Eosinophilic Esophagitis Friendly Classic Blackberry Mojito
Fresh blackberries and bright mint come together in a drink that looks stunning and tastes even better — deep purple, citrusy, and just sweet enough from a quick homemade simple syrup. Managing eosinophilic esophagitis often means scrutinizing every ingredient label, and cocktails can be a minefield of mystery flavorings and additives. This recipe keeps things refreshingly clean: whole fruit, fresh herbs, real lime juice, white rum, and sparkling water — nothing hidden, nothing processed. Muddling the blackberries and mint directly in the glass is where the magic happens, releasing that vivid jewel-toned juice and a wave of herbal fragrance that no bottled mixer can replicate. The homemade simple syrup takes only a few minutes on the stovetop and lets you control exactly what goes into your glass. It's a cocktail that feels genuinely celebratory without any of the ingredient anxiety that usually comes with ordering drinks out.
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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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