Food & Drink

19 Mojito Recipes That Put a Spin on the Refreshing Classic

These cocktail recipes are a tropical vacation in a glass.
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The mojito conjures up tropical reveries, beaches, gold sands, vacation– and there's no coincidence to this association, as the mojito's origin story opens on the seas of the island of Cuba with the infamous pirate Sir Francis Drake.

The Drake legend holds that the pirate sought a remedy for his crew's scurvy and general malnutrition when he arrived in Cuba in the late 1500's. A common tincture amongst the Cuban middle-class at the time consisted of Aguardiente de Caña (unrefined rum), lime, sugarcane juice, and according to some stories, mint. The drink was called "El Draque" or the dragon, after Drake's nickname. Whatever the mojito's origins, it has made its way across the world, a favorite of Ernest Hemingway's and an extra in a 2002 James Bond Movie.

The ingredients of a mojito are refreshing and simple: rum, lime, soda water, and mint. It can be made with vodka, but we'll let you decide which recipe is better with these delicious takes on the classic mojito.

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Classic Mint Mojito


Ingredients:

1/2 oz. lime juice (squeezed fresh)
1 tsp. finely granulated sugar
3 mint leaves
2 oz. white rum
Club soda or seltzer

Instructions:

Muddle the lime juice with 1/2 to 1 teaspoon sugar and mint leaves. Fill the glass about 2/3 with ice and add rum. Garnish with used lime and top off with club soda or seltzer.

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Coconut Mojito Pitcher (Serves 4)


Ingredients:

1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup, recipe follows
16 ounces coconut water, chilled
8 ounces white rum, chilled
1 cup granulated sugar (for simple syrup)
Ice

Instructions:
Muddle mint, lime juice and Simple Syrup in a pitcher. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine.

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 Food Network

Strawberry Mojito


Ingredients:

Ice
5 to 6 fresh mint leaves
2 strawberries, cut into quarters
2 ounces citrus rum
1 ounce simple syrup
1 ounce lime juice

Instructions:

Fill a cocktail shaker with ice. Add the mint and strawberries and muddle all together. Pour in the citrus rum, simple syrup, and lime juice. Shake and pour into a glass. Garnish with strawberries and or mint.
 Guy Fieri for Food Network 

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Blackberry Mojito


Ingredients:

2 oz light rum
.75 oz lime juice
.75 oz simple syrup
4-5 muddled blackberries
7-10 mint leaves
Soda water

Instructions:

Muddle and shake ingredients without soda water. Add soda water to Collins glass with strained ingredients and ice. Garnish with mint leaves and blackberry. Stir lightly and serve.

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–Courtesy Weft & Warp Art Bar + Kitchen in Scottsdale, Arizona

Raspberry Mojito


Ingredients:

Handful mint leaves
3 whole raspberries
Juice of 1 lime
2 teaspoons sugar
1 1/2 ounces spiced rum
Club soda
Ice

Instructions:

Muddle the mint, raspberries, lime juice and sugar in the glass. Fill a cocktail shaker with ice; add the rum and shake for 15 seconds. Pour into the glass and top with the club soda.
 Rachael Ray

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SHOP NOW The Kraken Spiced Rum

Vodka Blueberry Mojito


Ingredients:

8 mint leaves
10 blueberries
1/2 oz simple syrup
2 oz blueberry vodka
1 oz lime juice
Club soda or seltzer
Ice

Instructions:

Muddle the mint, blueberries, and syrup in a shaker. Add the lime juice and vodka and fill remaining space with ice. Shake thoroughly. Strain into highball or collins glass–you can add ice to either of those first if you like– and top off with club soda or seltzer. Garnish with mint and or blueberries.

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Mango Mojito (Serves 10)

Ingredients:

4 mangoes peeled and chopped 
1 1/2 cups lime juice 
2/3 cup packed mint leaves
2 cups rum
2 12 oz cans club soda or seltzer
Ice

Instructions:

Combine mango, rum, and lime juice in blender until smooth. Add mint leaves and blend again. Add club soda or seltzer and stir. Pour over ice and garnish with thin slice of mango.

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Prairie Cucumber Mojito


Ingredients:

2 oz Prairie Cucumber Flavored Organic Vodka
1 oz lime juice
.75 oz simple syrup
1 oz soda water
4 mint leaves
2 lime wedges

Instructions:

Muddle mint leaves and lime in a highball glass. Mix first three ingredients in a shaker and strain into glass. Top with soda water and add mint and lime garnish.

SHOP NOW Cucumber Flavored Vodka, prices vary

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Watermelon Cucumber Mojito

Ingredients:

2 oz Prairie Cucumber-Flavored Organic Vodka
2 watermelon chunks, 1 inch each
1 English cucumber slice, 1 inch (peeled and seeds removed)
Juice of 1 lime
2 tsp sugar
Handful of mint leaves
Crushed ice
Ginger ale to top

Instructions:

Muddle the watermelon and cucumber chunks with lime juice and sugar in a glass. Stir in mint leaves, then add crushed ice and vodka to a lowball glass. Top with ginger ale and garnish with more mint.

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Cocojito


Ingredients:

1.5 oz Diplomatico Planas
.25 oz simple syrup
.5 oz coconut milk
.25 oz dark creme de cacao
5-10 mint leaves
Vanilla soda

Instructions:

Add mint leaves to glass and remaining ingredients with pebble ice. Swizzle until liquids are incorporated. Add more ice to top of glass and top with soda. Garnish with mint bouquet.

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–Courtesy Franky Marshall of Le Boudoir in Brooklyn, New York

Soursop Mojito


Ingredients:

4 Wedges of Royal Isabela Organic Farm Limes
5 Leaves of Royal Isabela Organic Farm Marsh Mint
2 oz fresh squeezed Soursop (guanábana) juice, no sugar added
1 oz sugar syrup
1.5 oz of Puerto Rican White Rum
Splash of Lemon Soda
Mint Sprig, Thai Basil Flower

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Instructions:

Place 2 lime wedged into a highball glass. Use a muddler to crush the lime to release the lime juice. Add the sugar syrup and 2 Marsh mint leaves (Give leaves a smack in your hands to release the mint oils). Do not strain the mixture. Fill the glass almost to the top with clear ice. Pour rum over the ice, and fill the glass with Lemon Soda. Stir. Garnish with the mint sprig and Thai Basil Flower.

– Courtesy The Croquet Bar at Royal Isabela, A Destination Hotel, in Isabela, Puerto Rico.

Cape Cod Mojito


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Ingredients:

1.5 oz Bully Boy White Rum
.5 oz GrandTen Cranberry liqueur
1.5 oz fresh lime juice
1.5 oz simple syrup
6 mint leaves

Instructions:

In a pint glass, press the mint leaves gently, add all ingredients and shake with ice. Strain into a high ball over fresh ice and garnish with mint.

– Courtesy Teodora Bakardzhieva of Publico Street Bistro & Garden in Boston, Massachusetts

Queen's Park Swizzle

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Ingredients:

2 oz Plantation Rum Trinidad Old Reserve 2001
1 oz lime juice
.75 oz simple syrup
10 mint leaves
A float of Angostura bitters

Instructions:

In a pilsner glass, muddle mint with lime and simple syrup, add rum. Add crushed ice, swizzle. Garnish with bitters and mint leaves on the top.

–Courtesy Xavier Herit of NoMo Kitchen at the NoMo Soho Hotel in New York City

Monk-Ey Around


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Ingredients:

1 oz light rum
1 oz 24 year aged rum
.75 oz coconut
.75 oz banana syrup
.50 oz orange juice
.25 oz lime
2 dash pecan bitters
Edible Flower, to garnish
Mint Pina Colada Caviar Pearls

Instructions:

Combine rums, coconut, banana, orange juice, bitters, and lime into shaking tin. Fill halfway with ice and shake for 5 seconds. Strain into a rocks glass and top with crushed ice. Garnish with edible flower and mint pina colada caviar pearls.

–Courtesy Cody Goldstein of The Fat Monk in New York City.

Cliffside Cuban


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Ingredients:

6 mint leaves
.25 oz simple syrup
.25 oz lime juice
1.5 oz Bacardi Silver
.75 oz Pamplemousse Rose Liqueur

Instructions:

Muddle mint leaves in simple syrup and lime juice. Add the rest of ingredients into shaker and shake. Dump into a Collins glass and top with Blanc de Blanc sparkling wine. Garnish with mint sprig and candied grapefruit.
– Courtesy Caitlin Hula of Cliff House Maine in Ogunquit, Maine

SHOP NOW Marquis by Waterford Collins Glass Set, $31.99

More: The Best Cuban Rum Brands to Try Today

Clara Bow


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Ingredients:

5-6 mint leaves
.75 oz lemon juice
.5 oz Grenadine
.5 oz St. Germain
1.5 oz Bulleit Bourbon

Instructions:

Combine all ingredients in a shaker tin with 5-6 large ice cubes. Shake vigorously. Strain into a coupe.

–Courtesy Jim Kearns and Lynette Marrero of Slowly Shirley in New York City

Across the Pond

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Ingredients:

2 oz Hendrick's Gin
.5 oz fresh lime juice
.25 oz simple syrup
.5 oz St. Germain
3 slices cucumber
8 fresh mint leaves

Instructions:

Muddle mint and cucumber, then add remaining ingredients and ice to mixing glass. Shake and strain over fresh ice into rocks glass. Garnish with a cucumber slice.

–Courtesy Oak Grill at the Island Hotel in Newport Beach, California

Sunrise Mojito


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Ingredients:

1.5 oz white rum
1 oz passion fruit juice
.75 oz simple syrup
10 mint leaves
2 green apples
Soda water

Instructions:

Muddle the apples, add the rum, passion fruit, simple syrup and mint leaves into a shaker. Put some ice inside a small decanter and pour everything into it and finish it off with a splash of soda. Garnish with a slice of green apple and a few mint leaves.

–Courtesy the Andaz Mayakoba Resort in Playa del Carmen, Mexico

Magic Mojito

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Ingredients:

2 oz Bacardi Superior
.5 oz mint syrup
1 oz lime juice
6 mint leaves
Cotton candy

Instructions:

Mix rum, simple syrup, lime juice, and mint in a shaker with ice. Shake vigorously. Place cotton candy into martini glass. Pour strained cocktail over the cotton candy. Garnish with a mint sprig.

–Courtesy Bazaar Meat in the SLS Hotel in Las Vegas

This story originally appeared on Townandcountrymag.com.
* Minor edits have been made by the Townandcountry.ph editors.

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