“The Virgin Mojito emerged as bartenders adapted Cuba's classic rum highball for guests avoiding alcohol. By the late 20th century it was a fixture on hotel and resort menus, helping prove that zero-proof cocktails could be just as bright, aromatic and satisfying as their spirited counterparts.”
Quality ingredients make all the difference. Each component plays a crucial role.
Technique transforms ingredients into something extraordinary.
Muddle mint with simple syrup in a glass
Add lime juice and ice
Top with soda water and stir
Garnish with mint sprig and lime wheel
Served over ice
Fresh
Fresh
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Professional insights to elevate your craft
Muddle the mint gently to avoid bitterness
Use plenty of crushed ice for quick chilling
Top with fresh soda water to keep bubbles lively
Classic cocktails inspire countless variations. Here are some popular riffs on the Virgin Mojito.
Bumps up the syrup for those wanting more sweetness.
Muddles warming spices like cinnamon and clove with the mint.
Adds fresh strawberries for a fruity twist.
Swaps in fragrant basil for a herbaceous alternative.
Adds floral sweetness with a splash of elderflower cordial.
If you enjoyed this cocktail, these similar creations might capture your interest.
A sublime marriage of gin, mint, and lime lengthened with club soda. The effervescent intersection of the Southside and Gin Rickey.
A sophisticated, non-alcoholic interpretation of the classic Cuban Mojito that substitutes traditional mint with fresh basil, creating a more complex, herbaceous, and peppery flavor profile.
Cucumber, lime, and soda for a crisp zero-proof cooler.