"This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter." — Brandy
Watch video tips and tricks
fresh mint leaves
lime, cut into 4 wedges
white sugar, or to taste
1 1/2 fluid ounces
Good recipe as is.
If I'm going to make several of these, I will make a simple syrup (1 cup white sugar and 1/2 cup water, simmered for a few minutes and cooled) and use a few tablespoons of that instead of the sugar. This helps to ensure that the sugar is fully dissolved into the drink. Adds another step, but worth it for company.
I think the recipe is great but keep in mind that not all varieties of mint work well. The original recipe (that is, the one served in CUBA) calls for Yerba Buena, which is completely different from other species.
This recipe is almost the same as the one we use at my bar. We use simple syrup (equal parts sugar in the raw and water, boiled down) instead of granulated sugar because it mixes with more ease. We also just muddle one half of a lime with the mint (exactly 11 leaves), add ice, measure your rum (we use 2 ounces) and simple syrup, then shake that bad boy to death. Pour into a glass, and top with a splash of soda water. These are crazy popular at my bar. We also garnish these with a stick of sugar cane, but that is strictly for aesthetics. Annoying to make, but so good.
I took advice of others here and made the syrup from 1 part sugar 1 part water but threw about 10 mint leaves and half a lime into the pot and let it simmer for about 20 minutes. I now have a fantastic mojito syrup. I made enough to can a batch for future use. My Cuban husband loves to serve Cuban food to our guests and now I can make the mood complete with mojitos.
I've been making this recipe for a while now, but have found a low-carb version for all my "atkins-type" friends. I simply substitute splenda and diet sprite for the sugar and soda--not sure if you can make simple syrup w/splenda, but I don't see why not...
Still my recipe was altered a bit. You could use the 2 oz of rum. You would muddle the fourth lime wegde as well as is not just a garnish. The ice goes to the top and so does the Soda or Seltzer water. Just make sure you dont strain or muddle the limes too much or it would turn sour.U should use ultrafine GRANULATED sugar specially made for bar drinks (NOT THE POWDERED KIND used for baking), which is specially made for beverages , next to the granulated sugar in the supermarket. In a hurry this is easier than simple syrup when guest are waiting and you dont have time to boil water and sugar and cool down. And simple syrup is NOT authentic. If you have time then by any means. Also if you are not able to use use sugar for health reasons or trying to cut on sugar, you could use Lemon Lime Crystal Lite. Follow this directions: Place mint leaves into a sturdy glass. Add a little bit of the rum and use a muddler to crush the mint to release the mint oils. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir. Add Crystal Lite to taste (start with a 1/4 teaspoon, stir and go from there. ( a little Crystal Lite goes a long way).
Awesome! If you dont have a motar and pestal, smash the leaves on a plate with the sugar. Then pour all the leaves and sugar into the glass.
This is a real mojito drink like at the bar.Making the simple syrup is a must don't subsitute any of the ingredients. I made this for some people who don't drink mixed drinks and know they always request this when we have a gathering.
Make a delicious, refreshing mojito from scratch. Enjoy!
This bean dip is healthy and delicious--and so easy to make.
Put a blueberry twist on the minty, classic Cuban cocktail.