Recipe By ELIZARDC
Rating
Published Jun 19th
Prep 5m Cook - Additional - Ready In 5m
Servings 1 cocktail Calories 188.4

I worked in a restaurant that was famous for its mojitos. Every server had their own style and this was mine.

Recipe Ingredients

  • ½ lime, juiced
  • 1 tablespoon white sugar
  • 5 mint leaves
  • ice cubes
  • 2 fluid ounces white rum
  • 4 fluid ounces soda water
  • 1 lime wedge

Cooking Directions

  1. 1 Muddle the lime juice, sugar, and mint leaves together in the bottom of a cocktail glass until the mint has broken down a bit, about 1 minute. Fill the glass with ice cubes. Add the rum and soda water over the ice. Pour the mixture back and forth from from the glass to another glass to mix. Garnish with the lime wedge and enjoy.

Nutrition Facts

  • Calories 188.4
  • Carbohydrate 16.6 g
  • Fat 0.1 g
  • Fiber 1.1 g
  • Protein 0.3 g
  • Sodium 4.9 mg
  • Sugar 13.1 g

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Reviews

  1. its delicious and the white rum and mint kicked it good
  2. This was VERY refreshing. I made it a little stronger a little bit more lime juice but it is the perfect mix to drink cold on a beach.
  3. I never used the mint because I don't like mint in my drinks... I really liked it and loved knowing what freshness takes like. I also used organic sugar(all natural). Probably a little more mixing but no longer use refined sugar so I was very happy with the results. I liked how it taste so - Read more ...
  4. more mint and decent ice
  5. These are excellent! I do use a LOT more mint since I have a bunch in my garden and we like the mint flavor.
  6. More Lime...More Mint...Fine Sugar so that it melts well...Delicioso
  7. Excellent just the way it is! I love these. the fresh ingredients make it crisp.
  8. When I can find some dry old fashioned ginger ale (Jamaican) I substitute it for the soda water. It gives it some bite. It changes the taste but its great.
  9. I actually bought a muddler to make this recipe. This tasted good but I couldn't really taste the mint at all. It tasted like limeade with a bite.
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