Raspberry Mojito Recipe

Combine and heat

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture just reaches a gentle simmer (about 3–5 minutes). Do not boil vigorously.

Infuse with mint

Remove the saucepan from heat. Add 1 cup fresh mint leaves to the hot syrup, pressing them gently with a spoon to submerge. Let steep for 20–30 minutes for a pronounced mint flavor.

Strain and cool

Strain the syrup through a fine mesh sieve into a clean container, discarding the mint leaves. Let the syrup cool to room temperature, then refrigerate. Yields approximately 8 ounces. Store refrigerated up to 2 weeks.

Prepare glass

Choose a highball or Collins glass. Add about 1/2 cup crushed ice to the glass to chill it while you assemble the cocktail, then discard the initial ice or use in the drink per preference.

Muddle raspberries and mint

In a mixing glass or the chilled serving glass, add 8 fresh raspberries and 8 fresh mint leaves. Squeeze the juice from 1 fresh lime directly over them (about 0.75–1 oz). Add 0.75 oz house-made mint simple syrup. Using a muddler, gently muddle the mixture 6–8 times: press enough to crush the raspberries and bruise the mint to release oils, but avoid pulverizing the mint into bits.

Add rum and ice

Pour 2 oz kōloa silver rum into the mixing vessel. Fill the glass with crushed ice (about 1 cup).

Stir and top

Using a long bar spoon, stir gently for 10–15 seconds to combine and chill the cocktail while integrating the muddled fruit and mint with the rum and syrup. Top with 2 oz club soda and give one short gentle stir to lift the soda through the drink.

Garnish and serve

Package the remaining crushed ice to create a slight mound if desired. Garnish with a mint sprig and a single raspberry on top. Optionally slap the mint sprig between your palms before garnishing to release aromatics. Serve with a straw and a small spoon for the muddled raspberries.