Authentic Cuban Mojito

Havana classic — bright lime, fresh mint (yerba buena if you can find it), light fizz, and sunshine in a glass. Coo-Coo-fied with a few fun twists below.

Cuban mojito with fresh mint and lime (placeholder)
Bert bartender (placeholder)

Bert’s Blackboard

  • Do not shred mint: press gently to avoid bitterness.
  • Use real lime + raw sugar for that Havana snap.
  • Fizz last; stir once. Party now.
Ingredients (1 serving)
  • 10–12 fresh mint leaves (yerba buena ideal; spearmint okay)
  • 1 medium lime, cut into 4 wedges
  • 2 tsp raw cane sugar (or demerara)
  • 2 oz (60 ml) white rum (Havana Club 3 Años if available)
  • Chilled soda water, to top
  • Ice (cubed or lightly crushed)
  • Garnish: mint sprig + lime wheel
Gear

Tall glass (12–14 oz), muddler/spoon, jigger, straw.

Steps
  1. Add mint + sugar to the glass. Squeeze lime wedges in and drop them in.
  2. Muddle gently — press to release oils and juice; do not mash.
  3. Pour in the rum; stir to dissolve sugar.
  4. Fill with ice. Top with chilled soda water.
  5. Stir once or twice. Garnish with mint sprig and lime wheel. Sip immediately.
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Pro Tips

  • Clap the mint sprig before garnishing to release aroma.
  • Raw sugar lends gentle molasses depth; adjust to taste.
  • Crushed ice = faster dilution & higher chill; great for hot days.
  • Optional: 2 dashes Angostura bitters for aromatic lift.

Variations (Coo-Coo-fied)

  • Café Cubano Mojito: Float 1 oz sweetened espresso over the finished drink.
  • Honey-Cinnamon: Swap sugar for 1 tbsp honey-cinnamon syrup; add a pinch of sea salt.
  • Raspberry-Lavender: Muddle 3 raspberries; add 1 tsp lavender syrup; top with light tonic.
  • Ginger-Mint Mule: Use ginger beer instead of soda; add a grapefruit squeeze.

Made With

Honey-Cinnamon Syrup

Perfect swap for sugar in the cozy version.

Shop Syrup →

Cold Brew Concentrate

For the Café Cubano Mojito riff.

Shop Cold Brew →

Tall “Brew Good Vibes” Glass

Show it off with clear glassware.

Shop Glassware →

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Last updated: November 12, 2025