Batch Carbonated Mojito

Why Batch Carbonation Transforms the Mojito

The traditional mojito is shaken and topped with soda water — meaning carbonation varies pour to pour and the last sip goes flat. Batch carbonating integrates CO₂ into the entire cocktail, giving you fine, even bubbles from first sip to last.

Ingredients — Batch of 8 servings (~1.2L)

• 400ml white rum (light Cuban-style works best)
• 30g fresh mint leaves, plus extra for garnish
• 160ml fresh lime juice (about 8–9 limes)
• 120ml simple syrup (1:1 sugar:water)
• 480ml cold water
• Pinch of sea salt

Method

1. Cold-infuse the mint. Combine rum and mint leaves in a jar. Refrigerate 2–4 hours. Strain and discard mint. Do NOT heat — heat destroys mint's fresh volatile oils.
2. Combine all ingredients (mint-infused rum, lime juice, simple syrup, water, salt). Stir, taste, and adjust lime/sweetness balance.
3. Chill to 38°F. Transfer to a PET bottle or keg.
4. PET bottle method: Squeeze out headspace, attach carbonation cap, pressurize to 35 PSI, shake 2 minutes, chill 30 minutes. Serve from bottle over ice.
5. Keg method: Transfer to a chilled 2–5L keg. Force carbonate at 30–35 PSI via shake method for 1–2 hours. Reduce to 15 PSI serving pressure.
6. Serve over ice with fresh mint sprig and lime wheel.

Carbonation Target

Mojitos work best at 2.5–3.0 volumes CO₂ — lively but not aggressive. At 38°F: 12–16 PSI serving pressure. Use the Carbonation Calculator for exact PSI at your temperature.

Tips for Best Results

• Use fresh lime juice only — bottled gives a flat, preserved flavor
• Always cold-infuse mint, never heat it
• Make the mix slightly sweeter than desired before carbonating — CO₂ amplifies acidity and reduces perceived sweetness
• Consume within 3 days — fresh lime juice degrades quickly