Rum Mojito Classic

How to Make Rum Mojito Classic

1. 1

   Step 1: Make (or measure) syrup

   If you don't have pre-made syrup, make a quick 1:1 simple syrup by simmering equal parts sugar and water until sugar dissolves, then cool. For a more sustainable option, use turbinado or cane sugar at 1:1, or a 3:2 water-to-honey/agave blend and whisk until combined. Chill the syrup or let it cool to room temperature before using.

   For this step

   • 3 fl ozSimple syrup (1:1) or sustainable syrup alternative (turbinado, cane, or 3:2 honey/agave blend)
   
2. 2

   Step 2: Combine lime, mint, and syrup, then muddle gently

   Divide the fresh lime juice and simple syrup among 4 highball glasses, add 8 mint leaves to each glass. Using a muddler or the back of a spoon, press gently 6–8 times—the goal is to bruise leaves and release aromatic oils, not shred them, to avoid bitterness. Keep the muddling short and gentle; you should smell mint without seeing lots of torn pieces.

   For this step

   • 4 fl ozFresh lime juice
   • 32 leavesFresh mint leaves (about 8 leaves per cocktail)
   
3. 3

   Step 3: Add rum and ice, then stir to chill

   Pour 2 oz (60 ml) of white rum into each glass, then fill glasses with crushed ice. Stir gently but thoroughly for 10–15 seconds to chill and slightly dilute the drink, marrying the flavors. Adjust dilution by stirring more or less depending on your taste and the size of your ice.

   For this step

   • 8 fl ozWhite rum
   • 4 cupsCrushed ice
   
4. 4

   Step 4: Top, garnish, and serve

   Top each glass with soda water, tasting as you go—about 2–3 oz (60–90 ml) per glass or to preference. Garnish with a lime wheel and a fresh mint sprig; slap the mint between your palms before garnishing to boost aroma. Serve with a short straw and enjoy immediately while bright and effervescent.

   For this step

   • 32 fl ozSoda water (club soda) to top
   • 4 piecesLime wheels or wedges for garnish
   

1. If you don't have pre-made syrup, make a quick 1:1 simple syrup by simmering equal parts sugar and water until sugar dissolves, then cool. For a more sustainable option, use turbinado or cane sugar at 1:1, or a 3:2 water-to-honey/agave blend and whisk until combined. Chill the syrup or let it cool to room temperature before using.
2. Divide the fresh lime juice and simple syrup among 4 highball glasses, add 8 mint leaves to each glass. Using a muddler or the back of a spoon, press gently 6–8 times—the goal is to bruise leaves and release aromatic oils, not shred them, to avoid bitterness. Keep the muddling short and gentle; you should smell mint without seeing lots of torn pieces.
3. Pour 2 oz (60 ml) of white rum into each glass, then fill glasses with crushed ice. Stir gently but thoroughly for 10–15 seconds to chill and slightly dilute the drink, marrying the flavors. Adjust dilution by stirring more or less depending on your taste and the size of your ice.
4. Top each glass with soda water, tasting as you go—about 2–3 oz (60–90 ml) per glass or to preference. Garnish with a lime wheel and a fresh mint sprig; slap the mint between your palms before garnishing to boost aroma. Serve with a short straw and enjoy immediately while bright and effervescent.