The Mojito is arguably Cuba’s most iconic cocktail and one of the most requested at bars around the world during the summer months. This refreshing drink combines the intensity of white rum with the acidity of lime and the aromatic freshness of mint, creating a perfect balance that has won over palates for more than a century. At Stillroom, on Calle Moreto 9, we have refined our own version of this classic, bringing in signature techniques that elevate the experience without losing the essence of the original.
Origin and History of the Mojito
The roots of the Mojito go back to sixteenth-century Cuba, although its current form was not established until the late nineteenth century. It is thought to have emerged as a variation of “El Draque”, a medicinal cocktail combining rum, sugar, lemon and mint, used by sailors to prevent scurvy and other diseases. The name probably comes from “mojo”, a Cuban-Spanish word referring to a sauce or mixture of ingredients.
The Mojito’s popularity soared internationally when the American writer Ernest Hemingway made it famous at La Bodeguita del Medio, one of Havana’s most iconic establishments. Since then, it has become synonymous with the ultimate summer cocktail, thanks to its aromatic profile, its unmistakable freshness and its apparent simplicity, which conceals a precise technique for achieving perfect balance.
Ingredients for the Classic Mojito
To prepare an authentic, refreshing Mojito, you need the following ingredients in exact proportions:
- White rum: 60 ml
- Fresh lime: 1 unit (approximately 25 ml of juice)
- Fresh mint: 8-10 large leaves
- Sugar or sugar syrup: 15 ml
- Soda or sparkling water: top up to 120 ml
- Crushed ice or ice cubes: as needed
The quality of each ingredient is essential. The white rum should be smooth, with no overly pronounced flavours, the lime should be ripe and juicy, and the mint should be fresh, with an intense aroma and no wilted leaves. Homemade sugar syrup, prepared with a ratio of one part sugar to one part hot water, guarantees perfect dissolution and avoids any lumps.
Step-by-Step Preparation
The Mojito’s preparation technique is crucial to achieving an optimal result. Although it may seem like a simple drink, every step directly influences the cocktail’s final profile.
Step 1: Prepare the mint
The debate over whether to muddle the mint or not is one of the most contested in the world of mixology. The correct technique is to place the mint leaves in the bottom of the glass and press them gently with a muddler or the back of a spoon to release the aromatic essential oils, without shredding the leaves. This process, known as muddling in the cocktail glossary, must be gentle to prevent the mint from taking on a bitter, grassy flavour, which happens when the plant cells are broken too aggressively.
Step 2: Add the sugar
Next, add the sugar or the sugar syrup over the mint. If you are using granulated sugar, it is best added after muddling so it dissolves with the lime juice. Sugar syrup, however, can be added directly and will blend more easily with the rest of the ingredients.
Step 3: Squeeze the lime
Cut the lime into quarters and squeeze it directly over the mixture, making sure the fresh juice falls in. It is important not to use bottled lime juice, as it lacks the vitality and essential oils that fresh fruit provides. Also add one or two lime segments for garnish and to add extra flavour as you drink.
Step 4: Add the rum
Pour the 60 ml of white rum over the mixture. The rum should be cold, though not frozen, to stop it diluting too quickly once the soda is added. A good-quality white rum, such as Havana Club 3 Años or Bacardi, will bring tropical notes and a clean finish that perfectly complements the other ingredients.
Step 5: Top up with soda and ice
Add crushed ice until the glass is almost full. The amount of ice is crucial: too little will cause the drink to dilute too quickly, while too much can make it harder to blend the flavours. Finally, top up with soda or sparkling water, stirring gently with a bar spoon to combine all the ingredients without knocking out the soda’s bubbles.
Step 6: Garnish and serve
Garnish with a sprig of fresh mint, placing it between the ice and the rim of the glass so its aroma rises with every sip. Serve immediately with a long straw, as the Mojito should be drunk fresh to appreciate all its layers of flavour.
Common Mistakes When Making a Mojito
Although the Mojito seems easy to prepare, there are several common mistakes that can ruin even the most promising recipe:
- Over-muddling the mint: Crushing the leaves too aggressively releases bitter tannins that dominate the cocktail. Muddling should be gentle and brief.
- Using dark or heavily aged rum: Dark rum can overpower the delicate flavours of the mint and lime. White rum is essential to keep the balance.
- Too much sugar: A Mojito that is too sweet masks the freshness of the lime and mint. The 15 ml of syrup is enough; adjust to your own taste.
- Not using crushed ice: Large ice cubes melt too slowly, while crushed ice chills quickly and blends better with the ingredients.
- Adding the soda too soon: Adding it too early and stirring too much knocks out the bubbles and reduces the sense of freshness on the palate.
- Using wilted mint: Limp mint loses its essential oils and gives a stale flavour instead of a fresh one.
The Stillroom Version: Our Signature Mojito
At Stillroom, on Calle Moreto 9, we have developed a version of the Mojito that respects the essence of the Cuban classic while bringing in signature techniques that take the experience to another level.
Artisan rum infusion
Our signature Mojito begins with a homemade infusion of white rum with lime peel and fresh mint sprigs, left to rest for 48 hours. This cold infusion process extracts the essential oils in a subtler, more complex way than the traditional method, bringing citrus and herbal notes that blend perfectly with the rum.
Lime and mint cordial
We replace conventional sugar syrup with a homemade cordial made with fresh lime juice, organic cane sugar and a bouquet of mint infused for 24 hours. This cordial brings a superior aromatic intensity and a silkier texture than traditional syrup.
Homemade carbonation
Instead of using commercial soda, we prepare our own carbonated water using a siphon, which lets us control the pressure of the bubbles and achieve a finer, more persistent carbonation. The result is a Mojito with a more elegant texture and an effervescence that lasts to the very last sip.
A touch of bitterness
To balance the sweetness of the cordial, we add two dashes of homemade grapefruit bitters, which bring a bitter-citrus dimension that complements the freshness of the mint without dominating the mix. This detail, inspired by the tradition of signature cocktails, transforms the Mojito into a more sophisticated and complex drink.
Presentation
We serve our signature Mojito in a hand-blown highball glass, garnished with a sprig of fresh mint and a dehydrated lime wheel. Presentation matters as much as flavour, and every detail is designed to create a memorable experience.
The result is a Mojito that keeps the accessibility and freshness of the original, but with a depth of flavour and an aromatic complexity that can only be achieved through professional techniques and top-quality ingredients.
Try Our Signature Mojito at Stillroom
If you want to discover how a classic cocktail can be transformed into a signature experience, we invite you to visit Stillroom, on Calle Moreto 9, in the charming Los Jerónimos neighbourhood, Madrid. Our team of bartenders has developed a cocktail menu that pays tribute to the great classics of world mixology, reinterpreted with contemporary techniques and the finest ingredients.
The signature Mojito is only the beginning of a sensory journey that combines tradition, creativity and a passion for mixology. We look forward to seeing you at Stillroom, where you will discover why this gastro cocktail bar has become an essential reference for lovers of good drinking in Madrid.
Frequently asked questions
How do you make a classic Mojito?
The classic Mojito is made by gently muddling eight to ten mint leaves with sugar and the juice of one lime in the bottom of a tall glass. Then add 60 ml of white rum and crushed ice, and top up with soda, stirring gently to combine without losing the fizz. The key is not to crush the mint: simply press it to release its essential oils. At Stillroom we respect this base, though we elevate it with a homemade cordial and grapefruit bitters that add complexity.
Which rum is used for a Mojito?
For an authentic Mojito, white rum is used, preferably cane-based and lightly aged, such as three-year-old Cuban rums. Its smooth, slightly sweet profile blends with the lime and mint without overpowering the mix. Dark or heavily aged rums bring wood and caramel notes that throw off the cocktail’s freshness. At Stillroom we start from that base, but we infuse our white rum for 48 hours with lime peel and mint sprigs, to achieve an extra aromatic layer before mixing.
What is a classic Mojito?
The classic Mojito is a Cuban cocktail that combines white rum, lime juice, fresh mint, sugar, soda and ice. Its origins go back to the sixteenth century, when sailors mixed spirits with mint and lime, and it became established in Havana as the drink Ernest Hemingway made famous at La Bodeguita del Medio. It is defined by its balance of acidity, sweetness and freshness, with an effervescent finish. At Stillroom we reinterpret it with signature techniques, but always keeping that essence: a light, aromatic drink.
What is the recipe for the classic Cuban Mojito?
The traditional Cuban recipe uses 60 ml of white rum, 25 ml of fresh lime juice, 8-10 mint leaves, 15 ml of sugar syrup, crushed ice and soda to top up. The mint is muddled with the syrup and the lime, the rum is added, then the ice and finally the soda, stirring without shaking. The result should be refreshing, with the mint present but no bitterness. At Stillroom we use these proportions as a starting point and take them into our own territory: you can see all our creations on the cocktail menu.