Blackberry Mojito Recipe

Cocktail

1. 1

   Prep glass

   Chill a highball or Collins glass briefly in the freezer or fill with ice water while you mix the cocktail. Drain before building the drink.

2. 2

   Muddle fruit and mint

   In a mixing glass or the chilled serving glass, add the fresh blackberries (about 3) and 8 mint leaves. Add the simple syrup and fresh lime juice. Gently muddle 6–8 times: press and twist the muddler to crush the berries and bruises the mint leaves to release aroma without shredding them into tiny pieces.

3. 3

   Add spirits

   Add the Bacardi Superior rum (2 oz), Giffard blackberry liqueur (0.5 oz) and triple sec (0.5 oz) into the mixing glass with the muddled fruit and mint.

4. 4

   Add ice and stir

   Fill the mixing glass with crushed ice (or regular ice if crushed unavailable). Use a bar spoon to stir the mixture 10–12 seconds to chill and slightly dilute the drink and integrate the flavors.

5. 5

   Assemble in serving glass

   Discard any remaining ice/water from the chilled serving glass if used earlier. Fill the serving glass about three-quarters with crushed ice. Strain the muddled mixture into the serving glass using a Hawthorne strainer or fine mesh to keep large berry bits out (you may also double-strain if you prefer clearer texture).

6. 6

   Top and finish

   Top the cocktail with about 2 oz club soda to add fizz. Gently stir once or twice with a bar spoon to lift the mint and distribute the blackberry liqueur without flattening the soda.

7. 7

   Garnish and serve

   Garnish with the reserved mint sprig (slap the mint gently between your palms first to release oils), a lime wheel or wedge on the rim, and 1 fresh blackberry on a pick or dropped into the drink. Serve with a straw and enjoy.