Spiced Rum Mojito
Serves 1 · 4 mins · Tall highball
Last updated 17 August 2026
A mojito made with spiced rum keeps all the mint-and-lime freshness of the original but adds a warm, aromatic tail. Treat the mint gently — press it, do not shred it — and the drink stays clean and green rather than bitter. It is the best summer use of a spiced rum bottle.
Ingredients
- — 50ml Dilay 1949 Spiced Rum
- — 25ml fresh lime juice
- — 15ml sugar syrup
- — 10 fresh mint leaves, plus a sprig to garnish
- — Soda water, to top
- — Crushed ice, to fill
Method
- Add the mint leaves, lime juice and sugar syrup to a tall glass and press the mint gently with a muddler to release the oils.
- Fill the glass with crushed ice.
- Pour over the spiced rum and stir to lift the mint through the ice.
- Top with soda water and garnish with a slapped mint sprig.
Tips for getting it right
- — Slap the garnish sprig between your palms before adding it — it releases the aroma without bruising the leaf.
- — Never pound the mint. Torn leaves turn the drink bitter and grassy.
- — Crushed ice dilutes as it melts, which is what keeps a mojito drinkable and long.
Frequently asked questions
Can you make a mojito with spiced rum?
Yes — spiced rum makes a warmer, more aromatic mojito than white rum, with cardamom and ginger sitting behind the mint and lime.
Should you use crushed or cubed ice in a mojito?
Crushed ice is traditional. It chills fast and dilutes gently, which keeps the drink long and refreshing.
Can you make it without sugar syrup?
Use two teaspoons of caster sugar muddled with the lime instead, or leave it out entirely for a drier, sharper mojito.
Try Dilay 1949 Panjabi Spiced Rum in this recipe.
BUY DILAY 1949 PANJABI SPICED RUMMore spiced rum serves
Dilay is for adults of legal drinking age. Please drink responsibly.