Blackberry Mint Mojito Recipe

Prepare citrus and fruit

Roll the lime on the counter under your palm to loosen juices, then cut and measure 1 oz (about juice of half a lime).

Muddle blackberries and sugar

Place the 8 fresh blackberries and 0.5 tablespoon granulated sugar in a sturdy mixing glass or cocktail shaker. Using a muddler, press and twist firmly until berries are broken down and juices are released (about 20–30 seconds).

Add mint and lime

Add 12 fresh mint leaves and the 1 oz fresh lime juice to the muddled blackberries. Gently press the mint with the muddler 4–6 times—enough to release the oils but not shred the leaves (avoid over-muddling to prevent bitterness).

Sweeten

Add 0.5 oz simple syrup to the mixture and stir gently with a bar spoon to combine and dissolve remaining sugar.

Add rum and ice

Pour 2 oz Captain's White Rum into the muddled fruit and mint mixture. Fill the shaker or mixing glass with crushed ice (about 1 cup).

Shake or gently stir

If using a cocktail shaker: cap and shake quickly for 8–10 seconds to chill and dilute slightly. If using a mixing glass: stir vigorously for 15–20 seconds to achieve proper chill and slight dilution.

Strain into glass

Fill a highball or Collins glass halfway with crushed ice. Double-strain the cocktail over the ice (use a Hawthorne strainer and a fine mesh sieve if available) to remove seeds and large pulp. If you prefer more texture, you may pour with a single strainer.

Top with soda

Top the drink with 3 oz club soda, gently stir once or twice with a bar spoon to integrate.

Garnish the drink with 2 whole blackberries skewered on a pick (or floated), a fresh mint sprig slapped between your palms to release aroma and placed on top, and a lime wheel or wedge on the rim.

Serve immediately with a straw and enjoy. Optionally, provide extra blackberries and mint on the side.