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Scott Phillips

Servings: one; recipe doubles or quadruples easily

A hot summer day calls for a cool drink like this refreshing Cuban mint and lime cocktail (it’s pronounced moh-HEE-toh). If your barware is particularly fragile, muddle the mint and sugar together in a mortar or other vessel and then transfer it to the serving glass.

Check out the Drinks & Entertaining page to find out how to make a Queen Bee Mojito, as well as dozens of other fun summer cocktail recipes.


  • 6 large fresh spearmint leaves, plus 1 nice sprig for garnish
  • 4 tsp. superfine sugar; more to taste
  • 1 lime
  • Crushed ice as needed
  • 2 fluid oz. (1/4 cup) light rum
  • Cold club soda as needed

Nutritional Information

  • Calories (kcal) : 180
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 13
  • Fiber (g): 0
  • Protein (g): 1


  • In a tall, narrow (Collins) glass, mash the mint leaves into the sugar with a muddler or a similar tool (like the handle of a wooden spoon) until the leaves look crushed and the sugar starts to turn light green, about 30 seconds. Cut the lime into quarters. Squeeze the juice from all four quarters into the glass, dropping two of the squeezed quarters into the glass as you go. Stir with a teaspoon until the sugar dissolves into the lime juice. Fill the glass with crushed ice and pour the rum over the ice. Top off with club soda, stir well, garnish with the mint sprig, and serve right away.


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Reviews (2 reviews)

  • albertagirl | 06/24/2009

    Great recipe. We've been making it for years and grow the spearmint in our garden precisely because summer = mojitos!

  • wheels3 | 07/18/2008

    They work for me! They may get 5 stars after two more.

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