Rum Fizz

Mojito

0.6 Easy
Mixed by Kevin
Homebar staff member
Kevin
Kevin is the founder of Homebar.io. His enduring love for trying out different cocktail recipes and home bartending for friends is what led him to create Homebar. In addition to being a (very) amateur mixologist, he’s also a huge whiskey enthusiast and bottle collector. When he’s not voraciously learning about spirits and cocktail-making techniques, you can find him spending time with his family and his Golden Retriever, Molson.

Homebar.io

Highball Crushed Shake

Ingredients

  • 3/4 oz. 1:1 Simple syrup
  • 12 Mint leaves
  • 1 oz. Lime juice
  • 2 oz. White rum

Barware

  • Jigger
  • Shaker tin
  • Straw
  • Collins Glass

Method

 

  1. Add the simple syrup, mint leaves, lime juice and rum into a shaker tin.
  2. Add one small piece of ice and shake until the ice melts.
  3. Roll the contents of the shaker tin into a Collins or Pint glass.
  4. Add plenty of crushed ice.
  5. Garnish with a mint bunch and add a straw.

The Story

Refreshing, crisp, and effortlessly cool, the mojito is a classic Cuban cocktail that has stood the test of time. Traditionally made with white rum, fresh mint, lime juice, sugar, and soda water, the mojito is a perfect balance of sweetness, citrus, and herbal brightness. Its roots trace back to 16th-century Havana, where early versions were used as medicinal tonics. Over the years, it evolved into the vibrant, effervescent drink we know today—often enjoyed beachside or as a summertime staple.

What makes the mojito so universally loved is its simplicity and versatility. Whether you’re a cocktail novice or a seasoned home bartender, the ingredients are easy to find, and the preparation is straightforward. Muddling the mint releases its fragrant oils, which mingle beautifully with the tart lime and crisp rum, all brought together by a gentle fizz. It’s no wonder this cocktail has become a global favorite—cooling, crowd-pleasing, and always in style.

Bottles we suggest for this cocktail

Sorry! No suggested bottles at this time.

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