Mojito recipes that reinvent the classic cocktail

Mint and effervescent mojitos are refreshing cocktails that are well suited for warm-weather drinks. Asking for a tour might not be the best move in a crowded bar. That’s why we’ve compiled a list of home-made mojito recipes that reinvent the classic Cuban cocktail.

These are perfect for drinking on your porch or preparing for a party. Just make sure you don’t skip any steps. Sour mint is important because it releases the herbal oils into your drink. A confusing mistake many home bartenders make is shredding the leaves, which gives your cocktail a very bitter taste. Alternatively, use your slime to gently press the leaves and give a firm twist, repeating a few times.

Other than that, mojito recipes are very simple. Ingredients include a bouquet of mint, fresh lemon juice, simple syrup, soda, and rum. Go with white rum, and you have an easy pure. Put in a seasoned rum or dark rum, and you prepare a cocktail with more nuances.

With those ground rules covered, here are six twists you can put on your next batch of mojitos. Summer weather is reason enough to master this rum; But it’s also worth noting that National Mojito Day is July 11th.

1. Old Bagan

Make your cocktail more minty by reusing discarded mint stems from mint leaves and incorporating them into simple syrup. With the addition of the bitterness of Angostura, this mojito variation is a nod to the old neoclassical Cuban, he says Jay Rum Mountain Brand Ambassador Karen Grill.


  • 2 oz gay mountain eclipse
  • 0.75 oz lemon juice
  • 0.5 ounces mint stalk syrup*
  • 2 dashes of Angostura bitterness
  • 2 ounces champagne

* Mint syrup ingredients

  • 10 to 20 stems of mint left
  • 16 oz simple syrup

*mint stem syrup instructionsشراب

  1. To make a simple syrup at home, boil sugar and water in a 1: 1 ratio. Heat until dissolved, then cool.
  2. Boil a small pot of water. Add the remaining stems of mint and dip in boiling water for 15 seconds.
  3. Remove the herbs from the boiling water and immediately immerse them in a bowl of ice water for 1 minute. Dry it on a clean kitchen towel.
  4. Add it to the blender with simple syrup. Mix for one minute. Strain the syrup through a strainer and a fine mesh bottle. Store in the refrigerator for up to two weeks.


  1. Add mint to the bottom of a tall cocktail glass.
  2. Squeeze the mint by mixing or a tablespoon to bring out the aroma, then add all the ingredients to the glass.
  3. Add crushed ice and mix gently to incorporate.
  4. Garnished with a bouquet of mint.
Tattersall's Blueberry Mojito
Tattersall’s Blueberry Mojito photo courtesy

2. Tattersall’s Blueberry Mojito

This recipe is from Minneapolis Tattersal Distillation Calls for a blueberry liqueur. To give the taste of fresh berries, you can also mix some berries with mint leaves.


  • 2 oz Tattersall Blackstrap Rum
  • 1 oz Tattersall Blueberry Liqueur
  • 1 ounce lemon juice
  • 0.75 oz simple syrup
  • 10 mint leaves


  1. To make a simple syrup at home, boil sugar and water in a 1:1 ratio. Heat it until it dissolves, then let it cool.
  2. In a cocktail shaker, combine simple syrup, lemon juice, and mint leaves.
  3. Add remaining ingredients and ice.
  4. Shake vigorously until well cooled.
  5. Pour into a low ball over fresh ice and garnish with a mint sprig.
Grilled pineapple mojito
Grilled pineapple mojito photo courtesy

3. Grilled Pineapple Mojito

When to Roast Pineapple on the Grill for This Recipe—Created by Johnny Sweet, Mixture Expert and Co-Founder of Jimmywho sits above Modernhouse Soho In New York City – it becomes completely caramelized and brings out the natural sweetness of the fruit. Fresh mint, lemon and soda bring all the flavors together.


  • 2 ounces Brugal Rum
  • 0.5 lemon juice
  • 2 ounces pineapple juice
  • 1 oz simple syrup
  • 2 1 inch grilled pineapple rings
  • Carbonated water splash
  • mint for garnish


  1. To make a simple syrup at home, boil sugar and water in a 1:1 ratio. Heat it until it dissolves, then let it cool.
  2. Grill 2 1-inch slices of pineapple rings until slightly charred, about 2 to 3 minutes per side. You will keep a slide for garnish.
  3. In a glass, add rum, lemon juice, pineapple juice, and simple syrup. Mix a ladle (about 1-2 tablespoons, to taste) of the roasted pineapple with the mint.
  4. Add ice and add a little soda water to it.
The path between somewhere and nowhere
The path between somewhere and nowhere photo courtesy

4. The path between somewhere and nowhere

Clayton Members Club and Hotel In Denver, Colorado, spice up an Old Havana vibe with this mojito recipe using iconic rum with hints of vanilla, oak, banana, and pineapple. (Havana club rum was popular in nightclubs and casinos in Cuba in the late 1930s to 1960s; however, the anejo blanco brand is distilled and permeated in Puerto Rico.) Fresh blood orange complements the drink with its tart.


  • 2 oz Havana Club Anego Blanco Rum
  • 0.75 oz simple syrup
  • 0.75 oz fresh lemon juice
  • 5 mint leaves
  • 2 juiced blood orange wedges
  • 1 oz soft drink


  1. Add all ingredients in a metal shaker and shake vigorously.
  2. Strain and pour over ice pebbles into a Collins glass. Garnish with an orange-red wheel and a mint sprig.
French Riviera
French Riviera photo courtesy

5. French Riviera

To make a raised mojito, start with a quality twirl and branch in champagne for club soda, like this recipe courtesy of wayward, a French-inspired restaurant in Philadelphia.


  • 1.5 oz Clement VSOP Old Rum
  • 0.75 oz White Lilit
  • 0.5 oz lemon juice
  • 0.5 oz simple syrup
  • 6-8 mint leaves
  • 4-6 slices of ripe mango
  • 2 ounces sparkling wine or champagne
  • Mint sprig for garnish


  1. To make a simple syrup at home, boil sugar and water in a 1:1 ratio. Heat it until it dissolves, then let it cool.
  2. In a shaker, combine the simple syrup with the mango slices and mint. Leave for 15 seconds, then mix the rest of the ingredients in a shaker, leaving sparkling wine or champagne. Add ice and shake for 15-20 seconds.
  3. Strain the whipped ingredients over fresh ice in a large glass. Garnish with sparkling wine and garnish with mango slices and a mint sprig.
Mojito Royal
Mojito Royal photo courtesy

6. Mojito Royal

The recipe is a cross between a daiquiri and a mojito. But what makes it interesting is the rum: Equiano . light Light Caribbean rum molasses blended with fresh sugarcane juice from Africa.


  • 2 oz Equiano Light
  • 1 ounce fresh lemon juice
  • 0.5 oz simple syrup
  • 5 mint leaves
  • float champagne
  • Mint appetizers


  1. To make a simple syrup at home, boil sugar and water in a 1:1 ratio. Heat it until it dissolves, then let it cool.
  2. Combine rum, lemon juice, and sugar syrup in a cocktail shaker.
  3. Shake vigorously with ice and mint leaves. Strain in a Martini Cup.
  4. Put a little champagne on top and garnish with mint.

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Written by Joseph

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