The Mandarin Mojito is a fruity variation of the Cuban original, where the citrus note of the lime is complemented by sweet-sour mandarins. The white Rum adds a subtle spice, while mint and soda water provide freshness. A drink that tastes like summer – but works all year round. The cinnamon stick garnish gives a warm, almost oriental note that rounds off the flavour.
Here’s what you’ll need for the Mandarin Mojito
6 cl white Rum
2 cl lime juice (freshly squeezed)
2 cl mandarin liqueur or syrup (sugar-reduced if available)
1.5 cl demerara syrup (1:1)
8–10 fresh mint leaves
1 cinnamon stick (plus one for garnishing)
6 cl soda water (well chilled)
Crushed Ice (as needed)
What matters most
The trick is in the timing: add the mint to the glass just before serving, otherwise it loses its aroma. The cinnamon stick shouldn’t just serve as a garnish – when drinking, let it lightly touch your lips; this gives a subtle spice. For a more intense flavour, you can briefly dip the cinnamon stick into the drink before removing it, allowing its aroma to spread through the glass. Important: do not use regular ice, but crushed ice – it cools faster and dilutes the drink more evenly.
Variations
- Mandarin Mojito with ginger — add 1 cl fresh ginger juice. The ginger gives a sharp note that balances the sweetness of the mandarin. Particularly good with a slightly spicy white Rum.
- Non-alcoholic Mandarin Mojito — replace the white Rum with 6 cl mandarin nectar and add an additional 1 cl lemon juice to enhance the acidity. Top up with soda water and garnish as the original.
- Mandarin Mojito with dark Rum — replace the white Rum with 6 cl dark Rum. The caramel notes of the dark Rum harmonise perfectly with the mandarin and give the drink a deeper, almost wintery note.
Frequently asked questions
Can I use fresh mandarins instead of mandarin liqueur?
Yes, but you’ll need to adjust the sweetness. Fresh mandarins are less sweet than liqueur or syrup. Squeeze the juice of 1–2 mandarins and reduce the demerara syrup to 0.5 cl. Alternatively, you can replace the mandarin liqueur with 2 cl mandarin nectar, which is already sweetened.
Why isn’t the mint crushed?
Mint quickly loses its aroma and turns bitter if crushed too much. Lightly pressing it is enough to release the essential oils. Too much pressure makes the drink grassy and unpleasant.
Can I prepare the drink in advance?
No, the Mandarin Mojito relies on freshness. The mint wilts quickly, and the soda water loses its fizz. Mix all the ingredients except the soda water beforehand and top up with ice and soda water just before serving.
Which glass is best suited?
A tall Highball glass (approx. 300–350 ml) is ideal. It provides enough space for the crushed ice and garnish without over-diluting the drink. Alternatively, a Tumbler works too, but then the drink will appear more compact.
