Mustard Free Blueberry Mojito
Fresh blueberries and bright mint come together in a cocktail that feels like summer in a glass. The muddled fruit creates a gorgeous deep-purple hue, while the lime juice and sparkling water keep every sip crisp and refreshing. A quick homemade simple syrup ties everything together with just the right touch of sweetness — no store-bought shortcuts needed. For anyone navigating condiment allergies, cocktails and mocktail mixes can sometimes hide surprising ingredients, but this one is built entirely from whole, recognizable components you control from start to finish. The white rum plays beautifully against the tartness of fresh lime and the herbal pop of bruised mint, making this feel far more sophisticated than the effort involved. Serve it in tall highball glasses with a lime wheel and a sprig of mint, and it looks as impressive as anything you'd order at a bar.
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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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