A pint glass or collins glass work well for Mojitos. Pint glasses are usually a little thicker, but you may prefer the straight cylinder of the collins glass.
Hierba buena (or yerba buena) is the variety of mint used in a traditional Cuban Mojito, but spearmint may be easier to find. You can also try peppermint or pineapple mint. Super fine granulated sugar is the classic sweetener in a Mojito. The granules help open up the mint when you muddle, and a fine sugar dissolves better in liquid than a coarse sugar, like Turbinado. [3] X Research source You can also use simple syrup instead of granulated sugar. This will ensure your drink is sweet throughout and there won’t be any grit from undissolved sugar.
You may want to slice the juiced half of the lime into wedges and add it to your drink to be muddled. The peel can add a little extra lime flavor and complexity to the drink. Make sure you don’t smash the pith (the white layer between the flesh and the peel)–it’s very bitter. If you don’t have a muddler, you can use the back of a spoon (wooden, preferably) or the handle of a rolling pin. Muddlers should be made of unvarnished wood (so no resin makes its way into your drinks) and should have a round side and a side with teeth. [6] X Research source Unless you are using the hierba buena variety of mint, make sure you do not have any stems in your drink. In spearmint, the flavor is concentrated in the leaves–the stems only contain bitter chlorophyll and can ruin your drink. [7] X Research source If you are using hierba buena mint, you’ll want to put in two full springs, stem and all. The flavor from the hierba buena comes from the stems, and is more citrusy and herbal than other types of mint. [8] X Research source
A crisp, white rum will highlight the flavors of the lime and mint, whereas a darker or spiced rum might overpower them. [9] X Expert Source Kady RichardsonMixologist Expert Interview. 6 August 2020. If you like your drink a little stronger, add more rum now. This is preferable to using a short glass to make a more concentrated drink, since you can still leisurely sip on your tall Mojito.
Some people prefer the dilution they get from using crushed ice in a mojito, so experiment to see what you like. [10] X Expert Source Kady RichardsonMixologist Expert Interview. 6 August 2020. Club soda has a clean and unobtrusive flavor that will not affect the taste of your Mojito. [11] X Research source You can mix things up with a lemon-lime flavored soda or a local mineral water. Garnish with a lime wedge, sprig of mint, or a sugar swizzle stick.
If you’re not into the texture of muddled strawberries, you can also puree them in a blender and add with the rum. [13] X Research source Your cocktail will be a little smoother, and you can even strain out the little seeds if you want. Make sure your strawberries are hulled (the stems removed). Because the strawberries are naturally sweet, you may want to reduce the amount of sugar. [14] X Research source (A classic Mojito uses about two teaspoons of sugar, this recipe cuts that in half. )
To avoid releasing bitter chlorophyll from the mint, use the leaves only and discard the stems. Don’t shred the leaves when you muddle, they should appear crumpled when you’re finished, not torn and smashed into oblivion. [15] X Research source The texture of the sugar will help release the flavorful oils from the mint. The sugar will absorb the oils, plus the flavor of the strawberry, making your cocktail even more delicious.
If you decided to puree your strawberries, add the puree to your drink now. You can also add a few small slices of strawberry if you like the look of fruit in your glass.
Garnish with a strawberry and sprig of mint.
Coconut milk and cream of coconut are not interchangeable, so don’t try to substitute. Coconut milk is too thin and doesn’t have the rich thickness of cream of coconut. [18] X Research source There is a difference between “coconut cream” and “cream of coconut”. Coconut cream is unsweetened, and cream of coconut is very sweet, almost like condensed milk. If you can only find coconut cream, you will have to sweeten it quite a bit before it is suitable for a cocktail. [19] X Research source If you can only find cream of coconut in powder form, mix it with a little water so it is thick and has the consistency of condensed milk. Taste it before you add it to your drink to make sure it is sweet enough. [20] X Research source
If you don’t have a muddler, use the back of a metal spoon or the end of a wooden spoon or rolling pin. [23] X Research source If you are nervous about muddling, you can hold the mint leaves in the palm of one hand and clap your other hand on top of them. It won’t be as effective, but this will bruise the leave enough to release some of the mint flavor. [24] X Research source Allow your ingredients to sit for a few moments after muddling so the sugar can absorb the mint and coconut.
Mix the drink to incorporate all the flavors and prevent the cream of coconut from settle on the bottom of the glass. Your drink should turn a milky white.
