Gordon Ramsay Mojito Recipe

The first time I made a Mojito, it was basically alcoholic lime water with mint leaves that looked like they’d survived a blender fight. I figured it was a simple cocktail—how hard could it be? Turns out, it’s one of those drinks that punishes lazy technique. Crushed mint? Too aggressive—it turns bitter. Sugar not dissolved? You get grainy sips.

What changed everything? Watching how Gordon Ramsay builds flavor in layers, even in something as “simple” as a Mojito.

This isn’t just a drink—it’s a lesson in restraint, balance, and precision. You’ll learn how to control sweetness, extract oils from mint (without wrecking it), and make a Mojito that actually tastes like it came from a proper bar—not your kitchen counter.

Why This Works (And Where Most Go Wrong)

Most people mess up a Mojito in three places:

1. Over-muddling the mint – You don’t crush it into a pulp. That makes it bitter.
2. Using too much lime juice – Lime’s acidity can flatten the drink if it dominates.
3. Forgetting to stir properly – You’re not just mixing—you’re dissolving sugar, chilling the drink, and blending flavors.

What Gordon gets right is the sequence: lime first (to get juice and oils), sugar second (so it dissolves in the juice), mint third (so it’s perfumed, not pulverized), then rum, then ice, then soda. Every layer builds flavor without killing the freshness.

Ingredients That Actually Matter

• Fresh mint (1 bunch) – Spearmint, not peppermint. Use the leaves only. Stems turn the drink grassy.
• 2 fresh limes – Cut into 16 wedges. The skin’s oils matter as much as the juice.
• 4 tsp caster sugar – Dissolves better than granulated. Don’t swap with syrup unless you’re ready to recalibrate everything.
• 100ml white rum – Don’t cheap out. Bacardi works, but Havana Club is cleaner. Spiced or dark rums change the entire profile.
• 4 cups crushed ice – Not cubes. Crushed chills and dilutes at the right pace.
• 200ml soda water – Add it last, lightly stirred to keep fizz.

How To Make Gordon Ramsay Mojito

Slice two limes into 16 wedges. In each glass, place 6 wedges, squeeze them gently with your fingers—not a juicer—to get juice and release the oils from the skin. Don’t toss them—leave them in the glass.

Add 2 teaspoons of caster sugar per glass. Stir with the lime juice until the sugar mostly dissolves. You’re building a syrup in the glass, not just tossing ingredients together.

Pick 8 fresh mint leaves per drink. Slap them gently between your palms—yes, literally slap them—to activate the oils without tearing the leaf structure. Drop them into the glass and give them a soft press with a spoon. Stop before they bruise.

Pour in 50ml white rum per glass. Now fill the glass completely with crushed ice. Use a bar spoon or the back of a long spoon to stir vigorously for at least 15–20 seconds. This chills the mix, dissolves the sugar fully, and pulls the oils up from the mint.

Top with a splash of soda water (about 100ml). Give it one gentle stir. Add more crushed ice if needed to fill the glass. Garnish with a mint sprig and a wedge of lime.

Serve immediately. Mojitos are not a batch cocktail—they die fast.

What Gordon Ramsay Says About This Drink

“It’s not about how much you muddle—it’s about what you release.”

I took that literally. When I stopped beating the mint to death, the whole drink tasted brighter.

“Use your hands. The oils are in the skin.”

When he says squeeze the lime, he doesn’t mean juice it. Twist and press it to release those fragrant oils. It’s what gives the Mojito its punch.

“Layer the flavors—don’t dump them.”

That sequence—lime, sugar, mint, rum, ice, soda—isn’t random. It’s how you stack balance into the glass.

What I Got Wrong (And How I Fixed It)

• I over-muddled. Thought more pressure = more flavor. Wrong. It gave me brownish swamp water. Switched to slapping the mint and gently pressing.
• Used granulated sugar. Didn’t dissolve. Got weird grainy sips.
• Added soda too early. Stirring after made it go flat. Now I top it off last and stir gently.

Variations That Actually Hold Up

• Swap rum for vodka – Makes it cleaner, less herbal. Still works.
• Use brown sugar (demerara) – Adds a caramel note. Good with aged rum.
• Add cucumber – 2 slices per glass. Pairs insanely well with mint, especially on hot days.

Avoid syrups unless you’re batching—then you’ll need to rebalance everything.

Pro Tips That Change the Game

• Chill your glass ahead of time. Keeps the drink cold longer without diluting.
• Use pebble ice if you’ve got it. It holds structure longer than blender ice.
• Twist mint for garnish. Releases aroma on the nose while sipping.

Storage + Leftover Moves

You don’t store Mojitos. Period. They wilt. The mint turns, the ice melts, and the fizz goes flat. If you must prep ahead, mix the lime juice and sugar into a syrup and store cold. Build the drink fresh.

FAQs

Q: Can I use bottled lime juice?
A: No. The oils in the skin matter too much. Bottled juice tastes flat and sour.

Q: Can I batch Mojitos for a party?
A: Only if you prep a lime-sugar-mint syrup ahead. Still add soda and ice per drink.

Q: What mint does Gordon use?
A: Spearmint. Not peppermint. You want sweet and herbal, not menthol blast.

Q: Why does my Mojito taste bitter?
A: You crushed the mint too hard or used the stems. Only use the leaves.

Q: Can I make it without alcohol?
A: Yes. It’s called a Nojito. Same build, just skip the rum.

Try More recipes:

• Gordon Ramsay Smoothie Recipe
• Gordon Ramsay Margarita Recipe