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May 26, 2007 06:42 AM

Mojito Recipe?


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  1. 1/2 of a lime
    10-12 mint leaves torn
    1/2 - 3/4 oz simple syrup (1 cup of sugar mixed with 1 cup of water and heat on stove until sugar is dissolved)
    2 oz Bacardi Silver rum
    Club soda splash
    In a 10 or 12 ounce glass add lime, mint and simple syrup. With your muddler in hand, press down with force while using a twisting motion. This releases the essential oils in the mint and lime. Fill with ice, add rum and shake well. Top with club soda.

    10 Replies
    1. re: 2top

      Thanks 2top. Do you strain out the lime and mint? I'll let you know how they turn out.

      1. re: berna

        No, you shake it in the glass and leave it all there. The art of it is to balance the sour (lime) with the sweet (simple syrup).

        1. re: 2top

          You know, I left the mint in but must have done something drink looked like the bottom of a fish tank with all that mint swirling around...maybe I tore the mint into way too small pieces. Tasted wonderful, though...and even better with my eyes closed. lol

          1. re: MartiniQueen

            Not to worry. It looks like that. You can spruce it up but it makes no matter.

            1. re: MartiniQueen

              that's one reason the drink used to be served in ice-cold silver tumblers or cups rather than in a glass. it does look kind of like a dirty fishtank, that's a good description!

        2. re: 2top

          You can also use a mint infused simple syrup, which really gives a lot more flavor I think. Simply put in a handful of mint into the sugar/water mixture after sugar has disolved, but off the stove. Steep for 30 minutes or so, then take out mint and you have a great flavored syrup that you can use for mojitos and also iced tea etc. Store in frig for up to 3 weeks.

          1. re: jackie de

            You can infuse the syrup. Here in Miami we have had many discussions and examples of the "Mojito". But for the freshest and most thirst quenching taste, muddling the "yerba buena" is, by far, the best. As for, "a lot more flavor" I would say subtlety is usually what's missing in modern cocktails.

            1. re: 2top

              I agree about still putting in the mint and muddling it in this drink. I do add the mint simple syrup and also the fresh mint. The infused syrup is very subtle (maybe because our midwest grown mint isn't as powerful as Miami mint or perhaps a milder variety). Sure is a great drink on a hot summer day and we all have our own version of the "best".

          2. re: 2top

            I don't get the lime -- are you adding the juice or just an obstruction in your drinking glass (and obstruction to muddling the mint?)
            Is lime traditional?

          3. The standard recipe uses soda, but from time to time I enjoy using ginger ale instead to add a little bit more complexity to the drink. If you try this, cut back on the simple syrup a little bit so to compensate for the added sweetness of ginger ale.

            I was also at a bar out west that did a mojito with a few slices of cucumber. After making the bulk of the drink they would the whole thing into a shaker with the cucumber and serve it will the mint, lime and cucumber chunks.

            1. The recipe does not do service at all to the outcome! This drink is so refreshingly exciting that I promise you will not be disappointed and will certinly crave more than one!

              Mojito Slushy (Recipe courtesy Tyler Florence)

              1 cup sugar
              1 cup water
              1/2 cup fresh lime juice, about 4 to 6 limes
              1/4 cup fresh mint leaves, firmly packed
              2 limes, zested
              1/2 cup light rum
              8 cups crushed ice
              Mint sprigs and lime wedges, for garnish

              In a saucepan over medium heat, add the sugar and water. Cook for about 5 minutes, stirring often, until the sugar is dissolved and the syrup is clear. Set aside to cool.

              Put the sugar syrup, lime juice, mint leaves, lime zest, and rum into a blender and blend until smooth. Add the ice and blend until slushy. Spoon into glasses; garnish with a sprig of mint and a lime slice.

              2 Replies
              1. re: Tehama

                In Newport (RI) we used to call that a seasider. Great summer drink.

                1. re: Tehama

                  Tried a version of this yesterday with coconut rum. I skipped the simple syrup and just added about a tablespoon of sugar to the blender with everything else and it was great. Thanks for posting the recipe!

                2. There are a lot of folks variations here (including my scalable mojito for the masses):


                  1. I had a mojito at Shinsei in Dallas a few days ago that substituted purple basil for the mint. It was amazing. They were very restrained in their use of simple syrup as well and the soda/rum ratio was perfect - the flavors were very balanced rather than trying to be a "stiff" drink.

                    The key with any cocktail is achieving that balance. More alcohol does not equal a better drink unless it's a martini.

                    I have a personal preference for sparkling water rather than club soda. I don't like the saltiness of club soda.