As refreshing as it is delicious, this mojito recipe is the perfect beverage for any summertime cookout or party.
Bacardi claims the original recipe for this refreshing warm weather cocktail goes back to 1586. According to legend, Queen Elizabeth I filled her treasury with the plunderings of corsairs like Sir Francis Drake, who ruled the seas of the Caribbean for Britannia. His subordinate, Richard Drake, is said to have created a drink he named the Draque from the local ingredients: cane alcohol, sugar, lime, and mint.
Eventually this cocktail was renamed the mojito, a variant on the African word mojo, which means a little spell. It makes the perfect refreshing accompaniment for smoky and sweet BBQ at your next warm weather cookout.
Mojito Recipe
Makes:
Takes:
Ingredients
- 2 teaspoons sugar
- 6 mint leaves
- 2 whole mint leaves or sprigs for garnish
- 1 lime
- 3 ounces light rum
- 1/2 cup of ice cubes
- 1 cup soda water
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Remove the stems and central vein from the mint leaves then cut them in half.
- Place the cut mint and sugar in a martini shaker or sturdy glass. Use a muddler (looks like a small wooden baseball bat) or the handle of a wooden spoon to bruise the mint by gently grinding it against the shaker bottom and the sugar for about 10 seconds.
- Squeeze both halves of the lime into the glass and use a juicer to get it all out. Add the lime hulls and rum, and fill half way with ice cubes. Shake vigorously.
- Serve. Add the soda water, stir just to mix in the soda water, but not enough to make it go flat. Pour through the martini shaker's strainer into martini glasses, and garnish the beverages with a mint leaf or sprig.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators