Rum
Mojito
A bright, citrusy mix of lime juice and fresh mint defines this rum‑based highball, delivering a cooling lift with each sip. The recipe calls for white rum, simple syrup, and club soda, balanced by the sharp acidity of lime and the aromatic herbaceousness of muddled mint leaves. Prepare it in a highball glass over ice, stir gently, and finish with a sprig of mint for garnish. It's straightforward, requires tools, and suits a evening home.
Ingredients
- Rum (White) 2 oz
- Juice (Lime) 0.75 oz
- Syrup (Simple) 0.5 oz
- Fresh Mint 6 leaves
- Soda (Club) Top
- Glass:
- Highball
- Garnish:
- Mint Sprig
Instructions
- 1
Muddle mint with syrup and lime
- 2
Add rum and ice
- 3
Top with soda
History
Records trace the mojito to 16th‑century Cuba, where it evolved from a medicinal tonic of aguardiente, lime, sugar, and mint. It gained international fame in the early 20th century, popularized by American tourists and later by Hemingway.
Tasting Notes
Bright lime acidity cuts through the rum's sweetness, while mint adds a refreshing herbaceous edge. The soda gives a light, effervescent mouthfeel, making the drink crisp and easy‑drinking.
Serve it chilled as a pre‑dinner aperitif on a warm evening or during a relaxed brunch.
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