After one sip, you’ll be swimming in Cuban waters.

Happy National Mojito Day castaways! It’s been a crazy couple days, yesterday being National Pina Colada Day and now this. What’s a rum lover to do but strap on their big boy pants and tackle these two days with vigor and soggy excitement.

It’s no secret that I’m no fan of Mojitos. Mint flavor and leaves floating around in my drink is for whatever reason very unappealing to this pirate. But I know there are many of you that love this cocktail so I will pay homage to it like any good unbiased reporter should.

Mojito Legend

Like most famous cocktails, the origin is clouded in mystery and legend. Did the Mojito come from the voyages of pirate/privateer Francis Drake? One legend says that after raiding present day Columbia in 1586, Drake sailed north towards Havana but his crew became infected with scurvy. The local Indians claimed to have had a remedy for the disease that included lime and mint. When mixed with sugar cane fire water (a crude form of rum) the mixture could be called the birth of the Mojito.

Another story says that the name Mojito relates to mojo, a Cuban seasoning made from lime and used to flavor foods. Then through years of evolution it morphed into what we now know as the refreshing Mojito cocktail. Whatever legend you choose to go with, the drink is known as a Cuban cocktail famous the world around.

Mojito Recipes

Mojitos can be made many different ways–watermelon, pomegranate, coconut –and use different spirits–gin, rum, whiskey. The common factor in all being muddled lime and mint. Sure they drift from the original recipe but where would we be if there was no change?

Cruzan Coconut Mojito


  • 2 parts Cruzan Aged Light Rum
  • 1 part Cruzan Coconut Rum
  • 8-10 Mint Leaves
  • 2 Lime Wedges
  • 1 tspn Sugar
  • Coconut Soda or Coconut Water
  • Mint Sprigs wrapped in Lime twist for garnish

Mixing Instructions: Muddle Mint, Lime & Sugar, top with rums and ice. Shake 2 times to mix. Add Coconut Soda/Water to top. Raise glass and toast.

Blueberry Mojito


  • 2 oz Van Gogh Açai -Blueberry Vodka
  • 1/2 oz Simple Syrup
  • 1 oz Fresh Lime Juice
  • 10 Mint Leaves
  • 10 Fresh Blueberries
  • Club Soda

Mixing Instructions: Muddle mint leaves, blueberries, and simple syrup in cocktail shaker. Fill with ice, add the vodka and lime juice and shake well. Strain into an ice-filled highball glass and top with the club soda. Garnish with mint sprig or skewer of fresh blueberries. Raise glass and toast.

Kentucky Orange Mojito


  • 1.5 oz Maker’s Mark
  • 2 orange chunks
  • 0.75 oz lime juice
  • 1 oz simple syrup
  • Mint leaves
  • Splash of cranberry juice

Mixing Instructions: In a cocktail shaker, muddle orange chunks with lemon juice, simple syrup and mint. Add bourbon. Top with ice and shake vigorously. Strain into an ice-filled cocktail glass. Garnish with an orange twist and mint sprig. Raise glass and toast.

I mentioned earlier that I’m not a fan of Mojitos in general, but there is one place where I will make an exception. Bahama Bob at the Rum Bar in Key West is a master when it comes to making drinks and the Mojito is no exception. The only Mojito I’ve ever enjoyed was made by Bahama Bob and I wanted to throw a little gratitude his way.

Tell us where the best Mojito you ever had was at!



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