Brazil Nut Free Classic Blackberry Mojito
Fresh blackberries and bright mint come together in a cocktail that looks as stunning as it tastes — deep purple swirls bleeding through crushed ice, with a citrusy kick that keeps every sip refreshing. The muddling step is where the magic happens: pressing the berries and bruising the mint releases intense, fragrant juice that no store-bought mixer can replicate. A quick homemade simple syrup ties everything together with just the right touch of sweetness, balancing the tartness of fresh-squeezed lime. White rum keeps the base clean and light, letting the fruit and herbs stay front and center. A gentle pour of sparkling water at the end lifts the whole drink without washing out those gorgeous berry flavors. This is the kind of cocktail that disappears fast at a summer gathering, so you might want to double the batch before your guests arrive.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 12 fresh blackberries
- 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)
- 4 fresh blackberries (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature, about 5 minutes.
- 2
Divide the 12 blackberries and 16 mint leaves evenly between the two highball glasses. Using a muddler, press and twist firmly 6–8 times until the blackberries are fully crushed and the mint is bruised and fragrant — you should see deep purple juice coating the bottom of each glass.
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