There’s no doubt that parties are better when drinks are involved. Whether you’re entertaining friends and family, contributing to a potluck, or just spending a chilled night in, a cocktail is the way to go.
This recipe will show you how to make big-batch mojitos to share. There’s no need to shake up one glass of mojito after another. This casual cocktail recipe is a win in my books.
All it takes is mixing rum, mint, sugar syrup, and lime in a large pitcher. Mix it in advance, and when anybody wants a drink, just pour it into glasses of ice and serve. Check out other quick and easy cocktail pitcher recipes you can make from scratch, like margarita and red sangria.
If you’re a beginner mixologist, this is the perfect recipe for you – this mojito pitcher is one of the easiest cocktails you can learn to master, especially from home. And I’m sure once your guests taste how crisp and refreshing it is, they’ll give you a five-star rating.
Invented in 16th century Havana, Cuba (as the story goes), the mojito is known to be a combination of lime, sugar, and rum. Mojito is always served as a single drink at most bars and restaurants.
I’ve done all the math for you, so let’s multiply that single serving into six glasses. This pitcher recipe uses the following ingredients.
To make the simple syrup:
- Granulated sugar – ¾ cup of white granulated sugar
- Water – ¾ cup of drinking/distilled water
- Fresh mint leaves – Pack a ¾ cup with fresh mint leaves
The best mojito mixture:
- White rum – 2 cups (16 oz.) of white rum, such as Bacardí Superior. I rarely use vodka for mojito but I’ve read that it’s a close second.
- Freshly squeezed lime juice – 2 cups (16 oz.) which is from about 8 limes.
- Soda water – 2 cups of soda water or sparkling water for the fizz and bubbles in the mojito.
- Fresh mint leaves – 30 to 35 leaves, approximately 3 to 4 handfuls of lime leaves
- Limes – 3 limes, sliced into rounds. This will not be squeezed but will simply float in the pitcher and add a pop of bright green!
Garnish for glasses to add that professional mixologist touch:
- Limes – Sliced into lime rounds and lime wedges. 3 limes should suffice.
- Mint sprigs – A handful of sprigs. I like to go with one sprig per glass.
- Ice cubes – Ice is technically not a garnish, but you want to pour mojito into a glass already filled with ice.
Step One: Cook the mint simple syrup.
Bring sugar, water and mint leaves to a low boil in a small saucepan. Stir until the sugar dissolves and then simmer for 2 to 3 more minutes to let the mint wilt, releasing a herbaceous fragrance.
Strain the syrup into a large bowl, discarding the mint leaves, and set the syrup in the fridge to chill for at least 30 minutes.
- Pro Tip: Simple syrup stored in a mason jar keeps well for up to 30 days. Reach for it if you have a drink or dessert that needs some sweetening.
Step Two: Mix the mojito.
Pour the chilled mint syrup into a large pitcher (I am using a 32 oz. pitcher) followed by the rum and lime juice. There is no muddling required! Simply stir to combine and chill in the fridge (for at least 1 hour and up to 3 days).
Step Three: Serve your mojito pitcher.
Before serving, gently pour in the soda water. Add the fresh mint leaves and lime rounds into the pitcher and stir.
- Pro Tip: Do not add soda water if you’re not ready to serve yet. Club soda goes flat really fast, and we don’t want to waste the bubbles by adding it in too early.
Pour the mojito into ice-filled tall glasses. Garnish with 3 fresh lime rounds per glass, a lime wedge on the rim of the glass, and a mint sprig on top. You’re all set, bartender!
What is The Ratio of White Rum to Lime Juice & Soda Water?
In this mojito pitcher recipe, the ratio of white rum to lime juice to soda water is 1:1:1. The key to making a delicious mojito is to have the perfect minty blend of bitter (from the white rum), tart (from the lime juice), and sweet (from the syrup).
Remember this easy ratio and your mojito will be the number one homemade cocktail anyone has ever had. And if anyone burps too loudly at the party, blame it on the club soda.
What Other Flavors Can I Add?
Want to put your own spin on this mojito recipe? Either skip the rum to make it a virgin mojito (alcohol-free) or swap the rum with a citrusy limoncello liqueur from Italy.
Another way to adapt mojito is to add fruits to the simple syrup you make at the start of this recipe. No one can deny a fruity mojito… it’s the healthier way to drink, right? 😉
Berry mojito – Puree or chop about 15 to 20 oz. of strawberries or blueberries. Simmer it with the water, sugar, and mint leaves. Add the strawberry/blueberry syrup into the pitcher and follow the recipe instructions from step two. Garnish with strawberry slices or whole blueberries, a sprig of mint, and lime rounds.
Mango & pineapple mojito – Juice 10 oz. of pineapple and puree 10 oz. of mango. Simmer it with the water, sugar, and mint leaves. Add the mango and pineapple syrup into the pitcher and follow the recipe instructions from step two. Garnish with a pineapple slice, a sprig of mint, and lime rounds.
Peach mojito – Muddle slices from 20 ripe peaches. Simmer the peach juice with water, sugar, and mint leaves. Add the peach syrup into the pitcher and follow the recipe instructions from step two. Garnish with a slice of peach, a sprig of mint, and lime rounds.
Mojito Pitcher Recipe
- 3/4 cup granulated sugar
- 3/4 cup water
- 3/4 cup fresh mint leaves packed
- 2 cups 16 oz. white rum (such as Bacardí Superior)
- 1 cup freshly squeezed lime juice from about 8 limes
- 2 cups soda water
- 30-35 fresh mint leaves
- 3 limes sliced into rounds
GARNISH FOR GLASSES
- limes sliced into rounds + wedges
- mint sprigs
For the Mint Simple Syrup
- In a small saucepan set over medium-high heat, bring sugar, water and mint leaves to a low boil. Stir until sugar dissolves, then simmer for 2-3 more minutes until mint wilts.
- Pour the simple syrup over a mesh strainer set over a larger bowl. Chill the syrup in the fridge until cold for a minimum of 30 minutes. Once chilled, if not using right away in this recipe you can store Simple Syrup in a mason jar for up to 30 days.
For the Mojitos
- Once the mint simple syrup has cooled, pour into a large pitcher and add the rum and lime juice. No muddling required! Stir to combine and chill for at least 1 hour or up to 3 days.
- When ready to serve- gently stir the soda water, fresh mint leaves and lime rounds into the pitcher.
- Pour into ice-filled tall glasses and garnish with 3 fresh lime rounds per glass, a lime wedge on the rim of the glass and a mint sprig on top.