There’s no doubt that a minty Mojito is up there with the most popular cocktails in the world. Bartenders will know it as one of the first drinks they learn to mix, and it’s served everywhere, from the skyscrapers of London to the beaches of Bali. Refreshing, easy on the palette, and with just enough of a kick to keep us happy, it’s not hard to see why it’s so well-loved! But, as anyone who’s a fan knows, there’s a big difference between a good and a bad mojito. Make sure yours is always delicious with our fool-proof Mojito recipe, full of tips from our expert mixologists.
The Mojito originated in Cuba as a form of punch, perfect for battling the hot island sun. It’s designed to be light and fruity, quenching your thirst whilst cooling you down, and there’s no doubt that the drink has become synonymous with laid-back, ocean-side life. It’s easy to drink glass after glass of a good Mojito, but as a rum-based cocktail, you have to be careful! Though it’s not overpowering in taste, there’s still strong alcohol in this drink, hiding behind the zesty lime and fragrant mint.
Creating the perfect Mojito starts with choosing the right rum. You don’t have to pick anything top shelf for this cocktail, but a good mid-level white rum will do. If you do want to spend a little more for a smoother Mojito, we highly recommend Copalli White Rum for a high-quality, aromatic spirit. Avoid anything flavoured for a crisp, clear drink that lets the other ingredients shine.
Fresh limes, rather than bottled lime juice, should always be used for the freshest flavour. Next up is mint! If you can, pick fresh mint leaves straight from a growing plant. If you don’t have a plant, try to find mint leaves that look green and full of life rather than those that are starting to flop and turn brown - that’s a definite no.
You also need sugar to add a touch of sweetness to your Mojito, counteracting any bitterness from the lime. Some people opt for superfine caster sugar for this, whilst others prefer a sugar syrup to make sure there are no granules. Whatever you do, never use granulated sugar! If you’ve ever had a gritty Mojito, it’s because the bartender has opted for granulated sugar, and it can completely ruin your drink.
Finally, you need soda water. Unflavoured, bubbly, and chilled is always best, topping up your drink for the finishing touch.
A lot of what makes a good Mojito is in the mixing. Get these steps right and you’ll have a perfect cocktail every time!
1. Start by using a muddler to give your lime and sugar a good mix together in a glass, thoroughly squashing the limes to release their juice
2. Place your mint leaves into one hand and clap together, bruising them to release their fragrant aroma before adding them to the glass and muddling
3. Add a fair amount of crushed ice (we recommend about half-filling your glass, though you can adjust to suit your taste)
4. Pour 2 parts white rum, stirring thoroughly if you’ve added caster sugar until it dissolves
5. Top up your drink with 1 part soda water and garnish with a sprig of mint
This isn’t the simplest cocktail to mix, but it’s well worth the effort when you take that first sip of a chilled, fresh Mojito and feel yourself instantly transported to a tropical paradise. Sit back, sip, and enjoy!
If you’d like to learn more about mixing cocktails, be sure to check out more at UrbanBar! Alongside our blog recipes, we also have a wide range of Educational Spirit Courses created by our mixology experts to bring the bar to your home.
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