Is there a better Summer cocktail than an ice cold mojito? Better yet, a unique blackberry mojito? NOPE. Something about the cocktail reminds me of warm tropical weather. I suppose it makes me feel like I’m on vacation.
I’ve always loved mojitos, but I think you have to like mint to really like a mojito. You can always cut the mint leaf ingredient in half if you don’t like the flavor (or leave it out). Not sure if you can still technically call it a mojito, but I’m in the business of making my readers happy, so I’ll allow it just once.
For this cocktail you’re going to want to invest in a muddler. A muddler is a handheld wooden bar tool with a wide flat head on one end. A muddler is used to mash and pulverize fruits and fresh herbs to extract flavors in cocktails. They’re inexpensive and a solid addition to any home bar set.
What Goes In a Mojito?
Traditionally, a mojito is made with rum, fresh lime juice, sugar, mint, and soda water. You start by muddling limes, sugar, and mint leaves in a tall glass until pulverized and juiced. Then you add rum, soda water, ice and stir.
I make all my mojitos the same, but muddle in different fruits to get different variations. If you take out the blackberry you’re left with a classic mojito recipe. In this case we have a blackberry mojito, but you could substitute for raspberries, strawberries, mangos, kiwis, blueberries, you name it.Print
- 2 ounces white rum
- 2 ounces club soda
- 1/2 ounce lime juice, or 3 lime wedges
- 6–7 mint leaves
- 3 blackberries
- 3/4 ounce simple syrup (1 tablespoon of sugar will do)
- Cup of ice
- In a Boston shaker, muddle limes, mint leaves, blackberries, and simple syrup until pulverized. Add rum and ice and shake for 10 seconds.
- Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with mint leaves and blackberry.
For different variations, substitute blackberries for raspberries, strawberries, mangos, kiwis, blueberries, you name it.