The Chilean pisco mojito is a twist on the Cuban classic made by muddling quartered Pica lemons with sugar, lightly pressing in 8 mint leaves, filling the glass with crushed ice, adding 50 ml of Chilean pisco, and topping with soda water and a few drops of Angostura bitters. It takes 5 minutes to prepare and serves 1 person.
It balances acidity, sweetness, and the aroma of mint, and the classic Cuban rum mojito is included below.
How to Make a Pisco Mojito?
This version of the traditional Cuban cocktail swaps rum for Chilean pisco and uses fragrant Pica lemons. The lemons and sugar are muddled, the mint is pressed gently, and the drink is built over crushed ice.
Nutritional Information
Each mojito contains approximately 140 kcal, 12 g of carbohydrates, 0 g of fat, 12 g of sugars, and 0 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Pisco Mojito Recipe
Preparation: 5 minutes
Servings: 1 person
Pisco Mojito Ingredients
- 50 ml (1 3/4 fl oz) of Chilean pisco
- 8 mint leaves
- 2 Pica lemons or key limes
- 2 tablespoons of sugar
- Soda water or tonic
- Angostura bitters
- Crushed ice
Pisco Mojito Instructions
- In a tall, clean glass, combine the quartered Pica lemons and sugar and press with a muddler to release the juice and moisten the sugar. Add the mint leaves and press again gently, without tearing them.
- Fill the glass with crushed ice and add the pisco. Stir with a bar spoon, keeping the leaves at the bottom, top up with soda, and add a few drops of Angostura if you like. Garnish with a lemon wheel and a mint sprig.
Classic Cuban Mojito Ingredients
- 45 ml (1 1/2 fl oz) of white rum
- 20 ml (4 teaspoons) of lime juice
- 6 mint leaves
- 2 tablespoons of sugar
- Soda water
- Crushed ice
Classic Cuban Mojito Instructions
- Pour the lime juice into a tall glass, add the sugar, and stir to dissolve. Add 4 mint leaves and muddle gently.
- Add a splash of soda water, fill with crushed ice, pour in the rum, and stir gently. Garnish with a mint leaf or lime slice.
Additional Tips
Use good pisco
Choose a Chilean pisco of at least 40% alcohol, barrel-aged if you like, and fresh, well-washed lemons and mint.
Press the mint gently
Bruise the leaves without tearing them to release aroma without bitterness.
Use crushed ice
Crushed ice chills the drink quickly and dilutes it evenly.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Chilean pisco | White rum | 1:1 | Classic Cuban mojito |
| Pica lemon | Key lime | 1:1 | Very similar |
| Sugar | Simple syrup | 20 ml | Dissolves faster |
| Soda water | Tonic water | 1:1 | More bitter |
Frequently Asked Questions (FAQs)
1. What is the difference between a pisco mojito and a Cuban mojito?
The spirit: Chilean pisco instead of white rum, usually with Pica lemons for a more aromatic citrus note.
2. What are Pica lemons?
Small, very aromatic limes from the oasis of Pica in northern Chile, similar to key limes.
3. Why add Angostura?
A few drops add a subtle spiced bitterness that balances the sugar.
4. Can I make it alcohol-free?
Yes, leave out the pisco and add more soda for a virgin mojito.
What Is a Pisco Mojito?
The pisco mojito is a Chilean take on the Cuban mojito, made with pisco, Pica lemons, mint, sugar, and soda.
Origin of the Mojito
The mojito’s roots are often traced to El Draque, a 16th century Cuban drink of rough cane spirit, lime, and mint named after Francis Drake.
Did You Know?
The name mojito may come from mojo, a lime-based seasoning, as in ordering rum with a little mojo.
