Kohinoor Mojito Recipe

Measure Liquids

Add 2 oz white rum, 0.75 oz fresh lime juice and 0.5 oz simple syrup into a cocktail shaker or a sturdy mixing glass.

Fill the shaker halfway with crushed ice to chill the mixture briefly while you prepare the herbs and fruit.

Muddle

Place 10 fresh mint leaves and 2 lime wedges into a sturdy glass or the shaker. If using cucumber ribbons, add them now. Gently muddle (press and twist) 6–8 times — just enough to release the mint oils and lime juice without shredding the mint into bits.

After muddling, pour the rum-lime-simple mixture over the muddled mint and lime in the glass/shaker.

Combine and Stir

If using a shaker, give the mixture one quick hard shake (5–7 seconds) to combine and chill. If assembled in the serving glass, gently stir with a bar spoon 8–10 rotations to integrate flavors.

Fill the serving glass (highball or Collins) with crushed ice up to the top (about 1 cup). Strain the contents from the shaker into the glass over the crushed ice, or if you prepared the drink in the serving glass, leave as is.

Top with about 2 oz club soda to add effervescence. Use the bar spoon to lift and fold the soda gently once so carbonation is retained but ingredients mix.

Slap a mint sprig between your hands to wake the aromatics, then place it into the drink along with a lime wheel on the rim. Optionally tuck a cucumber ribbon along the inside of the glass for visual appeal and a subtle cooling note.

Serve immediately with a straw (optional) and a small stirring stick so the drink can be re-mixed as the ice melts.