Spiced Prawn Mojito Cocktail Recipe

You know, I’ve always enjoyed putting a spin on classic cocktails. This one, though—it’s got a surprise waiting in every sip.

A mojito is usually all about that crisp, refreshing vibe. But honestly, throw in a little spice and some prawns, and suddenly you’re looking at something totally new.

Here’s how you can make a spiced prawn mojito cocktail that blends mint, citrus, and savory heat for a drink that’s really hard to forget.

You don’t have to be some cocktail wizard to pull this off. The steps are straightforward, and the ingredients? Pretty easy to find.

What really makes it pop is the way the flavors come together—cool mint, punchy lime, and that gentle heat from the spices and prawns.

I’ll walk you through the recipe, step by step. I’ll also throw in some tasting notes, just so you know what you’re getting into.

Spiced Prawn Mojito Cocktail Recipe

Honestly, I keep coming back to this recipe. It’s that balance—the mojito’s freshness mixed with spiced prawns.

You get lime, mint, and a little kick, so it’s refreshing but still feels like you’re having a snack and a drink at the same time.

Equipment

• Cocktail shaker
• Muddler
• Bar spoon
• Jigger or measuring cup
• Highball glass
• Small bowl for prawns
• Skewers or cocktail picks
• Ice cubes

Nothing fancy here. I like using a muddler to smash out the lime juice and mint oils.

A shaker gets everything blended just right. Skewers are handy for propping up the prawns—makes it fun and kind of classy.

Ingredients

• 50 ml white rum
• 1 fresh lime, cut into wedges
• 8–10 fresh mint leaves
• 2 tsp sugar (or simple syrup)
• Soda water, to top
• Ice cubes
• 4 cooked prawns, peeled and deveined
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• Pinch of salt

I usually mix the mayo with sriracha to coat the prawns. It gives you that creamy, spicy bite right on top of the cool drink.

Fresh lime and mint are non-negotiable, honestly. Rum and soda water keep things light and bubbly.

Instructions

• Toss lime wedges and sugar in the shaker.
• Muddle gently—don’t go overboard, just enough to get the juice out.
• Add mint leaves, press them a bit with the muddler.
• Pour in the rum, then fill the shaker with ice.
• Shake it up for about 10–15 seconds.
• Strain into a highball glass packed with ice.
• Top with soda water, give it a gentle stir.
• Mix mayo and sriracha in a little bowl.
• Coat the cooked prawns in that mixture.
• Skewer the prawns and lay them across the glass for garnish.

I always stir after adding the soda—keeps the bubbles alive. Eat the prawns right away, while they’re still cold and firm.

Notes

Honestly, fresh lime is a game changer. The oils from the peel make everything smell amazing when you muddle them with the sugar.

If you want less heat, just tone down the sriracha or add more mayo. Feeling brave? A pinch of chili flakes in the prawn mix does the trick.

Sometimes I’ll use sparkling mineral water instead of soda water, just for a slightly different feel. And keeping the prawns cold until the last second? Trust me, it’s worth it.

Tasting Notes

So, right off the bat, that first sip hit me with this cool burst of mint and lime. The freshness was almost startling, but it balanced out the warmth of the spices without coming across as heavy.

Then, the prawns—yeah, prawns in a drink—added this light savory note I honestly didn’t expect. It gave the whole thing a gentle depth and kept it from sliding into anything too sweet.

Every sip, I could pick up a mix of spice, citrus, and herbs swirling around. The flavors stayed bright, while the prawn infusion just kind of hung out in the background at the finish.

The texture? Super smooth, with a little sparkle from the soda. I liked how the bubbles lifted everything and kept it feeling really refreshing.

Flavor highlights I picked up:

• Mint: crisp and cooling
• Lime: sharp and zesty
• Spice: warm but not overpowering
• Prawn essence: subtle and savory

Each element seemed to stand on its own, which I appreciated. Still, they all blended into one balanced drink, and honestly, I enjoyed that odd little contrast between the cool herbs and the gentle spice.