Paul Kushner
The Masala Mojito puts an Indian spin on a classic. It keeps the minty, citrusy feel of a traditional mojito but layers in earthy spice and a hit of salt from chaat masala and cumin. It’s light, fizzy, and full of flavor. If you’re into drinks that wake up your taste buds and go beyond sweet and sour, this one’s worth trying. It’s easy to make and a fun conversation starter at parties, especially when served ice cold with fresh mint and a lime wedge.
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Tasting Notes
This Masala Mojito brings together bright lime and cool mint with bold spices. The chaat masala adds a tangy, savory kick that’s a little salty and a little funky in a good way. The roasted cumin powder gives it depth with a toasty edge that lingers. White rum blends in smoothly, and the soda water keeps everything crisp and refreshing. It’s not too sweet, thanks to the small amount of simple syrup, and the balance of flavors is light but punchy. You’ll taste mint up front, spice through the middle, and a clean, fizzy finish.
Equipment and Glassware
All you need is a sturdy glass (like a highball), a muddler or spoon, and a stirring stick. No shaker or fancy tools required. A jigger helps with measuring, but you can eyeball it if you’re confident. Use a long spoon or straw to stir the soda in gently at the end. The best glass for this drink is something tall and narrow that lets the bubbles rise and keeps the herbs near the top. Chilling the glass first helps keep it colder longer, especially if you’re serving it outside or in warm weather.
Ingredients
- 2 oz white rum
- 1 oz lime juice
- 0.5 oz simple syrup
- 4 mint leaves
- ½ tsp chaat masala
- ¼ tsp roasted cumin powder
- Soda water, to top
- Mint leaves and lime wedge, for garnish
Instructions
- In a tall glass, muddle the lime juice, simple syrup, mint leaves, chaat masala, and roasted cumin powder until the mint is bruised and everything is well mixed.
- Pour in the white rum and add a handful of ice cubes.
- Top with soda water and stir gently to combine.
- Garnish with a fresh mint sprig and a lime wedge.
Pro Tips
- Use crushed ice for a frostier feel.
- Double the mint if you want a stronger aroma.
- Stir gently to avoid killing the bubbles.
- Chaat masala brands vary taste before adding more.
- Freshly roasted cumin has a stronger flavor.
- Make a pitcher version by scaling up.
- Swap soda water with sparkling lemonade for a twist.
- Use a reusable straw to mix and sip.
- Chill all ingredients ahead of time.
- Add a pinch of black salt for more tang.
When to Serve
The Masala Mojito is great for warm weather, outdoor parties, or anytime you want something fizzy and refreshing with a twist. It works especially well at brunch, Indian-themed dinners, or cookouts where the food has some spice. It’s also fun for cocktail nights when you want to mix things up from the usual mojito or gin and tonic. If you’re hosting guests who like bold flavors, this one will stand out without being too strong or sweet. It’s easy to batch if you need to serve a crowd too.
Which Liquor Brands to Choose
White Rum:
- Bacardi Superior (classic and clean)
- Havana Club 3 Años (light with a bit of fruitiness)
- Cruzan Light (smooth and affordable)
Chaat Masala (common brands):
- MDH Chaat Masala
- Everest Chaat Masala
- Catch Chaat Masala
Similar Cocktails
Equipment
- Mixing spoon
Ingredients
- 2 oz white rum
- 1 oz lime juice
- 0.5 oz simple syrup
- 4 mint leaves
- ½ tsp chaat masala
- ¼ tsp roasted cumin powder
- Soda water to top
- Mint leaves and lime wedge for garnish
Instructions
- In a highball glass, muddle the lime juice, simple syrup, mint leaves, chaat masala, and roasted cumin powder until the mint is bruised and everything is well mixed.
- Pour in the white rum and add a handful of ice cubes.
- Top with soda water and stir gently to combine.
- Garnish with a fresh mint sprig and a lime wedge.
Notes
Pro Tips
- Use freshly squeezed lime juice for the best flavor.
- Don’t over-muddle the mint press just enough to release the oils without tearing it up.
- Adjust the spice levels to taste. A little more chaat masala will boost the tang and saltiness.
