1. 45 ml white rum
2. 4 halves of dried kokum fruit
3. 3-4 sprigs of fresh mint leaves
4. 1/2 lime, cut into 4 wedges
5. 1 teaspoon white sugar, or to taste
6. Ice cubes
7. Club soda
1. Muddled sugar, lime wedges, mint sprigs and kokum.
2. Add rum and ice cubes. Top with soda water.
The mojito went well with fried fish: my mum had marinated the fish in lemon juice, turmeric, chilli powder and salt for a couple of hours, tossed it in some rice flour and shallow-fried until light brown.
For the first round of mojitos, my dad used the recipe for the classic mojito: all of the above ingredients, the only difference being two tablespoons of sugar, as opposed to the 1 teaspoon I’ve mentioned above. It was too sweet for my liking. Besides, the taste of the kokum didn’t quite come through.
So, for round 2, I asked the bartender to go easy on the sugar content. And it worked. Mommy Doh chose to get drunk on the new cocktail. And bartender and self exchanged giggles while we saw her sip away in happiness.