The Dark Rum Mojito is the best mojito! The sweetness and bolder flavors in the dark rum compliment the fresh mint and lime juice perfectly and make for the most flavorful mojito I’ve eve had. This cocktail is a must try – all you need is 5 ingredients and 5 minutes.
Why You’ll Love This Mojito
- Cheap: Although going out to restaurants and bars and ordering mojitos is fun, it’s no secret that it’s also extremely overpriced. Ordering a mint mojito at a bar can cost you upwards of $20…make it at home for a fraction of the cost!
- No Mixology kit necessary: If you’re feeling intimidated about making mojitos or cocktails in general at home because you don’t have a fancy cocktail shaker or official muddler, don’t be. Making dark rum mojitos without bar tools at home is simple and easy.
- More flavor: Dark rum instead of white rum gives this mojito a spiced, bold flavor.
- Restaurant quality. Fresh lime juice brightens the flavor and makes these dark rum mojitos taste incredible.
Ingredients and Substitutions
- mint leaves – Essential to a good mint mojito. I always muddle the leaves in addition to the stems to enhance the spearmint flavor. I do not recommend trying to substitute with anything else.
- simple syrup – Sweetens the mojito without altering the flavor. You can substitute with agave or maple syrup, but it will slightly change the flavor. Simple syrup made with cane sugar is the most neutral tasting.
- dark rum – Dark rums are usually aged in oak barrels and this process adds additional flavor and spice to the rum and homemade mojitos that you don’t find in the white rum. White rum, however can be substituted.
- lime juice – Make sure to only used freshly squeezed lime juice. I use Persian limes. Please do not substitute with pre-juiced lime juice. The flavor is very different and low quality.
- soda water/sparkling water – Adds carbonation to the mojito without changing the flavor. Any sparkling seltzer will do.
Step by Step Instructions
- Prepare the simple syrup: In a small mixing bowl, whisk the cane sugar and warm water together. Set aside for 10 minutes, or until the sugar has completed melted into the water, creating a syrup. Transfer to an airtight jar or bottle, and store any leftovers in the refrigerator. This recipe creates enough simple syrup for 4 dark rum mojitos, so adjust accordingly.
- Muddle the mint: In a shaker or in a jar with a lid, muddle the mint and simple syrup together gently until fragrant and the juices from the mint leaves have been released. I recommend adding in the stems too for extra minty flavor! To muddle, you can use a traditional muddler or the handle of a wooden spatula.
- Shake your dark rum mojito: Once the mint is muddled, add in the dark rum, fresh lime juice, and ice. Shake mojito in cocktail shaker for 30 seconds, or longer for a more minty flavored mojito (the longer you shake, the stronger the mint flavor will be).
- Strain over ice: Fill two drinking glasses with crushed ice, then strain the dark rum mojito over. If you used a jar, pour the mojito while keeping the jar’s lid over a majority of the jar, leaving a small opening to pour from. This will prevent the mint leaves from falling into the drinking glasses. You can also pour the mojito cocktail over a fine mesh sieve into a pyrex, then split the mojito between the drinking glasses.
- Top mojito and garnish: Finally, top each mojito with carbonated sparkling water and garnish with additional mint and a lime wedge. Enjoy mojitos immediately!
Spearmint, often called garden mint, is the most common mint you will find in grocery stores. Mojito mint is a milder mint grown in Cuba that has larger leaves. I always use spearmint from the grocery store for homemade mojitos, but if you have access to mojito mint, use it!
This mint mojito recipe contains dark rum. If you prefer to make a non alcoholic mojito, you can enjoy this mojito without the dark rum (just top off with a bit more of the seltzer). It will taste equally delicious – like a sweet minty limeade.
Fresh mint can be used in both sweet and savory recipes. If you’ve got leftover mint after making rum mojitos, try it in my Watermelon Cucumber Mojitos or a homemade Tzatziki, hot tea, in pasta salads, spring rolls, or sauces like mint chimichurri.
Tips for Success
- Use crushed ice. If you have the option, I highly recommend using crushed ice when making homemade mojitos. It adds great texture and makes this cocktail extra refreshing. The ice also melts very evenly, keeping your cocktail from getting too diluted.
- If enjoying on an extra hot day, chill your drinking glasses ahead of time! This will create an extra layer of coolness, preventing your mint mojito from melting too quickly.
- Muddle the mint leaves AND stems. I find the stems have just as much flavor, if not more flavor than the leaves and shouldn’t be discounted. Throw those in too.
More Vegan Friendly Cocktails to Try
Dark Rum Mojito
Dark Rum Mojito
- 1 cup mint leaves and stems - tightly packed
- 2 ounces simple syrup
- 2 ounces lime juice
- 4 ounces rum - spiced or white rum will work
- 8 ounces sparkling water
Simple Syrup Ingredients
- ¾ cup cane sugar
- 5 ounces warm water
- Add 1 cup of fresh, rinsed mint and 2 ounces homemade simple syrup to your shaker (or a tall glass with a lid like a mason jar) and muddle gently until fragrant and the juices from the mint leaves have been released. I recommend adding in the stems too for extra minty flavor!
- Add in the rum, lime juice, and ice. Screw on lid and shake until fully incorporated. The longer you shake, the more minty your mojito will be.
- Fill two drinking glasses ¾ full with ice.
- Strain rum mixture into glasses and top with sparkling lime water and a sprinkle of cayenne, if desired. Using a spoon, carefully stir to mix in the sparkling water.
- Garnish with lime wedge and more fresh mint. Enjoy!
Simple Syrup Instructions
- Add ¾ cup cane sugar to 5 ounces of warm water. Whisk until fully combined. Set aside for 10 minutes or until sugar has fully dissolved.
- Creates roughly 8 ounces of simple syrup (enough for 4 cocktails)
- Stores well in the fridge for several days.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This recipe was originally published on April 10, 2020 and has been republished on March 11, 2022 to include new photos with step by step process. The original recipe remains the same.