NO. 008 · A CLASSIC HOUSE SPEC
Mojito
A sunlit meeting of lime, mint, and Havana daydreams.
- The glass
- Highball glass
- The method
- Built
- With ingredients ready
- 3 min · Easy
Our house measures and instructions. No tasting by The Drink Place has been recorded.
What this means
- Recipe basis
- Ingredient reference: International Bartenders Association. Our house measures may differ.
- Preparation
- House instructions reviewed on 2026-10-13 for measured ingredients, preparation order, ice, and finishing. An editorial check, not a tasting.
- House tasting
- Not recorded. A reference, editorial review, or AI photograph does not establish a taste test.
THE QUIET PREPARATION
Before the first pour.
with ingredients ready
Set out highball glass for each drink. Keep the tools and prepared ingredients within reach.
- Jigger or graduated measure
- Bar spoon
- Citrus juicer
- Muddler or rounded spoon
- Kitchen scale
PREPARE FIRST, OR USE THE SAME PREPARED INGREDIENT
Simple syrup (1:1)Prepare and cool before mixing
Dissolve 100 g sugar in 100 g hot water. Cool before measuring. Refrigerate in a clean sealed jar and use within 7 days.
These are preparation ratios. Make enough for the measured drink quantities; cooling time and final yield are not included in the mixing time.
- Squeeze the citrus and measure its juice before you start. Keep the listed garnish aside.
Simple syrup (1:1) — Dissolve 100 g sugar in 100 g hot water. Cool before measuring. Refrigerate in a clean sealed jar and use within 7 days.
A PROPER POUR BEGINS HERE
The ingredients.
- 50 ml
- 25 ml
- 20 ml
- 8 leaves
- 90 ml
- 1
Exact measures for one drink. Fresh ice is part of the method.
US fluid ounces convert the exact milliliter specification and round to three decimal places.
A LITTLE CEREMONY
The method.
Prepare your glass
Set out a clean highball glass for each serving. Keep the ice aside until after you have gently pressed the mint.
Press mint gently
Use the rounded end of a muddler or spoon to press the mint as directed. Aim to release its aroma, keeping the leaves mostly whole. Add the ice at the point stated in the recipe.
Measure into the glass
Before adding ice, press the mint gently 3 times with the syrup and lime juice. Add the rum and 120 g cubed ice.
Press mint gently
Use the rounded end of a muddler or spoon to press the mint as directed. Aim to release its aroma, keeping the leaves mostly whole. Add the ice at the point stated in the recipe.
Finish gently
Add the measured soda water. Stir gently from the bottom to lift the mint. Do not shake.
Keep the bubbles lively
Measure sparkling ingredients separately. Add them at the point stated in the recipe, then lift or stir gently if directed. Never shake carbonated ingredients in a sealed shaker.
The finishing touch
Add the measured garnish and serve immediately.
THE NEXT CHAPTER
