New recipes

Best Mojito Recipe

Best Mojito Recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 2 Shots of rum
  • 12 Large mint leaves
  • Juice from one lime, divided
  • 2 Teaspoons Teaspoons sugar, divided
  • Seltzer to top


In the bottom of a sturdy Collins glass, combine the mint leaves with 1 teaspoon sugar and 1 teaspoon lime juice. I find that the granularity of the sugar helps to grind up the mint leaves and a little bit of liquid will help draw out the mint, but you don’t want to overdo it on the lime or the sugar will simply dissolve.

Once your initial mint, sugar, and lime are thoroughly smushed (that’s the technical term), add the rest of the lime juice, the second teaspoon of sugar, and the rum. Stir to combine. Add seltzer and stir gently once. Then very carefully slip a few ice cubes into the glass and enjoy.

How to make the best mojito

The secret to this classic rum cocktail lies not only in the recipe but how you muddle the ingredients. We spoke to bartenders about how to perfect the mojito.

One of the most ordered cocktails in the world, the mojito has the ability to transport you to a sun-drenched beach with a single sip. But more often than not, mojitos made at home fall short of those served in bars, so we asked some of the UK’s best bartenders for their top tips so you can up your mojito game!

Quick history of the mojito

In 1833, a drink consisting of rum, sugar, lime and mint appeared in the book El Colera en la Habana by Cuban author Ramon de Palma. Called the “El Draquecito”, often associated with Sir Francis Drake, it’s clear to see the ancestry of the mojito in this drink. Over time the Draque, as it became known, was refined until it became the mojito that we know and love today.

The classic mojito

A classic mojito is made with rum (traditionally white), sugar, lime, mint, ice and soda water, served in a highball glass. The key with this drink is balance: you want to be able to taste each element, with each working in harmony.

The rum

White rum is the order of the day. Julian de Féral of the Gorgeous Group in London advocates a Spanish style of rum (also referred to as Cuban style), which are lighter rums, perfect for mixing in cocktails like the daiquiri and mojito. We recommend Havana Club in our rum review.

If you want to add a little extra zing to your mojito, Julian suggests adding a bar spoon of an overproof number such as Wray and Nephew to give a backbone to the rum element, whilst adding dry grassy notes which complement the mint.

The sugar

Traditionally a mojito would have been made using crystalline sugar, however the need to dissolve the sugar can lead to an inconsistent drink, never mind the crunchy mess left in the bottom of the glass. Without fail, all of the bartenders I talked to when researching this article advocated the use of sugar syrup for a clean, consistent finish.

As far as the type of sugar used, Cocktail Kate from Furnivals Well in Liverpool always pairs the blanco white rums with a white sugar cane syrup whereas Julian opts for an unrefined or golden sugar. Both agreed that you should stay away from heavier sugars when you’re using a light style of rum as they’re likely to overpower and turn your mojito a murky brown colour.

We suggest making a 1:1 syrup (equal volumes of water and sugar, stirred over a gentle heat until dissolved) as it makes your mojito ratio simpler: 1:1:2 – lime : sugar syrup : rum.

The lime

Fresh pressed lime juice is just as good as adding lime wedges and muddling. In fact, it’s important not to over-muddle any citrus fruit or green leaves (so this goes for the mint too) as you’ll release bitter notes. It’s also easier for consistency, as Sipheng You from London bar PimpSheui explains: “I prefer to mix the drink with freshly squeezed lime juice rather than muddled lime wedges as it allows more control over the amount of juice in the drink and will leave more room in the glass for the other ingredients.”

If you want to add a couple of lime wedges for aesthetics though, do go ahead, just squeeze them beforehand and think more of a gentle press than a strong ‘muddle’.

The mint

The interesting thing about mint is that most of its taste is olfactory, meaning that the taste actually comes from the smell. Don’t believe me? Hold your nose and eat some mint chocolate. You’ll get very few mint notes until you release your nose!

Therefore your aim is to release the aromatic oils from the mint to flavour your drink. You want to avoid heavy-handed muddling, which grinds the mint into a pesto-like consistency, as you’ll actually end up releasing bitter chlorophyll notes from the leaves which are unpleasant. You also want to avoid breaking up the mint into small pieces as they will block up your straw. Less is more – think a gentle press (as with the limes).

Cocktail Kate reveals one of her secrets for using mint: “A great trick is to place the leaves in the palm of your hand and slap them. This awakens the flavours, and will give your drink that instant ‘zippy’ flavour you dream of from a mojito.”

You’ll also be agitating the mint when you churn your drink (see the section below on constructing your drink), which will help the mint flavour/aroma to come alive too.

And don’t forget the crowning glory of the mojito: another mint sprig. Slap this sprig between your hands too, and position it right next to the straw so that every sip will be accompanied with the aroma from the mint, which will accentuate the taste.

Soda water

As mojitos are served on crushed ice, you’ll get dilution as you churn the drink. Often by this point there’s little room for soda and I’d argue a splash isn’t going to make any noticable difference. It’ll also go flat almost immediately. However, if you do have space and prefer your mojito with soda, make sure it doesn’t include artificial sweeteners or flavourings, and don’t add too much or you’ll drown the rum.

The ice

Crushed ice is the order of the day. It needs to come straight from the freezer or be crushed just before you make the drink. You also want to buy fresh ice. Crushed ice has a much larger surface area than cubed, and any lingering flavours the ice may have picked up from the food in your freezer will come through strongly and won’t be pleasant!

The construction

6-8 mint leaves
25ml sugar syrup (1:1)
25ml lime juice
50ml rum

Slap the mint and add to the bottom of the glass. Fill with crushed ice. Add the sugar syrup, lime juice and rum. Take a bar spoon with a flat bottom and use the disc to churn the mixture. Add more ice and churn again. You’re looking for a frosting on the outside of the glass so that you know the mix is super cold. Cap with more ice so that the glass is full and the ice glistens on top. Add soda if you want to/if there’s room at this point. Take your mint sprig and clap it between your hands to release the oils, then place next to a straw in the glass.

Watch our video for step-by-step instructions on how to make a mojito.

Twists on the classic mojito

Bitters: JJ Goodman from the London Cocktail Clubs recommends the addition of Angostura bitters to the top of the drink. Why? “A) for the aroma, and b) because I love how it lightly infuses with the bottom liquid in the drink,” he explains.

Berries: Cocktail Kate is a fan of adding a few berries to the glass before the mint (you’ll want to muddle these before you add the mint). Raspberries, blackberries and strawberries work well, and you can also substitute half of the sugar syrup for a fruit liqueur in these cases to further amplify the fruity flavours.

Elderflower: Substitute the sugar syrup for elderflower cordial for a lighter, more fragrant mojito.

More mojito recipes

How do you make your mojito? We’d love to hear your tricks and techniques…

11 Refreshing Mojito Recipes to Bookmark for the Hottest Days of Summer

When a pitcher of beer is feeling too heavy in the dog days of summer, look to the minty goodness of a fresh mojito to save the day. Below, 11 of the most refreshing ways to cool yourself down, from Southern sweet tea mojitos to a lemon ginger cocktail that's just right for summer colds.

A Thai-inspiredbeverage with a boozy kick.


1 cup Freshly Squeezed Orange Juice

10 Large Fresh Basil Leaves, stems removed and discarded

Orange Slices, for garnish

Additional Basil Leaves for Garnish

In a medium pitcher, combine the orange juice, simple syrup, and basil. Use a wooden spoon or a muddler to crush the basil leaves in the bottom of the pitcher. Stir in the rum and club soda. Serve immediately in individual glasses over crushed ice. Garnish with orange slices and fresh basil.

A spicy option that brings the heat.


Half of a Large Mango, peeled and sliced

2 Jalapeño Slices (with seeds)

Orange Slice and Extra Jalapeño slices for garnish

Add mango slices to a food processor or blender. Cut the lime in half and juice half of it with the mango. Puree until smooth, scraping down the sides as needed. Juice remaining lime half into a cocktail shaker. Add mint leaves, jalapeño slices, and sugar and muddle to release mint and pepper flavor. Add mango puree and Sailor Jerry Rum and shake. Pour straight into an ice filled glass, top with sparkling water, and lightly stir.

When you need something super sweet and bubbly.


10 Fresh Mint or Orange Mint Leaves

Mandarin Oranges, sliced into wedges

½ cup Canada Dry Sparkling Seltzer Water in Mandarin Orange

Add sugar cubes and orange triangles to glass and muddle. Take mint leaves in one hand and slap it with the other to release flavor and add to glass. Add orange juice and rum. Add ice until just below the rim of the glass, using a spoon to stir. Top off with Canada Dry Sparkling Seltzer Water in Mandarin Orange. Garnish with additional orange triangles.


Squeeze each half of the lemon into two 16 oz. mason jars or tumblers then place lemon half in glass. Add 5-6 fresh mint leaves to each glass then muddle with a wooden spoon. Fill glasses with ice then add 2 oz. sweet tea flavored vodka and 1/2 cup lemonade or club soda (or a mixture) to each glass. Screw on top and shake to combine or stir to combine then serve.


Add the mint and lime juice to a tall glass. Muddle together to extract the flavor of the mint. Add in rum, blood orange juice and simple syrup. Top with sparkling water and ice. Serve immediately.

Bookmark for when you've got a summer cold and don't want to sweat through a hot toddy.


1 inch of Ginger, peeled and sliced thin

1 tblsp. Lemon Simple Syrup

In the bottom of a glass muddle the ginger, mint, and simple syrup. Add ice to the glass. Pour in the rum and then top with the soda, stir well to combine.

A delicious fruit cocktail that's the light treat you need on sweltering days.


¼ lime wedge, with extra for garnish

In a glass, add ¼ lime, spearmint leaves, agave nectar, and ripe raspberries. Gently crush ingredients with a muddler and fill glass with ice. Add in white rum and top with club soda. Garnish with lime wedge before serving.

Your standard mojito, with Irish flair.


5-7 Mint Leaves, gently pressed in a tall glass

Shake these ingredients with ice. Double strain over fresh ice in the tall glass that has the mint in it. Top with soda water and garnish with the mint.


2 tblsp. Fresh Blackberries

2 tblsp. Fresh Raspberries

Take two short cocktail glasses and fill with equal parts blackberries, raspberries, mint leaves and Truvia. Squeeze lime wedges into the glass and pour in rum. Muddle the mixture together breaking up the berries and bruising the mint. Add in ice and top with seltzer. Gently stir to combine.

A fresh idea from Azure at the Palazzo for your next BBQ (and the best way to use watermelon leftovers).


1 1/2 oz. Owls Brew "White & Vine" (White tea with lemon and watermelon)

3/4 oz. Marie Brizard Watermelon Liqueur

1 1/2 oz. Fresh Lemon/Agave Sour (see above recipe)

4-5 1" Cubes fresh Watermelon

In a mixing glass gently muddle mint and watermelon. Add remainder of ingredients with ice and shake. Pour contents into a Double Old Fashioned glass. Garnish with fresh mint.


Step 1

Muddle simple syrup and 2 mint sprigs in a cocktail shaker. Add rum and lime juice. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.

Step 2

Strain cocktail through a Hawthorne strainer or a slotted spoon into a tall Collins glass filled with ice. Top off with club soda garnish with more mint.

How would you rate Mojito?

Yes! This is perfect. Mojita made with another liquor is also really good especially when replacing clear rum with vodka. Tequila has also made an excellent substitute in place of rum as it delivers that edge of the flavor as rum yet it has it’s own unique taste. Thanks.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

World’s Best Mojito Recipe

Let me tell you something, I have spent a ton of time trying different recipes for a great mojito. And as many of you know the mojito is a rum based Cuban cocktail that goes absolutely perfect with a fine hand rolled cigar. A mojito happens to be great with a cigar because it’s clean, fresh, and a great palette cleanser, but mojitos are great for more than just cigars. Heck I like to make myself a mojito as soon as I’m done working for the day with or without a cigar in my mouth. Women love mojitos as well, my wife isn’t a cigar smoker but she loves mojitos just as much as I do. So lets get to it and make a great mojito!

The ingredients

First you will need to grab a rocks glass and the ingredients:

  • One shot (or so) of rum
  • 2 slices of lime
  • 6 mint leaves
  • Club soda (you can use plain water as a substitute)
  • Simple syrup (you can use sugar as a substitute but the simple syrup REALLY makes this drink taste the way it should)

The first step is to squeeze just one of the two lime slices into the glass. Throw the squeezed lime peel away. Save the other lime slice for later.

Next, toss all of your mint leaves in the glass except for one (save one mint leaf for later).

Now we will pour in about a 2 tablespoons (or just one) of simple syrup (alter based on your tastes). If you don’t have simple syrup simple you can use 1.5 Tablespoons of sugar. However, simple syrup makes the drink MUCH better. Simple syrup is easy to make, just boil 1 cup of water and 1 cup of sugar until it turns clear and then remove from heat, let cool, and put in a container into your fridge. Simple syrup is great for a number of cocktails so there is nothing wrong with having some on hand.

Next we muddle the mixture. Do not be too harsh on the mint, just bruise the mint. The idea is to squeeze out some mint flavor without destroying the mint leaves. You don’t want small crushed pieces of mint leaves getting stuck in your teeth. If you don’t have a muddler you can use the back end of a wooden spoon.

Toss in the remaining lime slice.

Fill the cup with ice.

Add one shot (or so) of rum. I like to use plain white rum but I’m sure any rum will do. You can add more or less rum depending on your tastes.

At this point the liquid mixture in the glass should be about half full (or half empty depending on your worldview). Now it’s time to fill the rest of the glass with club soda. You can use plain water if you don’t have club soda. Sometimes I use half water and half club soda when I want less carbonation.

Now carefully mix the ingredients together. Don’t over mix it. You don’t want to kill your club soda bubbles, but more importantly a mojito should be a complex drink. Similar to a complex cigar the flavors should shift a bit as you drink it. Therefore you don’t want to mix it so much that the drink becomes monotonous.

Now we are almost done with our mojito. Take your last mint leaf and rub it around the rim of your rocks glass. This will give a subtle mint taste at the start of the drink while the muddled mint at the bottom will provide a subtle mint finish. Delicious!! Remember folks, it’s all about creating complexity in flavor. After you are done rubbing the last mint leaf on the glass rim you can throw away that final leaf or toss it in the drink.

And there you have it, the perfect mojito! This mojito recipe is easier than most other mojito recipes and I personally think it’s way better. The main difference with this mojito recipe and others is that most mojito recipes will require dramatically more lime juice, and they use sugar instead of simple syrup. Also, many mojito recipes are designed for a larger glass which means more club soda making the drink much more carbonated – I think the mojito tastes better as more of a cocktail style drink and less of a “foo foo” style drink.

If you have ever been to the cigar bar in Vegas called Rhumbar or Casa Fuente you will find that their mojitos are very similar to this mojito recipe.

Oh and there is one final step… fire up a fine cigar and enjoy your mojito!

In Search of the Ultimate Mojito

Over the past few months, the PUNCH “Ultimate” crew has tackled one classic summer cocktail after another, going in search of the quintessential Gin & Tonic and Margarita. With Labor Day fast approaching, the staff gathered to grapple with one more liquid landmark of the warmer months: the Mojito.

The Top Three

Jelani Johnson's Mojito

Erbin Garcia's Mojito

John De Piper's Mojito

The Mojito has a dual reputation. To the drinking public, it is a dependable refresher that can be reliably fallen back on at any hotel or resort bar—or any place within walking distance of the beach, really. From the bartender’s point of view, the drink is an unwelcome house guest, the kind you have to clean up after when it outstays its welcome. That’s the running gossip, anyway. But is it true? Part of the mission of PUNCH’s “Ultimate” tasting series is to question the conventional wisdom that clings to classic drinks. So we asked: Do bartenders really hate making Mojitos?

“It’s a funny drink for me,” admitted Tristan Willey, one of the guest bartender judges at the tasting. “It seems like it’s a pain in the butt to make. But it’s not a challenging drink to make. I hate making them. But are they that hard to make?”

Lynnette Marrero, another judge, who makes plenty of Mojitos at Brooklyn’s Llama Inn, didn’t think so. “Sure, it makes your tins messy,” she said, “but just as much as an egg drink.”

Frank Caiafa, formerly the bar manager at the Peacock Alley bar in the Waldorf Astoria hotel, and another judge, pointed out that it’s not the drink itself that is difficult work. It’s the fact that you rarely make just one. “It’s a viral cocktail. By sight, it lights up the tables,” he said. “No one hates making the first Mojito—it’s the sixth.”

Willey agreed. “Once one goes out, you’re ruined.”

Originating in Cuba, a drink something like the Mojito (rum, mint, sugar, lime juice) has been around for centuries. It’s still strongly associated with Cuba, but today can be had in just about any country. Its current spate of popularity in the United States has roots in the 1990s, when the drink—along with other Latin libations and cuisines—suddenly became modish and was served everywhere, from Miami, with its large Cuban population, to New York at places like Asia de Cuba, to California. The bar at the San Francisco restaurant Enrico’s, an early-󈨞s cradle of modern mixology, was particularly instrumental in boosting awareness of the drink, with bartenders like Paul Harrington and Dave Nepove turning out hundreds of Mojitos nightly. The cocktail has never faded from the American scene since.

A good percentage of those millions of Mojitos served annually, however, are not very good, the panel suspected. “There are a bunch of subpar Mojitos,” declared Marrero.

“It’s pretty easy to make a bad Mojito,” agreed Willey, who suggested that most examples of the drink were probably drunk out of a Solo cup. The misfortunes that can be easily visited on the highball are many, the judges agreed, including too much club soda, leading to a watery drink an insufficiency of ice, robbing it of the desired chill and both not enough sugar and too much sugar, making for an anemic or syrupy drink, respectively. But the most common villain may be the most vital ingredient.

“Mint can be so finicky,” observed Willey. “One bad leaf and the drink is bad.”

PUNCH associate editor Chloe Frechette suggested that all those possible deficiencies may not be of great concern to the average Mojito lover. “I don’t think people who drink Mojitos are adventurous drinkers,” she said.

Perhaps. But those indiscriminate people weren’t at our tasting table. The judges searched among the dozen entries, many of them hailing from bars known for their dedication to rum, for a good balance of flavors, attractiveness in presentation and solid iciness. A number of Mojitos were soundly criticized for arriving too warm, owing to both the choice of ice (crushed ice was most common, but not seen in all the recipes) or the build instructions (some bartenders called for the drink to be shaken, while others had it built in the glass).

The tasting began unpromisingly, with a couple Mojitos rendered too thin and weak by too much club soda and too little sweetener. A few recipes tossed Angostura bitters into the mix, often as a visual accent atop the crushed ice. The judges largely felt the bitters were an unorthodox ingredient that upset the equilibrium of the drink. The latter half of the tasting, however, produced a few clear winners, with top honors going to Jelani Johnson of Clover Club in Brooklyn.

Johnson likes a true Cuban rum in this cocktail, preferring Havana Club 3 Year. Knowing that that product is not readily available, he opted for two ounces of Flor de Caña 4 Year, along with one ounce of simple syrup and a three-quarters of an ounce of lime juice, which he likes to hand squeeze in order to get some oil from the skin into the drink. The build begins with the mint leaves being gently muddled in the syrup. An unusual move that perhaps pushed Johnson’s drink into the top spot was his mix of hand-cracked Kold-Draft cubes at the bottom of the drink, which helped hold down the muddled mint, and crushed ice at the top, “to keep it cute.” The drink was topped with a lavish tuft of mint. The panel liked the blend of ices and the richness of the rum, and found the drink to be refreshing, crisp and cold.

Tied for second place were Mojitos from Erbin Garcia at the Caña Rum Bar in Los Angeles, and John De Piper from Sally Roots in Bushwick, Brooklyn. Garcia’s recipe, which was built in the glass, asked for muddled mint, two ounces of Plantation 3 Star, one ounce of lime juice, three-quarters of an ounce of simple syrup, a single dash of Angostura bitters and one-and-a-half ounces of soda water. (In this case, the bitters escaped the judges’ attention, as it was minimal and fully integrated into the overall drink.)

De Piper’s Mojito was shaken briefly with a few pieces of pebble ice and then strained into a glass filled with more pebble ice. The ingredients included two ounces of Real McCoy 3 Year rum, one ounce lime juice and—in its most singular feature—a sweetener blend of three-quarters of an ounce of cane syrup (De Piper prefers either Rhum JM or Petite Canne) and a brown sugar cube. This led to a slightly sweeter Mojito—and one that was deeply colored, owing to the brown sugar—but with great flavor and body.

Also singled out for approval were the Mojitos of Austin Hartman of Paradise Lounge, in Ridgewood, Queens, who called for three different rums and Sarah Morrissey of Frenchette in Manhattan, who used Banks 5 Island rum.

If you live near any of these places, the panel’s advice was to beat a path there before the summer is out. “It’s a hot weather drink,” reminded Caiafa. “The first hot day you order one, and the last hot day you order one.”

Best Mojito Recipe

This mojito recipe is simply the best. Read the comments to see what I mean!! Then try it and let me know what you think.

I tried my first mojito one warm summer evening last summer when a neighbor invited us over and made a mojito with simple syrup and homegrown mint. It was fantastic. How have I lived 28 years without a mojito.

I asked him for his mojito recipe a few weeks ago, but he is a professional chef, so he was all, “It’s nothing! Just throw together simple syrup, lime, and rum.”

Um, hi. Have you met me? I need VERY. EXPLICIT. DIRECTIONS. Like with measurements.

So I took it upon myself to experiment with different mojito recipes until I found one as good as his. It took me three recipes and numerous tries to get it right. See what I endure for the sake of ye ole blog?

Here’s the secret: MINT-INFUSED simple syrup . Shhhhhh… they’ll all be doing it. Sorry, I was channeling my inner Emeril there for a sec.

Simple Syrup

Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling. This is what it looks like before the sugar dissolved.

Stir until the sugar dissolves (about a minute). Then turn off the heat. Toss in a handfull of mint leaves and let it steep (just sit there off the heat) for an hour or so. Strain out the leaves and store in the fridge till you’re ready to use it.

The Best Mojito Recipe

Here is all you need for the perfect mojitos: mint-infused simple syrup, white rum, fresh mint, limes and I highly recommend a muddler. Club soda is optional sometimes I just use water.

Then when you’re ready for a refreshing summer drink, here’s what you do.

Easy Mojito cocktail recipe

Jessica Dady July 30, 2020 8:00 am

Credit: iStock/icetocker

Learn how to make this easy Mojito recipe in just 5 minutes! Mojito cocktail is the traditional Cuban drink that will liven any celebration. The mix of sweetness and citrus flavours in this traditional Cuban cocktail is intended to mask the kick of the rum. It’s refreshing and light and makes a perfect summer drink. Get your friends and family round and make it a mojito evening!

So if you’ve ever wondered, how do you make a mojito from scratch? Our simple step-by-step recipe will show you exactly how easy it is to make this classic Cuban drink at home – and in just 5 minutes too!

19 Mojito Recipes That Put a Spin on the Refreshing Classic

These cocktail recipes are a tropical vacation in a glass.

The mojito conjures up tropical reveries, beaches, gold sands, vacation&ndash and there's no coincidence to this association, as the mojito's origin story opens on the seas of the island of Cuba with the infamous pirate Sir Francis Drake.

The Drake legend holds that the pirate sought a remedy for his crew's scurvy and general malnutrition when he arrived in Cuba in the late 1500's. A common tincture amongst the Cuban middle-class at the time consisted of Aguardiente de Caña (unrefined rum), lime, sugarcane juice, and according to some stories, mint. The drink was called "El Draque" or the dragon, after Drake's nickname. Whatever the mojito's origins, it has made its way across the world, a favorite of Ernest Hemingway's and an extra in a 2002 James Bond Movie.

The ingredients of a mojito are refreshing and simple: rum, lime, soda water, and mint. It can be made with vodka, but we'll let you decide which recipe is better with these delicious takes on the classic mojito.


1/2 oz. lime juice (squeezed fresh)
1 tsp. finely granulated sugar
3 mint leaves
2 oz. white rum
Club soda or seltzer


Muddle the lime juice with 1/2 to 1 teaspoon sugar and mint leaves. Fill the glass about 2/3 with ice and add rum. Garnish with used lime and and top off with club soda or seltzer.


1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup, recipe follows
16 ounces coconut water, chilled
8 ounces white rum, chilled
1 cup granulated sugar (for simple syrup)

Muddle mint, lime juice and Simple Syrup in a pitcher. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine.


5 to 6 fresh mint leaves
2 strawberries, cut into quarters
2 ounces citrus rum
1 ounce simple syrup
1 ounce lime juice


Fill a cocktail shaker with ice. Add the mint and strawberries and muddle all together. Pour in the citrus rum, simple syrup, and lime juice. Shake and pour into a glass. Garnish with strawberries and or mint.
&ndash Guy Fieri for Food Network

Shop Now Cocktail Shaker Bar Set, $14.95

Ingredients :

2 oz light rum
.75 oz lime juice
.75 oz simple syrup
4-5 muddled blackberries
7-10 mint leaves
Soda water


Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leaves and blackberry. Stir lightly and serve.

&ndashCourtesy Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona


Handful mint leaves
3 whole raspberries
Juice of 1 lime
2 teaspoons sugar
1 1/2 ounces spiced rum
Club soda


Muddle the mint, raspberries, lime juice and sugar in the glass. Fill a cocktail shaker with ice add the rum and shake for 15 seconds. Pour into the glass and top with the club soda.
&ndash Rachael Ray


8 mint leaves
10 blueberries
1/2 oz simple syrup
2 oz blueberry vodka
1 oz lime juice
Club soda or seltzer


Muddle the mint, blueberries, and syrup in a shaker. Add the lime juice and vodka and fill remaining space with ice. Shake thoroughly. Strain into highball or collins glass&ndashyou can add ice to either of those first if you like&ndash and top off with club soda or seltzer. Garnish with mint and or blueberries.


4 mangoes peeled and chopped
1 1/2 cups lime juice
2/3 cup packed mint leaves
2 cups rum
2 12 oz cans club soda or seltzer


Combine mango, rum, and lime juice in blender until smooth. Add mint leaves and blend again. Add club soda or seltzer and stir. Pour over ice and garnish with thin slice of mango.

6 Friends-Inspired Cocktails For Your Reunion​ Viewing Party

Pssst. Did you hear? Brit + Co's 10-week business program for women, Selfmade, is back for the summer! And that also means our scholarship program is back in action thanks to our amazing partner, Office Depot. Keep reading for more about the life-changing program and how to join the thriving, entrepreneurial community that's helped mentor over 5,700 women to date.

What's Selfmade?

Designed to help you create a new business or grow your existing one, this course is personally led by Brit + Co founder Brit Morin, and supported by more than a dozen of the top female entrepreneurs, creatives, and investors in the country. Students receive personalized coaching on everything from how to get out of your comfort zone to how to scale your business, and everything in between. And now, thanks to our founding sponsor Office Depot, even more of you can join the course!

When is the program?

The summer session of Selfmade kicks off Monday, June 28 and runs for 10 weeks through Friday, September 3, 2021.

How much does it cost to enroll?

The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.

To nominate yourself or someone you know for a scholarship, head to our application form right here. The deadline for scholarship applications is June 8 — it's time to take the leap!

Once scholarship recipients are chosen in June, prospective students will have 48 hours to accept their seats, so keep an eye on your inbox starting June 8! For those who don't receive a full-ride scholarship, you'll be eligible to receive a special discount and perks just for applying!

So what are you waiting for? Take a chance on yourself and get yourself one step closer to truly being selfmade. Learn more about the Selfmade program, apply for a scholarship and prepare to be inspired :)

Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.

How To Make a Mojito!

  • 2 Oz. White Rum
  • 2 Oz. Club Soda
  • 6-8 Mint Leaves
  • 2 Tbsp. Simple Syrup (equal amounts of sugar and water)
  • Fresh Juice of 1/2 Lime
  • A Lime wedge

In a Collins, High Ball, or Hurricane glass, muddle all but one fresh mint leaf with the simple sugar and lime juice.
Top glass with ice.
Add the rum and the club soda.
Stir well and add last mint leaf and lime wedge as garnish.

1 Tbsp. Sugar or 1 teaspoon powdered sugar may be substituted for simple syrup.

Slow and Easy!
These are excellent on a hot day, and easy to drink. Take it slow! Always Drink Responsibly! Never Drink and Drive!

Watch the video: Lagoon Cocktail. Two Layers Cocktail (July 2022).


  1. Aberthol

    your idea is magnificent

  2. Manville

    I congratulate, it is simply excellent idea

  3. Ranger

    the unsuccessful thought

  4. Burnell

    I liked the block as a whole, but this post interested me the most.

  5. Akinom

    It is remarkable, this amusing opinion

Write a message