Bright, cold, and endlessly drinkable. The Mojito earns its reputation—it’s not just refreshing, it’s transportive. White rum, lime, fresh mint, a touch of sugar, and fizz. Nothing overpowering, nothing extra. Every sip feels like vacation.

It’s a rare mix of sharp and soft: citrus and sugar, rum and herbs, bubbles and ice. Serve it in a tall glass with crushed ice and a piece of sugar cane, and it’s the closest thing to a breeze in a glass. Just don’t rush it—Mojitos are made to slow you down.

Recipe

• 2 oz white rum
  
  

• ¾ oz fresh lime juice
  
  

• ½ oz simple syrup
  
  

• Fresh mint
  
  

• Club soda
  Muddle mint with syrup and lime in a tall glass. Add rum and ice, top with soda, and stir gently. Garnish with fresh mint and a piece of sugar cane if you have it.
  
  

A note: The Mojito traces back to 16th-century Cuba, where it began as a medicinal tonic made with local aguardiente, lime, and mint. It evolved into a rum-based cocktail over time—made famous in Havana and carried forward by anyone who’s ever wanted to feel far from home.

When we serve it: Summer afternoons, beachside dinners, or any time we want the table to feel just a little more like vacation.