This drink takes the soul of Moroccan mint tea and gives it a terrace-ready lift. Mint is muddled gently with sugar and lime so it releases perfume without bitterness. Chilled mint tea becomes the base, sparkling water adds a clean fizz, and rum is optional depending on the night. The result is bright, aromatic, and surprisingly refreshing: a bridge between the tea tray and cocktail hour. Serve icy cold with slapped mint, and let the scent arrive before the first sip. Serve warm with bread and
| 10 mint leaves + extra for garnish | |
| 1 tbsp sugar (or honey syrup) | |
| 1/2 lime, cut into wedges | |
| 60 ml white rum (optional) | |
| 120 ml chilled Moroccan mint tea (strong, sweetened lightly) | |
| Sparkling water + ice |
All the aroma of Moroccan mint tea, reimagined as a fizzy mojito. Muddle mint and lime, add chilled tea, top with sparkling water, and spike with rum if you want.
| 1. | In a glass, muddle mint with sugar and lime wedges—press gently to release aroma, not bitterness. |
| 2. | Add rum if using. Fill with ice. |
| 3. | Pour in chilled mint tea, then top with sparkling water. |
| 4. | Stir once. Garnish with mint (clap leaves between palms) for maximum fragrance. |
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