Mint Margarita
منٹ مارگریٹا
In Pakistan, a mint margarita has nothing to do with tequila. It is the alcohol-free green slush that almost every café, BBQ restaurant and wedding caterer serves: fresh mint, lemon and sugar blended with ice, then lifted with lemon-lime soda. The trick is to blend the mint with only a little liquid first so it breaks down completely, and to add the soda last so the drink stays fizzy.
- ⏱ Total: 5 min
- Prep: 5 min
- Easy
- Serves 2
Method
Tap a step when it is done.
Wash the mint and pick off the leaves. Discard the thick stems, which make the drink bitter and stringy.
Put the mint, lemon juice, sugar, salt and half a cup of the soda in the blender. Blend for 30–40 seconds, until the mint is completely broken down and the liquid is bright green.
Add the ice and blend again for 15–20 seconds, just until it turns into a smooth, thick slush with no big lumps.
Taste and adjust. It should be sweet, sharp and very minty; add a little more sugar or lemon if needed and pulse once to mix.
Pour the slush into two tall glasses, filling them about two-thirds. Top each with the remaining chilled soda and stir once gently, so it stays fizzy.
Garnish with a lemon slice and a mint sprig and serve straight away, before the ice separates.
Kitchen notes
Never blend the full amount of soda. Blending knocks out the gas and the drink turns flat; only use a splash to help the mint break down.
Use only fresh, bright mint leaves. Dark or wilted leaves and stems give a grassy, bitter taste and a dull colour.
Serve within a few minutes. The slush settles into green juice and ice if it stands too long; a quick re-blend fixes it.
The café favourite with a misleading name
Walk into almost any café or barbecue restaurant in Lahore, Karachi or Islamabad and mint margarita will be on the drinks menu, usually next to the mojito and the blue lagoon. Despite the cocktail name, it is a completely alcohol-free mocktail, and it has become one of the most ordered cold drinks in the country. It is especially popular with heavy, smoky food like tikka, seekh kebab and karahi, where its sharp, cooling taste cuts through the richness. In summer it is a common welcome drink at weddings and dinner parties.
The two-stage blend
The secret to the restaurant texture is blending in two stages. First, the mint goes in with the lemon juice, sugar and only a splash of soda. With little liquid, the blades catch the leaves and break them down completely, so the drink is smooth and evenly green instead of full of floating bits. Then the ice goes in for a short burst, just long enough to make a thick slush. Over-blending at this stage melts the ice and leaves the drink watery. The rest of the soda is poured over in the glass, never blended, so every sip keeps its fizz.
Variations
- Extra tangy: add a quarter teaspoon of black salt or chaat masala for a street-style kick.
- Less sweet: use plain soda water instead of lemon-lime soda and sweeten with sugar to taste.
- Mint lemonade: use chilled water instead of soda for a still version that is just as refreshing.
Serving and making ahead
Mint margarita is best the moment it is made. If you are serving a crowd, blend the mint, lemon and sugar base up to two hours ahead and keep it in the fridge, then blend each batch with ice and top with soda just before serving. Chilled glasses help the slush stay thick for longer.
Questions people ask
Is mint margarita alcoholic?
No. In Pakistan the name refers to a blended mint and lemon mocktail. It contains no tequila or any other alcohol.
Can I make it without soda?
Yes. Use chilled water instead of soda and add one more tablespoon of sugar. It will taste like a frozen mint lemonade rather than a fizzy drink.
Why does my mint margarita taste bitter?
Usually from the stems, from too much mint for the amount of lemon and sugar, or from blending for minutes on end. Use leaves only and blend just until smooth.
Nutrition (estimate, per serving)
- Calories
- 155
- Protein
- 1 g
- Fat
- 0 g
- Carbs
- 38 g
