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Chicago Winter Mojito: Spiced Rum & Licor 43

The Winter Mojito transforms the tropical classic into a year-round delight by marrying house-spiced rum, tangy lime and rich demerara syrup with fizzy soda water and a decadent drizzle of Licor 43. Inspired by warm spice markets and wintry nights, the recipe starts by steeping cinnamon, cloves and star anise in aged rum, imparting a warming backbone that balances the bright citrus edge. Shaken over ice and double-strained into a tall Collins glass with fresh mint, each sip is enlivened by the mint’s fragrant oils and the soda’s gentle effervescence. The final barspoon of Licor 43 floats atop the drink like liquid amber, adding layered notes of vanilla and citrus. Whether served by a roaring hearth or at a windswept patio, this Mojito riff showcases how spiced spirits and liqueur artistry can elevate even the most familiar drink. Perfect for festive gatherings or a cozy night in, its harmonious blend of spice, fizz and sweetness captures the spirit of winter in every glass.

Beverage | American | Dairy-Free | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegan | Mojito | Bar Spoon | Cocktail Shaker | Collins Glass | Sieve | Licor 43 | Lime Juice | Rum | Simple Syrup | Layering | Shaking | Straining | Cocktail Party | Cold Weather | Festive | Winter | Under 5 Minutes
Time to complete

Prep

15min

Cook

0 minutes

Wait

12h

Total

12h 15min

Ingredients (Makes 1 cocktail)

Main

  • 2 ounces (60 ml) homemade spiced rum*
  • ¾ ounce (22 ml) lime juice, freshly squeezed
  • ½ ounce (15 ml) demerara syrup
  • 1 ounce (30 ml) soda water
  • 1 barspoon (5 ml) Licor 43 liqueur

For Serving/Garnishing

  • 2 mint sprigs
Nutrition Information (per 100g)
  • Calories: 160 kcal per 100 g
  • Fat: 0 g
  • Protein: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
Directions

Infuse Spiced Rum

  • 1. Combine 1 stick cinnamon, 5 crushed cloves and 3 star anise pods with one 750 ml bottle of aged rum. Seal and steep at room temperature for at least 12 hours, then strain out solids and return the infused spirit to its bottle.

Shake Cocktail

  • 2. In a shaker, combine 60 ml spiced rum, 22 ml lime juice and 15 ml demerara syrup. Add ice and shake vigorously until well chilled, about 10 seconds.

Strain & Assemble

  • 3. Double-strain into a Collins glass filled with fresh ice and one mint sprig. Top gently with 30 ml soda water.

Garnish & Finish

  • 4. Garnish with a second mint sprig. Slowly pour 5 ml Licor 43 over the back of a bar spoon so it floats atop the drink. Serve immediately.
Cookix's Secrets

Citrus Twist

  • Add a thin ribbon of orange peel to the shaker for additional citrus oils and visual warmth.

Glassware & Ice

  • Serve in a tall Collins glass with fresh, clear ice cubes to slow dilution and showcase the drink’s sparkle.

Herbal Fusion

  • Infuse the rum with a sprig of rosemary alongside the spices and garnish with a rosemary sprig.

Licor 43 Pour

  • Chill Licor 43 and pour slowly over a bar spoon to create a distinct, floating amber layer.

Mint Enhancement

  • Gently slap the mint sprig between your palms before adding to release its essential oils without bruising leaves.

Non-Alcoholic

  • Use seeded non-alcoholic spirit in place of rum, skip the Licor 43 float, and top with ginger beer.

Smoky Spice

  • Substitute half the cinnamon with smoked cinnamon or add a drop of mezcal to deepen the smoky profile.

Spiced Rum Infusion

  • Use a tight-seal glass bottle to infuse evenly and strain through a fine mesh or coffee filter for a crystal-clear spirit.

Syrup Consistency

  • Maintain a 1:1 ratio for demerara syrup; warm sugar gently in equal parts water until dissolved, then cool before using.

Tropical Winter

  • Stir in 15 ml pineapple juice with the lime for a sun-kissed counterpoint to the warming spices.