My version of the best mojito is a crafted cocktail made with plenty of fresh mint, fresh lime juice, sugar, rum, seltzer, and a splash of liqueur that binds it all together, delivering a seamless and refreshing sip.
Stepping into virtually any bar, I can almost guarantee you’ll find a mojito on the menu—or, at the very least, encounter a bartender who’s more than willing to whip up this classic cocktail for you.
However, stumbling upon an exceptional mojito, whether at a bar or restaurant, has proven to be quite the challenge for me. Beware if your mojito materializes in less than five minutes after placing the order. Crafting this cocktail demands a bit more attention to detail and care, in my experience.
After making more mojitos than I can count, I’ve settled on this version as my favorite. It’s a real challenge to find a mojito as tasty and refreshing when I’m out and about. When it comes to perfecting the best mojito recipe, every little detail counts, in my opinion!
Why I Love This Mojito Recipe
- This mojito has the perfect harmony of ingredients for an ideal balance. You’ll understand once you taste it.
- It’s perfectly refreshing and not too sweet, just the way I like it!
- Also, my mojito does NOT use soda pop or simple syrup for sweetness, which is why it tastes so good.
Ingredients
- Fresh Mint and Lime: I use both mint and lime to release a burst of flavor that helps define this as the perfect mojito. You simply can’t have a stellar mojito without them.
- Ultrafine Baker’s Sugar: Seek this out! I experimented with three sugar types: raw organic-large crystal sugar, regular granulated white sugar, and ultrafine baker’s sugar. The raw, organic large crystal version wasn’t to my liking. Every straw sip resulted in a hefty sugar clump, which I found unpleasant. Even with regular granulated sugar, it doesn’t dissolve swiftly, leaving the drink somewhat unsweetened. However, the ultrafine baker’s sugar, (found in the baking aisle), proved to be the ideal choice. It dissolves seamlessly in cold liquids, making it perfect for this drink.
- Chipped Ice: I avoid using large chunks of freezer ice, unless you’re equipped with a fancy nugget ice maker. Instead, I invest in a bag of quality ice from the store—it makes a significant difference when crafting the best possible mojito.
- Bacardi Superior Rum: My classic choice for a mojito. I avoid using gold or light-colored rum. Bacardi Superior has a clean and crystal-clear profile, it’s perfection in a mojito recipe.
- Cointreau: While not a traditional mojito ingredient, believe me when I say it completes the final drink, contributing significantly to the flavor. This clean-orange flavored liquor elevates the taste of the drink and gives it a nice finish.
- San Pellegrino Mineral Water: The brand here is really important. The tiny, refined bubbles avoid overwhelming carbonation and harshness in your drink. San Pellegrino sparkling achieves a perfect balance and wraps up the drink nicely.
How to Make This Drink
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- In a 12 oz. glass, I muddle mint, lime, and ultrafine baker’s sugar for precisely seven turns.
- I make sure to add more lime slices and top with chipped ice.
- Then I pour Bacardi and Cointreau over the ice.
- Next, I fill the glass to the brim with San Pellegrino.
- Finally, I stir and serve with a regular straw, which you can use to help dissolve the sugar at the bottom for a seamless taste.
Expert Tips
- To make the best mojito, I have found a reliable muddler is essential. Over-muddling is a common pitfall, which can result in bitterness from the lime rind. Seven muddles (I’ve tested this extensively) or turns has proven to be the perfect number, releasing all the essential flavors of lime and mint.
- I pluck the mint leaves off the stem, just before muddling, to preserve their freshness and aromatics.
- I roll the limes on the counter, before slicing to maximize juice extraction.
- Making sure to place the serving glasses in the freezer for a few minutes before assembling is something I always do to enhance the drink’s chill, especially if it’s warm out.
- Additionally, I will place a mint sprig on top as a garnish to release additional minty aroma.
- Always use good ice, I can’t stress this enough.
Recipe FAQs
- Why opt for ultrafine sugar? This is guaranteed quick dissolution for avoiding clumps or uneven sweetness. Regular sugar does not dissolve quickly enough, which means your final mojito will not have a good balance of sweetness.
- Can you substitute rum with tequila? Personally, I like to stick with tradition on this one; tequila does not dance as gracefully in this mojito recipe.
- Why San Pellegrino? It’s one of the few mineral waters that has very delicate bubbles, so it enhances without overpowering. In my opinion, other brands bubbles can be too harsh and it’s very noticeable.
- Can I use fresh garden peppermint instead of mint? No, peppermint does not do well in a mojito, trust me!
- Can I make this as a large batch cocktail? A true mojito requires individual care and careful crafting that cannot be replicated in a large batch cocktail situation. They never turn out the same in my experience.
More Craft Cocktail Recipes
- Cosmopolitan
- Lemon Drop Martini
- Hemingway Daiquiri
- Agave Margarita
- Mezcal Margarita
- Negroni
- Blue Hawaiian
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The Best Mojito Recipe
Equipment
- 12 oz. jars or any 12 oz capacity glasses
Ingredients
Mojito Ingredients:
- 8 leaves of fresh mint
- 3 slices of lime (slice into coins and halved)
- 1-1/2 tbsps. ultrafine baker's sugar find it on the baking aisle
- chipped ice
- 1.75 oz. Bacardi Superior rum
- 0.5 oz. Cointreau
- San Pellegrino sparkling mineral water
- lime and mint for garnish
Instructions
How to Make a Mojito:
- In a tall, 12 oz glass, add mint leaves, 2 slices of lime (that have been sliced and halved ) and sugar. Using a muddling tool, muddle ingredients in the bottom of the glass for seven turns to release the flavor and juices. (Do not over muddle.) Add one more slice of lime (halved) and fill the glass to the top with chipped ice.8 leaves of fresh mint, 3 slices of lime, 1-1/2 tbsps. ultrafine baker's sugar, chipped ice
- Pour Bacardi and Cointreau over ice and fill to the top with San Pellegrino. Garnish with more lime and mint. Serve with a regular sized straw, using it to release more of the mint flavor and dissolve the sugar on the bottom of the glass.1.75 oz. Bacardi Superior rum, 0.5 oz. Cointreau, San Pellegrino sparkling mineral water, lime and mint for garnish
Notes
Nutrition
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Angie | Big Bear's Wife says
This is Thomas’ favorite drink!! I can’t wait to make these for him!
Alice // Hip Foodie Mom says
oh my gawd! it’s not even 9am and I want a cocktail now!!! Delicious!
Wendi says
I use agave for the sweetener, yum!
Cathy says
I’ll have to try that.
Thalia @ butter and brioche says
mojito is my favorite cocktail EVER..could definitely kick back with one right about now. this looks divine!
Cathy says
Thank you!
Lindsay @ Life, Love and Sugar says
This looks amazing and refreshing! Definitely need to try it! I bet the taste testing was fun đŸ˜‰
PassTheKnife says
These are so classy! Thanks for this recipe, I love to order them out, but have never made them at home, so fun!
Katrina @ Warm Vanilla Sugar says
This sounds so, so yummy!! I can definitely see why it’s the best!
Katie says
Ummm you are speaking my language! Our mint is just about done for the summer. We make mojitos often during the summer months. So refreshing!
Lori @ RecipeGirl says
Totally making these soon!
Lori E says
Lucky for me my husband does not like mint…. more for me.
kathy says
mojitos are my favorite! so refreshing! I use a simple syrup for the sugar part đŸ™‚
Cathy says
I really encourage you to try the baker’s sugar, whole different animal and much better.
Mel says
Mojitos…. Nothing beats a fresh stick of sugar cane for a muddling stick and garnish in the glass, as you muddle the lime or mint as you drink for extra flavour I can add more sweetness with the sugar cane as I go and it’s just devine. a true mojito!
chizinks says
Bicardi is way too antiseptic tasting.
Try with DonQ light rum and you’ll never go back….
The kind of mint makes a huge diff as well. Spearamint is best but you can make do with pineapple mint if you double the amount leaves since its much lighter mint flavor.
Cathy says
Spearmint was one of the ways I tested this recipe and did not like it all for this combination, plus the Bacardi was spot on.
Deb Evans says
Yes! This IS the best mojito I ever made or tasted….even using freezer ice cubes. Thanks!
Kirsten says
I have a suggestion for undissolved sugar. Sugar syrup. Stir 2 parts sugar with 1 part water in small saucepan. Heat to boiling making sure all sugar is dissolved. Cool.
Cathy says
Good idea, however using the baker’s sugar in this recipe makes that extra step unnecessary.
cher says
I experimented this year also. I love mojitos made with vodka and didn’t get enough mint flavor with muddling so used my Nutribullet! Totally awesome!!!! Had my neighbor begging for more!
Michele says
What kind of mint did you use? This is quite an omission in your recipe.
Cathy says
Regular mint, from my garden…what type of clarification are you looking for?
John Kohout says
I found a plant once, it was Monitor Mint. It had a very distinctive flavor, it died never found another
Mario G says
Awesome recipe, one change I will make is to use “Don Q” white rum, it’s so much better than any product from Bacardi (the rum was a recommendation from a close Puerto Rican friend, she said it’s what the locals consume).
Irena says
I just love this simple traditional mojito and the best it is prepared at home.
Jodi Werhanowicz says
We just got back from Cuba where the Mojito originated. There they poured dark rum (Havana Club of course) on top of the mixture of other ingredients. And lots of mint garnish. It was hands down the best Mojito I’ve ever had. We brought home 6 bottles of Havana Club (different ages and types). Last night my husband made one like yours (no Cointreau) with the light rum. I made one with dark rum floated on top like we had in Cuba. In a blind taste test with our sons & their wives, my recipe easily won. So that’s our new recipe. By the way, Hemingway liked champagne instead of sparkling water in his. Haven’t tried that but maybe soon. Your idea to use Cointreau sounds intriguing too.
Elena says
This recipe is truly outstanding! Be sure to follow it to the letter; makes a great Mojito! We have made these for many parties and guest ALWAYS ask for seconds and thirds! The # of muddles is right on and the bakers sugar dissolves perfectly. Thanks for all of the research; this recipe is golden!!
Cathy says
Thank you.
Dawn says
I just made this and it was wonderful. The only changes to the recipe I made was I course sugar instead of the superfine. I love tasting the sugar grains in the mojito. I am definetly saving this recipe. I love that it is for one drink as well. Thanks for sharing.
Cathy says
So glad you enjoyed it.
Lori @ RecipeGirl says
I’ve had these Mojitos from Noble Pig, and they are indeed THE BEST!
Cathy says
Thank you.
Tricia @ Saving Room for Dessert says
Suddenly I’m so thirsty – these mojitos look incredible!
Cathy says
Thank you.
Jeff says
Just wanted to ask about the lime process. Your muddling suggestion seemed right on but I want to know if I’m using the appropriate amount of lime. Could you walk me through your way of dividing a lime? Before, I was cutting my lime long way (tip to tip) into 8 wedges. Other recipes call for 1/2 lime divided into 4 wedges. Tasting too much lime, I found myself cutting back to 3 wedges, but perhaps that was because I was over-muddling. The over-muddling also apparently got into the rind because occasionally the drink was tart. But to your recipe… It sounds like you’re slicing your lime short way (90 degrees from the tip) into equal parts and halving each of those slices. If so, how thick are your slices? I assume by the description I’m adding two slices, cut into two halves each when I muddle. Sorry about being so particular on this one, it’s just that the amount of lime makes or breaks my wife’s enjoyment of the drink. Thanks.
Cathy says
I slice them into coins, fairly thin, and then slice them in half. So 3 slices, then halved, so you will have 6 halves to muddle.
Angie says
cant wait to try this.
Julie Pollitt says
Love this mojito! It was so refreshing and perfect with the mint right on top.
Missy says
I love a good mojito and this was one of the best I’ve ever tasted. Definitely the best one I’ve ever made myself. I saved this recipe and picked up the San Pellegrino for our Friday night cocktail. It is the perfect balance of flavors and so refreshing.
Cathy says
Glad you loved it!