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This follows the exact muddling technique used in a traditional Cuban mojito - bruising the mint against sugar and lime rather than simply dropping it in - which is what releases the fragrant oils that make the drink smell as good as it tastes. Topped with soda water instead of rum, it keeps all of the bright, herbaceous character of the original with none of the alcohol.
Per serving
70kcal
Calories
18g
Carbs
15g
Sugar
Prep Time
8 min
Cook Time
0 min
Servings
1 people
Difficulty
easy
Follow step-by-step with voice guidance.
In the bottom of a tall glass, add the mint leaves and lime wedges.
Sprinkle over the sugar and muddle firmly for 20-30 seconds, pressing and twisting to bruise the mint and release the lime juice, without shredding the leaves completely.
Fill the glass three-quarters full with ice.
Pour in the fresh lime juice.
Top with chilled soda water and stir gently from the bottom to combine.
Garnish with a fresh mint sprig and a lime wheel.
Serve immediately with a straw.
Bruise, Don't Shred the Mint: Muddle with a light pressing-and-twisting motion rather than grinding - shredded mint turns bitter and clouds the drink. Use Fresh Lime Juice Only: Bottled lime juice lacks the brightness this drink depends on, since there's no rum to round out a flat, sour edge. Chill the Glass First: A cold glass keeps the soda water fizzier for longer once poured.
You can muddle the mint, lime, and sugar in each glass ahead of time and refrigerate, but add the ice and soda water just before serving so the drink stays fizzy and the mint doesn't turn bitter from sitting too long.
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