There are so many flavors going on in a well-made jalapeƱo mojito: it’s minty fresh, sugary sweet, tangy and, yes, spicy! It tastes like vacation, a relaxing escape somewhere tropical and warm. The heat is just enough to remind you that this isn’t your typical mojito, yet subtle enough to let those traditional mojito flavors still take center stage. Control the spice by increasing or decreasing the amount of jalapeƱo wheels used. Or try removing the seeds and the pale ribs they cling to, which takes out much of the kick. But where’s the fun in that?
š¶ļø Quick recipe snapshot
| Flavor profile | Cool mint and bright lime with a little sweetness, and a green jalapeƱo bite running under it all. |
| Primary heat source | Three thin jalapeƱo wheels, seeds in, muddled right in the glass. 2,500 to 8,000 SHU. |
| Heat level | Mild to medium, depending on your pepper and how many wheels go in. |
| How to serve it | Over plenty of ice in a tall glass, with a mint sprig and a lime wedge. |
| Best uses | Summer evenings, patio parties and anyone who likes a little heat in their drinks. |
| Customization ideas | JalapeƱo simple syrup for steadier heat, a serrano for more kick, or a pitcher for a crowd. |
| Before you start | About 5 minutes per drink. You’ll need a muddler or the handle of a wooden spoon. |
Flavor notes
JalapeƱos run 2,500 to 8,000 Scoville heat units, and most of that heat is in the pale ribs inside, the part the seeds hang on. One pepper can be a lot hotter than the next, so it’s worth tasting a tiny sliver of yours before you decide on two wheels or three.
Go easy on the mint. You want to press it a few times with the muddler, just enough to bruise the leaves and wake up their smell. Grinding it into shreds can make the drink taste bitter and grassy, and it leaves little green bits floating everywhere.
The International Bartenders Association’s classic mojito uses 2 teaspoons of white cane sugar, and that’s the amount here. Granulated sugar takes a little work to dissolve in a cold drink, so muddle it with the lime wedges until most of the grains are gone. Or use superfine sugar or simple syrup, which mix in more easily.
Build the drink in the glass instead of shaking it. Muddle first, then add the ice, then the rum, and pour the club soda in last so it keeps its fizz. And a gentle stir is all it needs to bring everything together.
The classic calls for white rum, which keeps the drink light and lets the mint, lime and jalapeƱo come through. If you only have gold rum, it’ll still work in a pinch, though the drink will come out darker in color.
Adaptation ideas
Most of these change the heat, or how many people you’re pouring for.
- Want it milder? Use two wheels, and cut out the seeds and pale ribs before you muddle them.
- Want more heat? Add a fourth wheel, or swap one jalapeƱo wheel for a slice of serrano.
- Want steadier heat? Skip the sugar and the wheels, and use half an ounce of jalapeƱo simple syrup. Every drink comes out the same.
- Making a pitcher? Muddle the jalapeƱo, mint, lime and sugar for six drinks in a pitcher, add the rum, then pour over ice in each glass and top with soda.
- Want it alcohol-free? Leave out the rum and add a little more club soda. The mint, lime and jalapeƱo carry it on their own.
Serving ideas
It’s a warm-weather drink first, and it goes well with anything off the grill.
- With Cuban sandwiches. Or tacos, empanadas and other handheld food that wants something cold and fizzy next to it.
- At a cookout. Next to grilled shrimp, jerk chicken or charred corn.
- With salty snacks. Chips and salsa, plantain chips or spiced nuts.
- As a brunch drink. In place of the usual mimosa, for anyone who wants a little kick.
Storage notes
A mojito is best made to order and won’t keep once the ice and soda are in. But you can do some of the prep ahead. Slice the jalapeƱo wheels and keep them in a sealed container in the fridge for a day or two, and stand the mint in a glass of water like a bouquet.
For a pitcher, you can muddle the base and add the rum a few hours ahead. Keep it in the fridge, and add the ice and soda only when you pour, so the drinks don’t go flat or watery.
Like this recipe? Youāll love these too:
- Basil And JalapeƱo Lemon Mojito: Lemon and basil in place of lime and mint, with the same bright jalapeƱo heat.
- Spicy Paloma Cocktail: Grapefruit, tequila and a squeeze of lime, with a spicy kick.
- Cucumber JalapeƱo Martini: Cool cucumber muddled with jalapeƱo, for a refreshing drink with a surprise.
50 easy ways to put jalapeños to work — appetizers, meals, salsas and dips, snacks, even fiery drinks. Perfect for a garden glut or a fridge full of extras.
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Spicy JalapeƱo Mojito
Ingredients
- 3 jalapeƱo wheels thinly sliced, seeds in
- 1/2 lime cut into 4 wedges
- 10 fresh mint leaves plus a sprig for garnish
- 2 teaspoons sugar plus more to taste
- 1.5 ounces white rum
- 1/2 cup club soda
Instructions
- In a sturdy highball glass, add the jalapeƱo wheels, mint leaves and 1 lime wedge. Press down with a muddler a few times to bruise the mint and crush the jalapeƱo. Press gently, without shredding the mint.
- Add two more lime wedges and the sugar, and muddle again to squeeze out the lime juice and help the sugar dissolve. Fill the glass with ice.
- Pour in the rum, top with the club soda and stir gently to combine.
- Taste, and stir in a little more sugar if you like it sweeter. Garnish with the mint sprig, the last lime wedge or an extra jalapeƱo wheel, and serve.
