Blackberry Mojito Martini Recipe

Chill glass

Place a martini or coupe glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail so the finished drink stays cold.

Measure ingredients

Measure out rum, lime juice, simple syrup and optional crème de mûre; lightly rinse blackberries and mint leaves.

Add 6 fresh blackberries and 10 mint leaves to the bottom of a cocktail shaker. Pour in 0.5 oz simple syrup and 0.75 oz fresh lime juice.

Use a muddler to gently muddle the blackberries and mint together. Press firmly enough to crush the blackberries and release juices and oils from the mint, but avoid over-muddling which can make the mint bitter (about 8–10 presses).

Add 2 oz Bacardi Limon (or other limon-flavored white rum) to the shaker, plus the optional 0.25 oz blackberry liqueur/crème de mûre if using for extra fruit intensity and color.

Add about 1 cup of crushed ice to the shaker to chill and dilute slightly.

Cap the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled.

Discard ice or water from the chilled martini glass if used to chill. Double-strain the mixture into the chilled martini or coupe glass through a Hawthorne strainer and a fine mesh strainer (if available) to remove blackberry seeds and mint bits. If you prefer a slightly more rustic presentation, a single strain is acceptable.

Garnish with a fresh mint sprig, a whole blackberry skewered on a pick or floated, and a lime wheel or wedge on the rim.

Serve immediately. Sip and enjoy—this cocktail is best enjoyed cold and freshly made.