Do you love mojitos? We do! And we knew there was a way of making them even better: adding our favourite ingredient (that’s tea, in case you were wondering!). The chosen one was Amber, our very chocolatey oolong from Taiwan, the one that coffee lovers adore. Its sumptuosity, light smokiness and those hints of passionfruit simply had to work in this traditional Cuban highball.
Invaluable help was provided by expert cocktail maker Charlie from Amoeba (neighbours of Lahloo Pantry in Clifton!), who incidentally hates tea… we still have to find the tea that will convert him! Crucially, though, at the end of our experiment, Charlie admitted that the combination really worked. And we couldn’t agree more! So here’s our recipe for you to try.
- 50ml rum
- 25ml freshly-squeezed lime juice
- 20ml demerara simple syrup (made with sugar and hot water)
- 12 mint leaves (clapped, not cut. Clapping will release mint oils without adding any bitterness. We, of course, didn’t know this, but it’s the most impressive piece of advice we received from Charlie!)
- 75ml cold infused Amber oolong. (1 teaspoon per 100ml water, cold infused for at least 6 hours).
- Crushed ice to taste.
Charlie’s tip: try freezing Amber once cold infused (extracting the tea leaves first!). Once frozen, smash it and use it as crushed ice to top your mojito!
Charlie is not too sure about adding tea to his mojitos…
…but it works! Holly is loving it!