Marrakech Mojito Recipe

Chill Glass

Place a highball or Collins glass in the freezer for 5–10 minutes while you prep other ingredients to keep the cocktail cold longer.

Lightly toast the slivered almonds in a dry skillet over medium heat for 1–2 minutes until fragrant, then set aside to cool (if using).

Muddle Base Flavors

In a sturdy mixing glass or the chilled serving glass, combine the fresh mint leaves (reserve a small sprig for garnish), granulated sugar, and lime wedges. Gently muddle 8–10 times: press firmly to release oils from the mint and juice from the lime but avoid shredding the mint into tiny bits.

Add Aromatics

Add the fresh lime juice, ground cinnamon, orange blossom water, and rose water to the muddled mint mixture. Stir gently to dissolve sugar and incorporate the floral/spice notes evenly.

Add Spirits & Ice

Pour the white rum into the glass, then fill the glass about three-quarters full with crushed ice. Stir briskly for about 10–15 seconds to chill and slightly dilute the drink, distributing the spices and aromatics.

Top with Soda

Top with club soda (approximately 3 oz) to fill the glass, then gently fold once to combine. Taste and add up to 0.5 oz more lime juice or 0.5 tsp more sugar if needed to balance sweet-tart-floral notes.

Express the orange peel over the drink by holding it skin-side down and giving it a quick twist to release oils, then rub the peel around the rim and drop it into the glass.

Top with the reserved mint sprig and a lime wheel on the rim. If using, sprinkle the toasted slivered almonds over the surface very lightly for a subtle nutty texture and a Moroccan touch.

Serve immediately with a short straw so the drinker can stir as ice melts; enjoy chilled.