Coconut Blackberry Mojito Recipe

Chill glass

Place a highball or Collins glass in the freezer or fill with ice water to chill while you build the cocktail (about 5 minutes).

Prepare ingredients

Rinse blackberries and mint. Juice fresh limes to measure the required 1 oz. If using whole sugar, make simple syrup ahead (equal parts sugar and water, heated until dissolved, then cooled).

In a sturdy mixing glass or cocktail shaker, add the fresh blackberries and simple syrup. Gently muddle 6 blackberries with the syrup to break them up and release juice and oils—avoid pulverizing into complete purée; aim for broken fruit and deep color.

Add the fresh mint leaves to the muddled blackberries. Gently clap the mint between your palms once to awaken the aromas, then drop the leaves on top of the berries. Lightly muddle just 2–3 times to press oils without shredding stems and leaves.

Pour in 2 oz white rum, 1 oz fresh lime juice, and 2 oz coconut water into the mixing glass with the muddled fruit and mint.

Fill the shaker or mixing glass with ice, secure the shaker top (or cover mixing glass), and shake vigorously for about 10–12 seconds to chill and slightly dilute.

Discard the chilling ice/water from the serving glass if used. Fill the chilled glass with crushed ice to about three-quarters full.

Double-strain the shaken cocktail into the prepared glass using a Hawthorne strainer and a fine mesh strainer to remove seeds and large pulp. If you prefer more texture, single strain directly into the glass.

Top with an additional 1–2 tablespoons of coconut water or a splash of club soda if you prefer a lighter, longer drink (optional). Gently stir once to integrate.

Garnish with a sprig of mint (slap lightly to release aroma), a blackberry skewered on a pick, and a lime wheel on the rim.

Serve immediately with a straw and enjoy.