From the first sip to the last, a cold, minty, sweet, and tangy mojito will make you say “ah” and smile. Writer Ernest Hemingway helped popularize the Cuban creation when he gave a shout-out to the version at Havana’s La Bodeguita — though other sources say that the mint, spirits, sugar, and lime concoction was an indigenous medicinal remedy. This riff on the classic cocktail features an optional brown sugar simple syrup for a hint of sugarcane flavor. To make your own simple syrup, combine 1/4 cup packed brown sugar or granulated sugar and 1/4 cup water in a glass measuring cup. Microwave until the sugar dissolves, 1-2 minutes, stirring once or twice. Let cool, then bottle and use for up to 1 week. The recipe is a Yummly original created by Maria C. Hunt.
- 5 leaves fresh mint (large leaves)
- 0.5 oz. simple syrup (preferably made with brown sugar; see recipe description for details; or use regular store-bought simple syrup)
- 2 oz. white rum (or golden rum)
- 0.75 oz. fresh lime juice (plus 1 wheel-shaped slice for garnish, optional)
- ice cubes
- 2 oz. club soda (or 3 oz.)
- 1 sprig fresh mint (tall, for serving)
- Put 5 mint leaves and the simple syrup in the bottom of a cocktail shaker. Using a muddler or a wooden spoon, gently mash the mint to release the oils. You’ll start to see the leaves breaking apart.
- Add rum and lime juice, then fill the shaker with ice, put on the shaker lid, and shake until your hands are very cold.
- Fill a tall cocktail glass with ice. Strain the drink into the glass, then top it up with 2 oz. club soda. Taste and add a little more club soda if you like. Cut a small slit into the lime slice, perch it on the rim, then add the mint sprig.
Unlock full nutritional details with subscription
|Calories180Calories from Fat┅|
|% DAILY VALUE|
|Calories from Fat┅|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes