Kohinoor Mojito Recipe

1. Muddle

In a sturdy mixing glass or cocktail shaker, place the fresh mint leaves (reserve one small sprig for garnish) and the lime wedge. Add the simple syrup and freshly squeezed lime juice. Gently muddle 8–10 times — press to bruise the mint and release oils but avoid shredding the leaves (which makes the drink bitter).

2. Add spirit and ice

Add the white rum to the muddled mint mixture. Fill the shaker about halfway with crushed ice (approximately 1 cup) to chill and slightly dilute the drink.

3. Shake and strain

Give the mixture a short, vigorous shake (8–10 seconds) just to integrate flavors and chill. Pour (or double-strain if you prefer less mint particulate) into a chilled highball or Collins glass filled with fresh crushed ice.

4. Top with soda

Top the glass with approximately 3 oz of cold soda water. Gently stir twice with a bar spoon to lift mint and balance soda without flattening the bubbles. If using, add 2 dashes of angostura bitters over the top for aromatic depth (optional).

5. Finish by placing the reserved mint sprig upright in the drink and a lime wheel on the rim. For a signature Kohinoor presentation, carefully apply a small piece (about 0.1 g) of edible gold leaf to the mint or float it atop the foam/ice — handle gold leaf with a dry, clean fingertip or tweezers to avoid tearing. Serve immediately with a straw and a long stirrer.