This Mojito uses a domestic ratio close to classic bar formulas, with liquids measured to maintain balance between rum, acidity, sweetness and carbonation. The mint is simply pressed to release aroma without turning the leaves into vegetable paste.
Ingredients
• 50 ml white rum
• 25 ml freshly squeezed and strained Tahiti lime juice
• 8 g of refined sugar, equivalent to about 2 level spoons (tea)
• 10 to 12 fresh mint leaves
• 25 ml of very cold sparkling water or club soda
• Enough crushed ice to fill a 300 to 350 ml tall glass
• 1 sprig of mint and 1 thin slice of lemon to finish, optional
Preparation method
1. Dissolve the sugar in the lemon
Place the lemon juice and sugar in the bottom of a 300 to 350 ml tall glass. Stir for about 20 to 30 seconds, until the sugar is well dispersed and almost completely dissolved.
2. Perfume with mint
Add the mint leaves and press them lightly against the bottom or side of the glass 2 or 3 times with a bar spoon or muddler. The intention is to release the aroma, without tearing or crushing the leaves.
3. Add the rum and cool
Add the white rum and fill approximately half of the glass with crushed ice. Stir from bottom to top for 8 to 10 seconds, until the mixture is very cold and uniform.
4. Top up with ice and sparkling water
Add more crushed ice until close to the edge. Pour the 25 ml of sparkling water or club soda and give just 1 or 2 gentle stirs to integrate without losing too much carbonation. Finish with the mint sprig and lemon wedge and serve immediately.
Right spot / how to know it’s ready
The Mojito should arrive at the table very cold, with bubbles still visible and a clear aroma of lemon and mint. The leaves must remain mostly whole, without a paste-like appearance. There should not be a thick layer of undissolved sugar at the bottom of the glass. The flavor should alternate acidity, sweetness and rum without one of them completely dominating.
Tips for the recipe to work out
Measure liquids
A variation of a few milliliters makes a huge difference to a single-serving drink. Measuring rum, lemon and sparkling water helps to repeat the same balance.
Do not crush the mint
Pressing lightly releases the aromatic oils. Crushing the leaves too much leaves fragments in the drink and can accentuate vegetal and bitter notes.
Use lemon only as juice in the base
Squeezing and measuring the juice avoids macerating too much of the peel and white part of the lemon, which can cause excessive bitterness.
Leave the sparkling water for last
Use it very cold and stir shortly after adding. This way, the drink retains its bubbles better when serving.
Serve as soon as finished
Crushed ice cools quickly, but it also begins to dilute the cocktail immediately. Assembling and serving without waiting maintains the expected balance.
Substitutions and variations
Can I use sugar syrup?
Yes. Replace the 8 g of sugar with 15 ml of 1:1 simple syrup, made with equal parts sugar and water. It incorporates faster and eliminates the risk of crystals at the bottom, with similar sweetness.
Does sparkling water and club soda give the same result?
Both work. Sparkling water tends to have a more neutral flavor, while club soda can have a slightly more evident mineral perception. In both cases, use 25 ml very cold.
Can I use golden rum?
You can, but the result changes. Golden rum tends to have a more pronounced flavor and less lightness than white rum, changing the profile of this classic and refreshing version.
How to serve / side dishes
Serve in a tall glass, with a short straw or bar spoon if desired. It goes well with savory snacks, nuts, olives, chips and light starters, which contrast with the acidity and freshness of the drink.
Common mistakes
Why did my Mojito taste bitter?
The most common causes are excessive crushed mint or aggressive maceration of the lemon peel. Use only the juice in the base and press the mint a few times, without grinding the leaves.
Why did you run out of gas?
The sparkling water may have been added too soon, not very cold or stirred too much. Add it last and just mix gently.
Why was there sugar at the bottom?
The sugar needs to go in first with the lemon juice and be stirred before the mint, rum and ice. If you want an even more even dissolution, use 15 ml of 1:1 simple syrup in place of the granulated sugar.
How to store
The assembled Mojito is not suitable for storage: the carbonation drops, the mint loses its freshness and the ice continues to dilute the drink. Prepare the portion and serve immediately.
