Tools to Make a Mojito


Originally a Cuban cocktail, the popular mojito is a drink with a long and storied history, tracing its roots back to the 16th Century at the latest, according to Bacardi. Though a relatively simple cocktail to make, the mojito requires a couple of tools uncommon to other drinks, but that should, nonetheless, be in any bartender's inventory.


  • The mojito is a cocktail that includes a lot of nonalcoholic additives, so the use of a larger glass is generally desirable. The best glass to use for your mojito is either a highball glass or a collins glass. The highball glass will hold 8 to 12 fluid ounces while the collins, which is taller but narrower, will hold 10 to 14 fluid ounces. Your choice will depend on the amount of each ingredient in your drink.


  • One of the main ingredients in the mojito is spearmint. Spearmint is an herb that generally requires agitation before you can taste its flavor. To release the hidden deliciousness, bartenders use a tool called a muddler, which is a long, wooden tool similar to a pestle used for grinding other herbs or spices. If you don't have access to a muddler, you could also use the back of a spoon or fork.

Heating for Syrup

  • Another part of the mojito that is typically overlooked is the addition of a simple syrup. If you don't have access to a stove or hot plate, don't worry, just use superfine sugar and stir to dissolve. If you do, however, simple syrup is made by melting one part sugar into one part water over low heat. Be careful; too much heat can brown or burn the sugar, which can impair the ability to mix it with the rest of the drink.

Fruit Knife

  • Though the knife is a part of almost every kitchen tool set, it is often forgotten as a bar tool. Another part of the mojito is the lime slices that provide both the integral lime juice and the garnish. A good, sharp knife will make creating this cocktail easier and can provide fancier garnish, at your discretion. A knife small enough to keep under the bar safely, but big enough to cut through the entire lime, is recommended.

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