Yuzu Mojitos

This refreshing spin on the classic Cuban cocktail features yuzu juice. Fragrant and refreshing, it's deliciously sippable on a hot summer day. See the notes for a non-alcoholic (NA) yuzu mocktail option.

Course Beverage, Cocktails

Cuisine American, Cuban American

Keyword Yuzu Cocktail, Yuzu Mocktail, Yuzu Mojito

Prep Time 5

Cook Time 0

Total Time 5

Servings serving

Calories 212kcal

Author Cara Harbstreet

Ingredients

2 oz white rum
1 oz yuzu juice
½ oz simple syrup
10-15 fresh mint leaves or about ¼ to ⅓ cup, very loosely packed
club soda or sparkling water to top about 4 oz
lime wedges for garnish

Instructions

Wash and dry the fresh mint leaves, removing any woody stems. Add the mint to the bottom of a cocktail shaker along with the simple syrup. Muddle the mint until the leaves are crushed and fragrant, about 20 seconds.
Prepare your serving glass by filling a highball glass with ice cubes or crushed ice.
Add the rum and yuzu juice to the cocktail shaker. Add a scoop of ice, then cover, seal, and shake vigorously for 15-20 seconds.
Strain the cocktail shaker into the highball glass, then top with club soda or sparkling water. Garnish your yuzu mojito with a lime wedge and extra mint (optional). Serve immediately and enjoy!

Notes

For an NA/mocktail “No-jito” version: Replace the rum with 2 oz of an NA rum alternative OR omit the rum and adjust the measurements to 1 ½ oz yuzu juice and ¾ oz simple syrup.

Follow all other instructions, including muddling, shaking, straining, and topping with club soda, and garnishing.

Nutrition