Triple Berry Mojitos Recipes

MIXED BERRY MOJITO

Steps:

• Take two short cocktail glasses and fill with equal parts blackberries, raspberries, mint leaves and sweetener.
• Squeeze lime wedges into the glass and pour in rum.
• Muddle the mixture together breaking up the berries and bruising the mint.
• Add in ice and top with seltzer.
• Gently stir to combine.

TRIPLE BERRY MOJITOS

Steps:

• In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, a few berries, and pour rum, syrup, berry juice, lime and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint.
• Note: depending on the sweetness of your fruit, you may want to add more/less simply syrup, so I suggest tasting as you go. Same with the rum - add more if you like your drinks strong. Also - if you simply want a blueberry, raspberry, OR strawberry mojito, follow the instructions using only that one fruit.
• Add berries to a blender with water and pulse until pureed. Pour through a strainer and press juice out with a spoon. You may need to add a bit of additional water if your fruit is not very ripe and juicy. You can also use a juicer to extract the juice, but I find that it produces much less juice. You can also simply mash your fruit, but I did not want seeds throughout my drink.
• Add all ingredients to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes.

BERRY MOJITO

Steps:

• In a pint or large glass, combine the raspberries, blackberries, lime wedges, mint leaves, strawberries and sugar and muddle with a muddler or wooden spoon. Add the rum and mix with a spoon. Fill the glass with ice, top off with the seltzer and stir. Garnish with the mint sprigs and serve with a straw.

SUMMER BERRY MOJITO

Steps:

• Muddle mint, simple syrup or sugar, berries and lime juice.
• Fill glass with crushed ice - it is very important to use crushed ice, not cubed - then add rum.
• Stir well until the ice is reduced by 1/3, then top with more crushed ice, stirring until glass begins to frost on the outside.
• Spritz with soda water and stir one last time to incorporate.
• Garnish with a sprig of fresh mint.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).