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Dandy Mojito

We love seasonal cocktails using the best ingredients. Pop into one of our Kitchens to see which ones are on the menu!


For the dandelion and mint cordial. Inspect the dandelion heads carefully and remove any insects. Place the flower heads in a large bowl together with the mint.

Bring 1.5 litres water to the boil and pour over the dandelions and mint. Cover and leave overnight to infuse.

Strain the liquid through a scalded jelly bag or piece of muslin and pour into a saucepan. Add the sugar and the citric acid (if using).

Heat gently to dissolve the sugar, then bring to a simmer and cook for a couple of minutes.

Use a funnel to pour the hot syrup into sterilised bottles. Seal the bottles with swing-top lids, sterilised screw-tops or corks.

Note: For the best results when making dandelion & mint cordial, flowers should be picked in full sunshine as that is when their fragrance is at full floral power!

To make the Dandy Mojito add a generous portion of ice, 2 lime wedges and a healthy dose of mint to a highball.

Pour in the dandelion & mint cordial, white rum and top up with soda water.

Garnish with more mint leaves and a dandelion flower if one is at hand.

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Dandy Mojito

  • 25ml Dandelion & mint cordial
  • 35ml Organic and fair trade white rum
  • 75ml Soda water
  • 2 Lime wedges
  • 5 Mint leaves
  • 1 Dandelion head

Dandelion and mint cordial

Makes about 2 litres

  • About 75 dandelion heads
  • Generous bunch for mint
  • 1kg sugar
  • 1 heaped tsp citric acid (optional)
  • 1.5 litres of water

This recipe is taken from...

River Cottage HQ