Chilli Mojito

Unlike the storied Mojito that came before it, the Chilli Mojito has no provenance other than it is a Mojito with the mint swapped for red chilli. I first had one of these in Penang Malay in Manchester’s Northern Quarter on the occasion of my partner’s 50th birthday. My partner’s friend and former colleague is the manager of Penang and it was she who told me that the method of manufacture of the Chilli Mojito is a simple swap of herbs for spicy veg.

This is one spicy little motherfucker.

Penang can be found at 92-94 Oldham St, Manchester M4 1LJ.

Chilli Mojito

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Serves: 1
Cooking Time: None


  • 2–3 slices of red chilli
  • 60ml Bacardi Carta Blanca
  • 12ml fresh lime juice
  • 15ml simple syrup
  • Soda water



Bruise the chilli in the bottom of a highball glass. Add the rum, lime juice and sugar, and half fill the glass with crushed ice.


Stir the drink to mix and draw up some of the chilli to distribute it in the ice. Fill the remainder of the glass with ice, top with soda and lightly stir again. Add some nice, unmolested rounds of chilli to garnish.


Serve within reach of a pint of Greek yogurt.

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