Fresh blackberries and bright mint come together in a cocktail that's as stunning to look at as it is to drink. The deep purple juice from muddled berries swirls through sparkling water and white rum, creating something that feels genuinely special without requiring any bartending skills. A quick homemade simple syrup made from just sugar and water lets you control the sweetness, so every sip is perfectly balanced against the tartness of fresh lime. Grain-based spirits can be a real concern for anyone avoiding rye, but white rum is distilled from sugarcane, making it a naturally safe and delicious choice here. Muddling the blackberries and mint directly in the glass means the flavor is bold and fresh rather than artificial, and the whole thing comes together with nothing more than a muddler and a saucepan. It's the kind of drink you'll want to make on repeat all summer long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
