Whenever I’m craving a drink that feels a bit fancy but doesn’t have any alcohol, I go for a Virgin Mojito. A Virgin Mojito is a refreshing, minty drink made with fresh lime juice, mint leaves, sugar, and soda water, and it’s perfect for any occasion.
It’s crisp and cool, and honestly, it gives you all the zesty vibes of a regular mojito—just minus the rum. I like serving this at gatherings, family dinners, or as a way to cool down on a hot day.
It’s quick to prepare, and most of the ingredients are things I already have at home. My recipe is straightforward, and the steps are simple enough that anyone can pull it off.
Equipment
- Tall glass: I always use a sturdy glass that has enough space for ice and mixing.
- Muddler: I use this to press and release the mint leaves’ oils.
- Bar spoon or long spoon: Stirring the drink is important, so I choose a spoon that reaches the bottom of my glass.
- Citrus juicer: This helps me squeeze all the juice out of my limes.
- Measuring jigger: I use this to pour the right amount of sugar and lime juice.
- Knife and cutting board: These are for slicing limes and preparing garnishes.
- Ice cube tray: I like to have plenty of ice ready in advance.
Ingredients
- 10 fresh mint leaves
- 1/2 lime cut into 4 wedges
- 2 tablespoons white sugar or to taste
- 1 cup club soda
- Ice cubes
- Extra mint sprig and lime slice for garnish optional
Instructions
- Place mint leaves and 1 lime wedge into the bottom of a tall glass.
- Use the muddler to press the mint and lime. I twist gently to release juices without shredding the mint too much.
- Add the remaining lime wedges and the sugar. Muddle again to blend the flavors.
- Fill the glass with ice cubes to the top.
- Pour club soda over the ice. I pour it slowly so the drink stays fizzy.
- Stir with a bar spoon from the bottom up to mix everything well.
- Garnish with an extra mint sprig and a slice of lime if desired. Serve immediately.
Notes
Must Have Ingredients
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Tasting Notes
First sip, and it’s the sharp tang of lime that hits me. It’s bright, a little tart, and really wakes up my palate.
The mint leaves bring in a cool, herbal thing that’s just so refreshing. Sometimes I’ll even chew a tiny piece for extra flavor.
Bubbles from the soda water make everything light and lively. The fizz is fun—almost playful—on my tongue.
The balance between sweet and sour usually feels just right to me. Not too sugary, not too sharp—kind of that Goldilocks zone for drinks.
When I take a whiff, there’s a strong scent of mint, and the lime lifts it up. Smells super clean and inviting.
This cocktail stays crisp and cool if I drink it before the ice melts too much. If it does water down a bit, the flavors mellow out, but honestly, it’s still pretty pleasant.
Sometimes I’ll add a slice of lime or a sprig of mint to the glass. Not only does it smell better, but it looks extra fresh too.
Substitute
Sometimes, I just don’t have every single ingredient for a virgin mojito. That doesn’t mean I can’t still whip up something tasty—there are easy swaps I lean on all the time.
Here are some common ingredient swaps I often use:
- Lime juice: If I’m out of limes, lemon juice gets the job done.
- Mint leaves: Basil steps in for a fresh, different twist when mint’s missing.
- Club soda: Sparkling water or tonic water both work as stand-ins for club soda.
- Simple syrup: Honey, agave, or even maple syrup can sweeten things up nicely.
Equipment I use for substitutions:
- Measuring spoons or cups—eyeballing works in a pinch, but I try to measure.
- A muddler or just a regular wooden spoon if that’s all I have.
- Tall glass, because honestly, these drinks look better tall.
- Stirring spoon—sometimes a chopstick, if I’m being real.
Ingredients I need for common substitutions:
- 5-6 basil leaves (if I’m out of mint)
- Juice of half a lemon (in place of lime juice)
- 1-2 teaspoons honey, agave, or maple syrup (when simple syrup’s missing)
- 200ml sparkling water or tonic water (instead of club soda)
Instructions I follow when making these swaps:
- Pick my substitute and use about the same amount as the original calls for.
- If basil’s my mint backup, I muddle it just the same.
- I mix everything up, taste, and tweak the sweetness or tartness until it feels right. It’s not an exact science, honestly.
- Stir it well, toss in some ice, and it’s ready to go.
