Cuban classic with lime, mint, white rum, and crushed ice. The mint is only gently pressed and never muddled, because crushed leaves release chlorophyll and make the drink bitter and grassy. Made correctly, the Mojito is one of the most refreshing cocktails of all.
Why this works
In mint leaves, essential oils sit in superficial glands, while the chlorophyll is in the cells underneath. Gentle pressing opens the glands. Vigorous muddling tears the cell walls and releases chlorophyll and tannins, which taste grassy and bitter. Slapping the mint between your palms does the same thing even more gently. The brief pressure is enough to burst the oil glands without damaging the leaf.
Step-by-step instructions
- 1
Dissolve the sugar
Add cane sugar and freshly squeezed lime juice to a tall glass and stir until the sugar has mostly dissolved. This takes about thirty seconds. Otherwise, undissolved sugar will stay at the bottom, and the drink will taste sour on top and sweet on the bottom.
- 2
Press the mint
Slap the mint leaves once between your palms, which releases the essential oils without destroying the leaf structure. Add them to the glass and press them gently with a muddler only two to three times. Muddled mint makes the Mojito bitter and leaves unpleasant leaf shreds.
- 3
Add the rum
Pour the white rum over the mint and stir briefly so that the lime, sugar, and rum combine. White rum is right here because it does not overpower the delicate mint aroma. Dark rum would dominate the drink and make it heavier.
- 4
Add the ice
Fill the glass completely with crushed ice, and it is perfectly fine if it is slightly heaped over the rim. Crushed ice cools faster than cubes and distributes the mint nicely in the glass. If you do not have any, crush ice cubes in a clean towel with a rolling pin.
- 5
Top up and garnish
Pour in the ice-cold soda water and carefully pull a long spoon from the bottom to the top once so that the sugar layer from the bottom is distributed. Insert a fresh mint sprig that you have previously slapped between your hands, and serve with a straw.
Our best tips
- Never muddle the mint. Two to three gentle presses are enough, as anything more makes the drink bitter.
- Only use freshly squeezed lime. Bottled juice tastes flat and slightly metallic.
- The mint sprig for garnish should be slapped, so it releases its fragrance while you drink.
Tasty variations
Non-alcoholic Mojito
Replace the rum with 60 ml of apple juice or non-alcoholic rum and use a little more lime.
Berry Mojito
Gently press four raspberries or strawberries with the sugar before adding the mint.
Nutrition facts
| Calories | 281 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 21 g |
| – of which sugar | 12 g |
| Fat | 2 g |
| Fiber | 17 g |
Where the 281 kcal come from
per serving
Calculated from the ingredients – how we do it
We add up reference values for every ingredient and divide by the number of servings. These assumptions are baked in:
- Reference values per 100 g – for the raw ingredient, exactly as listed.
- Tinned goods count at drained weight, bone-in meat at purchase weight: you eat about 70 per cent of a chicken thigh and leave the rest.
- Water evaporates as you cook. The energy stays in the pot, the weight does not – so the figure is per serving, not per 100 g of finished dish.
- Anything listed without a quantity – “salt and pepper” – is not counted.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
Which rum is the right one?
A light white rum, classically from Cuba. It brings alcohol and a slight sweetness without overpowering the mint.
Why is my Mojito bitter?
The mint was muddled. Crushing the leaves releases chlorophyll, which tastes grassy and bitter.
Can I prepare Mojitos for a group?
Yes, as a punch. Mix the lime juice, sugar, and rum in a pitcher, and add the mint and soda just before serving.
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