Blackberry Mojito
Say hello to summer’s most delightful mixed drink—the Blackberry Mojito, where fresh blackberries, mint leaves, and a hint of rum blend into a vibrant, refreshing cocktail recipe you can whip up in minutes.
Ingredients
- 12 fresh blackberries plus 4 extra for garnish
- 10–12 mint leaves (spearmint or regular mint leaves both work)
- 1 tablespoon granulated sugar (or ½ tablespoon honey for a lower-sugar swap)
- 2 ounces white rum (or silver rum; or skip for a virgin mocktail)
- 2 ounces club soda or sparkling water (for that fizzy finish)
- ice cubes (use large cubes or crushed—crushed chills faster)
- lime wedges and mint sprigs for garnish
Instructions
- Tip: If your mint leaves are large, tear them in half to release more aroma.
- You’re aiming for broken berries but not puree.
Notes
I learned that muddling too hard turns the drink bitter—aim for gentle presses so you break open the berries without pulverizing the mint into tiny bits. If you ever find seeds floating around, strain twice or use a cocktail shaker with built-in strainer holes. For an extra-bright taste, freeze some blackberries and toss them in instead of ice cubes—they chill without diluting. Over the years, I’ve noticed that letting the mix rest for two minutes helps flavors marry beautifully, but don’t wait too long or the soda loses its sparkle.
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