Kohinoor Mojito (tall) Recipe

Cocktail

1. 1

   Prepare glass

   If you want a lightly sweet, textured rim, moisten the lip of a tall Collins glass with a lime wedge and dip it into a shallow plate with demerara sugar (optional). Set the glass aside in the freezer for 2–3 minutes to chill while you prepare the cocktail.

2. 2

   Muddle mint and sweetener

   In a mixing glass or sturdy highball glass, add the fresh mint leaves (reserve a few leaves for garnish) and the simple syrup. Gently muddle 8–10 times with a muddler — press to release fragrant oils but avoid shredding the mint into small bits to keep the drink bright and not bitter.

3. 3

   Add citrus and rum

   Add the fresh lime juice to the muddled mint and simple syrup, then pour in the white rum. Add the crushed ice to the mixing glass until nearly full (about 3/4 full) and stir briskly for 10–15 seconds to chill and dilute slightly.

4. 4

   Build in glass

   Fill the prepared tall Collins glass most of the way with crushed ice (about 3/4 full). Using a Hawthorne strainer or pour carefully, double-strain the mint-rum mixture into the Collins glass to avoid large mint pieces (if you prefer more texture, skip the second straining).

5. 5

   Top and finish

   Top the drink with the chilled sparkling water and soda water (total about 6 oz) to give it a bright effervescence. Add 2 dashes of Angostura bitters over the top — the bitters will float briefly and add aromatic complexity. Gently stir once or twice with a bar spoon to integrate the layers without flattening the carbonation.

6. 6

   Garnish and serve

   Place the reserved mint sprig and lime wheels on the top of the drink. For a Kohinoor-style presentation, clap the mint sprig once between your palms to awaken the oils before placing it in the glass so it sits upright and aromatic. Add 2–3 large ice cubes on top if needed to keep the drink tall and cold. Serve immediately with a straw.