Uploaded March 2016 | Updated September 2026, 1 week ago
Here's how to make the classic Cuban rum cocktail, the Mojito, which uses White Rum, Simple Syrup, Mint, Lime Juice and optionally, Soda Water.
The Mojito's origin, like most classic drinks, is a little hard to pin-point. Most of the stories seem to point to Cuba. A classic story is that it originates from an older, similar drink called, "El Draque," named after the 16th century privateer or pirate—depending on your point of view—Sir Francis Drake. The big difference was the base spirit, both were distillates of sugar, but what we know as rum today, is a lot more refined.
It is arguably the most popular mixed drink in the world, available everywhere and always able to whisk you away from where ever you are and take you to an island paradise, if only in your mind. It's similar to the Brazilian drink, Caipirinha (youtu.be/Ere15ZNMm4M), only with mint (and yes, the sugar cane distillate is technically not the same, but patata/batata.)
The mint is a difficult component because it's easy to over muddle them. If you're used to making something like a Cuba Libre (youtu.be/AcYqmOX-OtU), you're used to having to go hog wild on the muddling. But with mint, you only want to work the oils out of the leaves, which are very shallow on the exterior of the leaves. If you dig too deep, grind down on the muddler, using your shoulder or shake it too vigorously, you're going to release the chlorophyll which will give it some really bitter flavors, like arugula.
Strain or not to strain? That is the question. I certainly prefer it strained because getting the little bits of mint stuck in your straw harshes your buzz. But on the other hand, the presentation with the mint in the glass can look nice if it hasn't been beaten to a brown pulp.
This drink is easy to love. It's sweet and sour and completely balanced. The booze is there, but not overpowering. It totally deserves its status as one of the most popular drinks in the world. Salud.
Recipe:
2 oz White Rum
1 oz Simple Syrup
0.75 oz Lime Juice
12 Mint Leaves
1 oz (or less) Soda Water
garnish Mint Sprig
Gently muddle the mint in the Simple Syrup. Add Rum and Lime juice. Shake (not too vigorously) with ice. Strain over ice into chilled glass. Top with Soda. Add straw. Garnish with mint.
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Music (via Epidemic Sound):
Los Habaneros 5
by Martin Landh
Featured in This Episode:
Crusoe Organic Silver Rum
http://www.greenbar.biz/CRUSOE-Organic-Silver-Rum
Bar Tools:
Schott Zwiesel Collins Glass
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OXO Graduated Double Jigger
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Hawthorne Strainer
amzn.to/1FfK2mB
Fine Mesh Strainer
amzn.to/1KDExWv
Shaker
amzn.to/1QgOg3l
Citrus Juicer (Lime)
amzn.to/1JTc1QV
Cutting Board
amzn.to/1QgQTSW
Small Knife
amzn.to/1KDFQoc
Plaid Paper Straw
amzn.to/1SPlyd4
Here's how to make the classic Cuban rum cocktail, the Mojito, which uses White Rum, Simple Syrup, Mint, Lime Juice and optionally, Soda Water.
The Mojito's origin, like most classic drinks, is a little hard to pin-point. Most of the stories seem to point to Cuba. A classic story is that it originates from an older, similar drink called, "El Draque," named after the 16th century privateer or pirate—depending on your point of view—Sir Francis Drake. The big difference was the base spirit, both were distillates of sugar, but what we know as rum today, is a lot more refined.
It is arguably the most popular mixed drink in the world, available everywhere and always able to whisk you away from where ever you are and take you to an island paradise, if only in your mind. It's similar to the Brazilian drink, Caipirinha (youtu.be/Ere15ZNMm4M), only with mint (and yes, the sugar cane distillate is technically not the same, but patata/batata.)
The mint is a difficult component because it's easy to over muddle them. If you're used to making something like a Cuba Libre (youtu.be/AcYqmOX-OtU), you're used to having to go hog wild on the muddling. But with mint, you only want to work the oils out of the leaves, which are very shallow on the exterior of the leaves. If you dig too deep, grind down on the muddler, using your shoulder or shake it too vigorously, you're going to release the chlorophyll which will give it some really bitter flavors, like arugula.
Strain or not to strain? That is the question. I certainly prefer it strained because getting the little bits of mint stuck in your straw harshes your buzz. But on the other hand, the presentation with the mint in the glass can look nice if it hasn't been beaten to a brown pulp.
This drink is easy to love. It's sweet and sour and completely balanced. The booze is there, but not overpowering. It totally deserves its status as one of the most popular drinks in the world. Salud.
Recipe:
2 oz White Rum
1 oz Simple Syrup
0.75 oz Lime Juice
12 Mint Leaves
1 oz (or less) Soda Water
garnish Mint Sprig
Gently muddle the mint in the Simple Syrup. Add Rum and Lime juice. Shake (not too vigorously) with ice. Strain over ice into chilled glass. Top with Soda. Add straw. Garnish with mint.
Follow Us!
facebook.com/DistinguishedSpirits
instagram.com/distinguishedspirits
twitter.com/DistinguishedSp
pinterest.com/DistinguishedSp
Music (via Epidemic Sound):
Los Habaneros 5
by Martin Landh
Featured in This Episode:
Crusoe Organic Silver Rum
http://www.greenbar.biz/CRUSOE-Organic-Silver-Rum
Bar Tools:
Schott Zwiesel Collins Glass
amzn.to/1KT98zr
OXO Graduated Double Jigger
amzn.to/1EP3Cp8
Hawthorne Strainer
amzn.to/1FfK2mB
Fine Mesh Strainer
amzn.to/1KDExWv
Shaker
amzn.to/1QgOg3l
Citrus Juicer (Lime)
amzn.to/1JTc1QV
Cutting Board
amzn.to/1QgQTSW
Small Knife
amzn.to/1KDFQoc
Plaid Paper Straw
amzn.to/1SPlyd4
