Kalakhatta Mojito Recipe

Cook the berries

Place the blackberries, sugar, and 1/2 cup water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Simmer for 8–10 minutes, mashing the berries with a spoon or potato masher occasionally, until the mixture is thickened and jammy and the sugar is dissolved.

Remove from heat and stir in the lemon juice and black salt. Taste and adjust salt or lemon to balance sweet-tart-salty kalakhatta profile.

Strain the mixture through a fine-mesh sieve into a bowl, pressing on solids to extract as much liquid and pulp as possible. Discard seeds and solids. Let the syrup cool to room temperature, then refrigerate until cold. Makes about 10–12 oz (use 1.5 oz per drink).

Prep glass: Choose a highball or Collins glass. Add 1 cup crushed ice to a shaker or the glass if you prefer to build in-glass.

Muddle mint and lime

In a shaker or the glass, add 10 fresh mint leaves and 1 oz fresh lime juice. Gently muddle 6–8 times—press to release oils but avoid shredding mint into bits.

Add 1.5 oz kalakhatta syrup and 1.5 oz light rum (omit for nonalcoholic version) into the shaker or glass with the muddled mint and lime.

Add the crushed ice to fill the glass (if you muddled in a separate shaker, transfer the mixture into the serving glass over ice).

Top with 6 oz chilled soda water. Stir gently 6–8 times to combine and lift the mint through the drink without over-agitating the soda.

Garnish with 2 fresh blackberries and a mint sprig tucked into the rim. Slap the remaining 2 mint leaves between your palms and float them on top for aroma.

Serve immediately with a long spoon or straw. If making a pitcher, multiply the syrup, lime juice, rum, and mint proportionally and keep soda separate until serving to retain fizz.