Peppermint ice cream makes a festive dessert or afternoon treat in a hurry. Just brew…
Minty Blackberry Mojito
The pot of fresh mint nestled in the landscaping by my front door is inspiring recipes as I walk by: mojitos, minty ice tea or lemonade, yogurt tzatziki, salsas, and a few more mojitos! Rita and I once attended a culinary conference in NYC where several workshops were offered on making the perfect cocktail. Time of day has no limits for foodies, so at 9:30am one Sunday I was comfortably sipping cocktails and learning bartender’s tips at the French Culinary Institute. Presented by mixologist Charlotte Voisey, we learned the correct way to use a jigger (hold it close to the mixing glass), the difference between shaken and thrown cocktails which aerates the gin instead of bruising (I didn’t know gin could be bruised!) how to swizzle a drink and make perfect crushed ice (bash it in a tea towel with your muddler).
Now I’m thinking about my fresh mint and a favorite blackberry mojito. Blackberries aren’t quite in season but I can usually find them in my markets, or you can use frozen berries. And as I learned from Charlotte, always use the best quality liquor you can afford, for smooth flavor and ease on one’s constitution. I’m looking forward to enjoying this cocktail as we slip into summer 🙂
Minty Blackberry Mojito
Servings 1 glass
Ingredients
- 12 fresh blackberries
- 12 large mint leaves
- 1 Tbsp lime juice
- 1 Tbsp lemon juice
- 1-2 tsp. granulated sugar
- 1/2 cup seltzer water
- 1/4 cup (2 oz.) vodka or rum
- ice cubes
Instructions
- Muddle* blackberries, mint leaves, juices and sugar in a tall glass until berries are mostly crushed and mint releases flavor. (If you don’t have a muddler, a wooden spoon or firm silicon spatula works well).
- Add seltzer, vodka or rum, and ice to fill glass. Stir well. Garnish with a lime wedge and mint leaves.
Notes
*To muddle is a cocktail term meaning to gently crush. Click here to see a muddler. I had to look it up the first time I saw the term!
Recipe created by Rosemary Mark for Driscoll’s Berries. Photography Noel Barnhurst. Styling George Delose
Hi there, this looks really delicious. I can’t wait to make it for my baby shower (although I’ll have to skip the rum for now).
I was just curious what gives the red color to this drink? Didn’t see any ingredient on the list that would do that.
Hi Anna – the blackberries give the red color. Try this as a mocktail with a little extra lemon and lime, a touch extra sugar if you like it sweeter. Have a lovely baby shower!
Oh, I want one right now. And look! It’s 5:00pm right here. And the photos are really lovely and inviting.
Cheers Susan!
How much sugar do you recommend? I used about a teaspoon and found it delicious!
Hi Linda — Sorry, I missed the sugar when I up-dated the recipe format! 1-2 teaspoons depending on preference and if the blackberries are tart. Thanks for trying it and letting me know!
I’ll try this with rum (yumm). Glad I have plenty of mint
Rita – Right, you’re the Angostura Rum girl! Let me know how you like it!
I can’t wait to try this!