Alcohol Free Mint Mojito
Mint mojito mocktail with Dragonfly Three Mint Medley concentrate, muddled lime, fresh mint and soda over crushed ice.
A virgin mojito is one of the few alcohol free drinks that really stands up to the original, because mint and lime, not rum, are what a mojito is about. This one leans on that: muddled lime and fresh mint in the glass, plus a small pour of cooled Dragonfly Organic Three Mint Medley to give it the body and herbal depth that the rum would normally provide.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Alcohol Free Mint Mojito recipe. Canonical: https://teas.co.uk/recipes/cocktails/alcohol free mint mojito/
The muddling is where it is won or lost. Press the lime wedges firmly to work out the juice and bruise the rind a little, but treat the mint gently, just a few light presses. Crush the mint hard and it turns bitter, giving up chlorophyll instead of the cool menthol oils you actually want. Lime takes pressure, mint takes a tap.
You'll need
- 1 Dragonfly Organic Three Mint Medley pyramid bag (use 2 for a stronger drink)
- 100ml freshly drawn water, boiled and left to stand 30 seconds
- 1 unwaxed lime, cut into 6 wedges, plus a small extra zest for finish
- 1 tbsp golden caster sugar
- 10 fresh mint leaves, plus 1 long sprig to garnish
- 100ml well chilled soda water
- Plenty of crushed ice (the Cuban mojito uses crushed, not cubed)
Method
- Put the mint bag in a small heatproof jug, pour over the 100ml of water (boiled and stood for thirty seconds), cover and steep for six minutes.
- Lift out the bag, press it against the side and discard. Slide the jug into the freezer for five minutes to cool it down fast.
- Meanwhile, drop five lime wedges, the sugar and the ten mint leaves into the bottom of a tall highball glass.
- Muddle them: press the lime wedges firmly to release the juice and bruise the rind, but give the mint only three or four light presses. Lime takes pressure, mint takes a tap.
- Fill the glass three quarters with crushed ice, pressing it down lightly so it settles among the lime and mint.
- Pour the cooled mint concentrate, about 80ml, over the ice and stir gently to lift the muddle up through the glass.
- Top with the chilled soda water, pouring down the back of the spoon to keep as much fizz as possible.
- Add a little more crushed ice to fill the glass, tuck in the mint sprig and the last lime wedge, and grate a little lime zest over the top.
- Serve straight away. It is at its best for the first eight minutes or so, before the ice softens the soda.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g
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