Ngam Ngov Mojito
A Cambodian Twist on the Classic Mojito
The classic mojito is built around a simple combination of rum, lime, mint, sugar, and soda water. Our version keeps that refreshing structure but replaces the usual sugar syrup with Ngam Ngov syrup—a sweet syrup made from Cambodian preserved lime.
Ngam Ngov brings something very different to the drink. Instead of tasting only fresh and acidic, the mojito develops a deeper citrus character with subtle salty and preserved-lime notes. The result is still light and refreshing, but with a flavor that is distinctly Cambodian.
- Prep
- 5 min
- Cook
- 5 min
- Serves
- 1
Ingredients
one 16 oz glass
- 45 mlWhite Rum
- 30 mlNgam Ngov syrup
- 10 mlfresh lime juice
- 8–10fresh mint leaves
- 100–120 mlsoda water
- Crushed ice
- Fresh mint for garnish
- fresh lime or Ngam Ngov garnishoptional
Because the Ngam Ngov syrup already contains sugar, there is no need to add extra sugar or simple syrup.
Method
- 1
Add the mint leaves, Ngam Ngov syrup, and fresh lime juice directly to the glass.
- 2
Gently press the mint two or three times. The objective is simply to release its aroma. Crushing the leaves too aggressively can release bitterness and make the drink taste grassy.
- 3
Pour in the white rum and fill the glass with crushed ice.
- 4
Top with around 100–120 ml of soda water, then stir from the bottom of the glass so the Ngam Ngov syrup is properly distributed throughout the drink.
- 5
Add a little more crushed ice if necessary and finish with a fresh mint sprig.
The Starting Formula
A good starting balance is:
45 ml white rum + 30 ml Ngam Ngov syrup + 10 ml fresh lime juice + 110 ml soda water + fresh mint
The exact amount of Ngam Ngov syrup can be adjusted depending on its sweetness and concentration.
If you want the preserved-lime character to be stronger, increase the syrup gradually to around 35 ml rather than adding more fresh lime.
What Makes It Different?
A regular mojito gets most of its citrus character from fresh lime. Ngam Ngov adds another layer.
The preserved lime contributes a combination of:
citrus freshness → sweetness → preserved-lime depth → slight saltiness → mint → rum
That small savory-salty finish is especially interesting because it prevents the drink from tasting like just another sweet citrus cocktail.
It also means Ngam Ngov is doing more than replacing sugar. It becomes the defining ingredient of the drink.
Non-Alcoholic Version
The same idea works without rum.
Use:
30 ml Ngam Ngov syrup 10 ml fresh lime juice 8–10 mint leaves 150–180 ml soda water * Crushed ice
This creates a refreshing Ngam Ngov Mint Soda that keeps the same preserved-lime and mint profile without alcohol.
A New Way to Use Ngam Ngov
Ngam Ngov is traditionally associated with cooking, soups, and preserved foods, but its combination of citrus, salt, sweetness, and fermentation also makes it an interesting cocktail ingredient.
The Ngam Ngov Mojito is one example of how a familiar Cambodian flavor can be used in a completely different format while still keeping its original character.
Instead of simply recreating a mojito with another lime syrup, the goal is to let the preserved lime become the reason the drink exists.