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Cuba (mojito tradition), worldwide · Cuban

Virgin Mojito (Non-Alcoholic Mint & Lime Cooler)

A proper mojito mocktail — fresh mint, lime and a little sugar, lengthened with soda over crushed ice. All the bright, herbal lift of the original, none of the rum.

By Table & Traditions Editors

Published June 21, 2026

A tall virgin mojito packed with crushed ice, fresh mint and lime wheels, a straw and a slapped mint sprig on top, bright and fresh.

The virgin mojito is the alcohol-free sibling of Havana's famous rum cooler — and it stands proudly on its own. Stripped of the rum, what's left is one of the most refreshing things you can drink: muddled fresh mint and lime, a touch of sugar, and soda over crushed ice. It's the go-to mocktail at bars worldwide for good reason.

Yield
Makes 1
Prep
6 min
Cook
0 min
Total
About 6 min
Difficulty
Easy

The virgin mojito is the alcohol-free sibling of Havana’s rum cooler — and it stands proudly on its own. Strip away the rum and what’s left is one of the most refreshing things you can drink: muddled fresh mint and lime, a little sugar, soda over crushed ice.

Fresh mint makes it

The muddled mint is everything — it’s what separates a virgin mojito from a plain lime soda. Press the leaves gently with the lime and sugar to release their oils, without grinding them into bitterness.

Build it cold

Fill the glass with crushed or cubed ice and top with soda water. With no alcohol to carry the flavour, an ice-cold serve is what keeps it tasting vivid and crisp. Stir from the bottom to lift the mint and sugar through.

Finish with aroma

Slap a mint sprig to release its scent and tuck it in with a lime wheel. Add berries or cucumber for a twist. It’s the best non-alcoholic option at any party — see its boozy original, the mojito, or the full Drinks guide.

Ingredients

Makes
1
  • 10–12 fresh mint leaves, plus a sprig to garnish
  • 1/2 lime, cut into wedges, plus juice of another 1/2
  • 2 tsp sugar (or 15 ml simple syrup)
  • to top soda water (or lemon-lime soda for sweeter)
  • crushed or cubed ice

Method

Tap a step’s number to check it off as you go.

  1. In a tall glass, gently press the mint leaves with the sugar, lime wedges and lime juice.

    Why: A gentle press releases the mint's oils and the lime's juice without tearing the leaves into bitterness — the same light touch as a classic mojito.

  2. Fill the glass with crushed or cubed ice.

    Why: Plenty of ice keeps the drink cold and crisp; with no alcohol to carry the flavour, an ice-cold serve is what makes it taste vivid rather than flat.

  3. Top with soda water, stir gently from the bottom, and garnish with a slapped mint sprig and a lime wheel.

    Why: Stirring from the bottom lifts the sugar and mint through the drink; slapping the garnish sprig releases its aroma so you smell mint with every sip.

A quick, anonymous tap — no review needed.

Variations

  • Berry

    Muddle a few raspberries or strawberries with the mint for a fruity, pink mocktail.

  • Cucumber

    Add a few slices of cucumber with the mint for an extra-cooling, spa-like version.

  • Ginger

    Top with ginger ale instead of soda for a warmer, spicier lift.

Serving & Storage

Serve tall over crushed ice with a fat mint sprig and a straw. It's the ideal non-alcoholic option for a party, a hot day, or anyone skipping the rum.

Pairs with: Tacos, Grilled vegetables, Spring rolls, Spicy snacks.

Storage: Build to order — soda goes flat and muddled mint dulls quickly. Pre-mix the mint, lime and sugar if you like, then top with soda when serving.

Nutrition

Per serving (1 glass (~250 ml))

Calories
45
Protein
0 g
Carbs
12 g
Fat
0 g
Fiber
0 g
Sugar
10 g
Sodium
20 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

How is it different from just lime soda?

The muddled fresh mint. That gentle press of real mint leaves with lime and sugar is what gives a virgin mojito its herbal, aromatic lift — a world away from a flavoured fizzy drink. Fresh mint is non-negotiable.

What can I use instead of rum to keep some complexity?

A non-alcoholic white spirit works if you want the rum-like note, but you don't need it. A splash of ginger ale, a little cucumber, or a few drops of non-alcoholic bitters all add depth while keeping it alcohol-free.

How do I keep the mint from going bitter?

Press it gently, don't grind it — just enough to bruise the leaves and release the oils. Use leaves rather than thick stems, and save a whole sprig for the garnish.

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Further reading