Mojito

Recipe from Cuba Cafe

Adapted by William L. Hamilton

Mojito
Craig Lee for The New York Times
Total Time
5 minutes
Rating
4(841)
Comments
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You can drink a mint mojito without really thinking about it, and that's a pretty good recommendation for a summer cocktail. This version is straightforward and simply perfect for a hot day. Muddle a handful of fresh mint leaves and some lime juice in the bottom of a glass. Then add rum, sugar, ice and a bit of club soda. Shake and serve with other Cuban dishes. The mojito originated in Cuba as a farmers' drink in the late 19th century as Cuba's rum industry modernized, making the mint mojito as common as beer. Only the rich drank it with ice and soda. —William L. Hamilton

Featured in: SHAKEN AND STIRRED; 'Buena Vista' in a Glass

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Ingredients

Yield:1 serving
  • 1ounce mint leaves, torn in half
  • 2ounces fresh lime juice
  • 1½ounces white rum
  • 1teaspoon extra-fine granulated sugar
  • Crushed ice
  • 4ounces club soda
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

141 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 34 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Muddle (crush with a pestle) the mint with the lime juice in the bottom of a tall cocktail glass.

  2. Step 2

    Add the rum, sugar, crushed ice and soda. Cover and shake, and uncover, serving with a lime wedge.

Ratings

4 out of 5
841 user ratings
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Comments

Anython

Scaled this up in 6 qt pitcher to get a summer dinner party going, adding a slash of soda during serving. Had chilled mason jars in the fridge with ice already in them. Very easy way to greet your guests with something fun and tropical.

dave sillars

I suggest drinking this while reading The Night Manager by John Le Carre. (See the Amazon show based on the book, too!)

Megan L.

I suggest using the recipe from Mr. Boston where you use the roughness of the regular sugar to muddle the mint leaves. It's just a perfect drink. Also, how you're supposed to measure mint leaves by the ounce is strange...

Thea

Way too sour. Less lime, more sugar, and more rum!

Phil

Try making this with "Nellie and Joe's Famous Key West Lime Juice" - to me it's not as acidic as fresh lime juice and makes for a more well balanced drink.

Jani

Like the flavor but the drink exploded when shaking.

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Credits

From Cuba Cafe

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