mojito – the classic and two killer variations

The combination of sweetness, refreshing citrus and mint flavors are intended to complement the potent kick of the rum, and have made this highball a popular summer drink.
2 ounces Bacardi Superior Silver or 10 Cane Rum
½  of a lime quartered
1  ounce fresh lime juice
½  ounce  sugar syrup**
8-12 mint leaves plus a sprig for garnish
Fever Tree Premium Spring Club Soda

In a tall, slender glass add the lime quarters, sugar and mint. Gently muddle. You don’t want to pulverize the mint, just release the essential oils. Fill the glass ¾ full of ice. Add the rum and lime juice, stir gently to mix. Top with club soda. One last stir and garnish with the sprig of mint.

TIP #1: Before you garnish with the mint sprig, “slap the mint” in the palms of your hands to release the fragrance.
TIP #2: Muddle fruit with the lime, mint and sugar. I like blueberries. Try raspberries, blackberries or a combination of fruits.

**I like to make my syrup for this using Turbinado or brown sugar at a 2:1 ratio. Petite Canne Sugar Cane Syrup also works great.

1½ ounce CRUSOE Organic Spiced Rum
½ ounce FRUITLAB Organic Hibiscus Liqueur
3-4 lime wedges
1 teaspoon sugar or sugar syrup
8 mint leaves plus a sprig for garnish
Splash Q Club “A Superior Club Soda”

In a tall glass muddle mint, sugar, limes. Fill ¾ of the glass with ice. Add spiced rum, hibiscus liqueur. Top with soda. Give a quick stir to blend. Garnish with a sprig of mint.


Old Cuban
This champagne variation on the Mojito is from Bemelman’s Bar at the Carlyle Hotel in New York.
1½ ounces Tortuga Light Rum
¾ ounce fresh lime juice
dash of Angostura bitters
1 ounce simple syrup
six fresh mint leaves
1½ ounce chilled champagne
half of a vanilla bean

Shake rum, lime juice, bitters, simple syrup, and mint vigorously with ice. Strain into a chilled champagne flute. Slowly top with champagne, and stir gently. Garnish with the vanilla bean.


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One Comment

  1. I’m thirsty reading the recipes. Can’t wait for cocktail hour in this heat.
    Thanks for sharing.

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