Mojito cocktail recipe

Want something simple but effective? Turn to one of Cuba’s most famous cocktails to get thejob done. Cool, crisp and effortless, this minty, limey classic is a masterclass in refreshment. 

Though there’s no doubt that the Mojito first appeared in Cuba, there’s plenty of debate as to its exact origin. Did it begin as a medicinal tonic used by the locals? Was it invented by Sir Francis Drake and called El Draque? Whatever the answer, there’s one thing that’s universally agreed on – the Mojito is one of the most popular cocktails in the world. With mint, lime juice, sugar and white rum, it’s the ultimate in refreshing summer sippers. 

This recipe here nails the classic OG recipe, keeping things simple and vibrant. It’s a winning formula, which explains why there are so many different riffs on the Mojito – you can add almost any fruit to the mix. But we think it’s important to first nail the ratios and assembly of this drink, which is why we’ve tried and tested a number of different approaches and landed on what we think is the ultimate Mojito cocktail recipe. 

Don’t let the crushed ice put you off – it’s easy. The best way to make it? Wrap ice cubes in a tea towel and bash it evenly with a rolling pin – this is great for crushing ice while also getting out deep-seated anger.

There are two twists you can do here before adding the second lot of ice: you might like to lighten and lengthen your drink with a splash of fizzy soda water. Just note that you want to be restrained or it will throw out the balance of your drink. You could also add a couple of dashes of Angostura bitters for a spicier take at this point, if that’s more your thing. 

If you love Mojitos and other fruit, try our recipes for the Passionfruit, Mango or Watermelon Mojito – they are summer in a glass, no matter what time of year you mix them up.