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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