Pitcher Cocktails: The Muddle-Free Mojito


Step one: Make sure the rum isn't gone

by Lucy Bennett

Is it really surprising that I’m the one writing about another cocktail where a primary ingredient is mint? Y’all, mint is delicious. (It’s also super easy to grow your own, though keep it in a pot or it’s going to kill everything around it.) However, because rum is my liquor of choice when it comes to mixed drinks, it’s actually mojitos, not mint juleps, that are my usual minty drink choice. I know, I know, shame on my shallow Southern roots! But given an endless supply of good rum (and maybe a bit of good gin), I’d probably never look at a bottle of whiskey again.

If you remember how to make mint simple syrup from our Julep recipe, and you’re acquainted with the potential dangers of juicing limes outside, then you’re going to have no trouble with this mojito recipe. We’ve already written about how to prepare cocktails in big batches in advance, so review that if you need to. All cocktail recipes are essentially ratios, and just like with our previous drinks, we’ll give you the recipe for one cocktail (which one should always have, in case of I-need-this-tonight emergencies) and then the basic ratio for scaling up.

TO MAKE MINT SIMPLE SYRUP

Bring a 1:1 ratio of sugar and water to a boil. Simmer for ten minutes, dissolving the sugar, then remove from the heat. For every cup of water, add one bunch of mint. Steep for twenty minutes, strain, and refrigerate.

Mojito RECIPE 

1.5 oz white rum
.5 oz mint simple syrup
.5 oz lime juice
1 oz soda water

mojito RATIO

3 parts white rum, 1 part mint simple syrup, 1 part lime juice, 2 parts soda water

FOR 100 COCKTAILS YOU NEED

150 oz white rum
50 oz mint simple syrup
50 oz lime juice
100 oz soda water

You may need to do some math at the store when you are buying your booze. Some spirits are sold in ounces, others in liters, others in quarts, pints, or gallons. We highly encourage using this smartphone app or this one, or this website for your conversions.

Garnishes

Since this particular Mojito is muddle-free (yay!), to achieve our straight-from-the-resort look, add a mint sprig and lime wheel to each glass when serving. Or if you’re serving these in actual pitchers, forget garnishing the glasses and stuff clear pitchers full of mint and lime to use as imbibing decor.

So, if you’re at my house and wondering why the rum is gone, you have your answer. But hopefully with our math, you won’t have to worry about that at your wedding.

Lucy Bennett

Lucy a freelance designer/writer hybrid. When not coming up with weird self-challenges, she can be found marathoning TV shows or playing board games. She lives in Atlanta with her husband, her moderately internet-famous pup, and two cats. She takes herself very seriously.

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  • A

    Oh dear, it’s hot and suddenly I’m awfully thirsty with hours until the work day ends… This will be a refreshing way to end the day. Yum!

  • Kate

    I’ve been hoping for a mojito recipe! My Cuban family will be delighted! Any chance of an Old Fashioned?

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  • NicoleT

    This is how I have always made my mojitos! I rip up the mint, though, and only let it boil for about 2-3 minutes since I prefer syrup that’s less sticky. Glad to see this method spreading!

  • Fiona

    Thank you!!! you came through for me…

  • Shira

    Used this recipe yesterday for my birthday party – it was a hit! Thanks again APW :)

  • Stacy {Woodsy Weddings}

    Yum, love a good mojito and love that this one lets you use it as decor, too!

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  • paulneal

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  • Rita

    Maybe a stupid question but how much mint is a “bunch”?

  • Kelsie

    I’m concerned about how fast the club soda might go flat if I put these in a drink dispenser. Any experience?