The mojito is so sexy and light that it would be a shame not to adapt the Cuban original to the Mexican model. Tequila is a more versatile mixer than one might think, especially in drinks that already lean to the tart and citrusy. The typical mojito is made with white rum, but a smooth white tequila works perfectly with the wisp of mint and sweetness. A very quick drink to make—and drink.–Deborah Schneider


If you’re going to mess around with a mojito, you might as well know why. Tequila, a regionally distilled beverage, and type of alcoholic drink made from the blue agave plant is made primarily in the area surrounding the city of Tequila, in the central-western Mexican state of Jalisco. Tequila must use only blue agave plants rather than any type of agave and it’s commonly served neat in Mexico and as a shot with salt and lime across the rest of the world. Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in the Caribbean and American countries, but also in other sugar-producing countries, such as the Philippines and India. Rum is produced in various grades. Light rums are commonly used in cocktails, whereas golden and dark rums are typically consumed straight or neat.

A glass of Mexican mojito with lime slices floating in it and a mint sprig garnish.

Mexican Mojito

5 / 4 votes
The typical mojito is made with white rum, but a smooth white tequila works perfectly with the wisp of mint and sweetness.
David Leite
Servings1 mojito
Calories175 kcal
Prep Time5 minutes
Total Time5 minutes


  • 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


  • In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar.
  • Add the ice and tequila. Cover shake vigorously, and pour or strain into a 12-ounce glass.
  • Top it off with soda water and then top that off with the lemon-lime soda. Garnish with a sprig of mint and a lime circle. Originally published May 5, 2010.

Adapted From

Amor Y Tacos

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Serving: 1 mojitoCalories: 175 kcalCarbohydrates: 21 gProtein: 1 gFat: 1 gSaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 26 mgFiber: 2 gSugar: 16 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Deborah Schneider. Photo © 2021 Sea Wave. All rights reserved.

Recipe Testers’ Reviews

Temperatures were 100°F in Louisiana today, making it a perfect day to try a new drink recipe. This makes one really refreshing drink.

I used my good tequila and added some agave to it. I also used Sprite. This was really close to what I’ve had at our Cuban restaurant. I’d be happy to serve this all summer to my friends.

I served this refreshing drink on a hot summer’s night. It was wonderful. The combination of mint and lime is delightful.

After making 1 drink, I made a shaker full of 4 additional servings and let it sit until I was ready to pour it over ice. During the half-hour it sat, the mint permeated the drink in a very nice way. I’ll make this drink again and will let it sit for the mint to do its magic.

I used 6 ice cubes per drink and 7-Up.

This absolutely works and makes a delicious refreshing summery drink that tons of people Googling “Mojito” would certainly love. On the other hand, I’d make it less sweet and boozier to accommodate personal preference.

The fact that it uses tequila is a nice twist and gives the drink a cool, almost savory, edge compared to a regular mojito.

You’ll most likely not have all the sugar dissolved. To get all the last bits and granules out, add the soda water and lemon-lime soda into the shaker after you had dumped out the contents, swirl these around to grab and bits of sugar, and then add to the drink.

I used sparkling water (Topo Chico brand) and Sprite for the lemon-lime soda.

My changes for the second time around, and how I prefer the drink, are to increase the tequila to 2 ounces. I decreased the sugar to 2 tsp instead of 3. After I shook it, I filled my glass with new ice and strained the contents of the shaker on top through a cocktail strainer. I don’t care to have chunks of mint in my drink, so straining gave me a beautiful clear drink, more control for overfilling my glass (no worries about overflow and such), and delivered all the flavor of the drink.

This drink was divine. So simple and refreshing.

Sometimes when you think of muddling, you think too much work and too much time, but this cocktail came together in a little less than 10 minutes.

I think I might add more mint next time, just a personal preference. I didn’t have any soda and don’t really prefer it so I substituted with the Sprite I was using for my lemon-lime soda and it was perfect. This is a great alternative to a margarita when you want something a little different. I didn’t use soda or sparkling water; I used 3 ounces Sprite instead.

This is a great twist on a classic Mojito. It’s a refreshing way to have tequila and lime without heading into margarita territory (margaritas, I still love you.)

The tequila brand was Lunazul. I used a pint glass. Muddled well and shook hard but still had undissolved sugar at the bottom of my glass by the time I finished drinking my drink. I’d personally use a simple syrup next time. In the summer, I often have mint simple syrup in the fridge anyways (to add to unsweet iced tea, mojitos, mint juleps, etc.) so it would be easy to throw into another Mexican mojito. The undissolved sugar did explain why I felt the drink wasn’t sweet enough upon the first sip.

I had extra room in the glass and an open can so I topped the drink off with a little more Sprite and thought it was perfect! All together, I used about 4 ounces of Sprite. Overall this is a great drink and I’ll definitely be making a pitcher of these for the next party!

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


  1. I’ve been drinking this since her cookbook came out. It’s one of the best drinks i’ve ever had. I’m so over Margaritas