Blueberry Mojito Recipe

Muddle

In a sturdy mixing glass or cocktail shaker, add the fresh blueberries, granulated sugar, fresh lime juice and one lime wedge. Add the packed fresh mint leaves on top of the blueberries. Using a muddler, gently press and twist about 8–12 times until the blueberries are broken and the mint is bruised but not shredded. Goal: release juices and oils without pulverizing the mint into bits.

Strain (optional)

If you prefer a smoother drink, press the muddled mixture through a fine mesh strainer into a separate container, discarding solids. For a rustic cocktail, leave the pulp and mint in the shaker/glass and proceed.

Add 2 oz Bacardi white rum to the muddled blueberry-mint mixture. If you like it sweeter, add 0.5 oz simple syrup. Add crushed or cubed ice to the shaker (or directly to the serving glass if built in the glass), then cap and give it a short, gentle shake — about 6–8 seconds — to chill and lightly combine. If you strained earlier, combine rum with the strained juice and then fill the serving glass with ice and pour the mixture over.

Pour the chilled mixture into a highball or Collins glass filled halfway with ice (or keep in the serving glass if you built it there). Top with about 3 oz chilled club soda. Use a long bar spoon to gently lift and fold the liquid once or twice to mix the soda without flattening the carbonation.

Garnish with a fresh mint sprig (give it a light slap between your palms first to release aroma), a lime wheel or wedge on the rim, and a few whole blueberries dropped on top. Serve with a straw and an extra stirrer so the drink can be re-mixed as the ice melts.

Taste and adjust: if the cocktail is too tart, add up to 0.25 oz more simple syrup; if too sweet, squeeze an extra splash of lime. Serve immediately while bubbly and cold.