Classic Mojito Recipe With Fresh Mint and Lime for an Ultra-Refreshing Cocktail

Key Ingredients for the Best Flavor

Fresh mint is non-negotiable here. Look for bright green, perky leaves with no browning at the edges. Spearmint is the traditional choice, and it gives a classic mojito that clean, cooling sweetness without tipping into toothpaste territory.

Lime juice should always be freshly squeezed. Bottled versions taste flat and slightly bitter in a way that throws the whole drink off. Two medium limes usually does it.

White rum is the spirit of choice because it lets the mint and lime shine. Go for something clean and light, like Bacardi Superior or Havana Club 3 Año, rather than anything aged or heavily flavored.

Sugar or simple syrup adds balance. Simple syrup blends in faster and more evenly, which makes it the easier option at home.

Club soda brings the fizz. Use it cold and add it last to keep the bubbles alive. A highball glass gives you room for plenty of ice, which keeps everything properly chilled right to the last sip.

How to Make a Classic Mojito Step by Step

Start with your mint and lime. Drop 8 to 10 fresh mint leaves into a sturdy highball glass along with two lime wedges and one tablespoon of simple syrup. Now muddle gently - press and twist just enough to release the oils and juice, roughly 4 to 5 slow turns. Push too hard and the mint turns bitter. You want fragrant, not pulverized.

Add 2 ounces of white rum and stir briefly to combine with the muddled base. Pack the glass with ice, then top with 3 to 4 ounces of club soda. Give everything one gentle stir from the bottom up - aggressive mixing kills the fizz.

Taste before you serve. Want it sweeter? Add a small splash more syrup. More tart? Squeeze in an extra lime wedge. Prefer lighter alcohol? Drop to 1.5 ounces of rum. For a completely alcohol-free version, swap the rum for sparkling water and add a splash of apple juice.