📝 About This Recipe
Transport yourself to the sun-drenched streets of Old Havana with this sophisticated, non-alcoholic take on the classic Cuban highball. This Virgin Mojito balances the zesty brightness of hand-pressed limes with the cool, aromatic punch of fresh spearmint, all unified by a velvet-smooth homemade simple syrup. It is a crisp, effervescent celebration in a glass that proves you don't need spirits to enjoy a complex and refreshing craft cocktail experience.
🥗 Ingredients
The Mint Base
- 20-24 pieces Fresh Spearmint Leaves (vibrant green, stems removed)
- 2 ounces Fresh Lime Juice (freshly squeezed from about 2-3 juicy limes)
Hand-Crafted Simple Syrup
- 1/2 cup Granulated White Sugar (for the syrup base)
- 1/2 cup Filtered Water (for the syrup base)
- 1 teaspoon Lime Zest (finely grated to infuse the syrup)
The Effervescence
- 10-12 ounces Club Soda or Sparkling Mineral Water (chilled, high-quality carbonation)
- 3-4 cups Crushed Ice (pebble ice is preferred for maximum chill)
Garnish and Finishing
- 4 slices Lime Wheels (cut thinly for the glass wall)
- 2 bouquets Mint Sprigs (top leaves only for aromatic garnish)
- 2 dashes Angostura Bitters (optional, adds complexity (contains trace alcohol))
- 1 teaspoon Demerara Sugar (for rimming the glass if desired)
👨🍳 Instructions
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1
Begin by making the lime-infused simple syrup: In a small saucepan, combine 1/2 cup sugar, 1/2 cup water, and the lime zest over medium heat.
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2
Stir the syrup constantly until the sugar is completely dissolved and the liquid is clear. Bring to a bare simmer for 1 minute, then remove from heat.
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3
Strain the syrup through a fine-mesh sieve to remove the zest and let it cool completely. This can be done ahead of time and refrigerated.
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4
Prepare your glassware: Take two highball glasses and chill them in the freezer for 5 minutes for a frostier experience.
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5
Divide the fresh mint leaves between the two glasses (about 10-12 leaves per glass).
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6
Add 1 ounce of the cooled lime simple syrup to each glass over the mint leaves.
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7
Using a wooden muddler or the back of a spoon, gently press the mint leaves into the syrup. Do not shred the leaves; you only want to release the essential oils.
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8
Add 1 ounce of fresh lime juice to each glass and give it a quick stir to combine the flavors.
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9
Fill the glasses halfway with crushed ice. Use a long bar spoon to 'churn' the mint and lime mixture from the bottom up into the ice.
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10
Slide two lime wheels down the inside walls of each glass, pressing them against the glass for a beautiful visual presentation.
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11
Fill the remainder of the glass to the brim with more crushed ice, creating a slight mound at the top.
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12
Slowly pour the chilled club soda over the ice until the glass is full, allowing the bubbles to mix the layers naturally.
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13
Gently lift the mixture one last time with the bar spoon to ensure the sweetness is distributed evenly.
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14
Clap a mint sprig between your palms to release its aroma, then tuck it into the ice near the straw.
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15
Serve immediately with a sustainable straw and enjoy the refreshing zing of your handcrafted mocktail.
💡 Chef's Tips
Always use fresh lime juice; bottled juice lacks the bright acidity and essential oils needed for a true mojito. When muddling mint, be gentle—if you bruise the leaves until they turn black, they will release a bitter, grassy taste instead of a sweet aroma. For the best texture, use crushed ice rather than cubes; it chills the drink faster and creates the signature slushy consistency. If you prefer a less sweet drink, substitute the simple syrup with a splash of agave nectar or stevia, but adjust the quantities to taste. To make a 'No-jito' for a crowd, multiply the ingredients and mix in a large glass pitcher, but only add the soda water right before serving to keep the fizz alive.
🍽️ Serving Suggestions
Pair with spicy shrimp tacos or ceviche to balance the heat with the drink's cooling mint. Serve alongside a bowl of salty plantain chips and mango salsa for an authentic Caribbean snack experience. This drink is a perfect accompaniment to grilled chicken skewers seasoned with cumin and oregano. For a brunch pairing, serve with avocado toast topped with chili flakes and a squeeze of lime. Excellent as a palate cleanser between courses of a heavy, savory barbecue meal.