Pescatarian Blueberry Mojito
Fresh blueberries and bright mint come together in a cocktail that feels like summer in a glass. The muddling step is key — crushing the blueberries fully releases their deep, jammy color and flavor, while bruising the mint unlocks that cool, herbal aroma that makes a mojito so irresistible. A quick homemade simple syrup ties everything together with just the right touch of sweetness, and the squeeze of fresh lime keeps it lively and tart. White rum adds a clean, slightly grassy backbone that lets the fruit and herbs stay front and center. Topped with sparkling water and served over ice, it's effervescent, refreshing, and genuinely beautiful to look at. This one is naturally free of any meat or seafood concerns — it's just good, honest ingredients doing exactly what they're supposed to do. Make two, hand one off, and enjoy.
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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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