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There are so many bad Mojitos out there that I just had to share what I think is the most perfect, simple Mojito recipe. While a lot of people want to overthink the drink, I think it’s important to take a step back and look at the cocktail for what it truly is: a Rum Collins (with lime in place of lemon) with the addition of mint.

That’s it, folks, I’m sorry to say. While some people would rather argue all day about the differences between these two classic cocktails, I think it makes more sense to focus on the similarities (shouldn’t we strive to be like that with more things in life?)

Just remember that while we’re looking to find common ground between drinks, the Mojito is still not a Mint Julep with rum.

I like to use Matusalem Platino or Bacardi Silver rums in my mojitos. Since they were Cuban companies before the tide of revolution sent them packing for Puerto Rico, I feel it’s the closest I’m going to get to real Cuban rum in my mojito during this pointless embargo that both countries are suffering through. That said, experiment with other silver rums and see what works best with your palate.

Mojito Print Me

  • 1 large sprig mint
  • ½ oz/15 ml simple syrup
  • Half a spent lime hull, and
  • ¾ oz/22.5 ml of lime juice
  • 1½ oz/45 ml white rum
  • 1½ oz/45 ml chilled club soda or sparkling mineral water
  1. In a 16 ounce glass, gently muddle together the mint and the simple syrup
  2. Add the rest of the ingredients
  3. Top with crushed ice and mix with a straw until drink is combined and glass is frosty.

Recipe printed courtesy of

142 Replies to “Mojito”

  • Gary Higgins says:

    As far as living in the Sonoran Desert, I live in Tucson and I grow my own mint. Lowes had Mojito mint plants this spring and I am growing my own organically. Mojito mint is supposed to be the variety Cubans use in their Mojitos.

  • Bridget says:

    Loved this thread. Had no idea how involved a Mojito was! I could only get to about 60 comments before concluding I needed a drink. Unfortunately, NO rum in the entire house! Thanks for the entertainment. I’ll definitely be back to this site for guidance/advice!

  • Mark says:

    Mojito is my favorite summer drink. One plant in a clay pot on my back deck keeps me in mint all summer. Remember if you plant it in your yard it will spread like crazy so you have to contain it. When I have them I will muddle a small handful of fresh blueberries in with the mint. Nice twist and makes an interesting purple tinted drink.

  • Chris says:

    A syrup? Really? Want a great drink, don’t be lazy. A syrup is not the same as real sugar. Best mojito use sugar can. This. Sucks

  • Bridget says:

    Chris — the “simple syrup” IS sugar. Real sugar. It has just been dissolved. Making a simple syrup is just one additional step. Dumping sugar into a drink is being lazy. 😉

  • Bobby says:

    The recipe says to gently muddle and then stir the drink with a straw. The picture shows a drink that’s clearly been shaken. IMHO, a no-no for mojitos.

  • Marj says:

    I just tried a pineapple coconut water in place of club soda or mineral water. Holy crap that was good! It could really take the place of simple syrup as well…its pretty sweet on its own.I’m going to try mnsngo coconut water too. Make it tropical!

  • Zorch Pardonowitz says:

    A couple things..

    1. Use raw cane sugar instead of syrup. As others have said, it acts as an abrasive during the muddling.
    2. Go ahead and muddle the limes; I start by muddling a tsp. of sugar, good handful of mint leaves, and half a lime cut into quarters.
    3. Thai Basil makes a really nice substitute for mint.
    4. I make my own seltzer using fresh untreated well water and my C02 tank from my beer-tapping system. Mmmmmmm… Like Pellegrino, but, like, well, not stupid expensive for water.

    I like the extra tartness from the lime oils released during muddling, and having just a bit of undissolved sugar remaining at the end of the drink gives you a little “dessert” after the drink.

    FWIW, this is pretty much how they make them at our favorite bar of all-time, Calmos in Grand Case, St. Martin, except they use a lot more sugar and only a splash of seltzer.

    To each his/her own…

  • NancyB says:

    Hey Jeffrey, I don’t know if you are still around, but THANKS!! For the great mojito recipe! I have been trying to make a decent mojito for years since I had one at a bar 7 or 8 years ago. Your recipe, exactly as you wrote it, produced a tasty refreshing drink. The only downside is it went down too fast! I like the simple syrup. I have made versions with sugar and I get the abrasion idea, but this recipe produces a very smooth, delicious cocktail.

    When I made it a second time, I cut the syrup back just a touch, and added another squeeze of lime because I love lime and I am not a big sweet lover. But the overall proportions are perfect! Thanks again for sharing your expertise!

  • Marillee D. says:

    My husband and I were in Amber Gris Caye, in one of the bars, and I don’t remember how it came about, but the Pinas Coladas came into the conversation with the bartender, and I said I hated them, she said I will make you something you like, and it was a Pina Colada Mojito, or something like that, and it was to absolutely die for!!!! It tasted like the freshest, sweetest coconut balanced with slightly either peach or apricot or mango flavors, almost like a Dreamsicle!!! Of course, I’d had so much to drink already, it was the drink that in the end killed me!!!

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