Minty and tangy mojitos are refreshing cocktails that are great for drinking in warm weather. In a busy bar, ordering a round may not be the best move. That’s why we’ve compiled a list of do-it-yourself mojito recipes that are reinventing the classic Cuban cocktail.
These are perfect for drinking on your porch or filling up for one Celebration. Just make sure you don’t skip any steps. Mixing up the mint is important as it releases herbaceous oils into your drink. One confusing mistake many home bartenders make is tearing up the leaves, which will make your cocktail taste too bitter. Instead, use your muddler to gently squeeze the leaves and make a firm twist that you repeat a few times.
Otherwise, mojito recipes are pretty easy. Ingredients include a bouquet of mint, fresh lime juice, simple syrup, soda, and rum. Go with a white rum and you have a simple sip. Pickling a spiced rum or dark rum means you’ve brewed a cocktail with more nuances.
With these basic rules covered, here are six twists to add to your next batch of mojitos. Summer weather is reason enough to perfect this rum drink; But it’s also worth noting that National Mojito Day takes place on July 11th.
1. Old Bajan
Make your cocktail extra minty by reusing the discarded mint stalks from the mint leaves and working them into a simple syrup. With the addition of Angostura Bitter, this mojito variant is an allusion to the neoclassical old Cuban, says Mount Gay Rum Brand Ambassador Karen Grill.
2 oz Mount Gay Eclipse 0.75 oz lime juice 0.5 oz mint stick syrup * 2 dashes of Angostura Bitters 2 oz Brut champagne
* Ingredients for mint stick syrup
10 to 20 leftover mint sticks 16 oz simple syrup
* Instructions for Mint Stalk Syrup
To make simple syrup at home, bring sugar and water to a boil in a ratio of 1: 1. Heat until dissolved, then let cool. Bring a small saucepan of water to a boil. Add leftover stems of picked mint and soak in boiling water for 15 seconds. Remove the herbs from the boiling water and immediately submerge them in a bowl of ice water for 1 minute. Pat dry on a clean kitchen towel. Add to the blender with simple syrup. Blend for a minute. Strain the syrup through a fine-mesh sieve and a bottle. Keep refrigerated for up to 2 weeks.
Put the mint on the bottom of a tall cocktail glass. Press the mint with a muddler or bar spoon to release the aroma, then add all the ingredients to the glass. Add crushed ice and toss gently to mix. With mint garnish bouquet. Tattersalls Blueberry Mojito Image courtesy of
2. Tattersalls Blueberry Mojito
This Minneapolis recipe ‘ Tattersall Distilling requires a blueberry liqueur to give it a fresh berry flavor , you can also mix some berries with the mint leaves.
2 oz Tattersall Blackstrap Rum 1 oz Tattersall blueberry liqueur 1 ounce lime juice 0.75 ounces simple syrup 10 mint leaves
To make simple syrup at home, bring sugar and water to a boil in a 1: 1 ratio. Heat until it is dissolved, then allow to cool. Mix the simple syrup, lime juice and mint leaves in a cocktail shaker. Add the remaining ingredients and ice. Shake vigorously until it is well chilled. Strain into a lowball on fresh ice and garnish with a sprig of mint. Grilled pineapple mojito Image courtesy of
3. Grilled Pineapple Mojito
When you grill the pineapple for this recipe – created by Johnny Swet, a master mixologist and founding partner of Jimmy , who works on the Modernhaus SoHo is located in New York City – it is caramelized to perfection and brings out the natural sweetness of the fruit. The fresh mint, lime and soda combine all the flavors.
2 oz Brugal Rum 0.5 Lime juice 2 ounces pineapple juice 1 ounce simple syrup 2 1-inch rings of grilled pineapple Splash soda water Mint for garnish
To make simple syrup at home, bring sugar and water in proportion Bring 1: 1 to the boil. Heat until dissolved, then let cool. Grill a few slices of 1-inch pineapple rings until the fruit is lightly charred, about 2 to 3 minutes on each side. You save a slice to garnish. Add rum, lime juice, pineapple juice, and simple syrup to a glass. Mix a scoop (approx. 1-2 tablespoons, depending on your taste) of grilled pineapple with mint. Add ice and fill up with a splash of soda water. The road between somewhere and nowhere Image courtesy of
4. The road between somewhere and nowhere
Clayton Members Club and Hotel in Denver , Colorado, gives this mojito recipe some Old Havana vibes by using an iconic rum with hints of vanilla, oak, banana and pineapple. (Havana Club Rum was popular in Cuba’s nightclubs and casinos in the late 1930s to 1960s; however, the brand’s Anejo Blanco is distilled and aged in Puerto Rico). Fresh blood orange rounds off the drink with a bitter punch.
2 oz Havana Club Anejo Blanco Rum 0.75 oz simple syrup 0.75 oz fresh lime juice 5 mint leaves 2 wedges blood orange, squeezed 1 oz club Soda
Put all ingredients in a metal shaker and shake vigorously. Strain and stir Pour over pebble ice in a Collins glass. Garnish with a blood orange wheel and a sprig of mint. The CÃ´te d’Azur Image courtesy of
5. The French Riviera
Um To make an upscale mojito, start with a quality rum and sub in champagne for club soda, like this recipe courtesy of The Wayward , a French-inspired restaurant in Philadelphia.
1.5 oz ClÃ©ment VSOP Rhum Vieux 0.75 oz Lillet Blanc 0.5 oz lime juice 0.5 oz simple syrup 6- 8 mint leaves 4-6 ripe mango slices 2 oz sparkling wine or champagne sprig of mint for garnish
To make simple syrup at home, br add sugar and water in a 1: 1 ratio for boiling. Heat until it is dissolved and then let it cool. Mix the simple syrup, mango slices and mint in a shaker. Mix for 15 seconds, then add the remaining ingredients to the shaker and leave out the sparkling wine or champagne. Add ice and shake for 15-20 seconds. Strain the shaken ingredients over fresh ice in a long drink glass. Top up with sparkling wine and garnish with mango slices and a sprig of mint. Mojito Royale Image courtesy of
6. Mojito Royale
The recipe is a mix of daiquiri and mojito. But what makes it interesting is the rum: Equiano Light a slightly matured molasses rum from the The Caribbean is fused with fresh sugar cane juice rum from Africa.
2 oz Equiano Light 1 oz fresh Lime juice 0.2 oz simple syrup 5 mint leaves Champagne float Mint garnish Instructions To make simple syrup at home, bring sugar and water to a boil in a 1: 1 ratio. Heat until dissolved, then allow to cool. Mix the rum, lime juice and sugar syrup in a cocktail shaker. Shake vigorously with ice and mint leaves. Strain into a martini glass. Pour a little champagne over it and garnish with mint.
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