A good mojito is cold, bright, and unapologetically minty. A bad mojito tastes like vaguely lime-flavored soda with leaves floating in it. The difference is simple: mint syrup. If you want real mint flavor without chewing your drink, you need to extract it properly. That means steeping mint, not bruising it to death and hoping for the best.
This is an all-natural, classic mojito—no neon green mixes, no shortcuts, no mass produced trash.
Mint Syrup Isn’t a One-Drink Pony
Once you make it, you’ll find excuses to use it:
- Mint juleps
- Lemonade upgrades
- Iced tea sweetener
- Sparkling water with lime for a zero-proof option
Notes From the Bar
White rum only: Dark rum turns this into something else entirely.
No mint syrup: Muddle the mint with raw sugar instead of syrup. This helps extract flavor.
Over-muddling: Be gentle. You don’t want to chew your drink.
Put it on Ice: Crushed or pebble ice works best.
Mojito
Ingredients
Mint Simple Syrup
- 1 cup sugar
- 1 cup water
- A large handful of fresh mint leaves
Mojito
- 5 fresh mint leaves plus more for garnish
- 2 ounces white rum
- 1 ounce fresh lime juice
- ½ ounce mint simple syrup
- Ice
- Club soda
Instructions
Mint Simple Syrup
- Combine sugar and water in a saucepan and heat until fully dissolved.
- Remove from heat. Add mint and let steep for about 5 minutes.
- Strain and transfer to a flip-top bottle.
- Store in the fridge for up to 4 weeks.
Mojito
- Add mint leaves to a glass and gently muddle.
- Add ice. Pour in rum, lime juice, and mint syrup. Stir briefly to combine.
- Top with club soda. Do not stir.
- Garnish with fresh mint or a lime wheel.
