Winter Mojito

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The Winter Mojito swaps the two ingredients that make a Mojito taste like summer, white rum and mint, for two that taste like a cold night by the fire: blackstrap black rum and fresh rosemary. Lime, sugar and soda stay exactly where they were. The result is still tall, cold and fizzy, but it smells like a pine forest and tastes of molasses and citrus, and it is one of the easiest ways to make a highball feel seasonal without reaching for cinnamon or cream.

What Is a Winter Mojito?

The build is two ounces of blackstrap rum, an ounce of lime juice, three-quarters of an ounce of simple syrup muddled with rosemary leaves, and soda to top, served over ice in a Collins glass. The rosemary is muddled gently with the syrup and allowed to rest for a few minutes, which draws out its piney oils without releasing bitterness. The editors of PUNCH adapted the recipe from the book Winter Drinks, pointing out that the Mojito's fundamental structure of herbs, sugar, citrus, rum and soda is adaptable to any season.

Origin and History

The Mojito's roots go back to Havana and, by legend, to a sixteenth-century sailors' tonic of aguardiente, lime, sugar and mint. It became a global icon in the 1990s and 2000s, and bartenders have spent the years since finding ways to keep it interesting. Herb swaps were among the first experiments: basil, cilantro and thyme all had their moment. Rosemary paired with dark rum proved especially durable because both ingredients carry winter associations, and the version popularized by PUNCH's Winter Drinks collection became the standard reference. It sits alongside drinks like the Cranberry Mojito as proof that the template can be dressed for December.

Flavor Profile and What to Expect

The nose is pure rosemary, resinous and green, lifted by soda bubbles. The first sip is lime and molasses; blackstrap rum is thick and almost savory, with notes of brown sugar, licorice and a whisper of smoke, and it gives the drink a color somewhere between amber and black. The syrup rounds the edges, the lime keeps it bright and the rosemary lingers on the finish. It is stronger-tasting than a classic Mojito and less sweet, closer to a Dark and Stormy in weight, with the herb in place of ginger heat.

Choosing the Rum

Cruzan Black Strap gives the most intense, molasses-forward version and is the intended bottle. Gosling's Black Seal is softer and slightly sweeter. A Jamaican black rum such as Myers's adds fruit and funk that plays well with rosemary. Avoid spiced rum; its vanilla and cinnamon fight the herb. Our rum cocktail guide explains the blackstrap style.

Working with Rosemary

Rosemary is potent, so muddle it gently and only with the syrup, never with the citrus, which extracts bitter compounds. Letting it rest for a few minutes before adding the rum is the key step. If you make this often, infuse a bottle of simple syrup with a few sprigs for a day and skip the muddling; our simple syrup guide covers infusions.

Popular Variations

Top with ginger beer instead of soda for a rosemary Rum Mule. Add a handful of fresh cranberries to the muddle for color and tartness. Use maple syrup in place of simple syrup for a deeper, more autumnal drink. Replace the rosemary with thyme or sage for a different herbal note. For a spirit-forward take, skip the soda and serve it short over crushed ice like a swizzle. PUNCH's darker sibling, the Stygian Mojito, replaces the herb entirely with Branca Menta for a bitter, mentholated version.

How to Serve It

Shake, strain over fresh cubed ice in a Collins glass and top with a modest splash of soda. Garnish with a lime wheel and a fresh rosemary sprig; smack the sprig against your hand first to release the aroma. Big, clear ice keeps it from going watery; see our ice guide.

Batching for a Party

Make a rosemary syrup in advance, then combine rum, lime and syrup in a pitcher at the same ratios, refrigerate, and add soda to each glass as you pour. It holds well for a few hours and makes an easy signature drink for a holiday gathering.

When to Drink It

The Winter Mojito is a holiday-party drink, a Christmas Eve drink and a fireside drink. It pairs with roast lamb, rosemary potatoes, sharp cheddar and salted nuts. Browse more winter cocktails in our drink categories.

Why People Love It

It is refreshing in a season that usually offers only rich drinks, it takes two minutes to make, and it smells extraordinary. It also gives blackstrap rum a role in a tall glass, where its intensity is a feature rather than a challenge. The Winter Mojito is the rare seasonal twist that people keep making year-round.