Cuba's gift to the cocktail world. White rum, fresh mint, bright lime, and a splash of soda — refreshment perfected.
Place mint leaves and simple syrup in a highball glass. Gently press with a muddler 4-5 times to release the oils. Don't over-muddle — you want aroma, not bitter shredded leaves.
Squeeze fresh lime juice directly over the mint, then pour in the white rum. Fresh-squeezed only — bottled juice kills a mojito.
Pack the glass with crushed ice or regular ice cubes. Crushed ice gives a more authentic experience and keeps things extra cold.
Pour club soda over the ice and give a very gentle stir — just enough to integrate without killing the bubbles.
Add a fresh mint sprig (slap it against your palm first to wake up the aroma) and a lime wheel. Serve immediately with a straw.
Light pressure releases mint oils. Hard muddling tears leaves and releases bitter chlorophyll. Less is more.
Clap the mint sprig between your palms before dropping it in. This activates the aromatic oils and makes the first sip smell incredible.
A light, clean white rum like Bacardi or Plantation 3 Star works best. Aged rum adds complexity but changes the character.
Crushed ice dilutes at the right rate and keeps the drink cold without watering it down too quickly. It's worth the effort.
All the bright, herbaceous refreshment of a classic mojito — with a hemp-infused simple syrup for an earthy, botanical depth that generic recipes can't touch. Same cocktail, elevated.
Combine 1 cup water and 1 cup sugar in a saucepan over medium heat. Stir until dissolved.
Add 2 tbsp ground hemp seeds (or 1 tbsp hemp extract powder). Whisk to combine.
Simmer 5 minutes, remove from heat, steep 10 minutes. Strain through fine mesh.
Cool and refrigerate. Keeps up to 2 weeks. Subtly earthy, perfectly sweet.
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