I once brought a pitcher of Jubilee cocktails to a backyard barbecue on what felt like the hottest day of the year. As we all sat wilting in the shade, those first sips were like finding an oasis in the desert. That’s the magic of a Jubilee – it’s the cocktail equivalent of a cool breeze when you need it most.
Honestly, the origins of the Jubilee are as muddled as the mint that goes into it. Some say it started in the Caribbean during the rum-soaked 1940s, where bartenders threw together whatever was fresh and on hand. Others swear it’s a more recent invention from London’s cocktail renaissance – who knows? What matters more to me is how it tastes: bright, clean, and instantly relaxing. The mint hits your nose first, lime swoops in with tartness, and the rum does its wonderful job tying everything together. It’s a drink that feels just as right at a fancy dinner party as it does on a random Thursday when you’re sitting on your porch after a long week.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
A friend came back from Cuba with a quirky twist – she splashed a little grapefruit juice into her Jubilee, and I’ve been doing it too whenever I have one lying around. That subtle bitterness lifts the whole drink.
Ingredients & Glassware
- 2 oz white rum (Havana Club if I can get it, but any decent white rum works)
- 1 oz fresh lime juice (never, ever bottled)
- ½ oz simple syrup
- 6-8 mint leaves, plus more for garnish
- Club soda to top
- Ice
- Lime wheel or whatever fruit I have handy for garnish
Use a highball glass if you’re feeling proper, but I’ll confess: more often than not, I just use whatever’s clean and within arm’s reach. This drink forgives such informalities.
How to Make a Jubilee
- Drop the mint leaves into a shaker and pour in the lime juice. Gently muddle until the mint is fragrant – press too hard, and you’ll end up with bitterness instead of freshness, which I learned the hard way after ruining more drinks than I care to admit.
- Add the rum and simple syrup, then top with ice.
- Shake it for a good 15 seconds, just until the shaker gets frosty.
- Fill your glass with fresh ice, strain the mixture over, and top with club soda – usually about 2 oz, but do what feels right.
- Finish with a mint sprig and a slice of lime, or anything seasonal (a cherry tomato once made its way in and wasn’t half bad).
The secret is all in the muddling – think gentle coaxing, not aggressive bashing.
If you or your guests are skipping alcohol, sub the rum with coconut water or ginger beer. My pregnant sister-in-law claims the ginger beer one is what got her through a brutal summer.
And for food pairings? The Jubilee is a chameleon. I love it with grilled fish tacos (the lime! the cilantro!), but honestly, it’s happy next to a humble cheese board as well – especially with young, melty gouda.
If you’re hosting, you can mix up a pitcher with the rum, lime, and syrup ahead of time. When it’s time to serve, muddle the mint, pour the mix, add soda and ice, and you’re done – a real timesaver.
When winter comes and I’m missing those summery flavors, I riff with a “Winter Jubilee” – just a dash of allspice dram and a cinnamon stick, which is absolutely not classic, but who cares when it staves off seasonal gloom?
No matter the moment, the Jubilee always feels like catching up with an old friend – familiar, easygoing, but with a knack for surprising you just when you need it. Cheers.
