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.
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.
- 1 cup sugar
- 1 cup water
- 1 handful mint leaves
- 1-1/2 to 2 ounces of light rum
- ½ lime
- 1 can club soda (optional)
- Mix 1 cup water with 1 cup sugar in a saucepan and heat until boiling.
- 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. (YOU WILL NOT USE THIS ENITRE AMOUNT in the recipe. Save any leftover for future use. Simple syrup stores in the fridge for up to 2 weeks.)
- Pour 1 ounce mint-infused simple syrup into a tall glass.
- Add a handful of mint leaves, and muddle it together. (Use a [muddler|http://amzn.to/PZZZsu] or a spoon.)
- Add crushed ice. Muddle some more.
- Add to that 1-1/2 to 2 ounces of light rum (depending on the kind of day you had.)
- Squeeze in the juice of half a lime.
- Add a splash of club soda and stir. (If you don't have club soda on hand, just use water.)
- Garnish with a mint sprig and a slice of lime.
If you want to make a larger batch, it basically boils down to this: (Oh, I’m so punny!) Mix thoroughly 2 parts simple syrup to 1 part lime (or more if you like your drinks more tart than sweet) to 3 parts rum. Pour in a tall glass over ice, add a splash of club soda, garnish with mint and lime, and serve!
Yes, I realize that mojitos aren’t intended to be made in bulk. But if you want to make a few at a time, I won’t turn you in to the mojito police.
Love this mojito recipe??? Check out my other popular cocktail recipe posts!
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