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Blackberry Mojito Cocktail Recipe

Blackberry Mojito Cocktail Recipe

Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Calories 200 kcal

Equipment

  • Muddler
  • Cocktail shaker
  • Glass (highball or mason jar)
  • Stirring spoon
  • Jigger or measuring cup

Ingredients
  

  • 10 fresh blackberries
  • 1 lime cut into wedges
  • 10 fresh mint leaves
  • 2 tablespoons sugar
  • 1 cup white rum
  • 1 cup club soda
  • Ice cubes
  • Extra mint sprigs and blackberries for garnish

Instructions
 

  • Muddle the Blackberries: In a sturdy glass, add the fresh blackberries, lime wedges, and mint leaves. Use a muddler to gently crush the ingredients together. This releases the juices and essential oils, creating a flavorful base for your cocktail.
  • Add Sugar: Sprinkle the sugar over the muddled mixture and stir it gently to combine. This step helps to dissolve the sugar and enhances the sweetness of the blackberries and lime.
  • Mix with Rum: Pour the white rum over the muddled mixture. Use a jigger for accurate measurements to ensure the perfect balance of flavors.
  • Shake it Up: Fill a cocktail shaker with ice and pour the rum mixture into it. Secure the lid and shake vigorously for about 15 seconds to chill and blend the ingredients.
  • Strain and Serve: Strain the mixture into a tall glass filled with ice. You can use a fine mesh strainer to catch any pulp if desired.
  • Add Club Soda: Top off the cocktail with club soda, adding a refreshing fizz. Give it a gentle stir to combine without losing the carbonation.
  • Garnish: Finish your Blackberry Mojito by garnishing with a sprig of fresh mint and a few whole blackberries on top. This not only looks beautiful but also adds an aromatic touch.
  • Enjoy! Sip your delicious Blackberry Mojito and let the flavors transport you to a tropical paradise.

Nutrition

Calories: 200kcalCarbohydrates: 20gSodium: 5mgPotassium: 150mgFiber: 2gSugar: 16gVitamin A: 200IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg
Keyword Blackberry Mojito Cocktail Recipe
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