Angel de Sousa, owner and founder of UK-based hospitality business 19/29 Agency, which also sells its own range of RTD cocktails – including a Mojito – is seeing signs of the classic’s return. “Its appeal is timeless, but we’ve definitely seen a renewed interest lately,” he says. “Consumers are gravitating towards familiar, fresh-tasting cocktails, and the Mojito ticks all the boxes. It’s vibrant, customizable, and perfect for both casual and premium occasions.”

The Mojito will always be relevant – the Mr Brightside of UK drinking culture,” says Daniel Kaizen, bar manager at London’s El Bar de Cavita. “There’s definitely a discrepancy though, because most people who drink them are average Joes and Janes, while the trade simply doesn’t care. It’s only the brands that are pushing hard.”

Ian Warborn-Jones, co-founder and distiller at Outlier Distilling Company on the Isle of Man, describes cocktails as “absolutely crucial” for the promotion of his white rums, and the Mojito has proven its worth, for the brand’s overproof Hurricane in particular. “It’s become a solid locals’ drink at Kiki Lounge on the island,” he says, adding: “The Mojito is delicious, but can be a faff, so it’s tricky for volume outlets.”

This trickiness is certainly part of the reason why the drink’s popularity waned, certainly among the trade. Once a top-10 regular in the Drinks International Cocktail Report, it ranked number 16 in 2025, down three places on the previous year.

SERVE WITH SUNSHINE

But for certain venues, the appeal is enduring. At Maxx Royal Bodrum Resort in Turkey, the bar muddles about 3,000 Mojitos a month. “There was hype from rum brands in the early 2000s. Nowadays there’s no such hype, but consumers still love them and order them regularly,” says beverage manager Shavinraj Gopinath. “It’s still very relevant, especially here, as it’s a summer vacation destination.” 

Jonathan Adler, beverage director of Shinji's in New York City, agrees that for the Mojito nowadays, location is everything. “For the average consumer, it doesn't come to mind except for in vacation spots and warmer climates, and the trade are always looking to see what will not only sell, but what is exciting to them as well.”

“There can occasionally be a gap between what the trade enjoys making and what consumers are seeking,” believes Bernard d’Offay, co-founder of Seychelles rum Takamaka. “However, cocktails are endlessly adaptable, and any shift in preference is less about losing interest in the Mojito and more about evolving the serve. At its heart, the combination of rum, mint, and lime is unbeatable, no matter what you call it.”

But for Davies, the serve has lost some of its shine over the years. “I think the Mojito has died a bit of a death, and is seen mainly on vacation, badly made, and not particularly tasting of rum,” she says. 

“While the consumer still enjoys it, you definitely don’t see it on bar menus like you used to 15 years ago.”

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