Capsaicin Free Blueberry Mojito
Fresh blueberries and bright mint come together in this stunning cocktail that feels like summer in a glass. The deep purple hue from muddled blueberries swirling through sparkling water and fresh lime juice makes it as gorgeous to look at as it is to sip. For anyone avoiding capsaicin, cocktails can sometimes be a minefield — spiced rums, chili-infused syrups, and "craft" mixers sneak heat in where you'd least expect it. This one keeps things beautifully clean, relying on a homemade simple syrup, white rum, and nothing but whole, recognizable ingredients from start to finish. Muddling the blueberries and mint together releases layers of fruity, herbal flavor that make the drink feel far more complex than its short ingredient list suggests. The squeeze of fresh lime ties everything together with just the right amount of tartness, and the sparkling water gives it that satisfying effervescent lift. It's the kind of drink you'll want to make on repeat all season long.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 1 cup fresh blueberries
- 16 fresh mint leaves, plus 2 sprigs for garnish
- 3 oz fresh lime juice (from about 3 limes)
- 3 oz white rum
- 1 cup ice cubes
- 1 cup sparkling water
For serving
- 2 lime wheels (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2 minutes. Remove from heat and let cool to room temperature before using.
- 2
Divide the blueberries and mint leaves evenly between the two highball glasses. Muddle firmly until the blueberries are fully crushed and the mint is bruised and fragrant, about 8–10 presses.
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