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These popular cuban cocktails have a bracing citrus-mint flavor that curbs the taste of the rum; white rum is preferred over darker types for its clarity of color. Served over crushed ice and topped off with seltzer, mojitos are a thirst-quenching option for summer parties.

Source: Martha Stewart Living, September 1998



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How would you rate this recipe?
  • MS11583070
    1 FEB, 2009
    Muddling with raw sugar makes for a delicious texture the the bottom of the glass. You can buy a muddler which is like a pestle, or use a wooden rolling pin end. Rim the glass by running a lime around the empty glass then dipping the edges in a dish of raw sugar. Then pour in the Mojito.
  • MS10474432
    20 MAY, 2008
    First, I've got to say that I'm disappointed to see that there is no mention of muddling. Muddling crushes the mint, which gives this drink a stronger flavor. Anyway, here is a VERY good tropical twist on a mojito... *Tropical Mojito - Instead of limes, use 5-6 pineapple chunks; instead of light rum, use coconut rum (like Malibu or Parrot Bay). Tastes a lot like a pina colada, but without the cream. VERY refreshing and great for a tropical-themed party! :) Enjoy!
  • GoodThingSeeker
    20 MAY, 2008
    Just a variation - I've been to a Cuban restaurant where they crushed the fresh mint with the ice cubes, and used a lemon-lime soda in place of the seltzer.
  • leanneangie
    19 MAY, 2008
    I have made mojitos with pear liquor and it is tasty!

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