When it comes to cocktails, there are classics and trends. Of course, it’s subjective which cocktails fall into which category, but some drinks have earned a place on the list of all-time classics. The mighty mojito is one such drink. A combination of rum, lime juice, sugar, mint and soda water makes the mojito an absolutely delicious and refreshing cocktail that really doesn’t need replacing. But cocktail culture is nothing if not playful – and this ingredient swap is a fun way to change up the flavor profile of your mojito.

Advertising

Cocktail expert, author and content creator Jordan Hughes creates delicious and awesome twists on classic drinks, which he showcases on his website High-Proof Preacher and his Instagram page. He recently shared his unexpected mojito twist with The Takeout, saying, “I like to use Copalli Cacao Rum from Belize as the base spirit. Of course, it’s still rum, but this particular rum is distilled with fresh cacao to create an incredibly rich, chocolatey flavor that’s dry and not at all cloying. This gives the mojito an earthier, dessert-tasting note, which is unexpected and will turn off some fans, but it’s a very fun combination.”

Flavoring mojitos is certainly not a new concept, but variations usually include a type of fruit like watermelon or pineapple. Chocolate is a little unusual, but considering how well chocolate and mint already go together, it makes perfect sense. It would definitely rank among our best chocolate mints.

Advertising

We think Jordan Hughes’ chocolatey mojito twist sounds simply delicious—definitely something Willy Wonka would reach for on a particularly busy day of candy-making. But you can up the cocoa factor even further by using chocolate mint leaves. Chocolate mint is a true hybrid plant that produces edible mint that smells just like mint-infused chocolate (think Andes Crème de Menthe candies). And while mojitos aren’t typically served in a rimmed glass, you could dip the rim or just a small portion of the glass in crushed cacao nibs, giving you some extra cocoa flavor without adding sweetness.

Advertising

Substituting brown or demerara sugar for white granulated sugar will add a hint of deep molasses flavor to the drink, but the larger grains may also be harder to dissolve in the other cold ingredients. To avoid this, you can first process the sugar into simple syrup and let it cool. Don’t be afraid to flavor your syrup; flavored simple syrups are a real hit.

If you think your bottle of cocoa rum will sit in your bar for years because you don’t use it for much else, you might be wrong. Once you get a taste for Jordan Hughes’ chocolate take on the mojito, you’ll probably never want a plain mojito again, but there’s still plenty of room for experimentation with this unique spirit.

Advertising

For an appetizer, try an ice-cold chocolate-soaked martini with rum instead of vodka or gin. Add an orange slice and some Cointreau or Grand Marnier for a strong, chocolate-covered orange feel. If it’s cold outside or the winter holidays are approaching, try making a batch of the retro favorite Hot Buttered Rum with cocoa rum instead of the usual dark rum. The abundance of warm spices combined with the essence of chocolate, served at a warm temperature – and with butter to boot – will be absolutely magical.

Dark & ​​Stormies are cocktails made with dark rum, lime juice and ginger beer served over ice in a highball glass. The addition of cacao rum would complement the spice of the ginger beer beautifully. And if you like White Russians, try replacing the regular vodka with cacao rum. It goes great with the coffee liqueur and cream.

Advertising