Roka Akor Chicago Summer Mojito Recipe

1x1.trans  Roka Akor Chicago Summer Mojito RecipeRoka Akor was recently voted as “Top 10 Sushi Spots in the United States” by Bon Appétit and Travel & Leisure Magazines, and it made the 2013 Michelin Guide Chicago recommended list. Not bad at all. It specializes in Robata-style “open charcoal” cuisine. Chef Ce Bian uses only the freshest fish which is flown in daily and handpicked by region and season. It also features items such as Prime Rib Eye with Wafu Dressing and Prime New York Strip Loin with Truffle Aioli. Inside Roka Bar, Roka Akor’s informal, yet sophisticated dining environment, the menu is made up of a selection of Japanese small plates, made to encourage sharing.

Roka Bar’s Sommelier, Jason Huffman brought his 18 years of experience to the Roka Akor team in Chicago. He was the Sommelier for Smith & Wollensky Chicago from 2008 to 2010, a bartender for Michael Jordan’s 160 Blue in 2011, and two-year Buyer and Head Bartender at the Bar Program for Michael Jordan’s Steakhouse Chicago from 2011- 2013. He knows what he is doing.

1x1.trans  Roka Akor Chicago Summer Mojito RecipeAs Mixologist at Roka Akor and Founder of Roka Akor’s craft bar program, Jason crafts some of the best drinks in Chicago. He told us that he finds “that the heart and soul of Roka Akor lies in the exceptional quality of ingredients used in their kitchen as well as the staff’s keen eye for detail.”

We asked Jason for a recipe for National Mojito day. He gave us his  classically styled mojito, that uses Don Q Cristal. Don Q Cristal is a platinum medal “Best of Show 2012” winner at the World Beverage Competition 2012. Try it out at home, and when in Chicago, make sure to visit Jason, and tell him we sent you.

1x1.trans  Roka Akor Chicago Summer Mojito Recipe


  • .75 Lime Juice
  • .75 Simple Syrup
  • 8-10 Mint Leaves
  • 2oz of Don Q Cristal
  • Topped with Soda
  • 2 dashes of Angostura Bitters
  • Crushed Iced

Place mint leaves and lime juice into a sturdy glass. Muddle the mint in the lime juice to release the mint oil.  Fill the glass almost to the top with ice. Pour the rum and simple syrup over the ice, and fill the glass with soda Stir, taste, and sprinkle with Angostura Bitters.

Roka Aror is located at 456 N Clark St, Chicago, IL 60654, United States

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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