Dan Sabo’s Mojito

Dan Sabo, Paligroup | Los Angeles

Although Dan Sabo splits the base between two rum bottlings for complexity in his version of the Mojito, this drink also works well with a simple two-ounce measure of Caña Brava or another preferred blanco rum.


Serving: 1

  • 10 to 12 mint leaves
  • 1 ounce Caña Brava rum
  • 1 ounce Plantation 3 Star rum
  • 1 ounce lime juice
  • 1/2 ounce rich simple syrup (2:1; sugar:water)
  • club soda, to top

Garnish: mint sprig

  1. Place mint leaves in Collins glass. Muddle the leaves gently, pressing lightly 2 to 3 times to release the oils without breaking down the leaves.
  2. Add the rums, lime juice and rich simple syrup to the glass.
  3. Fill the glass three-quarters of the way with crushed ice.
  4. Swizzle, using a swizzle stick or a bar spoon.
  5. Top with a splash of club soda, and top up with crushed ice, making a small mound on top.
  6. Garnish with mint sprig, and tuck the straw in next to the mint.

Tagged: Dan Sabo, Mojito