A mojito takes five minutes and six ingredients, and this recipe keeps it exactly that simple. Light rum, fresh lime, mint, a little sugar, and club soda — nothing fancy, nothing you need to hunt down. It’s a solid weeknight drink you can put together before dinner is even on the table.
What makes this version work
Two things matter here. First, dissolving the sugar before the ice goes in. Sugar doesn’t dissolve well in cold liquid, so mixing it with the mint and a small splash of club soda at the start gives it time to fully incorporate — no gritty sips at the bottom of the glass. Second, how you handle the mint. You want to bruise the leaves, not shred them. Pressing them firmly releases the oils without tearing the leaves into bitter green flecks that float around in your drink. Get those two steps right and everything else is just assembly.
Troubleshooting
- Drink tastes flat or watery: The ice went in too early. Always add ice after the rum and lime are already in the glass, not before. Ice dilutes fast once liquid hits it.
- Too sweet or not sweet enough: Limes vary a lot in juice and acidity. Taste after squeezing and before adding rum — adjust sugar by half a teaspoon at a time rather than guessing.
- Mint flavor is barely there: The leaves weren’t bruised enough. Give them a firm press between your palms for a few seconds before dropping them in. Cold mint releases less aroma than warm.
- Club soda goes flat immediately: The glass was too warm. A quick rinse with cold water or a minute in the freezer keeps the carbonation from dying on contact.
- Drink is too strong: The rum-to-soda ratio is easy to tip. Measure the rum rather than free-pouring — two ounces is the right amount for one serving, and eyeballing tends to run heavy.
Smart swaps
- Light rum: This is the standard choice and worth sticking with — a dark or spiced rum will overpower the lime and mint. If you don’t have rum at all, the drink doesn’t work as a mojito, but a splash of vodka makes a reasonable mint-lime spritz.
- Club soda: Plain sparkling water works fine. Avoid tonic water — it adds bitterness and sweetness that throws off the balance.
- Fresh lime: Bottled lime juice is a real downgrade here. The lime half dropped into the glass adds aroma that bottled juice can’t replicate. Skip the garnish — not worth the extra dish — but don’t skip the fresh lime itself.
- Sugar: Fine granulated sugar dissolves faster than coarse. If you have simple syrup already made, use about one tablespoon in place of the two teaspoons of sugar and skip the dissolving step entirely.
Leftovers and make-ahead
A mojito doesn’t store once it’s built — the carbonation is gone within minutes and the mint turns bitter as it sits. What you can do is prep the components ahead. Juice your limes and keep the juice in a small jar in the fridge for up to two days. Measure out your sugar portions in advance. If you’re making drinks for a group, mix the rum, lime juice, and sugar together in a pitcher and refrigerate for up to four hours, then pour over ice and top with fresh club soda per glass when you’re ready to serve. Add the mint fresh each time — don’t muddle it into the pitcher batch.
Classic Mojito
Equipment
- highball glass
- Muddler or wooden spoon
- Citrus juicer or hand reamer
- Jigger or measuring cup
- Bar spoon or long-handled spoon
Ingredients
- 2 teaspoons white granulated sugar 8g
- 10 fresh mint leaves
- 1 medium lime juiced, about 1 oz / 30ml
- 2 ounces light rum 60ml
- ⅓ cup club soda 80ml, plus a splash for muddling
- ice cubes enough to fill the glass
- 1 sprig fresh mint for garnish
Instructions
- Add the sugar and mint leaves to a Highball glass. Pour in a small splash of club soda (about 1 tablespoon). Press the mint firmly with a muddler or the back of a spoon to bruise the leaves and dissolve the sugar — do not tear or shred the mint.2 teaspoons white granulated sugar, 10 fresh mint leaves, 1/3 cup club soda
- Squeeze the lime juice into the glass (about 1 oz / 30ml).1 medium lime
- Drop the squeezed lime half into the glass.1 medium lime
- Pour in 2 oz (60ml) light rum and stir well to combine with the lime juice and sugar mixture.2 ounces light rum
- Fill the glass to the top with ice cubes.ice cubes
- Top with the remaining club soda (about ⅓ cup / 80ml) and give it one gentle stir to combine without losing the fizz.1/3 cup club soda
- Garnish with a fresh mint sprig and a lime wheel or lime twist. Serve immediately.1 sprig fresh mint
Notes
Nutrition
Common questions
Can I make a mojito without a muddler?
Yes — the back of a spoon or the handle of a wooden spoon works fine. You’re just pressing the mint leaves firmly against the glass, not pulverizing them, so you don’t need a dedicated tool.
Does the type of rum actually matter?
Light rum is the right call for this drink. It has a clean, mild flavor that lets the lime and mint come through. Dark or aged rums taste good on their own but compete with the other ingredients here.
What if my drink ends up too sour?
Add a small pinch more sugar and stir well before adding ice. Limes range from mildly tart to very sharp depending on the fruit, so it’s worth tasting the lime juice before you build the drink and adjusting from there.
