Mojito is a classic Cuban cocktail with a fresh, refreshing taste: a combination of sour lime, sweetness of sugar, aromatic mint, and white rum with sparkling soda water. It originates from Cuba and has been a symbol of summer lightness and party atmosphere for over a hundred years. The version prepared here for 4 servings is perfect for New Year's Eve 2025 — it is visually appealing, impressive, and easy to prepare in larger quantities. Serve in highball glasses with crushed ice, garnished with a sprig of mint and a slice of lime; it pairs wonderfully with tapas snacks, spicy Latin American dishes, and light salads. Its flavor profile features fresh mint in the foreground, pronounced acidity from the lime, subtle sweetness, and a warmer finish from the rum; visually, it attracts with the contrast of green and the clarity of the drink with the sparkling soda water.
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Chill the glasses: place 4 highball glasses in the refrigerator for at least 10 minutes or in the freezer for 5 minutes. A chilled glass will keep the cocktail temperature longer and prevent it from diluting quickly due to the ice.
Prepare the ingredients: wash the mint leaves and gently dry them with a paper towel. Cut 4 limes — each into 4 wedges (or 6 if they are large). Weigh the sugar (60 g) and prepare the measured amount of rum (200 ml for the entire recipe). Prepare crushed ice (about 600 g) and chilled sparkling water.
In each glass, place 15 g of sugar (about 1/4 of the prepared amount per glass) and 1 lime cut into quarters (a total of 4 quarters). Using a muddler or the end of a wooden spoon, vigorously but carefully muddle the lime with the sugar for about 20-30 seconds — the goal is to release the lime juice and partially dissolve the sugar, creating a thick, sweet-and-sour paste. Be careful not to overdo it with the force to avoid extracting too bitter essence from the peel.
Add 8-10 fresh mint leaves to each glass (from a 30 g bunch, you will use about 32-40 leaves for 4 glasses). Gently press with a muddler for 5-8 seconds — the goal is to release the essential oils from the leaves, but not to crush them into a paste (crushed mint can add a bitter, green aftertaste). After this stage, the leaves should be aromatic and slightly wilted.
Pour 50 ml of white rum into each glass (a total of 200 ml). After pouring in the rum, stir gently (for 5-7 seconds) with a wooden spoon to mix the dissolved sugar with the rum and lime juice.
Fill each glass with crushed ice to about 3/4 full. The crushed ice will evenly chill the cocktail and allow the sugar to gently dissolve while serving.
Fill each glass with chilled sparkling water (about 100 ml per serving, a total of 400 ml). Gently stir the cocktail for 8-10 seconds from the bottom to the top using a long bar spoon — the goal is to combine the layers without losing too many bubbles.
Garnish each glass with a sprig of mint (insert it top down into the drink) and a slice of lime on the rim. If you are using Angostura bitters (optional), add 1-2 drops on top of each cocktail to add a subtle depth of aroma. Serve immediately for the most refreshing drink.
Serve immediately: Mojito is best enjoyed fresh with plenty of ice and mint. For New Year's Eve 2025, set the cocktails on a tray with lighting or alongside confetti for an impressive look. You can prepare the base (lime juice + dissolved sugar) in advance and store it in the fridge for up to 2 hours, but mix with rum and soda just before serving.
Mojito has its roots in the Cuban drink "El Draque" from the 16th-18th century, and its modern form was shaped in Havana. Ernest Hemingway was a well-known fan of mojitos served at the bar La Bodeguita del Medio.
Serve in well-chilled highball glasses with crushed ice; use fresh mint leaves and thin slices of lime. For a greater effect, serve on a tray with a few sprigs of mint and an extra bowl of crushed ice. If you prefer a milder drink, reduce the amount of rum to 40 ml per person.
Mojito tastes best when fresh — do not store prepared drinks for longer than 1-2 hours. You can prepare the base in advance: lime juice mixed with sugar or syrup (store in the fridge for up to 48 hours). Store rum and chilled soda separately.
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