Mojito Recipe

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makes:

1

Skill:

easy

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%
The mojito is one of the world’s best-loved cocktails. Hailing from Cuba, it is now one of the most ordered cocktails in UK bars, too. Not surprising when you consider that one sip of a classic mojito can whisk your mind away from rainy Britain to sun-drenched Caribbean beaches.
If you love throwing drinks parties and mixing up cocktail recipes for friends and family, then the mojito is one recipe you simply have to master. There’s nothing better on a warm summer’s evening than sitting in the garden sipping a chilled mojito. It’s the perfect cocktail for summer drinks parties and barbecues, too, especially as you can make up large batches of the drink then serve it in pitchers.
The mojito was invented in Cuba. Like many iconic drinks, no-one is sure exactly when and where it was first made. Ernest Hemingway was said to be a fan, and fond of a mojito or two when he was in Havana. Its popularity is due to its simplicity. A classic mojito is a mixture of white rum (use Havana Club for that authentic Cuban taste), mint leaves, sugar syrup and lime. The refreshing mint and lime help to cut through the rum and sugar and make this a light and zesty long drink to sip over plenty of ice. Mojitos are usually served in tall high-ball glasses. 
We asked top mixologist Gaetano Chiavetta how to make the perfect mojito. Follow his quick recipe video then follow the simple three-step recipe below for perfect mojitos every time. 

How to Make a Mojito


1. In a highball glass, squeeze the lime wedges and add lime juice. Gently bash the mint leaves to release their flavour and add them to the glass. 
2. Add the sugar syrup. Fill the glass with crushed ice. Pour the rum over the ice. Mix well with a bar spoon, or a long spoon or skewer if you don’t have one. Add more crushed ice and top up with soda water. 
3.Garnish with fresh mint and a lime wedge.

Ingredients

  • 5 lime wedges
  • Dash of lime juice
  • 8-10 mint leaves
  • 15-20ml sugar syrup
  • 50ml Havana white rum (or Havana Anejo gold rum)
  • Splash of soda water

Method

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