Classic Mojito

Method

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1. Put the mint leaves and sugar in the base of a tall glass.

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2. Press the mint gently against the sugar with a muddler five or six times — just enough to release the aroma. Do not grind or tear the leaves.

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3. Add the lime juice and stir until the sugar has dissolved completely.

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4. Add the rum and stir once more.

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5. Fill the glass with crushed ice, right to the top.

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6. Top with chilled soda water and stir gently from the bottom to lift the mint through the drink.

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7. Slap a mint sprig between your palms to release its aroma and tuck it in beside a lime wedge. Serve with a straw.

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Chef’s Tips

• Press, do not muddle to pieces. Blackened, shredded mint makes a bitter mojito.
• Crushed ice, not cubes. It dilutes at the right rate and keeps the drink properly cold.
• Use a decent aged-lite Cuban-style rum; the flavour is not hidden here.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Serve with Cuban sandwiches, ceviche or grilled prawns
• A perfect hot-afternoon drink
• Follow with strong coffee

Storage & Reheating

Mix to order. Sugar syrup keeps 1 month refrigerated. Never batch a mojito with the soda in.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.