Bartenders who lived through the muddling and mint-slapping of the mid-2000s may not want to hear this, but the Mojito is rumoured to be on the verge of a comeback. That said, depending on where you are, it might not have gone anywhere.

Either way, there’s little doubt that the fortunes of unaged, light and white rum are inextricably linked with that of cocktails, as a style that’s invariably served mixed. “Cocktails are important for the promotion of unaged rum, and a great vehicle for the category,” says Dawn Davies MW, buying director for Speciality Drinks, adding that this is evident at the Speciality Drinks Rum Show cocktail bar. “For those experiencing the category for the first time, it helps to warm up their palates, while for seasoned rum drinkers it provides inspiration for new serves at home.”

“Cocktails are incredibly important to us,” says Schemel Patrick, brand communications manager for Demerara Distillers in Guyana, adding that the company’s three-year-old El Dorado, as a white rum with some age, was specifically created as a base for cocktails.

“The Mojito is a well-known classic, simple and refreshing, and has remained a staple in consumers’ cocktail repertoires over the years,” adds Patrick. “There is a definite gap between consumer interest and trade presence, driven by the fact that it’s time-consuming to make, so it’s rarely seen on cocktail menus today, limited to tropical-themed venues or warmer regions such as the Caribbean.”

Some of the major players in rum – and smaller brands too – are betting on that changing though. Bacardi’s 2025 Cocktail Trends Report predicted that the Mojito would be the number one bar call this year, ahead of the Margarita, Spritz and Piña Colada. The report, created in association with The Future Laboratory, draws on consumer and brand ambassador surveys, as well as interviews with the bar and restaurant trade.

Meanwhile, Havana Club recently brought a 20-tonne lime-shaped installation to London’s Shoreditch in celebration of the Mojito, which it’s calling “the drink of the summer”. The pop-up offered DJ sets, Cubanthemed experiences, and variations on the cocktail alongside classic Havana Club Mojitos.

Also in the UK, Caribbean rum brand Duppy Share included Duppy White Mojitos in its offering across 20 festivals and events this year. “The Mojito remains relevant – a classic, accessible cocktail that continues to perform well for us, particularly in summer,” says the brand’s marketing manager, Olivia Copp. “Its freshness and lower-sugar perception also align with current consumer trends towards lighter, citrus-led serves.”

In the on-trade, Copp is seeing a rise in fruit-led twists on the classic too, such as mango and passion fruit. “This not only makes them more visually appealing, but also taps into that ever important ‘Insta factor’.”

Also noting its visual appeal, Adrian Lugg, head of marketing at Master of Malt, says: “As more Gen Z consumers enter the category, there’s growing demand for fun, visually appealing drinks and the Mojito’s flavour profile and accessibility is a great way to discover cocktails.”

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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.”

ENTER THE DAIQUIRI

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Whether on the cusp of a modern-day revival, or forever consigned to holiday destinations, the Mojito is up against another rum classic. “We’re finding even greater momentum behind another legendary Cuban icon – the Daiquiri,” says Dean MacGregor, rum ambassador for Speciality Brands, which includes Takamaka in its portfolio. “Beloved by the trade, effortlessly approachable for consumers, and a brilliant showcase for rum blanc, the Daiquiri is rum-forward, crisp and wonderfully refreshing.”

MacGregor points out a practical advantage the Daiquiri has over the Mojito too. “It doesn’t require crushed ice, which isn’t a mainstay in many modern cocktail bars nowadays. The Daiquiri is what I’m seeing more and more people drinking,” confirms Davies. “It makes sense if you think of the popularity of the Margarita – transitioning from one lime-based cocktail to the next isn’t a big jump for the consumer.”

Kaizen agrees. “The Daiquiri is the only cocktail important to white rum at the moment, riding the wave of Margarita popularity for those who are opposed to tequila.”

“We absolutely love a Daiquiri – simple, sharp and perfect for showcasing a great quality rum,” adds Lewis Hayes, founder and master distiller at UK rum distillery Drop Works.

At the aforementioned series of Duppy Share events, the Mojito accounted for 10% of drinks sales, while Daiquiris accounted for 15%. “It remains a classic, showcasing the quality and versatility of white rum,” says Copp.

“It’s arguably the most popular white rum cocktail in the on-trade,” adds Patrick. “Its simplicity makes it approachable, yet it can be easily elevated into a more complex and consistently delicious serve.”

BEYOND BOTH

In addition to the Mojito and the Daiquiri – fruit-forward variants like the Strawberry Daiquiri in particular – De Sousa is seeing interest in other white rum cocktails. “There’s a lot of love for classic rum punches and modern twists on the Piña Colada – white rum’s versatility is really shining through, as people look for both nostalgic and innovative serves.” 

“Beyond the Daiquiri, we’re seeing riffs on classics gaining momentum – think rum twists on the Paloma or Negroni,” says Hayes. 

During its promotion over the summer, Takamaka showcased its Rum Blanc in everything from Spritzes to Piña Colada Slushies, and in a clarified Miami Vice too. “The diverse line-up allowed us to reach a wide range of consumers, offering something to suit every palate,” says d’Offay.

“Mai Tais, Hurricanes, and even the Cuba Libre, do a lot of heavy lifting for brands like ours,” confirms Warborn-Jones. That diversity in styles of serve is important. “We’ve seen how powerful things like the Negroni or Spicy Margarita can be to a category, boosting sales of the spirit both in the on-trade and for consumers at home,” says Davies. “Rum needs its answer to the Spicy Marg – we need to find that drink that makes rum trendy again.”

Perhaps the answer lies with longer – and easier – serves. “Highball serves remain hugely popular,” reports MacGregor, highlighting the Piña Colada at Odyssey Hoxton, as well as the clarified TM13 from Low Key in Cardiff. Frozen and slushie serves have been a focus too. “Our Frozen Piña Colada at Taste of London was by far the most popular serve of the entire event,” he adds.

“In venues where speed of service and margins are important, the versatility of white rum as a base for highballs is almost second to none,” adds Lugg. “We’re seeing the likes of rum and Dr Pepper or Cherry Cola making it on to menus.”

For the ultimate convenience, there’s always the RTD. In addition to its partnership with Moth Drinks – for the brand’s canned Mojitos and Piña Coladas – Duppy Share has also launched its Pink Ting-A-Ling, Duppy White with Ting Pink Grapefruit. “They give consumers an easy way to discover and enjoy white rum before trading up to a bottle, to explore more crafted serves at home,” says Copp.

That serve may well be a Mojito, if the predictions about its return to former glory turn out to be true, but – maybe better – it could be a Daiquiri, or any of the other white rum cocktails that showcase the broad versatility of this spirit.