The Moroccan mint cocktail is best described as a fusion drink which combines the flavours of the Cuban mojito cocktail with the essence of mint tea. Although traditionally served cold, the cocktail can also be tweaked to make a warm variation – with the addition of whole spices for better infusion.
Add the black tea leaves, crushed cardamom pod, half of the spearmint leaves and sugar to a cup of recently boiled water and steep for 15 minutes.
Strain and cool completely; meanwhile, muddle the remaining spearmint, white rum and rosewater in a cocktail shaker.
Add the cooled black tea followed by ice cubes and shake well for 15-20 seconds.
Strain into a highball glass filled with ice and top up with sparkling water.
Garnish with a fresh sprig of mint before serving.
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