A mojito is a Cuban highball made with white rum, fresh lime juice, sugar, mint, soda water, and ice. To make one, gently press 6-8 mint leaves with 0.5-0.75 oz simple syrup, add 0.75 oz lime juice and 2 oz rum, stir with crushed ice, then top with 1-2 oz club soda.
Key Facts at a Glance
- A standard mojito uses 2 oz white rum, 0.75 oz fresh lime juice, and 0.5-0.75 oz 1:1 simple syrup.
- Gentle mint pressing releases aroma; shredding mint leaves creates bitter, grassy flavors.
- Crushed or pebble ice chills and dilutes a mojito faster than large cubes.
- A typical homemade mojito takes 3-5 minutes and costs about $1.50-$3.50 before equipment.
- Club soda should be added after stirring, because early carbonation escapes during mixing.
- A standard mojito usually contains about 160-220 calories, depending mainly on sugar and rum.
What Is a Mojito?
A mojito is a refreshing Cuban rum cocktail built around contrast: sweet cane sugar, sharp lime, cool mint, dry soda, and lightly aged or unaged rum. The drink is traditionally served in a tall glass over ice, with the mint aroma positioned near the nose through a sprig garnish.
The International Bartenders Association lists white rum, lime juice, cane sugar, mint, soda water, and crushed ice in its official Mojito specification. Recipes vary by bar, especially in the sugar format and lime quantity, so a useful home ratio is 2 parts rum to roughly 0.75 parts lime juice, followed by enough syrup and soda to balance the drink.
A mojito is not a mint smoothie. The leaves should remain mostly intact, and the finished cocktail should taste minty before it tastes grassy. Fresh lime also matters because bottled lime juice often has less aromatic complexity and can taste noticeably sharper or flatter after processing.
What Does a Mojito Taste Like?
A well-made mojito tastes lime-forward, lightly sweet, minty, cold, and moderately effervescent. Rum provides the alcoholic warmth, while soda water lowers the drink’s intensity and makes the lime and mint seem brighter.
The most important balance is between acidity and sugar. Lime juice supplies tartness, syrup softens that tartness, and dilution from melting ice reduces both perceived sweetness and alcohol heat. A drink that tastes perfect before ice dilution may taste too dry after five minutes, so the final evaluation belongs in the chilled glass.
Before You Start
The following setup makes one 10-12 oz mojito in about 5 minutes, including lime preparation. The difficulty is easy, but the mint pressure and final dilution determine more of the result than the brand of rum.
| Requirement | Practical specification | Typical home range |
|---|---|---|
| Preparation time | One drink | 3-5 minutes |
| Glass | Highball or Collins glass | 10-14 oz |
| White rum | Standard serving | 2 oz, 60 ml |
| Fresh lime juice | One small lime, usually | 0.75 oz, 22 ml |
| Simple syrup | 1:1 sugar-to-water syrup | 0.5-0.75 oz, 15-22 ml |
| Mint | Leaves plus garnish sprig | 6-8 leaves and 1 sprig |
| Ice | Crushed, pebble, or cracked cubes | 8-12 oz by volume |
| Soda water | Chilled, unsweetened | 1-2 oz, 30-60 ml |
| Typical ingredient cost | Excluding tools | $1.50-$3.50 |
You need a highball glass, a jigger or measuring spoon, a citrus press, and a bar spoon. A muddler helps, but the rounded end of a wooden spoon can press mint gently when no bar tool is available.
How Do You Make Simple Syrup?
Combine equal volumes of granulated sugar and water, such as 0.5 cup sugar with 0.5 cup water. Warm or stir until the crystals dissolve, cool the syrup completely, and refrigerate it in a sealed container for up to about two weeks.
A 1:1 syrup is the easiest format for a first mojito because it blends immediately. Rich 2:1 syrup can also work, but use about half as much by volume, since it contains more sugar per spoonful. Do not pour warm syrup into the drink, because it raises the temperature and increases early ice melt.
How to Make a Mojito
Step 1: Chill the Glass and Prepare the Ingredients
Place the highball glass in the freezer for 5-10 minutes if convenient, then squeeze the lime directly into a small measuring vessel. Measure the rum, syrup, and soda before building the drink so the mint is not left sitting in acid while you search for tools.
You will know this step worked when the lime smells fresh and the soda is cold enough to create visible condensation on its bottle or can. The common mistake is estimating every liquid by eye, which can produce a sour drink when the lime is large or a weak drink when the glass is oversized.
Step 2: Add and Gently Press the Mint
Put 6-8 spearmint leaves in the bottom of the glass. Add the simple syrup, then press the leaves 4-6 times with a flat-ended muddler using light downward pressure.
The goal is to bruise the leaves and release mint oils without tearing them into fragments. You will know the mint is ready when the glass smells strongly minty and the leaves remain visibly whole. The common mistake is grinding the leaves against the glass, which releases chlorophyll and can create bitterness.
If using granulated sugar instead of syrup, add 2 teaspoons superfine sugar with the lime juice, then press lightly. Sugar crystals provide some abrasion, but they can remain undissolved at the bottom unless you stir thoroughly.
Step 3: Add Lime Juice and White Rum
Pour 0.75 oz fresh lime juice and 2 oz white rum into the mint and syrup mixture. Stir for about 10 seconds so the lime, sugar, rum, and mint oils combine before adding ice.
A standard 750 ml bottle of rum contains about twelve 2 oz servings, although practical losses reduce that number slightly. A dry, clean white rum keeps the lime and mint visible; an aged rum adds vanilla and oak but moves the drink away from the crispest classic profile.
You will know the base is balanced when it tastes tart, sweet, and aromatic before dilution, with noticeable rum warmth but no harsh burn. The common mistake is adding more rum to compensate for excessive sweetness, which raises alcohol without correcting the underlying sugar ratio.
Step 4: Fill the Glass and Stir
Fill the glass halfway with crushed or pebble ice, then stir from the bottom upward for 10-15 seconds. Add more ice until the glass is nearly full, and stir again for another 5-10 seconds.
This sequence cools the cocktail while distributing mint aroma through the liquid. You will know it worked when the glass feels cold, the syrup is fully dispersed, and the ice has settled enough to leave room for soda. The common mistake is stirring only at the surface, which leaves concentrated syrup and lime at the bottom.
Large cubes are acceptable when crushed ice is unavailable, but use smaller cracked pieces if possible. A glass full of large cubes may cool slowly and leave the cocktail under-diluted during its first few minutes.
Step 5: Add Soda Water
Top the drink with 1-2 oz chilled club soda or plain soda water. Pour slowly down the inside of the glass, then give the mojito one gentle bottom-to-top lift with a bar spoon.
The correct soda amount depends on glass size and preferred strength. Use about 1 oz for a stronger, rum-forward drink and closer to 2 oz for a longer, lighter highball. You will know the amount works when the drink tastes refreshing without losing lime or mint definition. The common mistake is adding soda before stirring, because vigorous mixing drives away carbonation.
Step 6: Garnish and Serve Immediately
Slap one large mint sprig once against the palm of your hand, place it beside the straw, and serve the mojito immediately. The brief slap ruptures some surface oil and places the strongest mint aroma near the drinker’s nose.
A lime wheel or wedge adds visual information and a little extra fragrance, but squeezing another lime wedge into the glass can make the cocktail too acidic. The finished drink should show mint at the surface, bright carbonation, and enough ice to remain cold through the first several minutes.
Why Does Muddling Affect Mojito Flavor?
Muddling affects a mojito because gentle pressure releases aromatic oils from mint leaves, while aggressive tearing releases chlorophyll and bitter plant compounds. The desired result is fragrance, not a puree.
Carbonation also changes perception. Dissolved carbon dioxide forms carbonic acid in small amounts and creates bubbles that carry volatile mint aromas toward the nose. Ice then dilutes ethanol, lime, and sugar together, which is why stirring is part of the recipe rather than a decorative step.
Which Mint Works Best?
Spearmint is the safest choice for a classic mojito because its sweetness is softer and less menthol-heavy than peppermint. Use fresh leaves with firm stems and an undamaged green surface.
| Mint choice | Flavor character | Quantity for one drink | Best use |
|---|---|---|---|
| Spearmint | Sweet, rounded, cool | 6-8 leaves plus sprig | Classic mojito |
| Peppermint | Strong, mentholated, sharp | 4-6 leaves | High-mint variation |
| Apple mint | Soft, fruity, mild | 8-10 leaves | Fruit mojito |
| Dried mint | Flat, dusty, concentrated | Not recommended | Syrup or tea, not garnish |
Wash mint briefly under cool water and pat it dry. Wet leaves dilute the drink unpredictably, while bruised or blackened leaves can add stale flavors.
Which Sugar Method Should You Use?
Use 1:1 simple syrup for consistent sweetness and superfine granulated cane sugar for a more traditional, textured preparation. Syrup is easier for beginners, while sugar can give the drink a slightly more integrated cane flavor when fully dissolved.
| Sweetener method | Amount | Dissolution time | Main advantage | Main drawback |
|---|---|---|---|---|
| 1:1 simple syrup | 0.5-0.75 oz | Immediate | Precise, smooth mixing | Requires preparation |
| Superfine sugar | 2 tsp | 15-30 seconds | Traditional texture | May settle at bottom |
| Regular sugar | 2 tsp | 30-60 seconds | Common pantry option | Larger crystals dissolve slowly |
| Rich 2:1 syrup | 0.25-0.375 oz | Immediate | Long refrigerator life | Easy to over-sweeten |
| Cane syrup | 0.5 oz | Immediate | Deeper cane flavor | Brand sweetness varies |
For a dry mojito, begin with 0.5 oz 1:1 syrup. For a sweeter party-style drink, use 0.75 oz. Adjust after dilution in increments of 0.125 oz, because a small syrup increase is noticeable in a single serving.
Which Rum Is Best for a Mojito?
A dry white rum with a clean finish is the most versatile choice for a classic mojito. Cuban-style light rum is historically appropriate, but legal availability varies by country, and a Puerto Rican, Dominican, or other lightly filtered white rum can work well.
| Rum style | Typical flavor | Suggested amount | Result in mojito |
|---|---|---|---|
| Light white rum | Clean, lightly sweet | 2 oz | Crisp classic profile |
| Cuban-style white rum | Dry, grassy, restrained | 2 oz | Traditional lean profile |
| Aged white rum | Vanilla, soft oak | 2 oz | Rounder, richer drink |
| Dark or aged rum | Molasses, caramel, spice | 1.5-2 oz | Dirty or dark mojito |
| Overproof rum | High alcohol, intense ester | 0.5-1 oz split with white rum | Strong advanced variation |
Avoid replacing all the white rum with strongly spiced rum if you want a classic result. Vanilla and cinnamon can overwhelm fresh mint, while overproof rum can make the drink taste hot even after dilution.
How Much Alcohol Is in a Mojito?
A mojito made with 2 oz of 40% ABV rum contains about 0.8 oz of pure alcohol before dilution. After 1-2 oz soda and melting ice, the finished drink commonly falls around 10-14% ABV by volume, although the exact figure depends on final volume and dilution.
| Build | Rum | Added soda | Approximate pre-dilution strength |
|---|---|---|---|
| Strong short mojito | 2 oz at 40% ABV | 1 oz | About 27% before melt |
| Standard mojito | 2 oz at 40% ABV | 2 oz | About 20% before melt |
| Long mojito | 1.5 oz at 40% ABV | 3 oz | About 13% before melt |
| Split-base mojito | 1.5 oz white plus 0.5 oz aged | 2 oz | About 20% before melt |
These are mixing estimates, not laboratory measurements. Ice melt commonly adds 2-4 oz of water during a properly stirred serving, reducing the final concentration substantially.
What Are the Main Mojito Variations?
Classic, dark, fruit, sparkling, and alcohol-free mojitos use the same basic sweet-sour-mint structure but change the base spirit, fruit, or carbonated ingredient.
| Variation | Ingredient change | Working quantity | Flavor and use |
|---|---|---|---|
| Classic Cuban-style | White rum and cane sugar | 2 oz rum, 2 tsp sugar | Dry, crisp, lime-led |
| Dark mojito | Aged or dark rum | 1.5-2 oz rum | Caramel and molasses notes |
| Strawberry mojito | 2 sliced strawberries | Add before mint | Soft fruit and color |
| Passionfruit mojito | 0.5 oz puree | Reduce syrup to 0.5 oz | Tart tropical flavor |
| Mojito Royale | 2-3 oz dry sparkling wine | Replace soda | More alcoholic, wine-like finish |
| Nojito | No rum | Add 2-3 oz soda | Alcohol-free and refreshing |
Fruit adds water and sugar, so reduce the syrup before increasing it. For example, two ripe strawberries often justify reducing 1:1 syrup from 0.75 oz to 0.5 oz.
How Do You Make a Mojito Pitcher?
For six servings, combine 12 oz white rum, 4.5 oz fresh lime juice, and 3-4.5 oz 1:1 simple syrup in a pitcher. Add 36-48 mint leaves, press them gently against the liquid with a spoon, chill the mixture for 20-30 minutes, then add ice and 6-9 oz soda immediately before serving.
Do not leave crushed mint submerged for several hours, because prolonged contact can produce a vegetal flavor. For a cleaner party batch, make the rum, lime, and syrup mixture in advance, refrigerate it for up to 8 hours, and add fresh mint, ice, and soda just before guests drink it.
Serve the pitcher within about 30 minutes of carbonation. Soda loses pressure quickly when poured over a large amount of ice, particularly in a wide container.
Common Mojito Mistakes and How to Fix Them
Why Is My Mojito Bitter?
A bitter mojito usually contains over-muddled mint, excessive lime pith, or an intensely mentholated mint variety. Remove visible shredded leaves, add 0.25 oz soda, and taste again; if the bitterness remains, rebuilding the drink is more reliable than adding large amounts of sugar.
Why Is My Mojito Too Sour?
A sour mojito needs more sweetness or dilution, not automatically more rum. Add 0.125 oz simple syrup, stir for five seconds, and retaste; repeat once if necessary, then add a small amount of soda if the drink is also too concentrated.
Why Is My Mojito Too Sweet?
Add 0.125 oz fresh lime juice and 0.5 oz soda, then stir gently. Adding a full ounce of lime at once can overshoot the correction and create a sharp drink with no aromatic balance.
Why Is My Mojito Flat?
Flat carbonation usually results from warm soda, early soda addition, or excessive stirring after topping. Use freshly opened, refrigerated soda and add it at the final stage; a flat drink cannot be fully re-carbonated once the gas has escaped.
Why Does Sugar Remain at the Bottom?
Regular granulated sugar settles when the liquid volume is small or the stirring is brief. Use simple syrup, superfine sugar, or stir the lime, sugar, and rum together for 15-20 seconds before adding ice.
Why Does My Mojito Taste Weak?
A weak mojito may contain too much soda, excessive meltwater, or less rum than measured. Keep the rum at 2 oz, use 1 oz soda for a stronger build, and start with cold ice that is solid rather than wet and rapidly melting.
Can You Make a Mojito Without a Muddler?
Yes, a mojito can be made without a muddler by pressing mint gently with the rounded end of a wooden spoon. Do not use a sharp utensil, because cutting the leaves produces small fragments and makes bitter extraction more likely.
A shaker is also unnecessary. Shaking mint vigorously can tear the leaves, while a highball glass allows the drink to be built, diluted, and served in one vessel. If crushed ice is unavailable, crack standard cubes inside a clean towel with a heavy spoon or use smaller refrigerator ice pieces.
How Many Calories Are in a Mojito?
A typical 2 oz rum mojito contains about 160-220 calories, with the exact amount determined by rum, syrup, and fruit additions. Two ounces of 40% rum contribute roughly 130 calories, while 0.5-0.75 oz 1:1 syrup commonly contributes about 25-45 calories.
Club soda adds negligible calories. A fruit mojito can add 15-50 calories depending on the fruit and puree, while a Mojito Royale adds calories from sparkling wine. Reducing syrup to 0.25 oz lowers calories but makes the lime more prominent, so compensate with additional soda rather than removing all sweetness.
Frequently Asked Questions
Can You Use Lemon Instead of Lime in a Mojito?
You can use lemon, but the result is a lemon-mint rum cooler rather than a traditional mojito. Lemon juice is often less aromatic and differently acidic than lime, so start with 0.75 oz lemon juice and adjust the syrup after tasting.
How Long Does Homemade Simple Syrup Last?
Refrigerated 1:1 simple syrup generally keeps for about two weeks in a clean, sealed container. Discard it if it develops cloudiness, mold, gas, or an off smell, and prepare smaller quantities when making occasional cocktails.
Should a Mojito Use Club Soda or Tonic Water?
Use club soda or plain soda water for a classic mojito. Tonic water contains quinine and added sugar, which introduces bitterness and can make the drink much sweeter than the intended rum, lime, mint, and soda profile.
Can You Prepare a Mojito Ahead of Time?
Prepare the rum, lime, and syrup mixture up to 8 hours ahead and refrigerate it, but add mint, ice, and soda close to serving. Pre-muddled mint becomes vegetal over time, while ice and carbonation lose their intended texture.
Is a Mojito Stronger Than a Gin and Tonic?
A standard mojito and a typical gin and tonic can contain similar pure alcohol when each uses 2 oz of 40% spirit. A mojito may taste lighter because crushed ice, lime, mint, and soda dilute and mask the rum more effectively.
The Bottom Line
To make a mojito, use 2 oz white rum, 0.75 oz fresh lime juice, 0.5-0.75 oz 1:1 simple syrup, 6-8 spearmint leaves, crushed ice, and 1-2 oz cold soda water. Press the mint gently, stir the alcoholic base with ice, add soda last, and serve immediately. The exact technique matters more than an expensive rum: protect the mint, measure the lime, and finish with enough dilution. Once those controls are consistent, how to make a mojito becomes a repeatable five-minute process rather than a matter of guesswork.
