Jorge likes to joke that I am a “Southern Hemisphere Drinker”. I love Rum and Tequila, but I tolerate vodka, gin and scotch/bourbon. Sometimes vodka is ok, but you would never see me ordering a Grey Goose Martini. I would need a bucketload of olives (blue cheese stuffed, please!) to choke it down.
But Rum? Well, I could write a love song about Rum. Mojitos are one of my favorite drinks and I love adding different flavors with juices or fresh fruit. Last weekend when I was in Georgia for a wedding, this adorable little bartender — who was rocking a yellow polka dot bowtie — started mixing up Pomegranate Mojitos.
Before I could even finish the first one, he would have another one in my hand. It was glorious. I asked him why his tasted so amazing and he told me that he likes to use real sugar instead of simple syrup and fresh pomegranate juice. So with all those blueberries we picked, I figured I could recreate that same amazing flavor in my own kitchen.
I used my favorite Bacardi Superior Rum to make these, but you could use any clear rum you prefer. Personally I love Bacardi for the taste and price, but also because I have gotten the chance to visit the factory in Puerto Rico more than once.
The first time I made these, my blueberries turned the drink purple. This time, they are so much more blue. It doesn’t matter what color it comes out – it all tastes the same! Cheers! :)
Notes: If you have an issue with fruit skins (though it should be very minimal from the spin in the food processor) just strain your puréed blueberries through a sieve. Also, as I stated above the color can vary. If you want an electric blue drink, you can always add a drop of blue food coloring.
A bright and refreshing Blueberry Mojito with the perfect balance of fresh blueberries, mint, and zesty lime with a good hearty splash of rum.
- 3/4 cup fresh blueberries
- 2 oz simple syrup
- 12 fresh mint leaves
- 2 oz freshly squeezed lime juice
- 4 oz white rum
- 8 oz club soda
- In a food processor or blender, puree blueberries until smooth. Set aside.
- In a large highball glass (16 oz), muddle together the simple syrup and mint leaves. (Muddling is a technique used to gently mash herbs and/or fruit to release the essence or juices. I recommend using a muddler for best results, however the back of a wooden spoon can be used in a pinch.)
- Divide the muddled simple syrup and mint leaves between two highball glasses. In each glass, stir in 2 oz rum, 1 oz lime juice and 2 to 3 tablespoons of the blueberry puree, to taste.
- Fill glass with ice and then top with club soda. Garnish with mint and blueberries, if desired.
Make For A Crowd: To make mojitos for a crowd, I recommend quadrupling the recipe (to make 4 mojitos - or more if desired). Muddle everything together in a large glass jar and then divide it into 4 glasses. Add the rum, lime juice and blueberry puree to each glass, top with ice and then the club soda!
Amount Per Serving: Calories: 296Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 93mgCarbohydrates: 42gFiber: 8gSugar: 27gProtein: 3g
This post may contain affiliate links. Read my disclosure policy.
[…] Blueberry Mojito via The Novice Chef Blog […]
What size mason jars did you use? Thanks!
Extra large mason jars!
I don’t drink but I’ll toss a glass of juice water etc etc etc…. . I’m another aunt too from Cali!