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mojito recipe
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Like the martini, there are myriad ways to make a mojito, and I’ve probably tried all of them. Now I only make them in one way, a recipe I learned while working at Manhattan’s Pegu Club. Too many mojitos tend to have a whole bunch of, um, shit in them. That shit being a veritable mélange of unwelcome mint and battered lime wedges. This version I actually call the 10-Second Mojito because that’s about how long it takes to knock up, perhaps dispelling the myth that this is a laborious cocktail, which it can be.  

The key is getting your hands on the freshest, crispest mint you can and squeezing some fresh lime juice. Most people favor a clean white rum. I like Flor de Cana (Nicaragua), Matusalem Platino (Dominican Republic), Appleton (Jamaica), Denizen (Trinidad) or the new Banks 5 Island, which adds a little more body and funk to your mojito. Or, if you can get your mitts on some, the Havana Club 3-Year-Old from Cuba. There are also different clones of mint out there now such as chocolate mint and, wait for it, mojito mint. Seriously.

Naren Young is a New York City-based mixologist and the man behind