Here’s a Korean twist on the classic Cuban Mojito. Traditional mojitos are made with rum, lime, mint, sugar, and club soda. This version swaps mint for perilla leaves and adds fresh cucumber for a bright, refreshing fusion cocktail.
I served this drink at my first pop-up event at the Japanese-American Cultural & Community Center. I wanted to honor a bit of my Cuban background but didn’t have enough savory courses for a full Cuban menu, so I brought the influence into the cocktail pairing instead.
This Perilla Cucumber Mojito quickly became one of my favorite cocktails and was a big hit at the pop-up.
Ingredients:
- 2 oz light (white) rum
- 3/4 oz agave syrup or simple syrup
- 3 perilla leaves (reserve 1 for garnish)
- 4 cucumber slices
- 1 oz club soda
What is Perilla?
Perilla, known as kkaennip in Korean, is an aromatic herb commonly used in Korean cooking. It’s often served as part of ssam (wraps) and appears in many recipes, sometimes even ground into a powder to season dishes.
Like many Korean kids, I used to dislike perilla, but over time it grew on me and is now one of my favorite herbs. Its flavor is distinct and sometimes loosely compared to shiso, though they’re not the same. Perilla belongs to the mint family and delivers a pronounced aroma and flavor; some people detect a faint anise note, which can be surprising if you don’t enjoy anise on its own.
More cocktail recipes to try
- Tamarind Bourbon Smash
- Irish Whiskey Smash
- Hibiscus & Thai Basil Gimlet
- Coconut Mojito
- The BEST Margarita
Perilla Cucumber Mojito
Stella Navarro-Kim
Ingredients
- 2 oz white rum (or substitute tequila, vodka, or gin)
- 3/4 oz agave syrup (or simple syrup)
- 3 perilla leaves (1 reserved for garnish)
- 3 lime wedges (about half a lime)
- 4 cucumber slices
- 1 oz club soda
Instructions
- In a shaker, combine 4 cucumber slices, 3 lime wedges, and 2 torn perilla leaves. Muddle thoroughly until the cucumber and lime release their juices and the perilla releases its oils.
- Add 3/4 oz agave nectar (or your preferred sweetener), 2 oz white rum, and ice. Shake vigorously for 5–10 seconds to chill and dilute slightly.
- Double strain the mixture over fresh ice into a glass, then top with 1 oz club soda to add effervescence.
- Garnish with the remaining perilla leaf and an extra cucumber slice if desired. Serve immediately.
Nutrition information is an approximation and should be used as a guideline only.
Additional Info
Stella Navarro-Kim
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