Classic Mojito

mojitoI was lucky enough to travel to Cuba where I had the best mojitos imaginable.  Everywhere we went they were consistently delicious. What made them different than what I had experienced in the States was their simplicity…and probably the Cuban-produced Havana Club Rum.  American bartenders ruin the mojito’s reputation by muddling the limes right in the glass, leaving the fruit – rind and all – to float in your drink.  Not only does that take up the space of what could be rum (hello, people!), but it also leaves the drink cloudy and sometimes bitter. And who wants fruit clogging their straw?!

The classic version of this cocktail is made with fresh squeezed lime juice.  The only muddling that should occur is that of the fresh mint in order to release its essential oils.  The result? The most deliciously refreshing cocktail for those hot summer months. To watch a demo of how to make the perfect mojito, click here.

Classic Cuban Mojito


  • 2 Sprigs of Mint (leaves removed from stem)
  • ½ oz. Simple Syrup
  • Juice of 1 Lime (about 1 oz)
  • 1 ½-2 oz. Light Rum (Recommended: Flor de Cana or 10 Cane)
  • 6 oz. Soda Water
  • 2 dashes Angostura Bitters


First, add mint, syrup and lime juice to a glass, then muddle.  Then, add rum, soda water and bitters.  Finally, add ice cubes and stir. Garnish with a lime wedge.

Ingredients for a batch of 6 Drinks: 

  • 12 sprigs of mint (leaves removed from stem)
  • 3 oz. simple syrup
  • Juice of 6 limes (about 6 ounces)
  • 1 ¼ cup rum
  • 4 ½ cups Soda water
  • 12 dashes bitters