A mojito is 50ml of white rum, 25ml of fresh lime juice, 15ml of mint syrup and 6 mint leaves, built over crushed ice and topped with soda water. Yes, you can use mint syrup. It replaces the sugar and gives you a steady mint flavour, but keep a few fresh leaves for the smell.
Fresh, syrup or both
| Approach | Mint source | Sweetener | Good for | Watch for |
|---|---|---|---|---|
| Fresh only | 8 to 10 leaves | 10ml sugar syrup | Best aroma | Bitter if you over muddle |
| Syrup only | 20ml mint syrup | In the syrup | Speed and consistency | Flatter on the nose |
| Hybrid | 15ml mint syrup, 6 leaves | In the syrup | Café and bar service | Needs a few fresh leaves on hand |
| Finger Lime twist | 8 leaves | 15ml Solano’s Finger Lime syrup | A tangy Australian take | Cut the lime juice to 20ml |
How to build it
Put the mint leaves, lime juice and syrup in a tall glass. Press the leaves lightly. You want to bruise them, not shred them. Add the rum, fill the glass with crushed ice and stir. Top with about 60ml of soda water and add a mint sprig, slapped once against your hand to wake up the oils.
Which version to pick
The hybrid suits a busy bar. It gives you the same drink every time and still smells like mint. If you are making them at home for two, syrup only is fine.
50ml of 40% rum is about 1.6 Australian standard drinks.