New This Month

Grapefruit-and-Mint Mojito


A simple mint syrup takes the place of crushed leaves in this grapefruit-mint mojito. Be sure to add fresh sprigs on top for a dash of color and heady aroma. Tall, slender glasses and long stirring sticks impart a modern elegance.

  • Yield: Makes 4

Source: Martha Stewart Weddings, Spring 2008


  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup packed fresh mint leaves, plus sprigs for garnish
  • 1 ruby red grapefruit
  • 3/4 cup white rum
  • 3 cups ice
  • 1 cup seltzer


  1. Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
  2. Using a vegetable peeler, remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.
  3. Cut away remaining pith from grapefruit. Cut between membranes to release segments. For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.

Reviews Add a comment

  • cellochick
    6 MAY, 2012
    This was great. I followed the measurements perfectly and then tried to play with the proportions (ie more alcohol.) I think it works best if you stick to the recipe. I added a pinch of lemon to each glass. I used all of the excess grapefruit, not just the zest, to infuse the rum. I left it in the fridge over night and it was way better. I also left a few sprigs of mint in the simple syrup overnight.
  • Lamberth
    5 APR, 2008
    I'm wondering how long you could leave the grapefruit in the rum. I'm thinking it would make a nice gift with the recipe attached. Thanks