Recipe courtesy of Jonathan Pogash

Jalapeno-Mango Mojito

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 1 serving; 1 cup simple syrup
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Simple Syrup: 

1 cup sugar


8 to 10 fresh mint leaves, plus more for garnish

3 lime wedges

2 slices jalapeno, with seeds, plus more for garnish

2 cups ice

1 1/2 ounces dark rum

1 ounce mango nectar (about 2 tablespoons)

About 2 ounces sparkling water


  1. For the simple syrup: Combine the sugar and 1 cup water in a small sauce pot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks. 
  2. For the mojito: Combine the mint, lime wedges, jalapeno and 3/4 ounce of the simple syrup (1 1/2 tablespoons) in a cocktail shaker and muddle. Fill the shaker with the ice, pour in the rum and mango nectar and shake briefly. Pour directly into a highball glass. Top off with the sparkling water and stir briefly. Garnish with a mint sprig and jalapeno slice.