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.

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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