Blueberry Mojito Recipe

In a classic Mojito, lime and mint carry the whole flavor structure: one brings the acidity, the other the cool, aromatic lift.

This blueberry Mojito adds a layer of soft fruitiness and noticeable sweetness on top of that. It also changes how the cocktail looks, taking on a purple-red tint that sits against the green of the mint, which makes it more eye-catching than the original.

Prep Time: 5 min | Servings: 1 (about 10 oz / 300 ml)

Jump to:

• Ingredients
• Tools Needed
• Steps
• Nutrition

Ingredients

• White rum (2 oz / 60 ml): The base spirit. Go with white rum rather than an aged one, since the oak and caramel notes in aged rum will run over the blueberry and mint.
• Fresh lime juice (1 oz / 30 ml): Brings the acidity. Freshly squeezed is worth it here. Bottled juice has a different aroma and a different kind of acidity, and the difference shows in the finished cocktail.
• Simple syrup (1/2 oz / 15 ml): Balances the acidity. Adjust it to your own taste.
• Fresh blueberries (15): Look for plump berries with unbroken skin. Overly soft ones give less juice and a duller color. Bottled blueberry juice will give you more consistency from drink to drink, but you lose the natural flavor.
• Fresh mint leaves (8–10): Leaves only, no stems. Stems are considerably more bitter than the leaves.
• Soda water (to top): Fills out the volume and adds the fizz. Use it soon after opening, since flat soda leaves the whole cocktail tasting dull.
• Crushed ice or cubes (as needed): Chills the drink and provides the right amount of dilution.

Tools Needed

• Muddler: For pressing the blueberries and mint to release their flavor.
• Jigger: For measuring the liquid ingredients so the ratios stay balanced.
• Bar spoon: For stirring the cocktail so everything is properly combined.

Steps

1. Add the mint leaves and lime juice to a highball or collins glass, then press them gently with a muddler, about 5 to 8 times. The goal is to release the herbal aroma, not to tear the leaves apart.
2. Add the blueberries and muddle them to work out the juice. Try not to break them down too far, since too much pulp will make the drink thick and take away from how refreshing it should be.
3. Pour in the simple syrup and the rum. Give it a quick stir with a bar spoon here to help the syrup dissolve.
4. Fill the glass about three-quarters full with crushed ice, then top it off with soda water.
5. Stir gently with the bar spoon to combine everything and let the ice bring the dilution up to where it should be. Don't overdo it, or you'll stir out the fizz.
6. Finish with a mint sprig at the rim. You'll catch the herbal aroma before your first sip, which makes the whole drink feel fresher.

Optional: You can also strain out the pulp and mint leaves before adding the syrup and rum. You keep the flavor either way, and the finished drink comes out noticeably smoother.

Nutrition (Estimated)