Espresso Mojito

How to make it

1. Brew Cannonball as a double espresso and set aside to cool slightly
2. Add mint leaves and simple syrup to the bottom of your glass
3. Muddle gently — press and twist to release the mint oils without shredding the leaves
4. Squeeze the lime juice over the muddled mint
5. Fill the glass generously with ice
6. Pour the cooled espresso over the ice
7. Top with sparkling water
8. Stir once gently from the bottom to combine
9. Garnish with a mint sprig and a lime wheel

Tasting notes

Dark chocolate, maple syrup, fresh mint, bright lime. The bold body of Cannonball holds its own against the citrus and mint — it doesn't get lost the way a lighter roast would. Rich, refreshing, and completely unexpected. Two-estate dark roast from Udayagiri Estate, Chikmagalur and Ponnathmotte Estate, Coorg, Karnataka, India.

Why Cannonball works in a mojito

A traditional mojito needs something strong enough to anchor the drink through the mint and citrus. Most espressos are too acidic — they clash with the lime. Cannonball's naturally low acid and Robusta body give it the weight to balance a mojito without bitterness. The dark chocolate notes complement the mint the same way they complement mint chocolate — it's a pairing that makes complete sense once you taste it.

Pro tip: Don't over-muddle the mint — you want the oils released, not the leaves broken down. Broken mint leaves turn bitter and muddy the drink. Five to six gentle presses is enough. For a boozy version add 30ml of white rum before the espresso — it becomes a proper cocktail that pairs beautifully with the Indian dark roast.