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.
Step into virtually any bar, and it’s highly likely you’ll spot a mojito on the menu—or, at the very least, encounter a bartender who will whip you up this classic cocktail.
However, stumbling upon an exceptional mojito, be it at a bar or restaurant, proves to be quite a challenge. 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.
After having made more mojitos than I can count, I’ve settled with this version. It’s a challenge to come across a mojito as tasty and refreshing when you’re out and about. When it comes to perfecting the best mojito recipe, every little detail counts!
Why I Love This Mojito Recipe
- This mojito has the perfect harmony of ingredients for an ideal balance.
- It’s perfectly refreshing and not too sweet, just the way I like it!
- Also, this mojito does NOT use soda pop or simple syrup for sweetness, which is why it tastes so good.
- Fresh Mint and Lime: Both of these release a burst of flavors that define 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: Avoid using large chunks of freezer ice, unless you’re equipped with a fancy ice maker. Instead, invest in a bag of quality ice from the store—it makes a significant difference when crafting the best possible mojito.
- Bacardi Superior Rum: The classic choice for a mojito. Remember, try to 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 The Best Mojito
- In a 12 oz. glass, muddle mint, lime, and ultrafine baker’s sugar for precisely seven turns.
- Make sure to add more lime and top with chipped ice.
- Then, pour Bacardi and Cointreau over the ice.
- Next, fill the glass to the brim with San Pellegrino.
- Finally, stir and serve with a regular straw, which helps dissolve the sugar for a seamless taste.
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- To make the best mojito, 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.
- Pluck mint leaves off the stem just before muddling to preserve their freshness and aromatics.
- Roll the limes on the counter before slicing to maximize juice extraction.
- Make sure to place the serving glasses in the freezer for a few minutes before assembling to enhance the drink’s chill, especially if it’s warm out.
- Additionally, place a mint sprig on top as a garnish to release additional minty aroma.
- Always use good ice, I can’t stress this enough.
- Why opt for ultrafine sugar? This is guaranteed quick dissolution, 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.
- 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.
Want More Craft Cocktail Recipes
- Lemon Drop Martini
- Hemingway Daiquiri
- Agave Margarita
- Mezcal Margarita
- Blue Hawaiian
The Best Mojito Recipe
- 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
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
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