How to Make a Mojito Cocktail
A Step-by-Step Guide to Crafting the Ultimate Serve.
A Cuban classic and one of the most refreshing cocktails ever created, the Mojito is summer in a glass. Crisp Havana Club rum, fresh muddled mint, zesty lime, and a top of soda water come together for a serve that's light, fragrant, and endlessly drinkable. The key to a great Mojito is in the muddling; bruise the mint gently to release its oils without shredding the leaves, or you'll end up with a bitter, grassy drink instead of a fresh, aromatic one. Simple to make, impossible to dislike, and perfect for long, warm evenings in the garden.
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Base Spirit: Rum
Flavour Profile: Fresh, minty, citrusy, light
Glassware: Highball Glass
Occasion: Garden Parties, Summer Gatherings, Birthday Celebrations, Dinner Parties
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Ingredients:
50 ml Havana Club Rum
25ml Fresh Lime Juice
15 ml Simple Syrup
8-10 Fresh Mint Leaves
Soda Water (to top)
Lime Wheel (garnish, optional)
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How to make:
Add the mint leaves and simple syrup to a highball glass.
Gently muddle the mint — just enough to release the oils, not so hard that the leaves shred or turn bitter.
Add the fresh lime juice and rum to the glass.
Fill the glass with crushed or cubed ice.
Stir well to combine and chill, in stages.
Top with soda water and give one final gentle stir.
Garnish with a lime wheel and a fresh mint sprig, if using.
Serve immediately.
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Allergens:
This recipe does not contain any common allergens.
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Story behind the Serve
The Mojito's roots trace back to 16th century Cuba, with early versions believed to have evolved from a drink called "El Draque", named after Sir Francis Drake, made with aguardiente, lime, sugar, and mint. Over the centuries, as rum production refined in Cuba, the modern Mojito took shape, eventually becoming one of Havana's most iconic exports. It found global fame through Havana's bar scene and has remained a warm-weather staple ever since, proof that a handful of fresh, simple ingredients, handled with care, will always outlast a trend.
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