Recipe

Classic Mojito Recipe

A bright, minty, lime-forward mojito with just the right fizz. Quick to make, easy to scale, and built for warm nights and crispy-ice satisfaction.

By Matt Campbell

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4.8

A real photograph of a classic mojito in a tall glass with crushed ice, fresh mint sprigs, lime wedges, and a clear straw on a sunlit kitchen counter

Jump to Recipe

If you have mint, lime, and five minutes, you are dangerously close to a classic mojito that tastes like a mini vacation in a glass. This is the version I make when I want something crisp and refreshing without turning my kitchen into a science lab. Bright lime. Cooling mint. A little sweetness that keeps the rum from feeling too sharp. Then a splash of soda to make it all pop.

The key is treating the mint nicely. We are not pulverizing it into green confetti. We are coaxing out the aroma so every sip smells like you just walked past a backyard herb garden.

A real photograph of hands gently muddling fresh mint and lime in the bottom of a tall glass on a wooden cutting board

Why It Works

Clean, bright flavor: Fresh lime juice gives you that punchy tartness that makes a mojito feel snappy, not syrupy.
Mint that tastes fresh, not bitter: A gentle muddle releases the oils without shredding the leaves.
Balanced sweetness: Simple syrup blends fast so you do not end up chewing sugar crystals.
Proper chill and dilution: Crushed ice (or cracked ice) melts just enough to round everything out while staying frosty.
Easy to scale: Multiply for a pitcher and keep the soda separate until serving for maximum fizz. Add mint close to serving time so it stays bright.

Pairs Well With

Storage Tips

A mojito is best the minute it is made. That said, you can prep the parts and make it feel effortless later.

Mint-lime base: Muddle mint with simple syrup and lime juice, then refrigerate in a covered jar for up to 24 hours. For the freshest flavor, use it the same day. Mint can darken and turn more vegetal as it sits, so do not be surprised if day two tastes a little flatter.
Simple syrup: Keep refrigerated for up to 2 weeks in a clean, sealed jar. Discard if it turns cloudy or smells off.
Built cocktails: If you already added soda and ice, do not try to save it. It will go flat and watery.

Best move: Batch the syrup and lime portion, then add rum, ice, mint, and soda right before serving.

Common Questions

What rum is best for a classic mojito?

White rum is traditional because it is clean and lets the mint and lime shine. Use something you would actually sip. You do not need top shelf, just not bottom shelf.

Do I have to use simple syrup?

No, but it helps. Granulated sugar works, it just needs extra stirring. If you use sugar, add it before ice and stir hard until it dissolves.

Can I use lime wedges instead of juice?

Yes. Wedges look classic and taste great, but keep it gentle. Lightly squeeze the wedges to release juice, then muddle the mint softly and avoid grinding the lime rind (that is where bitterness can creep in). Prefer a cleaner, more consistent drink? Use 3/4 to 1 oz fresh lime juice instead of wedges.

How do I muddle mint without making it bitter?

Press gently 4 to 6 times. You are bruising the leaves to release oils, not grinding them. If the mint looks shredded, you went too far.

Can I make it without alcohol?

Yes. Skip the rum and top with soda water. For more body, add a splash of ginger ale or a nonalcoholic white rum alternative.

Crushed ice or cubes?

Crushed ice gives the most classic bar-style texture. Cubes are fine, but crack them a bit with a rolling pin for a colder, better-mixing drink.

Can I batch mojitos for a crowd?

Yes, but do it smart. Mix the lime juice and simple syrup ahead, then add rum. Add mint and soda right before serving so the drink stays fresh and does not drift into bitter, vegetal territory.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Muddler or the handle of a wooden spoon
Tall glass (12 to 14 oz highball or Collins)
Citrus juicer (optional, but handy)
Jigger or measuring spoons
Bar spoon or long spoon for stirring

The first time I made mojitos at home, I treated the mint like it owed me money. I muddled it into submission, took a sip, and got hit with that weird bitter, grassy vibe. Lesson learned. Now I keep it gentle, keep the lime bright, and let the drink do what it is supposed to do: cool you down and make the whole night feel easier. It is the kind of cocktail that rewards you for tasting as you go, which is basically my favorite cooking rule in liquid form.