This Moroccan-inspired cocktail fuses two of my favorite drinks: Moroccan mint tea and Cuban mojitos, all kissed with cardamom and rosewater. Simple, refreshing, and complex!
Prep time: PT10M
Total time: PT10M
4.2 stars (20 reviews)
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- Place the tea and crushed cardamom pods in a heatproof measuring cup, and add boiling water to bring the mixture to the ¾ cup mark. Let steep 10-20 minutes. (If finishing the drinks later, strain the tea mixture into a jar, squeezing the liquid out of the tea, and chill. The mixture may become cloudy; this is fine.)
- Meanwhile, muddle the mint leaves and sugar together in another measuring cup to bruise the mint. Add the lime and lemon juices, starting with the smaller amounts; stir to dissolve the sugar.
- When the tea has steeped, strain it into the mint mixture, squeezing the tea and cardamom pods to extract all the liquid.
- Strain the mint/tea mixture into a pitcher, squeezing the leaves to extract all the liquid. Stir in the white and dark rums and the rosewater. Taste, adding additional lime and lemon juice if you like.
- Fill four large tumblers with ice and several mint leaves. Divide the cocktail mixture among the glasses, leaving room for sparkling water. Top each with a bit of sparkling water, stir, and serve.