• White rum
  60 ml (2 oz)

  Choose a good quality Cuban-style rum for authenticity.
• Fresh lime juice
  30 ml (1 oz)

  About half a lime, freshly squeezed.
• Mint leaves
  8 leaves

  Use fresh, unblemished mint for the best aroma.
• Granulated sugar
  2 tsp

  Can substitute with simple syrup if preferred.
• Soda water
  60 ml (2 oz)

  Top up to taste for effervescence.
• Ice
  1 cup

  Crushed ice works best.

• Highball glass
• Muddler
• Bar spoon
• Jigger
• Citrus juicer (optional)

1. 1

   Place the mint leaves and sugar in a highball glass. Gently muddle to release the mint’s oils—don’t pulverize, just bruise.

2. 2

   Add the fresh lime juice and rum to the glass.

3. 3

   Fill the glass with crushed ice, almost to the top.

4. 4

   Top up with soda water to taste (about 2 oz).

5. 5

   Stir gently with a bar spoon to mix and chill.

6. 6

   Garnish with a fresh mint sprig and an extra lime wedge.

• Incredibly refreshing and cooling, perfect for hot days.
• The combination of mint, lime, and rum is both zesty and smooth.
• Easy to make at home with simple, accessible ingredients.
• Customizable sweetness and strength to suit any palate.
• Effervescent and light, making it a crowd-pleaser at parties.

The Mojito traces its origins back to 16th-century Cuba, where a similar drink called 'El Draque' was made with aguardiente (a precursor to rum), lime, sugar, and mint. It was named after English sea captain and pirate Sir Francis Drake, who was believed to have used the drink as a remedy for dysentery and scurvy. By the early 20th century, the recipe evolved with the introduction of rum, and the Mojito as we know it today became a staple in Havana’s vibrant cocktail scene. The drink gained international fame, thanks in part to Ernest Hemingway, who was known to enjoy Mojitos at La Bodeguita del Medio in Havana.