Kohinoor Mojito Recipe

Chill glass

Place a Collins or highball glass in the freezer for a few minutes or fill it with ice water while you prepare ingredients to lightly chill.

In a mixing glass or the chilled serving glass, gently place the fresh mint leaves (reserve one sprig for garnish), the lime juice, and the simple syrup. Using a muddler, press down on the mint leaves 6–8 times — just enough to release the oils and aroma but not shred the leaves (over-muddling makes the drink bitter).

Add the white rum and elderflower liqueur to the muddled mixture. Fill the mixing glass about two-thirds with crushed ice.

Stir gently for about 10–15 seconds to chill and slightly dilute the mixture, integrating the flavors. If you used the serving glass to muddle, you can stir directly in that glass.

Top the cocktail with club soda (approximately 2 oz) and give a light, brief stir to combine. Add additional crushed ice to fill the glass if needed.

Garnish with the reserved mint sprig (slap it between your hands first to open the aroma) and a lime wheel or wedge on the rim.

Optional: For the Kohinoor-inspired presentation, sprinkle a very small pinch of edible gold flakes across the top of the drink so they float on the bubbles. Use sparingly.