Very Berry Blueberry Mojito Recipe

Muddle blueberries and mint

Place the fresh blueberries and mint leaves in a sturdy mixing glass or cocktail shaker. Add the simple syrup and fresh lime juice. Using a muddler or the back of a wooden spoon, gently but firmly muddle about 10–12 times until the blueberries are broken down and the mint releases its aroma. Avoid over-muddling the mint (which can turn bitter); press just enough to bruise the leaves and release oils.

After muddling, let the mixture sit for 30 seconds to allow flavors to marry, then strain the solids through a fine-mesh strainer into a separate container, pressing on solids to extract juice. Reserve the strained liquid; discard the used solids (or reserve a spoonful of whole mashed berries for a fruitier presentation if desired).

Fill a highball or Collins glass with crushed ice about two-thirds full (about 1 cup).

Pour the reserved blueberry–mint liquid over the crushed ice.

Add the white rum to the glass and gently stir 6–8 times with a bar spoon to combine and chill the drink without overly diluting it.

Top with club soda (about 3 oz) to taste, and give a gentle lift-stir to incorporate. Taste and adjust sweetness with up to 0.5 oz additional simple syrup if desired.

Thread 6 whole blueberries onto a cocktail pick or drop them into the drink. Add the remaining 2 blueberries on top of crushed ice if you prefer. Slap the mint sprig once between your palms to release aroma and place it upright in the glass alongside a lime wheel on the rim.

Serve immediately with a straw and enjoy. Optionally, stir gently before drinking to redistribute flavors.