Nojito

ABV 0% / 0 alcoholic units

Primary Ingredient: Rum Arabica Tea

A Brief History of a Nojito

The dates back to 16th-century Cuba, where it was originally known as “El Draque,” named after the English pirate Sir Francis Drake. Over time, the drink evolved, becoming a staple of Cuban culture and later gaining worldwide popularity.

The Nojito is a non-alcoholic take on the classic Mojito, offering the same invigorating combination of zesty lime, fresh mint, and gentle sweetness, but swapping the rum for Rum Arabica Tea. Crisp, cooling, and lightly sparkling, this mocktail is perfect for warm days, health-conscious drinkers, or anyone looking for a refreshing alternative to a traditional cocktail.

Taste and Flavour Profile

Rum Arabica Tea offers a rich and aromatic fusion of bold rum notes and smooth Arabica coffee. The natural sweetness of the rum complements the deep, earthy coffee flavours, creating a luxurious and velvety taste experience. Paired with the zesty lime and fresh mint creates a zero proof alternative to a Mojito. 

Food Pairings

The Nojito’s crisp and citrusy notes make it a great companion for:

• Grilled seafood – Complements the freshness of prawns, grilled fish, or ceviche.

• Spicy dishes – Helps balance heat from dishes like Thai curry or Mexican tacos.

• Fresh salads – Pairs well with citrusy dressings and light, leafy greens.

• Fruity desserts – Enhances tropical fruit-based treats like mango sorbet or coconut panna cotta.

Light, zesty, and utterly refreshing, the Nojito is proof that a great drink doesn’t need alcohol to shine. 

• Bar spoon
• Muddler
• Highball glass
• Jigger

Recipe

• 50ml Rum Arabica Tea - 5g per 100ml
  
• 10g Demerara sugar/15ml Demerara syrup*
• ½ a lime
• 10 mint leaves
• Soda top
• Ice
• Garnish: lime wheel and mint sprig

*Demerara syrup - 1 part Demerara to one part water. Gently heat in a pan until sugar has dissolved and allow to cool. 

Method

• Steep 10g of Rum Arabica Tea in 200ml boiled water for 5 minutes and strain (you’re steeping extra as the tea blend will absorb some of the liquor). Allow to cool. 
• Add the the sugar, mint and rum arabica liquor into the glass and muddle for 30 seconds or so.
• Cut the half lime into 4, add to the glass and muddle for a further 20 seconds
• Top with ice and soda, lightly stir
• Garnish with a lime wheel and sprig of mint