Cocktails & serving · The home kitchen
Traditional Mojito
Mint and lime should lead a mojito, with rum, sweetness and bubbles supporting their freshness. Beiruty lists honey blossom syrup in its traditional version; this original home adaptation uses a simple honey-and-water mixture that is easy to stir into a cold drink. Gentle pressure releases mint aroma without crushing the stems or turning the leaves bitter. Keep the soda chilled and add it last, then serve straight away. A tall glass with plenty of ice gives enough room for the ingredients to mingle while slowing the warming that makes a mojito taste flat.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Traditional Mojito recipe
- Serves
- 1
- Prep
- 5 min
- Cook
- 0 min
- Rest / chill
- 5 min
- Total
- 10 min
Ingredients
- 45 ml white Bacardi rum
- 25 ml fresh lime juice
- 10 ml mild blossom honey
- 10 ml warm water
- 8 mint leaves
- 75 ml chilled soda water
- 150 g ice cubes
- 1 mint sprig, to garnish
Method
Dissolve the honey in the warm water and cool for 5 minutes.
Put the mint and lime juice in a tall glass. Press gently two or three times with a spoon.
Add the rum and cooled honey syrup, then fill with the ice and stir to combine.
Top with soda, lift the mixture once with a spoon and garnish with the mint sprig.
Make it your own.
- A mild floral honey works better than a strongly smoky or bitter honey.
- Keep mint stems out of the muddled portion; use an intact sprig for the garnish.