10 Mojito Variations We Love

Photo by Joseph De Leo, Food Styling by Susan Ottaviano1/10Mojito
Texture can be as big of a factor in a drink as acidity or sweetness. Case in point: this mojito here, which uses superfine sugar.
Photo by Chelsea Kyle, Food Styling by Katherine Sacks2/10Frozen Pineapple Mojito
Pineapple cups make a fun presentation for this frosty summer cocktail, but if you're short on time, just use regular cocktail glasses instead.
Photo by Andy Sewell3/10Old Cuban
Audrey Saunders created this sparkly hybrid of a French 75 and a mojito at her bar, New York’s Pegu Club.
Photo by Lizzie Munro4/10Rosemary Mojito
In our cold-weather version of the mojito we sub out white rum for rich, brooding blackstrap and mint for muddled rosemary.
Photo by Andy Sewell5/10Queens Park Swizzle
If you like mojitos, you’ll like this minty swizzle from the Queen’s Park Hotel in Trinidad.
France Ruffenbach6/10Chandon Brut Mojito
Refreshing (from the ice and sparkling wine) and bright (from the mint and lime juice), the mojito just might be the best pre-dinner drink ever.
Robert M. Peacock, copyright © 20097/10Nojito
By infusing beforehand, you're packing in all of the minty flavor without turning your drink into a salad of mint leaves. All it takes is a little muddling in the cocktail shaker before mixing the drink.
Quentin Bacon8/10Blackberry Mojitos
Spike your mojito base with blackberries—they'll add a sweet and tart characteristic to the drink.
Hans Gissinger9/10Blended Golden Mojito
Throw your mojito mix (lime juice, rum, sugar, and mint leaves) into the blender with some ice. Finish off the rim with sugar and get the party started.
Photo by Romulo Yanes10/10Sloppy Joe's Mojito
This is the OG recipe, the kind you'd see Hemingway drinking at Sloppy Joe's in Key West. Top it off with some sparkling water—it'll brighten up the drink.



