A mojito is mint, lime, sugar, and fizz. A Jeera Nimbu Mojito is all of that — plus a flavour depth that comes from roasted cumin, ginger, and black pepper working together in a glass. One sachet does the work of a full spice rack.
Prep Time: 5 Min
Ready in: 5 Min
Serves: 1
Ingredients
- 1 sachet Cool Drink Tadka
- Juice of 1½ nimbu (lemons or limes)
- 8–10 fresh pudina (mint) leaves
- 1 tsp sugar, kala khatta syrup, or raw honey
- 2 tbsp water (to dissolve the masala)
- Plenty of ice cubes
- 150ml chilled soda water or plain soda
- Lemon slice and mint sprig to garnish
Preparation
- Place mint leaves and sugar at the base of a tall glass. Using a muddler or the back of a spoon, press the mint firmly against the glass 5–6 times until fragrant. You want the oils released — not the leaves shredded.
- In a small cup, mix your Cool Drink Tadka sachet with 2 tbsp water and the juice of 1 lemon. Stir briskly for about 30 seconds until all the spice powder — especially the black salt and cumin — is completely dissolved. Taste it: it should be sour, salty, and deeply aromatic.
- Pour the spiced lemon mixture directly over the muddled mint in the glass. Add the remaining half lemon's juice. The mint and masala will start interacting immediately — you'll smell it.
- Fill the glass generously with ice cubes — go all the way to the top. Pour chilled soda slowly from the top so the fizz lifts the spice mixture upward and distributes it naturally.
- Give it one long, gentle stir from the bottom of the glass. Garnish with a lemon wheel and a fresh mint sprig. Serve immediately while the soda is still sharp.
Tip
For a party batch, multiply the masala-lemon base by 8, skip the soda, and refrigerate. Pour over ice and top with fresh soda per glass just before serving — the fizz stays sharp and every pour tastes freshly made. No pre-mixing with soda or it goes flat.