Snack
Mojito
A light, herbaceous rum cocktail built in the glass with fresh mint, lime, and soda water. Refreshing, effervescent, and perfect for warm weather.
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Mojito — common questions
Can I make mojitos in a batch ahead?
Only partially; mix the mint, lime juice, and simple syrup in a pitcher up to 2 hours ahead, then strain out the mint. When ready to serve, add rum, ice, and soda to each glass individually.
What kind of rum should I use?
White rum (also called light or silver rum) is classic; it's clear, crisp, and lets the mint shine. Avoid dark or aged rum, which overpowers the mint.
What's the most common mistake?
Over-muddling the mint until it becomes a bitter pulp; gentle bruising releases flavor without bitterness. Also, many bartenders use too much simple syrup, making it cloying instead of balanced.
Can I make this without simple syrup?
Not really; simple syrup dissolves evenly and sweetens quickly. If you must, dissolve 0.75 ounce of sugar directly in the lime juice before muddling, but it won't integrate as smoothly.
What's the difference between crushed and cubed ice?
Crushed ice melts faster and dilutes the drink slightly, giving it a slushy texture and colder temperature. Cubed ice melts slower and keeps the drink strong longer; either works, but crushed is more traditional for mojitos.
Can I use bottled lime juice or dried mint?
No to both; bottled lime juice tastes dull and artificial, and dried mint has no fresh fragrance or flavor. Fresh lime and fresh mint are non-negotiable for a proper mojito.
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