Mint Margarita and Virgin Mojito: 2 Easy Mint Mocktails at Home
Ask for a cold drink at almost any Pakistani restaurant and a mint margarita will be on the menu. Its fizzy cousin, the virgin mojito, is just as popular. Both are simple to make at home, and both taste best when the mint is fresh and the drink is very cold.
The two drinks use the same flavours, mint, lemon and a little sweetness, but they are made differently:
| Mint Margarita | Virgin Mojito | |
|---|---|---|
| Texture | Blended, frosty, slushy | Built in the glass, fizzy and clear |
| Mint | Blended into the drink | Leaves gently pressed in the glass |
| Bubbles | A splash of soda on top | Topped fully with soda |
| Best for | Hot afternoons, with food | Parties, a lighter refreshing drink |
Recipe 1: Pakistani-Style Mint Margarita
Ingredients
- 40 ml Melina Mint Syrup
- 20 ml Melina Lemon Lime Syrup
- Juice of 1 lemon (about 30 ml)
- A handful of fresh mint leaves (15–20 leaves)
- 2 cups of ice
- 100 ml cold water
- A splash of lemon-lime soda to finish
- A pinch of salt or chaat masala (optional, but very Pakistani)
Method
- Add the mint leaves, both syrups, lemon juice, water and the pinch of salt to a blender.
- Add the ice and blend on high for 30–40 seconds until smooth and frosty. Stop before it turns watery.
- Pour into two chilled glasses, leaving a little space at the top.
- Top each glass with a splash of soda and garnish with a mint sprig and a lemon wheel.
Recipe 2: Classic Virgin Mojito
Ingredients
- 20 ml Melina Mint Syrup
- 15 ml Melina Lemon Lime Syrup
- Half a lime or lemon, cut into wedges
- 8–10 fresh mint leaves
- Crushed ice
- 150 ml chilled soda water
Method
- Put the lime wedges and mint leaves in a tall glass.
- Press gently with a muddler or the end of a rolling pin, just enough to release the juice and aroma. Don't shred the mint; torn leaves turn bitter.
- Add both syrups, then fill the glass with crushed ice.
- Top with soda water and stir gently from the bottom up.
- Garnish with a mint sprig and serve immediately.
Tips for the Best Mint Drinks
- Slap the mint garnish. Clap a mint sprig between your palms before adding it to the glass. It releases the aroma without bruising the leaves.
- Use crushed ice for mojitos. It chills faster and makes the drink look like a café mojito.
- Keep the blender short. For mint margarita, blend just until smooth. Over-blending melts the ice and dilutes the drink.
- Adjust with syrup, not sugar. Sugar doesn't dissolve well in cold drinks. Add 5–10 ml more mint syrup if you want it sweeter.
Flavour Variations
- Strawberry Mojito: add 15 ml of Strawberry Syrup to the virgin mojito.
- Green Apple Mint Margarita: replace the lemon lime syrup with Green Apple Syrup for a sour-apple twist.
- Blue Mojito: add 15 ml of Blue Curacao Syrup for a bright blue mojito. See our Blue Lagoon recipe for more blue drinks.
- Pomegranate Mojito: add 15 ml of Pomegranate Syrup for a deep red colour.
Frequently Asked Questions
What is the difference between a mint margarita and a mojito?
A Pakistani mint margarita is blended with ice into a frosty drink, while a mojito is built in the glass with pressed mint, crushed ice and soda. Both use mint and lemon, and both recipes here are alcohol-free.
Can I make mint margarita without a blender?
You can shake the ingredients with ice in a jar or shaker, but it won't get the frosty, slushy texture. For that, a blender works best.
Can I use dried mint?
Fresh mint is much better for these drinks. If you don't have any, use Melina Mint Syrup on its own; it still gives a strong mint flavour.
Why does my mojito taste bitter?
The mint was probably crushed too hard. Press the leaves gently; shredding them releases bitter compounds.
How do I make mint margarita for a party?
Blend in batches of two to three glasses at a time and serve immediately. Blended drinks separate if they stand too long.
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