Masala Mojito Recipe

Rim the glass

Take a highball or Collins glass and rub the lime wedge around the rim. On a small plate, combine 1/2 tsp chaat masala and 1/2 tsp black salt. Dip the moistened rim into the spice mixture to coat lightly. Set the glass aside.

In a sturdy mixing glass or cocktail shaker, add the fresh mint leaves and 2 tsp caster sugar (or simple syrup). Cut the whole lime in half; squeeze the juice of one half (about 15–20 ml) into the shaker and cut the other half into 2–3 wedges for muddling and garnish.

Add 1/2 tsp chaat masala, 1/2 tsp black salt, and a pinch of freshly ground black pepper to the shaker with the mint and lime juice.

Using a muddler or the back of a long spoon, gently muddle the mint leaves, sugar, lime wedges, and spices 8–10 times. Press firmly enough to release the mint oils and lime juice but not so hard that you shred the mint into bits (this prevents bitterness).

Add 50 ml white rum to the muddled mixture if making a cocktail. If making a mocktail, skip the rum and add 25 ml extra soda or 25 ml chilled water.

Fill the rimmed glass about two-thirds full with crushed ice (approximately 1 cup). Strain or pour the muddled mint-lime-spice mixture over the ice, leaving the solids behind if you prefer a clearer drink; alternatively, pour everything in for a more rustic presentation.

Top with 150 ml chilled club soda, pouring gently to preserve fizz. Stir once gently with a long spoon 2–3 times to combine flavors.

Taste and adjust seasoning: if you want more tang or spice, sprinkle a light pinch (about 1/8 tsp) extra chaat masala on top or a small dash of extra lime juice to taste.

Garnish with a fresh mint sprig and a lime wedge on the rim. Optionally, dust a tiny sprinkle (a pinch) of chaat masala over the top for aroma.

Serve immediately with a straw and enjoy chilled.