« My lost weekend | Home | Feel free to begin hating me now… »
The best mojito recipe ever…
By Betsy Richter | 9:06 pmUpdate #2: I have another recipe that you hordes of mojito searchers might be interested in: Chocolate Mojito Pie. Try it and let me know what you think, won’t you?
Update: I edited this post on 5/25/07 and moved it front and center for the Memorial Day weekend. See, a horde of Google searchers have descended on the site, all in search of my mojito recipe. (I’m #10! I’m #10! for a search on ‘mojito recipe’, you see…)So I’m being a good bartender and moving it front and center. But hey, you Googlers – give me some feedback while you’re here, will you please?
After several google searches, experiments, and many taste testing excursions at more than a few places (where I shamelessly stole ideas, compared my homemade version to theirs, etc.), I’ve perfected my mojito recipe.
If you have a favorite mojito recipe, that’s great. But I have four tips for you that’ll take it to the next level – I promise:
- Make your own mint simple syrup: 1 cup water, 1 cup sugar (use 1/3 brown sugar), heated until the sugar dissolves (you can use your microwave for this). Then let it steep with one cup of mint leaves for at least 30 minutes before you strain it & store it in your refrigerator (thanks to Food Dude for the inspiration here. I must confess that I’ve even used dried mint when fresh wasn’t available; it still did the trick.)
- Instead of club soda (or better yet, seltzer or sparkling water), use prosecco (italian sparkling wine – I stole the idea from local PDX restaurant Pazzo.) Or asti spumanti. Or even inexpensive champagne. Trust me on this one. Or, alternatively, try ginger beer.
- Add a dash or two of Angostura bitters to your drink.
- Consider using gold rum or dark rum instead of the light stuff (note: several mojito purists violently disagree with me on the rum switch – they insist it should be silver rum or nothing…)
And if you don’t have a favorite recipe? Try this one. Note – I used to use my beloved Magic Bullet to do a slushy version (I now have a Bella Cucina rocket blender instead), you’ll have to muddle by hand if you don’t yet have one. It’s important to go easy with the blender, though – it’s easy to over-muddle if you’re not careful.
- In a tall, sturdy glass (or shaker), pour in 1 ounce of your simple syrup, and a handful of fresh mint leaves (6-12 – yes, even if you’ve made the mint syrup, although if you can’t get fresh mint, you can go without. See why it’s wise to make the syrup when you can…?). Muddle this together gently with the blunt instrument of your choice, then add several ice cubes (or crushed ice if you have it), & muddle it a bit more, especially if you’ve got cubes you need to break down a bit. (You’ll make crushed ice if you use your Bullet here, although you may need to add the rum as well to give it a bit more liquid to work with.)
- Add 1 1/2 to 2 ounces of rum, 1 ounce of lime juice (or squeeze in a couple of lime wedges and add them in) and the bitters; stir vigorously (or cover and shake if you’re using the shaker, blend for two quick pulses if you’re using the Bullet.)
- Pour it into a glass, top it off with a splash (or more) of sparkling wine or ginger beer (or club soda if you must), and garnish with a mint sprig or two.
Enjoy!
And if you’ve gotten this far and want to perfect your mojito, don’t go back to Google – go read the Do’s and Don’ts of mojitos from bartender Jeffrey Morgenthaler instead!
Topics: Chef Whims | 84 Comments »
August 25th, 2006 at 9:16 pm
Wow that got all screwed up…
http://www.chron.com/disp/story.mpl/ap/business/4142247.html
You\’re okay, judge said no.
August 26th, 2006 at 7:31 pm
Oh, I just made the perfect recipe even more perfecter. One splash champagne, one splash ginger beer. Yum….!
September 10th, 2006 at 8:02 pm
[...] Don’t miss… …my killer mojito recipe …my soundtrack, courtesy of Last.FM …but sorry, no burping lessons here…! [...]
June 17th, 2007 at 2:38 pm
I like the idea of steeping the mint, but if you want a really light and refreshing mojito, you’ve gotta use the light rum. One that I like is 10 Cane (it’s not molasses based). A little more expensive but worth it! I also try muddling different fruits in mine: peach, raspberries, pineapple, passionfruit. It’s the best drink for the summer.
June 19th, 2007 at 4:05 pm
YUMMY! This googler thanks you..I’m trying the mint syrup and gold rum this weekend!
June 28th, 2007 at 7:49 am
Using a dark rum can add some flavor, but if you want a true mojito, you definitely need to use a silver rum. The bitters that people add are specifically Angostura bitters, its not traditional but it does lend to the taste.
June 28th, 2007 at 11:23 pm
Anyone ever try a mojito with cilantro? The first mojito I ever tasted had cilantro muddled in with the lime and mint… seemed like a weird combination, but ooohhh so refreshing! Looking forward to trying with sparkling wine or asti. Cheers!
July 3rd, 2007 at 7:40 pm
I do use the Angostura bitters for mine. I’ve been stuck on my typical Cruzan rum- do people have suggestions for good silver rums?
I have never tried cilantro, but it sounds promising, actually – as long as you’re not also serving a cilantro-laden guacamole alongside, that is…!
July 19th, 2007 at 12:55 pm
I googled your recipe and decided it is far superior to the others. The mint simple syrup clinched it for me.
It’s my fiancée’s birthday and she has requested mojitos. As soon as I recover I’ll tell you how it went ;-)
July 30th, 2007 at 6:59 pm
We really like Mojitos and make them often. I found this recipe for Blueberry Ginger (which is very good)that uses a simple syrup that steeps the ginger, not the mint, so I’m anxious to try your mint simple syrup and I will use the bitters. Thanks from Montana.
August 4th, 2007 at 9:35 am
How about a recipe to make it by the pitcher for those of us that are impatient or who like to entertain?!? Please, please, please convert it but keep it simple for us!
Thanks!
August 6th, 2007 at 1:51 pm
How long will a half-open bottle of Bacardi rum stay good? Found a half-open bottle at the back of my bar and the last time I used it had to be a few years ago—but that was before the Mojito Era! How can you tell if it’s gone “bad”?
August 9th, 2007 at 6:19 am
From fond memories at the Hotel Nacional de Cuba, in Havana. The traditional mojito was made with 6-10 fresh mint leaves 2 teaspoons of sugar, with a blend of brown sugar. Mashed into the glass. Crushed ice, followed by Havana Club, white rum. Which can be purchased in Duty Free shops outside the US. No need to go to Havana. Topped off with club soda and a sprig of mint.
Smoking a Montechristo, a cool Mojito in my hand. Sunsetting over the Malecon. Magnificent.
August 12th, 2007 at 4:25 am
A half empty bottle of rum, if in an airtight container will last for decades :) I make rum raisin ice cream and have rum on hand exclusively for that reason and I am pecking away at using a bottle of rum that I bought five years ago.
August 12th, 2007 at 6:17 pm
Yep, found you via Google search. It’s interesting how people disagree about what makes the “perfect” mojito. Simple syrup vs. sugar. Light vs. dark rum. I’m printing out several different versions (including yours) to try next week on my vacation.
Best mojito I’ve had in a restaurant so far has been in one of those chain “Cheesecake Bistro” places. They put them in a martini glass with a sugared rim, which I love, and will duplicate.
August 18th, 2007 at 7:49 pm
mint syrop ??
prosecco ??
the cubans would kill you for doing this to their drink !!
shame on u
August 22nd, 2007 at 10:58 am
I ran out of silver and used spiced rum and it was great!!
August 24th, 2007 at 5:07 pm
Try salting the glass, yum.
September 1st, 2007 at 9:23 pm
Best Mojito ever was in Granada, Spain, at a small cafe…where the gypsies hang out! Man was that good. I’ll try the syrup, but I make mine from scratch and they taste like…crap. I’ll fix em just in time to have the Mojito go out of style…tomorrow perhaps?
October 9th, 2007 at 4:06 pm
Best Mojito in a bar… If you can get to Vegas The Bellagio piano bar has got your number in the lobby. Viva El Mojito Las Vegas, compliments of The Bellagio.
December 21st, 2007 at 8:36 am
For me the best Mojito I’ve tasted in a Casa Fuente Cigar lounge @ Ceasars Palace in Vegas. Whats better then a great Mojito, a fine cigar and beautiful women, gotta love Vegas.Im going to try your syrup recipe, sounds great. Many Thanks.
February 20th, 2008 at 7:36 pm
The SINGLE BEST MOJITO can be found at Palomino’s in San Francisco. It is leaps and bounds above any other I’ve ever had. PERIOD…..
February 26th, 2008 at 10:41 am
In the 80’s did a bike tour from Venice, Ca. to La Paz, Baja. One of the best was a bar in Bahia De Los Angeles on the sea of Cortez. I’m sure the ambience had everything to do with it! But that was one killer mojito, well, actually about 8.
March 24th, 2008 at 2:04 pm
All sounds interesting and haven’t tried one yet, but today found the take home chef making mojitos using the mint sprigs, brown sugar, club soda and light rum AND tequila. Did not get the recipe and haven’t found it on the tlc site yet, maybe too soon. If y’all know it – Lets hear it. I’m wondering how I’m ever going to get a good one in a bar though.
April 3rd, 2008 at 6:26 am
The crack ho mojito at Chino Latino’s in uptown Minneapolis has got to be up there with the most rockin’ mojito ever. Along with your mojito served with true sugar can are 3 different fuity compotes/syrups are served in “crack vials” that come served on rock salt that looks like crack. LOVE IT, LOVE IT, LOVE IT. Chino’s tops my list for best mojito ever.
I do plan on trying your recipe this weekend though with some girlfriends. We’re having a mojiot, hot tubbing, guitar hero night. Should be crazy……….
May 12th, 2008 at 12:20 pm
Thanks!
May 21st, 2008 at 1:53 pm
The dark Bacardi called Solera makes a really good mojito
May 22nd, 2008 at 5:12 pm
Tried the mint simple syrup last year when my mint patch was fresh and happy.
WOWEE
Didn’t bookmark the recipe so had to start my search all over again. duhh
Well worth it.
I’ll print it out this time.
many thanks
May 24th, 2008 at 5:13 pm
Your Mojito recipe looks dee-lish … I’ll be trying it just as soon as I can make the simple syrup! Does it help to yell at the mint leaves?? “STEEP dammit STEEP!!”
Thank you! :-)
May 31st, 2008 at 5:25 pm
Hi Betsy- it’s funny how you ask for feedback on your recipe, and you get a million people telling you where the best Mojito they’ve had was- …well, I in fact tried it, and it’s FANTASTIC! never again will I use club soda and the simple syrup with the mint leaves infused is a great. Unfortunately I didn’t have bitters, but can’t wait to add that to the mix! And as for the pureists out there? keep it to yourselves! NOTHING wrong with making a good thing better- Cheers!
June 1st, 2008 at 10:11 am
I’ve printed out your recipe. While I was making the recipe, I realized I didn’t have enough mint for the amount of syrup I wanted to make, so I left out some of the sugar and dissolved peppermint sticks in hot water instead, and then added and steeped what mint I did have.
I also muddled a fresh strawberry with the mint leaves and syrup.
I’m not sure if the end result was a mojito, but we sure had fun drinking it!
June 10th, 2008 at 11:03 am
I’m having some gals over tonight for a pre-wedding dinner. I was going to make Margaritas, but an entire bank of fresh mint by my pool is screaming “Mojito please.” Glad to find your recipe. I definitely want to make them by the pitcher though. Better go harvest some leaves!
Bottoms up!
June 23rd, 2008 at 8:50 am
Thanks for the great tips! I can’t wait to try this one!
June 25th, 2008 at 8:21 am
Great post, thanks!
July 3rd, 2008 at 3:13 pm
Had to comment…looking for mojito recipe
online. Have told several friends the BEST mojito: Bellagio Piano Bar in the lobby and saw someone else posted the same opinion! Perfection. Just there over Memorial Day Weekend!! Making them this July 4th weekend using this recipe….can’t wait to try the syrup infused with mint!
July 8th, 2008 at 8:38 pm
I’ve done worse to the “pure” mojitos described above. I used fresh lime wedges sans skin & put them with the fresh mint in my mini-processor along with a couple oz of rum & pulsed a few times to break up the lime & mint. Added another couple oz of rum and let steep. Then used my french press to extract the liquid. I added the mint simple syrup that was hanging out in the fridge, and crushed ice. Fill with asti. OMG, GOOD! My friends & I are hooked. Making the syrup and “mash” ahead of time, in larger quantities, is the key to impromptu libations and parties. Quantities of each ingredient vary for individual tastes…
July 26th, 2008 at 3:07 pm
The. Best mojito I’ve had was a cozumel restaurant in vegas. The secret ingredient was some sugar cane juice and a few pieces of sugar cane in the glass. Very cuban
July 27th, 2008 at 6:42 am
Thanks for the recipe – the simple syrup with mint is key and so few of the other google recipes has that! We made these drinks for our wedding and they were so good and looked beautiful in the glass too.
July 27th, 2008 at 6:42 am
Thanks for the recipe – the simple syrup with mint is key and so few of the other google recipes have that! We made these drinks for our wedding and they were so good and looked beautiful in the glass too.
August 6th, 2008 at 5:34 pm
The BEST MOJITO ever (and I have had them all over the country) is by far at Luna Park Restaurant in SF and LA.
August 10th, 2008 at 12:31 pm
Well, I came back to this page to share after some testing, alot of testing actually… The mint infused syrup is brilliant and fantastic.
Buuttttt, try using dehydrated sugar cane juice, called Sucanat to make the syrup; I found it at Whole Foods when I went in search of fresh mint, adds a whole ‘nother dimension. I started with Matusalem “Cuban” rum (that’s made in the Dominican Republic I think) then switched to Gosling’s Black Seal (my favorite rum) when i ran out of the Cuban stuff. I think I like it with the Goslings better (it also comes in 151, if you’re hard core or want a “float”)….
August 15th, 2008 at 2:39 pm
having a little get together this weekend titled Mojitos on the Deck… will give yours a try and let you know how it goes!
thanks!
September 19th, 2008 at 6:45 am
Thanks for the advice. All the other recipes out there on google seem weak and haphazard. I am going to make some mint syrup now for my bbq tonight.
November 22nd, 2008 at 10:27 am
Big fan of light run with a splash of myers dark rum on top as a last and final step to add a hint of color aswell as flavor. Currently I muddle two limes in with the mint leaves. as an added tip before you begin muddeling, pour your light rum in to a shaker with a single peppermint, let it sit while you muddle, when its time to add the rum strain out the peppermint. Extra minty. and yes always a splash of bitters. Try a splash grey goose pear vodka for an interesting blend.
Love the sight.
December 3rd, 2008 at 9:47 pm
If you want a great mojito, just come see Tony Perez at G in Philly..there is no such thing as the best mojito..they are all good ..you just have to make what the guest really want..and make it with passion and love..I am the king of the mojito and for a good reason..
February 23rd, 2009 at 3:43 am
Prosecco is a great addition (much better than club soda). Pelligrino comes in a close second. The key for me is using a premium Rum. Diplomatico from Venezuela is my favorite. Your simple syrup with mint and brown sugar is a great enhancement as well. Using organic cane sugar tastes better than beet sugar (maybe because of the additional molasses). In the end it is a "dirty" Mojito, but flavor is everything and looks don't matter. After a lot of experimenting, and numerous recipes. Yours, without the bitters and using Diplomatico and Prosecco results in by far the smoothest and best Mojito.
#10 doesn't cut it, your number 1.
February 25th, 2009 at 11:47 pm
I am trying your recipe this weekend. Will use 10 Cane Rum since it is smoother than the others. It costs a little more but it's worth it. I like the steeping idea.
March 6th, 2009 at 1:22 pm
!@#$!! I can’t get any mint in winter! So I just used some crushed dried mint …. too bad… my mouth is full of tis tiny mint pieces X( but the taste is better then with monin syrup!
March 30th, 2009 at 7:30 pm
Is "muddle" like stirring?
April 13th, 2009 at 4:52 pm
Sort of – more like mashing, I\\'d say!
April 15th, 2009 at 12:37 am
I dont really think you have to worry about the rum going bad!!!
April 21st, 2009 at 3:52 am
sounds great – since on a whim i wanted to make a mojito, i can't use your recipe now… but i'm bookmarking this to prepare the simple syrup STAT!
May 10th, 2009 at 2:48 pm
Mother's day today… I'm hoping to spice it up with Mojito's, thanks for the site and I hope I figure out what a bitter is (-:
May 18th, 2009 at 1:52 am
How about float with Lime Pelligrino instead of soda water? Ima try it tonight. Smoke alarm's goin off, dinner's ready.
May 18th, 2009 at 2:51 am
I'm not usually a mojito person, but your recipe does sound pretty great and I'd like to make a dent in my monster mint patch for a BBQ this weekend. Thanks!
May 20th, 2009 at 5:03 am
10 cane rum is awsome for this
May 26th, 2009 at 12:56 am
Oh my, made these last night by the pitcher and they were DIVINE! Fabulous. Someone asked about pitchers: I measured 1 cup of my minty simple syrup muddled with about 1 cup mint (could have used more mint), 1.75 cups of rum, 1 cup of lime juice (1/2 fresh with pulp, 1/2 bottle), lots of broken ice, then topped it off with most of a bottle of Martini & Rossi Asti Spumante (couldn't find proper prosecco). After it was judged and found amazing, I used similar proportions to use up the the last of the simple syrup and Asti.
May 26th, 2009 at 4:38 am
Lindsay, your pitcher recipe sounds great – could have used it yesterday, as I was making them individually for my friend's barbecue guests (have magic bullet, will travel…!)
June 14th, 2009 at 2:37 pm
I’m curious as to how long the mint simple syrup will “keep” in the refrigerator? Does anyone know?
Thanks.
June 14th, 2009 at 9:08 pm
3-6 months, provided you strained the mint leaves out first, of course!
June 18th, 2009 at 2:35 pm
Betsy,
I purchased all the ingredients you suggest (using asti spumanti). I am concerned: Using a blender will in turn the mint leaves into small pieces? Should this be strained? Looking forward to tasting this:)
June 25th, 2009 at 2:27 pm
John – sorry for the delay. No, no need to strain the mint – most mojitos have little bits of mint suspended throughout the drink (much to the bane of bartenders, who can’t easily rinse common shakers out in between drinks.)
Think of it as fiber!
June 27th, 2009 at 3:53 pm
Okay, tried to make a big batch with the silver and champagne already in it. Still a little swee from the brown and white cane sugar but not bad. Anyone every made a big pre mixed batch?
June 28th, 2009 at 7:29 am
bartender in Blowing Rock, NC
at The Best Cellar at The Inn AT Ragged Gardens
gave me this recipe for Mojito drink:
muddled mint with the simple sugared water with lime squeezed on top of that or in the bottom
Bacardi Rum and then muddle in blackberries
I think he left off the sparkling selzter or
mixer for the drink when he gave it to me
the blackberries and lime are a twist to this
drink, though
June 28th, 2009 at 7:40 am
spearmint or the peppermint variety
Mint is very easy to grow and it comes back
every year
I cut it back in the Fall when the leaves come
off you can pull it up if it starts to take
over,etc.(in sections)
Just plant it in half day sun or so and it
is very easy to grow!!!!!!!!!! love it
it is easy to transplant also –to give
away to friends and neighbors for them to grow
June 28th, 2009 at 4:11 pm
Mandy – Lindsay posted a recipe for a pitcher version in the comment here. I wouldn’t blend in the champagne (or seltzer) in, though – instead, use it to top each glass as you pour it.
Jeanne – Thanks! (I have made my mojito with a splash of Odwalla’s pomegranante limeade juice when I found myself without any lime in the house before.)
July 1st, 2009 at 8:57 am
We’re making mojitos for our 4th of July cookout – I’ve got a lemon mint plant that’s practically a SHRUB, and it will be perfect! I’m definitely going to make the simple syrup…
July 1st, 2009 at 12:58 pm
Google search, #4, actually…=)
Best mojito ever in Cusco Peru 2 weeks ago… I wish I could replicate it! I’ll try your recipe!
July 3rd, 2009 at 6:10 pm
Best mojito on the plate is at art and beer which is just outside todos santos, mexico.
July 3rd, 2009 at 6:12 pm
Best mojito on the planet is at art & beer which is located just outside todos santos, mexico.
July 5th, 2009 at 8:45 am
These were awesome!! I had tried a recipe from google stating they were the best mojito – uh no~ NOT after trying yours. The mint syrup is definitely the trick of a great mojito! Thanks for posting yours.
July 10th, 2009 at 12:22 pm
Google #5 here in Cali
Wow – cannot WAIT to try your recipe. I LOVE the idea of the mint syrup!!
I now know what I’ll be serving my guests for Happy Hour this afternoon! :)
July 19th, 2009 at 3:08 pm
u call 4 part brown sugar in the mint syrup, tastes good but it makes the mojito dark coloured, i suggest all white sugar if u want a clear mojito.
July 20th, 2009 at 12:01 pm
In order to get the most from your fresh mint, use a mortar and pestle to grind the mint leaves with a bit of sugar. The resulting paste will mix with the drink and avoid getting mint leaves in your teeth!
August 2nd, 2009 at 8:07 am
Thanks for the idea of making mint simple syrup. Great recipe. Namaste
August 2nd, 2009 at 8:19 am
I decided to try adding the zest of a few limes to the mint during the steeping phase of making the mint simple syrup. It came out great. Try it.
August 5th, 2009 at 8:27 am
Thanks for sharing. The slogan on the one waffle is killing me.
August 11th, 2009 at 8:01 am
The lime zest is a great addition; have a batch steeping right now for a different (but related) use! Thanks…
August 15th, 2009 at 3:18 pm
Will try this for a poolside party tomorrow! I love the idea of steeping the mint in the simple syrup. Will come back for reviews!
ps: #2 google ad search for great Mojito recipe! :)
August 21st, 2009 at 3:39 pm
I will try the syrup. I never use Bacardi…I prefer another Puerto Rican Rum called Don Q. And yes, although tasty with dark rum…it is so more refreshing with silver rum.
August 22nd, 2009 at 3:41 pm
In response to Babs…wish we would have tried the mojitos at Art and Beer, but the 17 ingredient Bloody Mary’s were all we could handle at the time. Next visit will include mojitos!
September 29th, 2009 at 12:09 pm
I agree BEST MOJITO was in Las Vegas at the Bellagio!!!!! :) MMMMMMMM wish i could go have another!
October 28th, 2009 at 12:21 pm
“Best mojito I’ve ever had, and I’ve been to Cuba” – that is what someone told me when I made these for a party. And all I did was make the simple syrup and use regular club soda. Before I made these with the syrup, I made a batch from a “traditional” recipe using powdered sugar, and they definitely were not as impressive. I transplanted some mint from my mom’s yard which I now refer to as my “mojito bush”.
November 13th, 2009 at 12:44 pm
Thanks I love mojitos!