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Johnnie Walker Red Mojito Cocktail

Whisky
Author: Ashifa Bano
Three ornate glasses filled with iced hibiscus tea sit on a decorative metal tray, with dried hibiscus petals scattered nearby on a rustic wooden surface.
Ingredients
Method

Embodying the harmonious blend of fresh mint, subtle sweetness from Johnnie Walker Red Label and acidity of citrus, this delicious cocktail is a solid summer sipping option to feature on a cocktail menu. Made with a handful of ingredients, the recipe can also be multiplied further for batching in advance. 

What you’ll need

Ingredients

Serves:
1
  • Johnnie Walker Red Label
    30ml
  • Pomegranate juice
    60ml
  • Fresh mint leaves
    8
  • Fresh lime juice
    15ml
  • Simple syrup
    10ml
  • Soda water
    To top
  • Ice cubes

Method

  1. Step 1

    Muddle gently mint leaves, lime juice, and simple syrup in a highball glass to release flavour without tearing the leaves.

  2. Step 2

    Add pomegranate juice and Scotch whisky, then fill the glass with ice cubes.

  3. Step 3

    Gently stir to mix the flavours without bruising the mint.

  4. Step 4

    Top with soda water, stir lightly for the last time, and serve immediately.

Tips & Suggestions

  • Use a light-bodied blended Scotch instead of a heavily peated one, as dominant smoky flavours will clash with mint and citrus.

  • Gently muddle the mint leaves—just enough to release oils, since over-muddling will result in bitterness and overwhelm the Scotch.

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FAQs

Yes, Scotch whisky can be useful for cocktails, depending on the type of Scotch and the purpose of the drink. Blended Scotch is best suited for beverages such as the Penicillin cocktail or Rob Roy cocktail, when an even, all-purpose base is desired.

White rum traditionally is the spirit that goes into a Mojito cocktail. It gives a light, clean base that works well with fresh mint, lime juice, sugar, and soda water.

Tonic will work well in a Mojito cocktail, but it alters the drink quite a lot. Classic mojito cocktails use soda water to bring a neutral fizz, and tonic contributes bitterness from quinine and changes the flavour profile.

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