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Cuban, Latin American, Mexican
Mexican Mojito Recipe-18652

Photo by: Sara Remington
Comments: 0


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.

Yield: Makes 1 mojito


  • 3 mint sprigs
  • 3 lime wedges
  • 3 teaspoons sugar
  • 6 ounces ice cubes
  • 1 ½ ounces 100 percent agave blanco tequila
  • 2 ounces soda water or sparkling water
  • 1 ounce lemon-lime soda


  • Lime wheel and mint sprig


In a mixing glass or shaker, muddle the mint sprigs, lime, and sugar. Add the ice and tequila. Cap tightly, shake vigorously, and pour into a 12-ounce glass. Top up the glass with soda water and top that with the lemon-lime soda. Garnish with a sprig of mint and a lime wheel.


Water and Ice:

Water and ice are essential components of the taste of a drink. Always use filtered water to make ice cubes, syrups, and drinks. Try substituting sparkling water or club soda for plain water in aguas frescas.

Ice should always be freshly made and well wrapped to prevent the ice from picking up freezer flavor.

© 2010 Deborah Schneider

Nutritional Information

Nutrients per serving (% daily value)

159kcal (8%)
4mg (0%)
1mg (1%)
0mcg RAE (0%)
0mg (0%)
5mg (0%)
0g (0%)
0g (0%)
0mg (0%)

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