Mojitos are the perfect drink.  I always seem to default to them, sometimes even in mid winter.  But this is the season when they really shine, when you can get hot and sweaty and parched enough to truly appreciate their cool, tingly, icy charm.  I like mojitos because they are relatively light drinks; you can actually drink one at lunch and not fall face first into your salad.  They take well to all kinds of fruits, too, which means they can be a blank canvas for some pretty creative mixology.  Tastespotting has a stunning 9 pages of mojitos ranging from the classic, to recipes using pomegranate, persimmon, rhubarb, pretty much any fruit you can think of.

This is basically a classic mojito, with the addition of some fresh blackberry puree.  You could theoretically muddle, or crush, the berries right in the cocktail shaker, but I made a quick berry puree so I could strain the seeds out.  Depending on your berries and how much puree you use, you’ll get anything from a cranberry red, to lavender, or even deep purple color to your drink.

Most mojito recipes include simple syrup or sugar, but I think the blackberries add enough sweetness to the drink, and I prefer my mojitos on the dry side anyway.  If you want some extra sweetness, add a little simple syrup or fine sugar.

For us in California, it’s Cinco de Mayo even more than Memorial Day that kicks off the summer season.   It was a hot 94 degrees yesterday, my fresh mint started to wilt before I could finish shooting!

Blackberry Mojito
2 oz white rum
several fresh mint leaves
3 to 4 Tbsp blackberry puree
juice of 1/2 lime
4 oz club soda

  • Muddle, or crush, the mint leaves in the bottom of a cocktail shaker.  Add ice, the rum, blackberry puree, and lime juice.  Shake and pour over fresh ice.  Top with club soda.  Use a sprig of mint and lime for garnish.  Drop in a couple of fresh blackberries if you like.

to make blackberry puree:
take a handful of berries per drink, and puree them in a blender or small food processor.  Add a little water to thin the puree and then strain out the seeds.

Have a happy and safe weekend!


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15 Responses to Blackberry Mojito

  1. […] Blackberry Mojito […]

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  4. so i saw the blackberries and i thought “Mmmm! Agua Fresca!” and then i read on and find out that it’s a blackberry MOJITO and i thought “OOOOOh…even better.”
    girl, keep this up and i am coming to your house. repeatedly. because you make some awesome things. just saying.

  5. Laura says:

    Oh my, these sound divine!

  6. bellini says:

    I have some blackberry in the freezer and a longing for something light to drink.

  7. Hungry Dog says:

    I love mojitos too…but haven’t had one in quite awhile. Perhaps this is the reminder I needed. I love that you serve them in little jars!

  8. I can’t wait for it to get warm here to enjoy lovely chilled drinks like this on the patio. It looks so delicious and refreshing.

  9. Averie @ Averie Cooks says:

    It was so hot yesterday and today, at least in San Diego, it’s overcast, cool, and blah. I hate May Gray/June Gloom (just read your above reply that you like it)…I’d rather bake to death :)

    And a persimmon mojito. What I wouldn’t give. Along with your blackberry one of course!

  10. Chris Scheuer says:

    I’m sure this mojito is amazing but so are your photos Sue, I can’t stop staring at them! Fabulous!

  11. love this drink :-) must make it great twist on a classic

  12. Carol | a cup of mascarpone says:

    Sue, this looks so divine and refreshing! I want to be sitting outside, soaking up the sun, with one of these in my hand…and another waiting. ;} Happy Saturday!

  13. Anonymous says:

    omg the color! I am going to run out and get some blackberries today.

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