The mojito is always a crowd-pleaser at our dinner parties and summer barbecues—everyone wants at least one. But the real challenge? Making a mojito that stands out.
So we gave this classic a twist, and trust us—it's got attitude. The secret? Indian tonic water instead of soda. The tonic's quinine heightens the lime zest's flavour, bringing out its natural citrus oils and adding a depth that makes this version bold, crisp, and unforgettable.
Before calling it our own, we did a quick search to see if anyone else had thought of using tonic in a mojito. The closest we found was a strawberry mojito, so let's say this version is one of a kind.
A couple more tweaks make all the difference. We use an old-fashioned glass instead of a tall one—because who wants a mojito that's diluted before you can finish it? The smaller size of the old-fashioned glass helps to maintain the drink's potency and flavour, ensuring you enjoy every sip. And unlike the traditional method, we muddle the rum, sugar, lime, and mint together, allowing the sugar to bruise the lime rind and mint, infusing the rum with even more flavour.
This recipe is from our Lounge session, A Journey To The Echo Dunes.
Ingredients
Half a lime (cut into quarters)
Small handful of mint leaves
2 tsp demerara sugar
50ml Bacardi Spiced Rum
300ml Fever-Tree Indian tonic water
Crushed ice
Method
Step 1
Put the lime, mint, sugar and rum into a cocktail shaker and muddle them.
Step 2
Add the ice, shake it well, and pour the mixture into a glass, topping it with tonic water.
Garnish and enjoy!