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Mojito Recipe?

berna May 26, 2007 06:42 AM


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  1. 2top RE: berna May 26, 2007 08:16 AM

    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
      berna RE: 2top May 26, 2007 08:25 AM

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

      1. re: berna
        2top RE: berna May 26, 2007 01:23 PM

        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
          MartiniQueen RE: 2top May 30, 2007 03:53 PM

          You know, I left the mint in but must have done something wrong...my 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
            2top RE: MartiniQueen May 30, 2007 06:05 PM

            Not to worry. It looks like that. You can spruce it up but it makes no matter.
            Look: http://www.youtube.com/v/EJC-zqxYOuo

            1. re: MartiniQueen
              soupkitten RE: MartiniQueen Jun 4, 2007 11:29 AM

              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
          jackie de RE: 2top May 27, 2007 07:36 AM

          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
            2top RE: jackie de May 27, 2007 09:11 AM

            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
              jackie de RE: 2top May 27, 2007 03:09 PM

              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
            NYchowcook RE: 2top May 28, 2007 02:05 PM

            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?

            1. re: NYchowcook
              2top RE: NYchowcook May 29, 2007 07:59 AM

              Check this out:


          3. n
            negronilover RE: berna May 26, 2007 12:52 PM

            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. Tehama RE: berna May 28, 2007 02:22 PM

              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
                Veggo RE: Tehama May 29, 2007 06:01 AM

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

                1. re: Tehama
                  kkbriggs RE: Tehama Jun 4, 2007 08:48 AM

                  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. ted RE: berna May 29, 2007 04:57 AM

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


                  1. d
                    dalaimama RE: berna May 29, 2007 08:09 AM

                    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.

                    1. NYchowcook RE: berna Jun 10, 2007 07:15 AM

                      I've been working on this, and have come up with a very tasty drink, indeed:

                      Make simple syrup by heating 1 c. water w/ 1 c. sugar, stir to dissolve, and chill.
                      For two drinks:
                      4 good sized mint leaves
                      Juice of one lime
                      2-3 oz light rum
                      simple syrup

                      Put fresh mint leaves and in bottom of glass. Add a bit of the lime juice & simple syrup. Smash up a bit (I use a tart tamper). You don't want to smash the mint to smithereens (hence the fish tank appearance) but release the flavor and oil.
                      Add lime juice, rum, a bit more sugar syrup, and top w/ seltzer. Taste for balance -- you want the mint to predominate w/ the sour of lime offset by sugar.
                      Mix up w/ ice, pour into two glasses.
                      Repeat as needed!

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