The mojito is so sexy and light that it would be a shame not to adapt the Cuban original to the Mexican model. The typical mojito is made with white rum, but a smooth white tequila works perfectly with the wisp of mint and sweetness. Tequila is a more versatile mixer than one might think, especially in drinks that already lean to the tart and citrusy. A very quick drink to make—and drink.–Deborah Schneider
LC Salud! Note
When you wish to offer a toast but words escape you—or when they escape you in slurred fashion—all you need to remember is “Salud!” (“To your health!”). Well, okay, you should also remember to use an agave blanco tequila when you make this mojito. One typically hears of a silver (plato) or maybe a gold (oro) tequila, while the less common white tequila is oft referred to as the purest expression of the agave plant’s essence. That means there may be quite some, er, character to be experienced. But not to worry. The sugar and mint and soda meld things quite seamlessly. C’mon, you’re up for a little adventure, yes?
Mexican Mojito Recipe
- Quick Glance
- 5 M
- 5 M
- Makes 1 mojito
- 3 mint sprigs
- 3 lime wedges
- 3 teaspoons sugar
- 6 ounces ice cubes
- 1 1/2 ounces 100 percent agave blanco tequila
- 2 ounces soda water or sparkling water
- 1 ounce lemon-lime soda
- Lime slice and mint sprig for garnish
- 1. In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
- 2. Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.
Thirsty for more? Sip on these:
Mexican Mojito Recipe © 2010 Deborah Schneider. Photo © 2010 Sara Remington. All rights reserved.
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