Culinary Institute of America Recipe
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Mojitos are a delicious blend of rum, lime, and mint for an interesting change from mimosas and Bloody Marys at brunch. They get their fizz from a splash of club soda.

The following recipe has been adapted from The Culinary Institute of America's cookbook, Entertaining.

Chef's tips:
Berry Mojito: Add 1 cup raspberries, blackberries, blueberries, or strawberries to the recipe and muddle them with the mint and lime.
Mango or Pineapple Mojito: Add 1 cup mango or pineapple chunks with the mint and lime and muddle them together.

Mojito recipe by The Culinary Institute of America



Makes 8 Servings

  • 6 1/2 limes
  • 2/3 cup superfine or granulated sugar, or as needed
  • 1/2 cup coarsely chopped mint
  • 2 cups white rum
  • 4 cups club soda
  • 8 sugar cane swizzle sticks or 8 mint sprigs (optional)


  1. Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice.
  2. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum into the pitcher and add ice. Stir until cold.
  3. Put two pieces of the mashed quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice, top off with the club soda water and garnish with a sugar cane swizzle stick or mint, if desired.

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