Few cocktails are as universally loved as the mojito. Deceptively simple, it’s the drink of choice for hot afternoons and unhurried conversations. Matter of fact, it it’s the drink of choice for almost any occasion. Yet for a cocktail with just a handful of ingredients and one that was meant to be so simple, the mojito is one of the most commonly messed up drinks in the world.
If not too sweet, then you might end up making it too bitter. Or, your mint might be bruised. And let us not even start with the flat soda.
Still, the perfect mojito sits delicately between all these mistakes. It needs to be bright but not sharp, sweet but not syrupy, herbal without tasting like toothpaste.
So, how do you make a perfect Mojito?
The mojito is about balance. Born in Cuba, this cocktail was designed to cool and when done right, no single ingredient screams for attention as everything works in quiet harmony.
Discover recipes, trends and bar culture in our drinks and cocktails section.
Ingredients
- Fresh mint leaves (8-10 leaves should be enough)
- ½ a fresh lime, cut into wedges
- 2 teaspoons white sugar or 20-25 ml simple syrup
- 50 ml white rum
- Crushed ice
- Soda water
- Extra mint sprig and lime wheel (for garnish)
Tip: If your mint smells dull or your lime feels dry, stop. The mojito relies heavily on freshness so shortcuts won’t do it.
How to Make It Right
1. Gently Muddle
Place the lime wedges and sugar (or simple syrup) into a sturdy glass.
Press gently to release the lime juice and oils from the peel.
Add the mint leaves after the lime juice has formed. Lightly press once or twice, just enough to release aroma.
Here is a little secret they never tell you. Bruised mint turns bitter, which is why it is advisable to never shred or grind mint.
2. Add the Rum
Pour in the white rum and give the mixture a gentle stir to help dissolve the sugar and evenly distribute the citrus and mint.
3. Ice
Fill the glass with crushed ice all the way to the top. Ice plays a major role in the mojito, which like I already said, was created to cool. So the ice keeps it cold and balanced as it melts.
4. Top with Soda Water
Top up with soda water, leaving a little room at the rim. Stir once, slowly, from the bottom upward.
5. Garnish with Intention
Time to garnish (ohh I love that word, lol). Slap a mint sprig lightly between your palms before garnishing so as to release the aroma without bitterness. Add a lime wheel if you so desire.
Before your mojito even touches your lips, you should have already smelled the freshness 😊😋
Some of the common Mojito mistakes (pronounced as moh-HEE-toh) include using too much mint: More is not better, as it will overpower the taste. And trust, you do not want that. Using bottled lime juice, as it flattens the drink instantly. Always use fresh lime.
Over muddling is also a common mistake because it ends up releasing chlorophyll bitterness. Be gentle.
And finally, stop using too much sugar, for crying out loud (this is for you, bartenders and the guys who mix drinks in Nairobi restaurants). A mojito is not dessert.
Variations That Still Respect the Classic
If you are one for experimenting like me, once you’ve mastered the original, you can experiment with the following recipes;
- Mango Mojito: Add a small splash of fresh mango purée
- Passion Fruit Mojito: Tart, tropical and vibrant
- Ginger Mojito: Replace soda water with ginger beer for extra bite
- Virgin Mojito: Skip the rum but keep everything else pristine
The structure stays the same and only one element changes.
The Mojito never goes out of style. It is just one of those drinks that never does. In a world of smoked cocktails and overly engineered menus, it endures because it doesn’t try too hard. To describe it in one word – simply elegant.
