Five of our Favorite Mojito Recipes, Just in Time for National Mojito Day!

By: Nikki Banks

Tomorrow is one of the most important days of the year – National Mojito Day!  Okay, it might not be that well-known, but it’s definitely a day we’re looking forward to celebrating!  Because we love you, we’ve gathered up some of our favorite mojito recipes – perfect for tomorrow’s festivities and any other summer gatherings that you have planned.

1.  Pineapple Jalapeno Mojito

The perfect mix of sweet and spicy, this mojito makes us wish we were laying on a beach in Mexico. 

Pineapple Jalapeno Mojito(Photo and Recipe Credit: Dietitian Debbie)

Ingredients (Serves 2)

  • 1 cup chopped fresh pineapple
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1 lime, juiced (~1 oz. juice)
  • ½ jalapeño, thinly sliced
  • 6-8 large fresh mint leaves
  • 3 ounces with rum
  • 6-8 ounces club soda
  • Crushed ice
  • To Garnish: mint, jalapeño, pineapple pieces


  1. In a small blender cup, puree pineapple, water, and sugar. Strain through cheesecloth and transfer to cocktail shaker. It should make around 3 ounces of juice. (You could also use 3 oz. store bought pineapple juice instead.)
  2. Add the lime juice, jalapeño, mint, and rum to the cocktail shaker and muddle well. Add a couple of ice cubes and shake to chill. Strain mixture into 2 cocktail glasses, dividing evenly.
  3. Top with crushed ice until glass is ½ – ¾ filled and then top off with club soda.
  4. Garnish each glass with additional jalapeño slices, lime wedges, and sliced pineapple.

2.  Frozen Toasted Coconut Mojito

We love the idea of a frozen coconut mojito, but it was the use of toasted coconut milk in this recipe that sold us – delish!  The recipe also calls for homemade mint simple syrup (it’s simple to make, but we won’t say anything when you show it off to your friends).  If you aren’t feeling quite that ambitious, there are a number of syrups that can be purchased online, like this one!  

Toasted Frozen Coconut Mojito(Photo and Recipe Credit:  With Salt and Wit)

Ingredients (Serves 4)

  • Mint Simple Syrup:
    • 1/2 cup baking stevia
    • 1 cup water
    • 1/2 cup mint leaves
  • Remaining Ingredients:
    • 6 ounces white rum
    • 2 cups Silk Nutchello Toasted Coconut & Cashew Milk (or canned light coconut milk if you cannot find Nutchello)
    • Juice of 2 limes
    • 2 cups ice (or more to reach desired consistency)
    • Garnish, handful of mint leaves
    • Toasted coconut flakes, if desired


  1. Mint Simple Syrup: In a small saucepan, add Stevia, 1 cup water, and mint leaves. Bring to a boil, then reduce and let cook for 10 minutes, stirring occasionally. Strain mint and reserve simple syrup. Add to a container and let cool for a few hours, or until ready to serve (or place in freezer for 10-15 minutes – but don’t let it freeze).
  2. When you’re ready to mix the drinks, add the rum, milk, juice of limes, reserved mint simple syrup and ice to a high powered blender.
  3. Divide frozen mojito to four cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if desired. Serve immediately.

3.  Cucumber Ginger Mojito

We love the subtle spice of the ginger combined with the ever-refreshing taste of cucumbers.  We’ll be drinking this one all day! 

Cucumber Ginger Mojito(Photo and Recipe Credit: Salt and Wind)

Ingredients (Serves 4)

  • 2 limes, quartered
  • 2 Persian cucumbers
  • 24 mint leaves
  • 8 ounces white rum
  • 2 (12 oz) bottles ginger beer
  • Ice


  1. Cut cucumbers into quarters lengthwise.  Using a spoon, scrape out the seeds from each quarter and place them into a Tom Collins glass (or other tall, narrow glass), reserving the cucumber quarters for garnish.
  2. Place 2 lime quarters and 6 leaves of mint in each glass then muddle using a muddler or the base of a wooden spoon.
  3. Add a handful of ice cubes and top each drink with 2 ounces of rum and 1/2 cup ginger beer then stir.
  4. Garnish each glass with the reserved cucumber spears and extra mint leaves, then serve.

4.  Thai Basil and Lemongrass Mojito

Light and tangy, the ingredients in this mojito can be a little harder to come by, but we promise it’s worth the trip.  

Thai Basil and Lemongrass Mojito(Photo and Recipe Credit: Swooned Magazine)

Ingredients (Serves 2)

  • 1 handful of fresh Thai basil
  • 1 stalk of lemongrass
  • ⅕ ounce of rum
  • ½  grapefruit, juiced
  • 3 ounces of water
  • Dash of bitters
  • 3 tablespoons of brown sugar


  1. Juice half a grapefruit and remove sees.
  2. Add water, rum, grapefruit juice, bitters, and brown sugar to a cocktail shaker and shake to combine.
  3. Add ice and torn fresh basil to a glass.
  4. Pour drink over top and garnish with a lemongrass stalk

5.  Champagne Grapefruit Mojito

We love the extra bubbles that the champagne provides, as well as the hint of acidity from the grapefruit.

Champagne Grapefruit Mojito(Photo and Recipe Credit: Call Me PMC)

Ingredients (Serves 2)

  • 1 tablespoon agave nectar
  • 12 mint leaves
  • 1 lime, juiced
  • 3 ounces of rum
  • 1 grapefruit, juiced
  • Ice
  • ⅓ cup of champagne or club soda, if preferred


  1. Juice the lime and grapefruit, then cut them into wedges and muddle.
  2. Add grapefruit juice and wedges, mint, agave, ice, lime juice, and lime wedges to a cocktail shaker.
  3. Muddle ingredients in the shaker to help release the flavors.
  4. Add rum and shake  (do not add carbonated beverage!).
  5. Remove the grapefruit and lime wedges with a fork or spoon.
  6. Fill an 8 – 10 oz glasses with ice, then fill the glass halfway with grapefruit/mint mixture. Top off the glass with champagne and stir to combine.
  7. Garnish with a grapefruit wedge and mint.

Let us know what your favorite mojito flavor is in the comments below & have a happy National Mojito Day!

Cover Photo Credit: Wine Dharma