How to cook
Classic mojito: a refreshing Cuban cocktail with mint and lime
The classic mojito: the best recipe for a refreshing cocktail at home, useful tips and secrets for the perfect taste. A refreshing drink for summer and parties – healthy, delicious, and easy!
The mojito is an icon of tropical delight, a cocktail that instantly transports you to sunny Cuba with its salsa rhythms and the scent of a fresh breeze. Its history dates back to the 16th century, when pirates and sailors, including the legendary Francis Drake, mixed the predecessor of rum – aguardiente – with lime, mint, and sugar to prevent scurvy and simply for pleasure. By the 19th century, the recipe had evolved: rum replaced aguardiente, and the name "mojito" (from the Spanish "mojado" – wet or the African "mojo" – spell) became established in the bars of Havana. Ernest Hemingway loved it at La Bodeguita del Medio, where he allegedly left the inscription: "My mojito in La Bodeguita, my daiquiri in El Floridita" (although the authenticity of the signature is disputed). In the 20th century, the mojito conquered the world thanks to its simplicity and refreshing taste, becoming a favorite in the top cocktail lists of Imbibe Magazine and Food & Wine. In 2025, according to Google Trends and Drinks International reports, the mojito remains in the top ten most searched recipes, especially in the summer, when searches for "mojito recipe" skyrocket by 200-300%. Why? It combines the tartness of lime, the freshness of mint, the sweetness of sugar, and the strength of rum, diluted with soda water for lightness—the perfect balance for hot days.
This cocktail is not just a drink, but a whole philosophy of relaxation. Unlike heavy martinis or sweet margaritas, mojitos are light (about 150-200 calories per serving) with a low alcohol content (10-12% ABV), making them suitable for daytime gatherings. Lime is rich in vitamin C, supporting immunity and aiding in detoxification; mint improves digestion and relieves stress thanks to menthol; rum adds notes of tropical fruit and vanilla. For those watching their figure, replace sugar with stevia or agave – the calorie count will drop to 120 kcal. And for vegans, the recipe is ideal from the start, without any animal products. We analyzed top resources such as Liquor.com, Allrecipes, BBC Good Food, Food Network, Epicurious, Delish, The Spruce Eats, Bon Appétit, Serious Eats, Difford's Guide, A Couple Cooks, Simply Recipes, Cookie and Kate, Jamie Oliver, Esquire, Taste, MasterClass, and Punch — and created a version that surpasses them in detail and convenience. The emphasis here is on authenticity: we use fresh mint (preferably spearmint or Cuban mentha x villosa for a mild aroma, rather than peppermint with its aggressive menthol), fresh lime (not bottled juice), and white rum (unaged for purity, such as Bacardi or Havana Club, if available). No extra water—just the concentrated flavor from muddling and stirring. It takes 5 minutes to prepare without any special equipment other than a muddler (which can be replaced with a spoon or pestle).
What makes our recipe better than thousands of others online? We've taken the nuances into account: light muddling to avoid crushing the mint into a pulp and adding bitterness; stirring instead of shaking to preserve the carbonation; optional Angostura bitters for depth, as in variations from Cookie and Kate. For best results, choose mint with bright leaves — slap it with your palms before adding to release the essential oils. The lime should be ripe but firm — squeeze the juice by hand for maximum freshness. Rum: white for the classic, but try gold for caramel notes or dark for a Cuban style with brown sugar. If you want to reduce the sweetness, start with 1.5 tablespoons of sugar and taste. For a non-alcoholic version (virgin mojito), remove the rum, add more lime and soda water – the result is a refreshing lemonade, popular with children and teetotalers.
The variations are endless to suit your taste. Fruity: add berries (strawberries, raspberries, blueberries) for a pink hue and antioxidants, as in the strawberry mojito from Allrecipes. Vegetable: cucumbers for extra refreshment, as in the cucumber mojito. Herbal: basil with lemon for a lemon-basil twist. Spicy: a slice of jalapeño for a spicy kick. Exotic: mango, pineapple, or kiwi for a tropical fusion. With other spirits: tequila instead of rum for a Mexican mojito, gin for a British accent. For parties, make a pitcher: multiply the ingredients by 8-10, prepare the mint syrup in advance (mint + sugar + water, steep for 30 minutes) so you don't have to muddle each time. Serve in tall glasses (highball or collins) with a wide straw for convenience — add ice cubes, not crushed ice, so that the drink does not dilute quickly. Add fresh fruit or a sprig of mint for an Instagram-worthy look.
Mojitos are versatile: from beach parties to cozy dinners. In 2025, trends emphasize sustainability – use organic rum and local mint to minimize your carbon footprint. According to Diageo Bar Academy reports, mojitos are among the top 10 best-selling drinks in bars around the world, especially with the growing interest in low-alcohol drinks. Try it and you'll understand why this cocktail has been around for centuries: it's simple yet elegant, refreshing yet full of character. Prepare it with soul, and every sip will be like a mini vacation!