Gyokuro Cucumber Mojito

Gyokuro Cucumber Mojito

Makes 1 cocktail.


{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


  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.

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