Classic Mojito: Crisp, Cool, and Island-Inspired
The mojito, reimagined with island flavor and cane sugar clarity.
A Refreshing Classic That Never Goes Out of Style
Some drinks are seasonal. Some are trendy. And then there’s the mojito—a cocktail that never loses its charm. With its balance of cool mint, bright lime, and subtle sweetness, the mojito has become a warm-weather staple around the world.
But with one simple upgrade—Kōloa White Rum, crafted on Kaua‘i using pure, cane sugar—you’ll experience a version that’s light, smooth, and refreshingly layered.
This isn’t just a cocktail. It’s a moment of calm. A sip of island breeze. A familiar favorite, made just a little more special.
Ingredients
Serves: 1
2 oz Kōloa White Rum
½ oz freshly squeezed lime juice
2 teaspoons granulated sugar or simple syrup
6–8 fresh mint leaves
Soda water (to top off)
Crushed ice
Garnish: Lime wedge and mint sprig
Instructions
1. Muddle the mint.
In a sturdy highball or rocks glass, add 6–8 fresh mint leaves, 2 teaspoons sugar (or simple syrup), and ½ oz freshly squeezed lime juice. Use a muddler or the back of a spoon to gently press the mint against the bottom of the glass.
Tip: You’re looking to release the mint’s essential oils—not shred the leaves. Muddling too aggressively can draw out bitterness and cloud the drink’s flavor.
2. Add the rum.
Pour in 2 oz of Kōloa White Rum. Its soft citrus notes and hint of pikake flower meld beautifully with the brightness of the lime and the coolness of the mint.
Tip: Pour the rum directly over the muddled mixture to help lift the mint oils and sugar off the bottom of the glass.
3. Add ice and soda.
Fill the glass to the top with crushed ice—this helps chill the cocktail quickly and creates ideal dilution as the drink is stirred. Top with soda water to your liking (usually 2–3 oz).
Tip: Crushed ice offers a smoother, more refreshing texture than cubes and helps suspend the mint throughout the drink.
4. Stir gently.
Use a bar spoon or long-handled utensil to stir the mojito from the bottom up. You want to mix in the sugar and mint evenly without breaking down the ice.
Tip: A slow, gentle stir ensures balance and preserves the clean look of the drink while integrating the flavors.
5. Garnish and serve.
Finish with a lime wedge and a fresh mint sprig, placed near the rim for aroma. Serve immediately in the same glass with a straw or sipping spoon.
Tip: To refresh your garnish, slap the mint sprig gently between your hands to release its aroma before placing it in the glass.
Ingredient Notes
Why fresh mint?
Mint is the soul of a mojito. Its cooling effect comes from natural menthol, and it pairs beautifully with citrus. Spearmint is preferred over peppermint for its mild, rounded flavor.
Best lime choice?
Use Persian limes (the common grocery variety). Roll them on the counter before slicing to extract the most juice.
Sugar or simple syrup?
Either works. Syrup dissolves instantly and gives a smooth sip. Granulated sugar is more traditional and adds a little texture and sparkle.
Why Kōloa White Rum?
Unlike neutral or overly sharp white rums, Kōloa White Rum offers a refined tropical profile—think pikake flower, Meyer lemon pith, and raw cane sugar—with a soft, dry finish. Distilled in small batches using pure, cane sugar and filtered water from the ancient Mount Waiʻaleʻale, it brings true island character to your glass.
Whether you’re making a single drink or building a full mojito bar, it’s the perfect base for cocktails that feel bright, clean, and deeply refreshing.
Entertaining Tip: Mojito Station
Turn any gathering into a mojito moment:
Offer lime wedges, mint, and a few infused syrups like ginger-lime or honey-mint
Chill your bottle of Kōloa White Rum ahead of time
Keep crushed ice in a cooler or insulated bucket
Add sliced strawberries or pineapple for colorful flavor twists
Let guests build their own, and you’ve got a crowd-pleaser without the need for a shaker.
Mojito Fun Fact
This Cuban classic traces its roots back to the 1500s, when early versions were made with sugarcane spirit, lime, and mint for medicinal use. Known as “El Draque” after Sir Francis Drake, the drink evolved over centuries and became a Havana staple—famously favored by Ernest Hemingway.
Serving Suggestions
Pair your mojito with:
Grilled shrimp or fresh ceviche
Spicy Thai or Mexican dishes—the mint cools heat beautifully
Fresh fruit skewers or caprese bites
Citrus-dressed salads or herby poke bowls
Want to share your take or see how others are using it?
Join the conversation in the Community Chat—it’s where flavor, ideas, and island inspiration come together.
Just a Note
This recipe is available to all readers for 30 days. After that, it will move to the paid subscriber archive. If you’re currently a free subscriber, you can upgrade at any time to keep access—and enjoy future spirited recipes, culinary tips, and behind-the-scenes extras—as a paid subscriber.
Let’s Keep the Spirit Flowing
Interested in becoming a paid subscriber? Each month you receive two exclusive rum-infused recipes —sometimes sweet, sometimes savory, and always full of flavor and intention. From refreshing cocktails like this mojito to island-style meals and desserts, every recipe is crafted with care and a splash of Kōloa Rum.
Thank you for being part of this community. Your support allows me to share the island spirit, one delicious creation at a time.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen