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Blackberry Mojito is a vibrant mixed drink that blends juicy fresh blackberries, zesty lime, aromatic mint leaves, and crisp white rum into a truly refreshing drink perfect for summer backyard gatherings or a quiet evening on the porch.
Let me explain: if you adore fruit cocktail recipes, this rum cocktail stands out as a mojito variation that highlights fresh blackberries bursting with antioxidants. A splash of club soda keeps it light—fewer calories than many tiki-style beverages—so you can sip a summer beverage without overdoing sugar. I first dreamt up this blackberry recipe at my favorite farmers’ market when the sun was still warm and the blackberries peaked; now it’s my go-to refresher for brunches, pool parties, and those slow summer nights. Honestly, there’s nothing quite like the pop of purple juice mingling with mint to make you feel festive.
Why You’ll Love This Recipe
- No oven needed—just muddle, stir, and sip.
- Ready in under 10 minutes—hello, instant gratification.
- Light on sugar—adjust your simple syrup or swap in agave.
- Low-calorie gem—around 150 calories per cocktail (with soda water).
- Crowd-pleaser—scale up the recipe for batch mixing.
- Naturally pretty—brilliant blackberry hues elevate any table.
- Versatile mixer—pairs with vodka, gin, or tequila too.
- Seasonal twist—perfect use for fresh blackberries at their peak.
- Herbaceous balance—mint leaves add a cooling, aromatic touch.
- Fun fruit cocktail vibe without the fuss.
Ingredients
- 1 cup fresh blackberries (about 12–14 berries; substitute frozen in off-season, just thaw and drain)
- 10 mint leaves, plus extra sprigs for garnish (look for bright green, unblemished leaves)
- 2 tablespoons freshly squeezed lime juice (about 1 large lime; bottled lime juice works but fresh is best)
- 1–2 tablespoons simple syrup or agave nectar (adjust sweetness; try honey or coconut sugar syrup for a flavor shift)
- 2 ounces white rum (Bacardi or Plantation recommended; swap for vodka for a cleaner spirit profile)
- 2–4 ounces club soda or sparkling water (chilled; top off to taste for a fizzy mixed drink)
- Ice cubes (cracked ice helps muddling)
- Optional garnishes: extra berries, lime wedges, mint sprigs
Tip: Use re-sealable freezer bags to prep blackberries in advance. That way, you’ll always have that gorgeous purple hue on hand for spontaneous cocktail hour.
Directions
- Muddle the berries and mint
Place fresh blackberries and mint leaves at the bottom of a sturdy highball glass. Using a muddler (or the back of a wooden spoon), gently press until berries burst and mint releases its aroma—about 6–8 presses. Don’t pulverize; light muddling avoids bitter greens. - Add sweetener and lime
Pour in the simple syrup or agave nectar and lime juice. Give it a quick stir—the mixture should turn a rich purple with flecks of mint. - Pour the rum
Measure out 2 ounces of white rum and add it straight to the glass. If you love a stronger cocktail recipe, bump up to 2½ ounces. - Fill with ice
Pack in crushed or cubed ice almost to the brim. This chills your cocktail fast and helps with dilution control. - Top with soda water
Slowly pour club soda or sparkling water down the side of the glass. As the bubbles rise, they’ll swirl up more berry and mint flavor. - Garnish and taste
Stir gently once more, then garnish with extra berries, a lime wedge, and a sprig of mint. Taste—add more syrup if you like it sweeter, or another squeeze of lime for tang.
Servings & Timing
- Yield: Makes 1 cocktail (multiply ingredients per guest; see batch notes below)
- Prep Time: 5 minutes—quick hands win!
- Chill/Rest Time: None required; you can chill your rum and soda in advance for an extra cold sip.
- Total Time: 5 minutes from muddle to mouthwatering.
Pouring these into a pitcher? Double or triple the ingredients, stir in a large jug, cover, refrigerate for up to 4 hours, then top with soda right before serving.
Variations
- Raspberry Flip: Swap blackberries for fresh raspberries and add a splash of elderflower liqueur for floral notes.
- Jalapeño Heat: Muddle 2–3 thin jalapeño slices with mint for a spicy-sweet kick.
- Virgin Berry Cooler: Omit the rum and replace with ginger beer for a non-alcoholic summer beverage.
- Tequila Mojito: Trade rum for blanco tequila and ridge a lime peel around your glass rim for a rustic flair.
- Herbal Twist: Add a sprig of rosemary or basil alongside mint for a garden-fresh aroma.
- Berry Sangria Style: Batch serve in a pitcher with Prosecco, sliced peaches, and a handful of blueberries.
Storage & Make-Ahead Tips
Cocktails are best fresh, but the berry-mint base can be prepped ahead. Store muddled berries, mint, and simple syrup in an airtight jar in the fridge for up to 24 hours—mint will darken, so plan to add fresh sprigs at serving. Simple syrup alone keeps for two weeks in the fridge. For parties, combine rum with muddled mix in a pitcher, chill up to 6 hours, and top with soda when guests arrive. No reheating required; just shake or stir to revive the aroma.
Notes
- I used to crush my mint too hard, which released bitter chlorophyll—lesson learned! Gentle muddling preserves that bright, herbal scent.
- If your blackberries taste under-ripe, toss in a teaspoon of agave or shift up the syrup by another half tablespoon.
- For a decorative touch, sugar-rim your glasses: wet half the rim with lime, dip in granulated sugar mixed with a pinch of citrus zest.
- Want deeper color? Muddle berries first, then chill the mixture for 10 minutes before adding rum and soda.
- Bar tools I love: a metal cocktail muddler and a fine mesh strainer to catch seeds if you prefer a smoother pour.
FAQs
Q: Can I use frozen blackberries?
A: Absolutely—thaw them gently, drain excess liquid, then use as you would fresh berries. You’ll still get that vibrant color.
Q: How do I make simple syrup?
A: Combine equal parts sugar and water in a saucepan, warm until sugar dissolves, cool fully, then refrigerate.
Q: What if I don’t have a muddler?
A: A wooden spoon or sturdy rolling pin works—just wrap it in a paper towel if it’s too bulky.
Q: How can I lower the calories even more?
A: Skip the simple syrup altogether, rely on naturally sweet berries, or use a sugar-free sweetener.
Q: Is this suitable as a mocktail?
A: Yes—just omit the rum and top with extra soda water or ginger ale for fizz.
Q: Can I batch this for a crowd?
A: Mix berries, mint, lime juice, syrup, and rum in a pitcher, chill, then add soda water just before serving.
Q: Why muddle gently?
A: Over-muddling releases chlorophyll and bitter tannins from the mint stems—gentle presses keep flavors bright.
Q: What’s the best way to serve this?
A: Use tall glasses to showcase the purple swirl, add a paper straw, and garnish heavily—it’s all about that summer vibe.
Conclusion
This Blackberry Mojito cocktail recipe brings together fresh blackberries, mint leaves, zesty lime, and crisp white rum for a truly refreshing mixed drink that’s perfect any sunny day. Give this easy, seasonal twist on a classic mojito a try—then swing back to let me know how it turned out and explore more of my summer beverage ideas like the Watermelon Mint Cooler or Strawberry Mojito. I can’t wait to hear your berry-best tips!
Blackberry Mojito
Ingredients
- 1 cup fresh blackberries about 12–14 berries; substitute frozen in off-season, just thaw and drain
- 10 mint leaves mint leaves plus extra sprigs for garnish
- 2 tablespoons lime juice freshly squeezed (about 1 large lime; bottled lime juice works but fresh is best)
- 1–2 tablespoons simple syrup or agave nectar adjust sweetness; try honey or coconut sugar syrup for a flavor shift
- 2 ounces white rum Bacardi or Plantation recommended; swap for vodka for a cleaner spirit profile
- 2–4 ounces club soda or sparkling water chilled; top off to taste for a fizzy mixed drink
- Ice cubes cracked ice helps muddling
- Optional garnishes extra berries, lime wedges, mint sprigs
Instructions
- Place fresh blackberries and mint leaves at the bottom of a sturdy highball glass. Using a muddler (or the back of a wooden spoon), gently press until berries burst and mint releases its aroma—about 6–8 presses. Don’t pulverize; light muddling avoids bitter greens.
- Pour in the simple syrup or agave nectar and lime juice. Give it a quick stir—the mixture should turn a rich purple with flecks of mint.
- Measure out 2 ounces of white rum and add it straight to the glass. If you love a stronger cocktail recipe, bump up to 2½ ounces.
- Pack in crushed or cubed ice almost to the brim. This chills your cocktail fast and helps with dilution control.
- Slowly pour club soda or sparkling water down the side of the glass. As the bubbles rise, they’ll swirl up more berry and mint flavor.
- Stir gently once more, then garnish with extra berries, a lime wedge, and a sprig of mint. Taste—add more syrup if you like it sweeter, or another squeeze of lime for tang.
