Mojitos are a festive, tropical cocktail from Cuba. Individual mojitos, with muddled mint and freshly made simple syrup, can be time-consuming to make. A Wikipedia article notes that the traditional mojito is made of five ingredients: mint, rum, powdered sugar, lime juice, and club soda.
I wanted to find a way to streamline the process of mixing these drinks for parties. Plus, fresh mint leaves can be hard to come by in the winter. I checked out two books on mixing cocktails from my local library. I also looked up actual Mojito recipes on the Internet. The official Bacardi Mojito recipe uses muddled sugar and calls for 1 part rum to 3 parts club soda. The most common recipe for a mojito made with peppermint syrup has 1 part lime juice, 1.5 parts peppermint syrup, and 3 parts rum.
Cook’s Notes: Like other highball recipes, the mojito features alcohol (in this case, rum) combined with a mixer (club soda). The mint and lime are quite refreshing — they can also cover the taste of the rum. Using the pre-made peppermint syrup is a quick alternative to muddling mint leaves and powdered sugar for each drink. I used Torani peppermint syrup, because it was available locally. Other syrup brands, such as Monin, would likely work as well.
Here is a collection of Mojito recipes, ranging in size from small to large. An alcohol-free version is also included.
Fill a double-shot glass with ice cubes. Blend 1.5 tsp rum, 3/4 tsp peppermint syrup, and 1/2 tsp lime juice. Pour this mixture over the ice. Top the mini-Mojito with club soda or Fresca (a calorie-free citrus soft drink). This drink is so darn cute in the shot glass.
Individual Torani Mojito
Fill a short glass with ice. Pour in:
1.5 oz (3 T) light rum
3/4 oz Torani peppermint syrup
1/2 oz (1 T) lime juice
Top drink with club soda or Fresca. For an extra kick, float a slick of Myers’s dark rum on top of the drink.
Batch of Torani Mojito Mix
750 ml bottle (25.4 oz or 3.175 c) light rum
13 oz (1-5/8 c) peppermint syrup
8.5 oz (1 c + 1 T) lime juice
Mix all ingredients in a 2-quart airtight container, and shake lightly to blend. Yield: About 5.75 c (47 oz), which is enough for about 15 drinks.
To serve, fill a glass with ice. Pour in about 3 oz of mix. Top drink with club soda. For an extra kick, float a slick of Myers’s dark rum on top of the drink.
Note: If you want to make just enough mix to fill an empty 750 ml / 25.4 oz bottle, cut the recipe in half (13 oz rum, 6.5 oz peppermint syrup, and 4 oz lime juice).
Daphne’s Virgin Mojito
Here’s how my friend Daphne makes a Mojito without rum, also known as a “no-jito”:
Fill a tall glass with ice. Squeeze 2 lime wedges over the ice. Pour in 1 part sugar syrup with a lot of mint, 1 part lime juice, and 1 part club soda over the ice.