Blueberry Mojito Recipe

Combine blueberries, sugar and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 6–8 minutes until the berries have burst and the liquid is deep purple.

Remove from heat. If using, stir in lime zest for brightness.

Let the syrup cool slightly, then strain through a fine-mesh sieve into a heatproof jar, pressing on solids to extract as much liquid as possible. Discard solids or reserve for another use.

Cool completely to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

Muddle

In a sturdy highball glass or Collins glass, add the fresh mint leaves and blueberry simple syrup. Gently muddle 6–8 mint leaves with the syrup and a small pinch of the lime juice (about 0.25 oz) to bruise the leaves and release oils without tearing them.

Build

Add crushed ice to fill the glass about three-quarters full. Pour in the Bacardi Limon, Kinky Blue and the remaining lime juice (0.5 oz).

Mix

Stir gently with a bar spoon to combine the spirits, syrup and mint evenly through the ice.

Top & Garnish

Top the drink with club soda (about 2 oz) to taste, give one gentle stir to lift mint, then garnish with additional mint sprig, a lime wheel on the rim and 6–8 fresh blueberries dropped into the drink.

Serve immediately with a straw and enjoy. Adjust sweetness by adding more simple syrup (0.25 oz increments) or more lime juice to taste.