Moroccan Mint Mojito
A North African twist on the Cuban classic—Moroccan mint tea, white rum, fresh lime, and muddled spearmint for a cocktail that bridges Marrakech and Havana.
The mojito and Moroccan mint tea share a foundational ingredient: fresh spearmint. Combining them creates a hybrid cocktail that's brighter than a traditional mojito and more complex than a standard mint tea—the Gunpowder green base adds an herbaceous, slightly smoky backbone that plays beautifully with white rum.
Brew the tea strong and let it cool completely before mixing. A warm tea base will melt the ice too fast and dilute the drink; cold-brewing overnight is even better if you have the time.
Muddle the mint gently—just press it against the bottom of the glass with a couple of twists. Shredding the leaves releases bitter chlorophyll that ruins the drink's clean profile.
For a mocktail version, skip the rum and double the tea. Top with extra soda water and a generous squeeze of lime. You get the same Moroccan-Cuban fusion without the alcohol, and it tastes every bit as bright and celebratory.
Ingredients
- 60 ml white rum
- 90 ml strong cold Moroccan mint tea (Gunpowder + spearmint, sweetened)
- 20 ml fresh lime juice
- 10 ml simple syrup (adjust to taste)
- 10 fresh spearmint leaves, plus a sprig for garnish
- Soda water to top
- Crushed ice
- Lime wedge for garnish
How to make it
- 1Place spearmint leaves and simple syrup in a tall glass. Press gently with a muddler 3–4 times—do not shred.
- 2Add lime juice, white rum, and cold Moroccan mint tea. Stir to combine.
- 3Fill the glass with crushed ice and stir again to chill.
- 4Top with a splash of soda water and stir once more.
- 5Garnish with a fresh mint sprig and a lime wedge. Serve with a straw.
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