Mojito (Cuban Mint and Rum Cocktail)

"A nice, light cocktail - sweet, tangy, and minty!"
 
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Ready In:
5mins
Ingredients:
6
Serves:
1
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ingredients

  • crushed ice
  • 12 leaves fresh spearmint
  • 3 tablespoons lime juice (preferably fresh, do not use Rose's Lime)
  • 1 -2 tablespoon sugar syrup, to taste
  • 1 12 - 2 ounces rum, to taste
  • 2 ounces club soda, more to taste
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directions

  • Fill a glass 1/3 full with crushed ice, and place mint leaves and sugar syrup on top.
  • Using a muddle stick or wooden pestle, mash them together for about 20 seconds.
  • Add the rum and club soda and lime juice and stir well.
  • Garnish with mint sprig, serve, and enjoy!
  • *To make sugar syrup, dissolve 1 part sugar into 1 part hot water and boil until thickened.

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Reviews

  1. This is a good foundation, but a trick I learned from a bartender at the Hotel Nacional in Cuba is to use white rum as the base and then to splash dark rum on top at the end. Yum!
     
  2. MMm close to spot on. I wonder how coconut rum would taste instead
     
  3. I made mojito's for my 4th of July party, and everyone loved them. This recipe is the closest to all of the posted ones to what I did, so I decided to rate this one rather than post another recipe that is just slightly different to add to the confusion. My variation: place some ice in a shaker, add about 6 ripped mint leaves, 1 1/2 tbsp of sugar syrup, juice of 1/2 lime freshly squeezed, 2 1/2 ounces rum and shake; pour into glass with a little more ice and top with 1-2 ounces of club soda and stir. I'm going to try them next time without the shaker and really muddling the mint to see if it is better and can eliminate the shaker part. I'm giving this recipe a 4 star instead of 5 because everyone at my party thought it needed the full 2 1/2 oz of rum and I think 2 tbsp of sugar syrup would make it too sweet.
     
  4. Yum! The mint is out in the garden so I couldn't resist. This a very refreshing drink- it's going to be a hot one today, so I may have to whip up a batch after a day of gardening :). Thanks Julesong.
     
  5. Fantastic!Delicious any time of the year or occasion,
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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