- Prepare the Ingredients
Gather all your ingredients: half a large lime (cut into 6 wedges), 2 teaspoons granulated white sugar, 8 fresh mint leaves plus one sprig for garnish, 1 ounce fresh orange juice, 2 ounces cachaça, ice cubes, and club soda to top up.
- Muddle the Base Flavors
Place the lime wedges, sugar, and mint leaves into a sturdy highball glass. Using a muddler, press and gently twist the ingredients for about 10 seconds, just until the lime releases its juice and the mint becomes fragrant. You should smell the mint oils but not see pulverized leaves.
- Add the Liquids
Pour the fresh orange juice and the cachaça directly into the glass over the muddled mixture. Use a long spoon to stir vigorously for 15 seconds, ensuring the sugar is fully dissolved into the liquids.
- Finish and Serve
Fill the glass to the top with fresh ice cubes. Slowly top up with chilled club soda, leaving about half an inch of space. Give one final gentle stir to integrate. Garnish with the reserved mint sprig, and serve immediately with a straw.
- Calories:180 kcal
- Protein:0.5 g
- Carbohydrates:15 g
- Sugar:10 g
- Salt:0.01 g
- Energy:750 kJ
- Fat:0.1 g
We’ve all had that moment with a classic caipirinha—the puckering lime, the earthy cachaça—but what if you’re craving something a little fresher, a little livelier? Imagine that iconic Brazilian cocktail got a pep talk from a mint julep. That’s the magic of the brazilian mojito. It’s not the one you know from Havana. This one swaps rum for cachaça and adds a vibrant citrus medley that makes it sing. I first fell for one on a sweltering Rio afternoon, where its zesty, minty slap cut through the heat like a cool breeze. Once you try this version, your summer drink rotation will never be the same.
The Quirky History of the Brazilian Mojito
Let’s clear something up: this isn’t some ancient, sacred recipe. In fact, many Brazilians might call it a “Caipirinha with Mint.” It’s a playful, modern fusion, a testament to Brazil’s incredible ability to absorb an idea and make it utterly their own. The classic Cuban mojito landed on Brazilian shores, met the national spirit, cachaça, and decided to stay for a carnival. The result is less about strict tradition and more about pure, unadulterated refreshment. It’s the drink that proves sometimes the best recipes are born from a happy accident and a “why not?” attitude in the kitchen.
What Makes This Citrusy Caipirinha Special
The soul of this cocktail is, of course, cachaça. While white rum is neutral and sweet, cachaça—made from fresh sugarcane juice—brings a grassy, vegetal punch that plays beautifully with herbs and citrus. The real game-changer, though, is the citrus duo. We’re not just muddling a lime; we’re adding a good squeeze of orange. The orange juice mellows the lime’s sharp acidity and introduces a round, sunny sweetness that balances the spirit’s edge. It creates a more complex, layered sip that’s bold yet incredibly approachable.
Your Pro-Tip for the Perfect Brazilian Mojito
Here’s the secret I learned the hard way: don’t murder the mint. You want to express its oils, not turn it into bitter sludge. Gently clap the mint sprig between your palms before adding it to the glass to wake up the aromatics. Then, when muddling, use a gentle pressing and twisting motion with your muddler for just 5-10 seconds. You’re aiming for a fragrant bruise, not a paste. This one technique is the difference between a vibrant, garden-fresh cocktail and one that tastes like lawn clippings.
Serving & The Ultimate Pairing
This drink is a social butterfly. It’s perfect on its own as a sunny afternoon sipper, but it also shines at a barbecue. The bright citrus and mint are a phenomenal counterpoint to smoky, charred meats. For a full Brazilian experience, serve it alongside some salty pão de queijo (cheese bread) or crisp coxinha (shredded chicken croquettes). The drink’s acidity cuts through the richness perfectly. For a non-alcoholic version, simply omit the cachaça and top with extra soda water for a brilliantly refreshing ‘virgin’ mojito.
Variations to Make It Your Own
The beauty of this template is its flexibility. For a tropical twist, add a couple of chunks of fresh pineapple to the muddle. Love spice? Drop in a single, thin slice of jalapeño with the mint. If you can’t find cachaça, a good quality white rum will work in a pinch—you’ll get a different, but still delicious, profile. For a deeper flavor, try using an aged (ouro) cachaça, which adds notes of vanilla and wood.
Make-Ahead & Storage Smarts
While it’s always best fresh, you can be a savvy host. Prep is your friend. You can mix the lime and orange juices up to a day ahead and keep them chilled. You can also wash and dry your mint sprigs and store them in a damp paper towel in a container in the fridge. When guests arrive, simply assemble: mint, citrus, sugar, muddle, add spirit and ice, then top and serve. It turns cocktail hour into a 60-second affair.
Your Brazilian Mojito Questions, Answered
Can I use simple syrup instead of granulated sugar? Absolutely. It dissolves instantly. Use about 3/4 oz (1 1/2 tbsp) of 1:1 simple syrup per drink.
My drink is too strong/sweet/tart. How do I fix it? Cocktails are personal! Start with less sugar, you can always add more. If it’s too strong, add more soda water. Too tart? A tiny pinch more sugar or a touch more orange juice balances it beautifully.
Where can I learn more about cocktail techniques? For fantastic, science-backed drink advice, I always turn to Serious Eats.
So, there you have it. The brazilian mojito is less of a recipe and more of a passport—a tiny, delicious ticket to a sun-drenched patio somewhere, even if you’re just in your own kitchen. It’s simple enough for a Tuesday, special enough for a celebration. Grab your muddler, be gentle with that mint, and give it a stir. I have a feeling this vibrant, citrusy cousin is about to become a very close friend. Let me know how yours turns out in the comments!
