cuban classic, beloved by Ernest Hemingway and beachgoers worldwide, perfectly balances fresh mint, tangy lime, and smooth rum with just the right amount of fizz. When summer heat strikes, nothing refreshes quite like a properly made mojito recipe that captures authentic Cuban flavor.

But here's the truth: most mojitos are disappointing. Over-muddled mint turns bitter. Too-sweet simple syrup masks the rum. Weak soda water dilutes the flavor. The classic mojito recipe is deceptively simple, which means every detail matters.

This guide will teach you the authentic Cuban technique, from selecting the right rum to mastering the gentle art of mint muddling. Whether you're making one for yourself or a pitcher for friends, you'll learn how to craft a mojito that would earn Hemingway's approval.

The Classic Mojito Recipe

Here's the authentic Cuban formula that's stood the test of time:

Ingredients:

• 2 oz white rum (preferably Cuban-style)
• 1 oz fresh lime juice (about 1 large lime)
• 0.75 oz simple syrup (or 2 tsp white sugar)
• 10-12 fresh mint leaves (plus a bouquet for garnish)
• 2-3 oz soda water (club soda)
• Ice cubes

Glassware: Highball or Collins glass (12-14 oz)

Garnish: Fresh mint bouquet and lime wheel

Instructions:

1. Prepare the mint: Gently clap the mint leaves between your palms to release aromatic oils
2. Build in glass: Add mint leaves, lime juice, and simple syrup to the glass
3. Muddle gently: Press the mint leaves 3-4 times with a muddler—don't pulverize
4. Add rum and ice: Pour in the white rum, then fill glass 3/4 full with ice
5. Stir thoroughly: Use a bar spoon to mix ingredients, lifting from bottom to top
6. Top and garnish: Add soda water, stir once gently, top with more ice if needed
7. Final touch: Slap a mint bouquet to release aroma and insert into the drink alongside a lime wheel

Time: 3 minutes | ABV: Approximately 10-12%

The Golden Rule: A mojito should taste like fresh mint with rum, not like rum with a mint aftertaste. Balance is everything.

The Mint Technique: Why Muddling Matters

The number one mistake people make with mojitos? Beating their mint into submission.

The Problem with Over-Muddling

When you aggressively muddle mint, you rupture the cell walls and release chlorophyll—the compound that gives plants their green color. Chlorophyll is intensely bitter. That's why over-muddled mojitos taste like you're drinking grass clippings with rum.

To master proper muddling for mojitos and other cocktails, check out our comprehensive guide to cocktail techniques for beginners, which covers the correct muddling method in detail.

The Proper Technique

Step 1: Clap the Mint Before it even hits the glass, gently clap the mint leaves between your palms. This bruises the leaves and releases aromatic oils without breaking them down.

Step 2: Gentle Pressure Place mint in the glass with lime juice and syrup. Press down 3-4 times with your muddler, using gentle, deliberate pressure. You're not making pesto—you're coaxing out flavor.

Step 3: The Visual Test Your mint leaves should look bruised and slightly darker, but still intact. If they're pulverized or turning the liquid dark green, you've gone too far.

Fresh Mint Selection

• Best Varieties: Spearmint is traditional, but peppermint works too
• Leaf Quality: Choose bright green leaves without brown spots
• Size Matters: Medium-sized leaves have the best flavor balance
• Storage: Keep mint stems in water like flowers, refrigerated
• Lifespan: Use within 3-5 days of purchase for peak freshness

Pro Tip: Buy mint with the roots still attached if possible. It stays fresh longer and you can even replant it for a continuous supply.

Rum Selection: The Foundation of Flavor

The rum you choose transforms your mojito from good to exceptional. For the perfect mojito recipe, white rum is essential.

White Rum Styles

Light/Silver Rum (Best for Mojitos):

• Clean, subtle flavor
• Doesn't overpower mint and lime
• Smooth finish
• Examples: Bacardi Superior, Havana Club 3 Year, Flor de Caña 4 Year

Cuban-Style Rum (Traditional):

• Slightly fuller body than standard white rum
• Gentle sweetness
• Authentic flavor profile
• Examples: Havana Club, Santiago de Cuba, Ron Varadero

Agricultural/Rhum Agricole (Adventurous):

• Made from fresh sugarcane juice (not molasses)
• Grassy, vegetal notes
• More complex and funky
• Examples: Rhum Clément, Rhum J.M., La Favorite

Brand Recommendations by Budget

Budget-Friendly ($15-20):

• Bacardi Superior: Widely available, clean, reliable
• Cruzan Aged Light Rum: Smooth with subtle vanilla notes
• Don Q Cristal: Puerto Rican style, slightly sweet

Mid-Range ($20-30):

• Flor de Caña 4 Year: Nicaraguan rum with excellent balance
• El Dorado 3 Year: Guyana rum with a touch more character
• Banks 5 Island: Blend of Caribbean rums, complex yet approachable

Premium ($30-50):

• Havana Club 3 Year: The classic Cuban choice (where available)
• Plantation 3 Stars: Carefully blended for cocktails
• Probitas (Veritas): Collaboration between rum experts, designed for classic cocktails

The Rum Mistake to Avoid

Don't use spiced rum, dark rum, or aged rum in a classic mojito. These have flavors that compete with the mint and lime rather than complement them. Save your aged sipping rum for an Old Fashioned.

Sweetener Options: Finding Your Balance

The sweetener in a mojito does more than add sweetness—it helps extract mint oils and balances the citrus acidity.

White Granulated Sugar (Traditional Cuban Method)

Pros:

• Authentic to the original recipe
• Granules help extract mint oils through muddling
• Creates subtle textural interest
• No extra ingredients needed

Cons:

• Takes longer to dissolve
• Can be gritty if not fully incorporated
• Harder to adjust sweetness

Technique: Add 2 teaspoons white sugar directly to the glass with mint and lime. Muddle gently, then stir thoroughly before adding rum.

Simple Syrup (Modern Bartender Favorite)

Pros:

• Dissolves instantly
• Easier to measure and control sweetness
• More consistent results
• Ideal for batch cocktails

Cons:

• Requires advance preparation
• Slightly less authentic

Recipe: Combine 1 cup sugar with 1 cup water. Heat until dissolved, cool completely. Stores 1 month refrigerated.

Ratio: Use 0.75 oz (about 1.5 tablespoons) simple syrup per mojito.

Demerara or Turbinado Sugar (Upgraded Classic)

Pros:

• Richer, more complex sweetness
• Subtle molasses notes
• More flavorful than white sugar
• Still relatively traditional

Cons:

• Harder to find
• Takes longer to dissolve than white sugar
• Slightly changes the flavor profile

Best For: Premium mojitos where you want extra depth without getting too experimental.

Other Sweetener Options

• Agave Nectar: Sweeter than sugar, use less (0.5 oz). Works but less traditional
• Honey: Too strong a flavor for classic mojitos, save for variations
• Artificial Sweeteners: Just don't. They create an unpleasant aftertaste

Sweet Spot Tip: Start with less sweetener than you think you need. You can always add more, but you can't take it out. Taste as you build.

Building Method: Step-by-Step Mastery

Unlike shaken cocktails that blend ingredients completely, mojitos are built in the glass for a reason—gradual dilution and layered flavors.

The Traditional Cuban Build

Step 1: Prepare Your Glass

• Use a highball or Collins glass (12-14 oz minimum)
• The glass should be room temperature (not chilled)
• Have all ingredients measured and ready

Step 2: The Foundation Layer

• Add 10-12 mint leaves to the bottom of the glass
• Pour in 1 oz fresh lime juice
• Add 0.75 oz simple syrup (or 2 tsp sugar)

Step 3: Gentle Muddling

• Use a wooden muddler or the back of a bar spoon
• Press down 3-4 times with gentle pressure
• Rotate the glass and repeat
• Stop when mint is bruised but not shredded

Step 4: Add the Rum

• Pour 2 oz white rum directly over the muddled mint
• This helps extract additional flavor

Step 5: Ice Introduction

• Fill glass 3/4 full with ice cubes (not crushed ice)
• Large cubes work best—they dilute slower

Step 6: The Critical Stir

• Insert bar spoon to the bottom of the glass
• Lift upward in a circular motion 10-15 times
• This distributes the mint oils and sugar throughout
• The drink should be well-integrated but not diluted

Step 7: Final Touches

• Top with 2-3 oz cold soda water
• Stir once or twice gently (don't lose carbonation)
• Add more ice to fill glass completely
• Insert mint bouquet and lime wheel garnish

The Shake Method (Controversial but Effective)

Some modern bartenders shake mojitos briefly to speed up mixing and chill the drink faster:

1. Muddle mint, lime, and sugar in shaker tin
2. Add rum and ice
3. Shake for 5-6 seconds (no longer)
4. Strain into glass over fresh ice
5. Top with soda water and garnish

Pros: Faster, more consistent temperature, better integration Cons: Can over-dilute, less traditional, risks over-aerating mint

Verdict: The built method is more authentic and allows better control, but the shake method works for high-volume service.

Variations: Beyond the Classic

Once you've mastered the classic mojito recipe, these variations offer delicious alternatives. For more inspiration on seasonal cocktails, explore our summer cocktails guide.

Strawberry Mojito

Add 3-4 fresh strawberries, quartered, to the glass with the mint. Muddle together, then proceed with the classic recipe.

Tip: Use strawberry at peak season for best flavor. Frozen works in a pinch—thaw first.

Coconut Mojito

Replace regular simple syrup with coconut syrup (1:1 sugar:coconut water), or add 0.5 oz coconut rum alongside the white rum.

Garnish: Toasted coconut flakes and a lime wheel

Pineapple Mojito

Add 1 oz fresh pineapple juice to the basic recipe, reduce simple syrup to 0.5 oz to compensate for pineapple sweetness.

Upgrade: Muddle a pineapple chunk with the mint for extra tropical flavor

Blackberry Mojito

Muddle 4-5 fresh blackberries with the mint. The dark berries create a beautiful purple hue.

Perfect For: Late summer when blackberries are at peak ripeness

Virgin Mojito (Non-Alcoholic)

Omit the rum, increase lime juice to 1.25 oz, and add an extra 0.25 oz simple syrup. Top with extra soda water or ginger ale for complexity.

Pro Tip: A dash of bitters (non-alcoholic) adds depth even without alcohol

Mojito Pitcher (Party-Sized)

Serves 8:

• 16 oz white rum
• 8 oz fresh lime juice
• 6 oz simple syrup
• 60-70 mint leaves
• 16-24 oz soda water (add individually when serving)

Method: Muddle mint with lime and syrup in a large pitcher. Add rum. Refrigerate up to 2 hours. When serving, pour over ice in individual glasses and top each with 2-3 oz soda water.

Batch Warning: Don't add soda water to the pitcher—carbonation will go flat. Top each glass individually as you serve.

Common Mojito Mistakes and How to Fix Them

Mistake #1: Bitter Flavor

Cause: Over-muddled mint releasing chlorophyll Fix: Muddle gently, only 3-4 presses

Mistake #2: Weak, Watery Taste

Cause: Too much soda water or melted ice Fix: Use 2-3 oz soda maximum, fresh ice only

Mistake #3: Too Sweet or Too Tart

Cause: Imbalanced sweetener-to-lime ratio Fix: Stick to 0.75 oz simple syrup to 1 oz lime juice ratio

Mistake #4: Flat, No Fizz

Cause: Over-stirring after adding soda, or stale soda water Fix: Stir gently after adding soda, use fresh soda water

Mistake #5: Can't Taste the Rum

Cause: Too much ice dilution or weak rum Fix: Use quality rum, don't over-stir, measure accurately

Mojito Serving Tips

Best Time of Day: Mid-afternoon to early evening (3-7 PM)

Food Pairings:

• Cuban sandwiches (medianoche or Cubano)
• Grilled fish tacos
• Ceviche
• Plantain chips with guacamole
• Coconut shrimp

Occasions:

• Pool parties and BBQs
• Beach outings
• Brunch (lighter on the rum)
• Cinco de Mayo celebrations
• Summer dinner parties

Presentation Tips:

• Use clear glass to showcase the mint and lime
• Make the mint bouquet generous and fragrant
• Serve with a metal straw (mint can clog paper straws)
• Place a napkin underneath—condensation will drip
• Present immediately after building—don't let it sit

For the perfect mojito recipe served at home, discover the full mojito cocktail recipe and preparation guide.

Final Thoughts: The Art of the Perfect Mojito

The mojito's enduring popularity isn't just about its refreshing taste—it's about the ritual. The gentle muddling of aromatic mint, the squeeze of fresh lime, the satisfying fizz of cold soda water over ice. Each step connects you to a tradition that spans from 1930s Havana to modern rooftop bars.

Master the fundamentals: quality white rum, gentle mint technique, fresh citrus, proper dilution. Respect the build method. Don't rush. The difference between a mediocre mojito and an exceptional one comes down to patience and attention to detail.

Once you've nailed the classic, the variations are your playground. But always come back to the original—the simple, perfect balance that made Hemingway raise his glass at La Bodeguita del Medio and declare it one of life's essential pleasures.

Now you have the knowledge. All you need is the mint, the rum, and a sunny afternoon.

Salud!