Cocktail
Mojito
A tall rum drink with fresh mint and a lively fizz. Press the mint gently so it stays fragrant.
Rum · Fresh · Citrusy
Ingredients
- 45 ml White rum
- 20 ml Lime (fresh juice)
- 2 sprigs Fresh mint (about 8–10 leaves, plus garnish)
- 2 tsp White sugar
- 60 ml Soda water
Ice and water are assumed. Add everything else you have.
Method
Build
Equipment: Jigger or measuring spoon · Bar spoon
- Stir the lime juice and sugar in a tall glass. Add the mint leaves and press gently with a spoon.
- Add the rum and fill the glass with ice.
- Pour in the soda water and stir from the bottom to lift the mint. Add the remaining mint on top.
A small detail
Do not shred the mint. A gentle press releases the aroma without making the drink grassy.
Estimated strength
Medium
What does this mean?
Per serving: ≈ 12.6% ABV · ≈ 14.2 g alcohol
An estimate, not a measurement. Dilution lowers concentration but does not remove alcohol. Check your bottle label. These typical alcohol levels can vary by brand and market.
Added water from ice: 10%. Water added as a percentage of the measured liquid before mixing. Ice melt varies with temperature, time and technique.
Plan for a party
Mix individually
Fresh preparation makes the difference here. Use these totals to shop, then make each serving separately.
Guests: 6
Fresh preparation makes the difference here. Use these totals to shop, then make each serving separately.
One recipe serving per guest. Choose the amount you want to prepare.
Ingredients for the party
- 270 ml White rum
- 120 ml Lime (fresh juice)
- 12 sprigs Fresh mint (about 8–10 leaves, plus garnish)
- 12 tsp White sugar
- 360 ml Soda water
Water for the batch
Keep the ice and water steps in the single-serving method. Scaling ingredients alone does not replace chilling or dilution.
Prepare and serve
- Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.
- Keep mint out of the stored liquid. Press it gently in each drink as directed; do not shred or leave it soaking in a pitcher.
- Dissolve the measured sugar as the original method describes before chilling. A teaspoon of sugar is not a teaspoon of syrup.
- Keep fizzy drinks cold and closed until pouring. Add them per glass; never shake or blend them.
The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.
Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator
Sources & inspiration
About this recipe
Recipes and house adaptations have source links. Measures, substitutions and estimated strength are explained separately. Images are AI-generated illustrations.
We do not claim every recipe has been physically tested. Community reviews are moderated user reports, separate from recipe sources.
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