Mojito Guide – How to Make It Properly

Small technique mistakes are easy to taste in a Mojito. Mint should smell fresh rather than bitter and grassy, lime should add acidity without taking over, and soda should open the drink without making it watery.

A reliable starting recipe

• 5 cl light rum
• 2.5 cl fresh lime juice
• 2 cl simple syrup or cane sugar syrup
• 6–8 fresh mint leaves
• Soda water
• Ice cubes or crushed ice

Cane sugar also works, but syrup is easier to dose consistently. One option is 1883 cane sugar syrup.

How to build a Mojito

1. Add mint, lime and sweetener to the glass.
2. Press the mint very gently. Release the aroma without shredding the leaves.
3. Add rum.
4. Fill the glass with ice.
5. Stir thoroughly from the bottom with a bar spoon.
6. Top with soda and stir briefly again.
7. Garnish with fresh mint and lime.

The key rule: do not destroy the mint

A muddler is useful, but gentle pressure is enough. A muddler gives good control, while a Mojito bar set brings the main tools together.

Muddle or squeeze the lime?

Both approaches are used. Freshly squeezed juice is often easier for consistent service because acidity is easier to measure.

Crushed ice or cubes?

Crushed ice gives fast chilling and a classic frosted appearance. Larger cubes dilute more slowly. See our crushed ice guide for more detail.

The right glass

A tall glass leaves room for ice, soda, mint and garnish. Highball and longdrink glasses are therefore natural choices. Our cocktail glass guide covers more options.

Why does a Mojito become bitter?

Usually the mint or lime peel has been worked too aggressively. Use a light touch.

Why does it become watery?

Too much soda or a weak base. Balance rum, lime and sugar first, then top carefully.

Should you shake a Mojito?

The classic is often built directly in the glass. Hard shaking with mint can produce lots of tiny plant fragments and more bitterness.

Garnish

A large fresh mint sprig close to the nose contributes aroma to every sip. Find more ideas in our cocktail garnish guide.

Common mistakes

• Crushing the mint too hard.
• Adding too much soda.
• Using too little ice.
• Leaving sugar undissolved at the bottom.
• Using tired or dark mint.

FAQ

Cane sugar or syrup?

Both work. Syrup is faster and more consistent.

How much mint?

Start with about 6–8 good leaves and adjust for size and aroma.

Can you make a non-alcoholic Mojito?

Yes. Keep lime, mint, sweetness and soda and replace the rum with a non-alcoholic base.