It is impossible not to smile while drinking a Mojito. Try it, we’ll wait…
Made by Jena Ellenwood
Ahhhh the Mojito—once one frosty, mint speckled glass goes out, the rest of the bar is sure to follow suit and woe to the bar that isn’t properly prepared. A little bar ettiquette: if there is no Mojito on the menu, the bar looks busy and there is nary a mint sprig to be seen, this is not the place. However, should you wander in to a bar resplendant in mint bouquets and chock full of muddlers: have at it! One sip and I am back in Havana, the birthplace of this oh-so-simple and yet oh-so-perfect cocktail. For less mess at home, make a mint infused syrup (mint stems are great for this)! Pro tip: don’t over muddle your mint, it will get bitter.
Let’s Get Shakin’
Special Tools: Muddler, Jigger, Shaker, Strainer, Hand Juicer, Knife
6-8 mint leaves
1/2 oz simple syrup
3/4 oz fresh lime juice
2 oz white rum
- Combine mint and simple syrup in shaker
- Lightly muddle (we’re not making pesto here!)
- Add lime, rum, and ice
- Dump into Collins glass, push mint to the bottom and fill with ice
- Top with club soda
- Garnish with a mint bouquet
- Dream of the beach
Fun with rum:
Sweet and herbal:
Infuse your simple syrup with mint and use instead of fresh! You can always save your mint stems in a bag in the freezer for this.
Add fresh berries, watermelon, or other fruit to the mint when you muddle (softer fruits work best).
Cocktail flavor profile
Let me know what you discover, or if you would have rated it differently in the comments below…