Warm spring weather calls for cool, zingy cocktails. Sipping on a mojito is refreshment personified, it’s like taking your palate for a refreshing dip in the crisp, cool ocean.
We’ve put a sophisticated dual tea twist on the classic mojito by adding some high mountain Taiwanese oolong simple syrup and tea ice cubes.
You can experiment with different styles of tea for different flavour effects. Green teas work beautifully too. Oolong tea will add a sweet and slightly floral character which works perfectly or opt for a green tea if you would like something herbier.
Brew a pot of oolong tea, we recommend Cup Above Tea Lishan Spring Oolong. Let the tea cool slightly then pour into ice cube trays and freeze.
Combine water and sugar in a saucepan and bring to the boil, stirring until your sugar is completely dissolved.
Remove from heat and add the oolong tea leaves stirring regularly to help the leaves unfurl and release their flavour. Leave the mixture to steep for about 10 minutes, then strain out the tea leaves and let the syrup cool completely. Refrigerate.
Put the lime wedges into a tall glass, then add the oolong sugar syrup and muddle. Muddling means you need to squish everything together in the bottom of the glass to release the lime juice. You can use a muddler, long handled bar spoon or the bottom of a rolling pin to help).
Grab the shredded mint leaves in the palm of your hand and clap them together. This bruises the leaves and helps release an extra minty aroma. Add them to the glass and push them down into the lime juice and tea syrup.
Half fill the glass with the oolong tea ice cubes. You can also crush the ice cubes if you prefer.
Add the rum and stir everything together. Top with soda water and garnish with a sprig of mint, lime and lemon for an extra citrus kick. Serve with a satisfied smile!
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