Travel may still be a little tricky, but you can still traverse the globe with these delicious drink recipes to try at home.

Two glasses of Mojito on table of sidewalk cafe
The Mojito is a nice mix of sugar and fresh herbs © Westend61 Premium / Shutterstock

Today's cocktail hails from Cuba – Mojito.

What is it? 

Sultry and refreshing, a mojito is the rare island drink that is both sugary and herbaceous, an organic experience that takes the edge off a humid, tropical day wonderfully. 


The mojito’s roots sink deep into the Cuban countryside, which makes sense, given the ingredients: limes prevented scurvy among colonial sailors and sugar cane fields blanket the hinterlands. No one knows who first brought these elements together to create the mojito. But the drink’s ascendancy can be traced, first, to 1930s Havana, and then to the cocktail culture of the mid-20th century.

You’ll need (serves 1)

1 tsp sugar 
1 lime, cut into wedges 
1 sprig mint 
4 oz crushed ice 
2–4fl oz (60–120ml) white rum 
8fl oz (240ml) club soda 


Step 1: Put the sugar into a 12–ounce glass. 
Step 2: Squeeze around 1-2 fl oz (30-60ml) of juice from the lime into the glass, then add a lime wedge. 
Step 3: Place the sprig of mint into the glass. 
Step 4: Use a muddler or spoon to mash everything together. 
Step 5: Add the crushed ice to the glass. 
Step 6: Add the rum to the glass. 
Step 7: Fill the glass with club soda, stir and serve. 

Tasting notes

You can order a mojito in the midst of a snowstorm in Bergen these days, but the Platonic ideal is served in Cuba, or Miami – home of the largest Cuban population outside of Cuba and stepping stone for the drink’s transition to the modern cocktail scene. Be it a sweaty bar accompanied by the sound of song on a scratchy radio or a flash lounge, in any location a good mojito is a wonderful twist on the tropical drink – cool, clear and refreshing, the mint and soda providing a zingy counterbalance to the heavy sugars of the rum. 

Did you know? Cuban mojitos

Other recipes:

Irish Coffee

This article was originally published in April 2020 and updated in August 2020. 

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This article was first published April 2020 and updated August 2020

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