Kohinoor Mojito Recipe
Make Kohinoor Mojito Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Kohinoor Mojito Base
Garnish & Finish
Method
Kohinoor Mojito Base
- 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
Garnish & Finish
- 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.
