Berry Mojito Recipe

Lightly muddle berries and mint

In a sturdy mixing glass or a cocktail shaker (no ice yet), combine the raspberries, blueberries, blackberries and 8–10 fresh mint leaves. Using a muddler or the back of a spoon, gently press and twist just enough to release juices and oils—about 8–10 firm presses. Avoid over-muddling mint to prevent bitterness.

If you prefer a smoother texture, press the muddled mixture through a small fine mesh strainer into a bowl to separate seeds and solids; reserve the strained juice to use in the cocktail and discard seeds/large solids.

Add 1 tablespoon simple syrup and 1 ounce fresh lime juice to the muddled berries and mint. Stir or give a few short shakes to combine and dissolve the syrup into the berry-mint mixture.

Pour in 6 tablespoons (approximately 3 fl oz) white rum. Fill the mixing glass or shaker with crushed ice (about 1 cup) and cap it. Shake briefly for 5–7 seconds just to chill and further integrate flavors; do not over-dilute.

Strain the mixture into a highball or Collins glass filled halfway with fresh ice cubes. If you strained solids earlier, use the strained liquid. If you did not strain, use a fine strainer while pouring to catch large berry bits and seeds.

Top the glass with 3 ounces club soda. Gently stir twice with a long bar spoon to lift berry-mint flavor through the drink without flattening the soda's fizz.

Garnish with a fresh mint sprig, a lime wheel on the rim, and 2–3 extra berries skewered or dropped into the glass. Clap the mint sprig between your palms once to awaken the aroma before placing it on the drink.

Serve immediately with a straw. Encourage the drinker to lightly stir occasionally to re-distribute berry notes as the ice melts.