Mojito recipe ingredients
-2 oz. white rum. Bacardi is a good white rum to use for a mojito, although if you live outside the U.S., you should try to find a good Cuban white rum.
-2 oz. freshly squeezed lime juice. You can use lime juice out of a container, but if you’re going to make a mojito, you may as well squeeze your own lime juice. 1-2 limes should be sufficient for each mojito, and it doesn’t take that long. Your mojito is worth squeezing limes.
-1 tbsp granulated sugar (I like using cane sugar), or 1 tbsp simple syrup (here’s an easy simple syrup recipe: http://www.bukisa.com/articles/345790_how-to-make-a-simple-syrup)
-4-6 mint leaves
-Lime wedge (garnish)
1. Make sure you start with your rum in the freezer. The colder your mojito, the less quickly you will melt the ice.
2. You can muddle the mojito ingredients in a mortar and pestle set, but if you do not have one, it’s easy to muddle your mojito in a lowball glass. Combine the mint leaves, rum, lime juice, and sugar in a lowball glass. Muddle slightly with the back of a spoon.
3. If you used a mortar and pestle, put the mojito ingredients in a low ball glass.
4. Fill the glass with ice cubes (it’s important to top your mojito with ice cubes before finishing with soda water, so the mint leaves stay at the bottom of your drink).
5. Fill the glass with soda water.
6. Top with lime wedge
7. Serve your mojito and enjoy!
If you’ve followed the mojito recipe properly, you should be able to serve your guests a nice round of mojitos, reminiscent of Cuban tradition.