Gyokuro Cucumber Mojito

Gyokuro Cucumber Mojito

Smooth, savory and sweet, Gyokuro Cucumber Mojitos are the perfect cocktail for any occasion. This drink is a step-up from your standard mojito, balanced and sophisticated thanks to a bright pop of best-quality Japanese green tea.

Gyokuro Cucumber Mojito

What makes this cocktail amazing are the additions of green, fresh flavor found throughout. The base starts with Yamamotoyama’s shade-grown Gyokuro green tea, also known as “pearl dew’ or “precious dew drop” green tea. The tea adds a mellow sweetness and hints of umami, resulting in a refreshing and rich highball.

Gyokuro Cucumber Mojito

Atop the tea base we add 3 other ingredients: fresh mint, wedges of tangy lime, and very importantly, cucumber slices! Like the tea, cucumber adds a mild savory note to the drink. Persian cucumbers work great here, as the slices are wonderfully crisp and not too large.

Gyokuro Cucumber Mojito

The leaves of Gyokuro become very soft after steeping, so I sometimes add a few of the leaves right into the cocktail itself. This is definitely a treat for avid tea lovers, but if you prefer your mojito crystal-clear with no tea leaf floaties, just make sure to use a strainer to separate the tea leaves from the rum after infusing.

Gyokuro Cucumber Mojito

These are especially great on a Friday night, when work is over and it’s time to kick back. If you’re serving these cocktails up for a party, make sure to infuse enough rum to keep the drinks flowing. I’m sure your guests won’t be able to get enough of these Gyokuro Cucumber Mojitos!

 


Gyokuro Cucumber Mojito

Makes 1 cocktail.

Ingredients:

{Gyokuro Tea-Infused Rum}- make 24 hours ahead
- 1 cup rum
- 1 Tbsp Yamamotoyama’s Gyokuro tea leaves
{For 1 Mojito}
- 10 mint leaves - 1/2 lime, cut into 4 slices
- 5 slices of Persian cucumber - 2 Tbsp sugar
- 3 Tbsp (1 1/2 fluid ounce) Gyokuro Tea-Infused Rum
- 1/2 cup club soda, chilled - ice

Directions:

1. With a ratio of 1 cup rum to 1 Tbsp Gyokuro tea, steep the tea with the rum at room temperature for 24 hours. Strain out the tea leaves and discard or reserve some for adding into the cocktail itself. Reserve this Gyokuro Tea-Infused Rum to use for making the mojitos.

2. In a 12 oz. serving glass, muddle the mint leaves, limes, cucumber slices and sugar (and a 1/2 tsp of the softened, reserved tea leaves if using). Add 3 Tbsp of the strained Gyokuro Tea-Infused Rum and top with club soda and ice.