You’re looking for a cocktail, something cool and refreshing to kick off the official start of summer. Two words – blueberry mojito. Lime, mint and blueberry mingling blissfully, steeped in ice. I alternately refer to it as summer in a glass. Light and fruity, not too sweet, with a little sparkle and a shot of chill.
For a plain mojito, I’d do the muddling thing, but for this version I put the blueberries in a blender. If you want less blueberry bits in with the juice, put them in the blender alone before you add the other ingredients. Once they are pureed, strain them through a fine mesh sieve, pressing with the back of a spoon to extract as much juice as possible, then return them to the blender and continue with the recipe (yes, rinsing the blender out before you do this is a really good idea).
Many cocktail recipes will call for a specific brand of alcohol, but I usually substitute one of my favorites anyway, unless it is a type I haven’t tried before (hard to believe, I know, but it has actually happened). Here, I used 10 Cane rum. If you want to omit the alcohol altogether, double the lime juice and adjust the sugar to taste – it will still be delicious.
Say hello to summer!
1/2 cup fresh blueberries
1 lime, juiced
1/3 cup mint simple syrup*
3 ounces rum
8 ounces club soda
1 lime, sliced, for garnish
additional fresh blueberries, for garnish
Place 1/2 cup fresh blueberries, lime juice and mint simple syrup in a blender. Pulse until smooth. Fill two glasses halfway with ice, and divide blueberry mixture evenly between glasses. Add 1 1/2 ounces of rum to each glass and stir. Top each with 4 ounces of club soda, stirring gently once initial fizz has subsided. Garnish each drink with 5-6 berries, either loose or threaded on a skewer, and a slice or two of lime. Serve immediately.
* For the mint simple syrup: In a small saucepan over medium low heat, mix 1 cup filtered water and 1 1/4 cup granulated sugar. Stir to combine. Add 6-8 mint leaves. Continue stirring gently until the sugar is completely dissolved. Remove from heat and let cool. Scoop out the mint leaves and place in an airtight container in the refrigerator. Keeps for up to a month.
Note: This recipe is pitcher-friendly, and is easily doubled or tripled.