Classic Mojito Recipe: Fresh, Zesty & Refreshing Cocktail

mojito recipe — The Ultimate Guide to the Perfect Mojito

jammallamudi vinay • Updated: August 8, 2025 • Read time: ~14–16 minutes 

There’s something magical about a perfectly made mojito — the way fresh mint cools your senses, lime wakes up your taste buds, and a gentle fizz dances on your tongue. Born on the sunny shores of Cuba, this refreshing cocktail has conquered bars and backyards across the globe. Whether you’re lounging by the pool, hosting friends, or simply craving a little tropical escape, knowing the right mojito recipe can turn any moment into a mini-vacation. In this guide, we’ll walk you through everything from classic preparation to pro tips and creative twists, so your mojitos are always bar-quality (minus the bar bill).

Image Credit: Pixabay

Why this mojito recipe works

The secret to a great mojito recipe is balance: fresh mint oils, bright lime acidity, measured sweetness, and a clean white rum. Too much muddling ruins the mint; too little sugar makes the drink one-dimensional. I’ll show you exact ratios and techniques that produce a consistent, delicious mojito every time.

Quick overview (The classic ratio)

Use this classic ratio as your baseline — it’s a bartender-friendly starting point:

• 2 oz (60 ml) white rum
• 1 oz (30 ml) fresh lime juice
• 2 tsp granulated sugar (or 15–20 ml simple syrup)
• 8–12 fresh mint leaves
• Club soda to top (60–90 ml)
• Crushed ice, garnish with mint sprig and lime wedge

History & origins of the mojito

The mojito’s roots trace back to 16th-century Cuba and possibly earlier medicinal drinks that combined sugarcane spirits, citrus, and mint. Over time, white rum replaced rougher cane spirits and the drink evolved into the refreshing cocktail known worldwide. The mojito’s modern popularity was amplified by Havana’s bars, global tourism, and cultural icons who called out the drink in literature and travel writing.

Ingredients explained — what really matters

Fresh mint

Use fresh spearmint leaves (spearmint is traditional). Peppermint is stronger and can overpower. Always use leaves rather than stems where possible; the leaves hold essential oils that create aroma and flavor.

Fresh lime juice

Nothing compares to the bright, zesty kick of fresh-squeezed lime juice in a truly authentic mojito Bottled lime juice often tastes flat or slightly metallic and ruins the brightness of the cocktail.

Sugar vs simple syrup

Granulated sugar works if you muddle it with the mint and lime to help dissolve it. Simple syrup (1:1 sugar to water) is easier and integrates instantly. For a crisp, slightly textured mouthfeel, many bartenders prefer to muddle granulated sugar.

White rum

Go for a light white rum that’s smooth and fresh, with little to no oak flavor. Heavy-aged rums bring caramel and wood notes that fight the lime and mint. If you want a deeper flavor, try a small splash of aged rum as a float — but classic mojitos use blanco rum.

Club soda

Use fresh, cold club soda or seltzer. Using tonic or ginger beer completely changes the flavor—but it can make a tasty twist if you’re feeling adventurous.

Equipment you’ll need

• Muddler (or the handle of a wooden spoon)
• Highball or Collins glass (10–12 oz)
• Jigger for accurate pours
• Bar spoon
• Citrus juicer
• Crushed ice (or blender to crush)

Step-by-step classic mojito recipe

1. Chill your glass: by popping the highball in the freezer for a few minutes or filling it with ice while you get everything ready.
2. Mint & sugar: Add 8–12 mint leaves and 2 tsp sugar (or 15–20 ml simple syrup) to the glass. Reserve a sprig for garnish.
3. Lightly press the mint and sugar together about 4 to 6 times—just enough to bring out the flavor without bruising the leaves.The goal is to release oils from the leaves — do not shred or pulverize them.
4. Add lime & rum: Squeeze 1 oz (30 ml) fresh lime juice into the glass, then add 2 oz (60 ml) white rum. Stir gently to help dissolve remaining sugar.
5. Load the glass with crushed ice right up to the top to keep your mojito perfectly chilled and refreshingly textured.
6. Top with soda: Pour cold club soda to fill (about 60–90 ml), then stir lightly once or twice.
7. Garnish & serve: Add the reserved mint sprig (slap between your palms first to wake the aroma) and a lime wedge. Serve with a straw slightly off-center so the nose catches the mint.

Why you mustn’t over-muddle

Over-muddling breaks down the mint’s cell walls, releasing chlorophyll and bitter notes that make your drink taste harsh and look murky. Gentle pressing releases aromatic oils while keeping the flavor bright.

Pro tips to level up your mojito recipe

• Slap the mint: Clap the garnish between your hands before adding it to the drink to activate volatile oils.
• Crushed ice cools your drink quickly and melts just enough to blend the flavors perfectly—it's the classic texture that makes a mojito feel just right.
• Stir — don’t shake: Shaking mint with ice creates shredded bits and a cloudy drink; stirring keeps it clean.
• Add soda last: To preserve bubbles, always top with soda at the end.
• Adjust sweetness: Taste before topping with soda. If it feels too tart, add a small splash of simple syrup.

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