The Penguin cocktail is like a sip of cool breeze on a hot day-bright, minty, and just the right amount of sweet. It’s a simple, crisp drink that’s perfect for warm afternoons, backyard hangs, or whenever you need a refreshing pick-me-up. I’ve made this drink countless times, and over the years, I’ve picked up a few tricks to make it really shine.
Penguin
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glass: Highball or Collins
Ingredients
– 10-12 fresh mint leaves
– 30ml (1 oz) fresh lime juice (about 1 lime)
– 30ml (1 oz) simple syrup (see tip below)
– 60ml (2 oz) white rum
– Crushed ice (enough to fill your glass)
– Soda water, to top
– Mint sprig and lime wheel, for garnish
Method
- Muddle the mint, lime juice, and simple syrup in the bottom of your glass. Press gently-don’t crush the mint into bits. You just want to release those fresh oils without making it bitter.
- Pour in the rum and give it a quick stir to mix everything together.
- Fill the glass with crushed ice. Pack it in so the drink stays super cold. Crushed ice chills faster than cubes and gives that classic slushy texture.
- Top with soda water-just enough to fill the glass. Stir gently from the bottom up to mix without flattening the fizz.
- Garnish with a sprig of mint and a lime wheel. Give the mint a little clap between your hands first-it wakes up the aroma!
Tips & Tricks
– Simple syrup: You can make this at home-just mix equal parts sugar and hot water until dissolved. Cool before using.
– Don’t over-muddle: Too much pressure on the mint can make the drink taste grassy instead of fresh.
– Fresh is best: Use fresh lime juice, not bottled. It really makes a difference in flavor.
– Make-ahead tip: You can mix the lime juice and simple syrup ahead of time and keep it in the fridge for a few days.
Storage
This drink is best made fresh. If you want to prep ahead, you can mix the rum, lime juice, and syrup in advance. Just add mint, ice, and soda water when you’re ready to serve.
Leftover simple syrup will keep in the fridge for about 2 weeks in a sealed jar or bottle.
Serving Suggestions
This has been my go-to cocktail for summer nights on the patio. It pairs beautifully with:
– Seafood: Think grilled shrimp, ceviche, or oysters-anything light and briny.
– Grilled veggies: Zucchini, bell peppers, or corn bring out the zesty lime notes.
– Fresh fruit salad: The mint and citrus in the drink play nicely with berries, melon, or pineapple.
Variations
Want to mix it up a little? Here are some fun spins on the classic:
Frozen Penguin
– Blend all the ingredients with a cup of ice until smooth.
– Serve in a chilled glass and garnish as usual.
– Perfect for those really hot days when you want something slushy.
Tropical Penguin
– Add 60ml (2 oz) pineapple juice to the mix before topping with soda.
– Garnish with a pineapple wedge and a mint sprig.
Berry Penguin
– Add a spoonful of berry purée (strawberry, raspberry, or blueberry work well) before the soda water.
– Stir gently and garnish with fresh berries.
Virgin Penguin
– Skip the rum and use extra soda water or a splash of fruit juice like orange or pineapple.
– Still super refreshing and perfect for anyone skipping alcohol.
Substitutions
– Rum: Try dark rum for a richer, molasses-like flavor.
– Simple syrup: Use honey or agave syrup instead-just note they’re a bit sweeter, so start with less and adjust to taste.
– Soda water: Flavored sparkling waters like lime or coconut can add a twist.
Common Questions
Why is it called the Penguin?
The name comes from the drink’s cool, refreshing feel-like a penguin waddling across an ice sheet! It became especially popular in tropical bars back in the 1920s.
What’s the best way to muddle mint?
Use the bottom of a wooden spoon or a muddler. Press gently to release the oils without tearing the leaves.
Can I make it in a big batch?
Absolutely! Just multiply the ingredients by the number of servings you need. Combine everything except the soda water in a pitcher, then pour over ice and top with soda just before serving.
How do I know if the mint is fresh?
Fresh mint should smell bright and slightly sweet. Avoid leaves that are dark or wilted-they’ll taste bitter.
A Little Backstory
The Penguin cocktail first popped up in tropical bars during the Roaring Twenties. It was a hit among sailors and beachgoers looking for something icy and uplifting. Its mint-lime combo is timeless-kind of like a cousin to the Mojito, but with its own breezy personality.
Wrap-Up
Whether you’re lounging poolside or just dreaming of summer, the Penguin cocktail is a refreshing way to cool down and treat yourself. It’s easy to make, easy to customize, and always a crowd-pleaser. Try one today-and don’t be surprised if it becomes your new favorite too.
