Both classic and nostalgic, the Mojito is benefiting from a revival. The minty rum-based drink is seeing renewed interest from younger legal-drinking-age consumers who are gravitating toward less spirits-heavy cocktails in favor of refreshing and approachable drinks. While the traditional version is a simple build, Mojitos are also easy to customize, creating a gateway for bartender ingenuity.
“Mojitos are experiencing a resurgence because today’s guests are rediscovering cocktails that feel refreshing, approachable, and layered with history,” says Lou Bernard, beverage director at Latin American restaurant Mita in Washington, D.C. “Over the years, the Mojito has grown up. Bartenders are using better rums, fresher ingredients, and more technique. We see a lot of enthusiasm when we put Mojitos and Mojito-inspired riffs on the menu. They’re bright and transportive—it feels like a vacation in a glass.”
Mita emphasizes Latin ingredients across the menu, and its Mojitos are no exception. The restaurant lists two Mojito variations currently, each featuring unique Latin elements to upgrade the drink. The Andean Mojito ($18) starts with a base of Bolivian brandy Singani 63 and also includes lime, mint, piloncillo syrup, and Topo Chico sparkling water, resulting in a cocktail with layered spice and floral aromatics. Meanwhile the Ají Mojito ($18) blends Diplomático Planas rum, lime, mint, house-made aji amarillo pepper syrup, and soda water, offering a spicy kick from the Peruvian chile.
“Demographically, Mojitos cut across generations,” Bernard says. “They feel familiar, but new again. As long as guests want something refreshing and sessionable, bartenders will continue to innovate with Mojitos. They’re here to stay.”
In Chicago, Provaré beverage director Berdan Lewis notes that Mojitos excel in the summer because of their flavor profile. He says add-ons like infusing rum with watermelon and muddling in grilled pineapple are great variations to the classic drink. Fellow Chicago drinks professional Emiliano Vazquez-Parrles agrees. Vazquez-Parrles is the bar director at Asian restaurant Proxi, and he notes that Mojito variations are endless, from infusing the rum or adding savory herbs and tropical fruits to playing with force carbonation and clarification.
“Bartenders are reimagining the Mojito in more elevated ways,” he notes. “There’s renewed interest in bright, refreshing classics right now, and the Mojito fits that mold perfectly. Guests are looking for drinks that are both familiar and vibrant.”
To fit the Asian theme at Proxi, Vazquez-Parrles has experimented with shiso and Thai basil, as well as pineapple, passionfruit, and cucumber in drinks. His summer menu included the Mojito-inspired The Warbler and the Honey Bee ($19), made with beeswax-washed Goro sweet potato shochu, Suntory Toki whisky, Olehna Golden Turmeric Botanic spirit, Sorel Hibiscus liqueur, honey, and muddled blackberry and mint. Vazquez-Parrles says the Mojito is a perfect drink for adventurous and ingredient-conscious guests. “You can infuse the rum, swap out the herbs, use clarified citrus, or incorporate regional flavors,” he explains. “What sets ours apart is the attention to balance—it’s not too sweet, never over muddled, and always refreshing. It’s a quiet nod to the classic, done with intention and care.”
Peter Donkonics, beverage director at The Foundry Rooftop in Dayton, Ohio, says guests are definitely gravitating to the Mojito again, adding that renewed interest in the drink was evident this summer. While a standard Mojito isn’t featured on The Foundry Rooftop’s menu, Donkonics says the bar makes them regularly, and also accommodates Mojito variations if a guest requests a specific flavor profile.
“We always keep the foundation of a classic Mojito available, but what makes ours special is the way we riff it,” Donkonics says. He points to examples like using premium rums or swapping in mezcal, as well as experimenting with unique infusions. “It’s about honoring the classic while giving guests something memorable,” Donkonics adds. “There’s a real opportunity for elevated Mojitos that take the drink in a new direction while keeping their refreshing character. Mojitos check all the boxes—they’re light, easy to drink, and full of flavor, and with the flexibility for creative twists they’ll keep evolving. They’re crowd pleasers.”