Marisa Chafetz / Supercall

Rum • Sweet
Mojito Pitcher

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Playing bartender during a party can be a bore. But there is one drink that is the absolute worst to make a la carte: the Mojito. There’s a reason it’s one of the cocktails bartenders don’t particularly like to make. There’s mint slapping, there’s muddling, there’s stirring, there’s sticky simple syrup—it is time consuming, to say the least. You shouldn’t spend your whole time mixing and muddling at your own party, but you should give the people what they want. The solution: a big-batch, crowd-friendly pitcherful of Mojitos.

Made with white rum, simple syrup, fresh lime juice, club soda and lots of fresh mint, this refreshing, cooling punch is so easy to make. Slap the mint to activate its aromas (it really does make a difference), muddle it in the pitcher with simple syrup, top with lime juice (fresh-squeezed!) and white rum, and then, when you’re ready to serve it, top it all off with club soda for some spritz and fill it with ice. To serve, pour the cocktail into glasses (both highballs and lowballs work, depending on how much you want to serve people) filled with fresh ice and garnish each glass with a little bouquet of mint. No one will be the wiser that you didn’t sweat over every single serving. Tip: If you want to scale this recipe up and use an entire 750-ml bottle of rum, scale everything else up by a factor of three.

The Essentials

white rum
club soda, to top
fresh mint leaves, plus more to garnish
The Details


8 oz white rum
3 oz Simple Syrup
3 oz Lime Juice
16 oz club soda, to top
32 fresh mint leaves, plus more to garnish


  • Slap mint leaves to activate and add them to a pitcher along with the simple syrup. Lightly muddle.
  • Add lime juice and white rum, and stir. If you are serving the drink later in the day, stop here and place the pitcher in the fridge.
  • Just before serving, top with club soda and fill the pitcher with ice. Stir.
  • Pour into glasses filled with more ice, garnishing each with a mint bouquet.
Simple Syrup
Custom Ingredient


1 Cup White sugar
1 Cup Water


  • Combine the water and sugar in a saucepan and bring to a boil.
  • Reduce to a simmer and stir until sugar dissolves, then immediately take the saucepan off the heat. 
  • Let cool, then pour into a container (a Mason jar works nicely) and store in the refrigerator for up to one month. 
Rum Sweet Easy
Coconut Mojito

Just when you thought the Mojito couldn’t get any more refreshing, this variation arrives on the scene to prove otherwise. Made exactly the same way as the classic cocktail—with muddled mint and white rum—this Coconut Mojito throws a measure of coconut water into the mix. Not only does coconut water give the drink a boost in the flavor depart...