A Raspberry Mojito is one of those drinks that just feels like summer in a glass-cool, fruity, minty, and so refreshing. It’s a fun twist on the classic Cuban Mojito, with the sweet-tart flavor of fresh raspberries bringing a bold pop of color and taste. I’ve made this drink countless times, and it’s always a hit at backyard BBQs or when I just want something light and fresh to sip on the patio.
Raspberry Mojito
What You’ll Need
Prep Time: 5 minutes
Serves: 1
Glass Type: Highball glass or a Mason jar for a casual touch
Ingredients
– 60ml (2 oz) white rum
– 30ml (1 oz) fresh lime juice (about 1 lime)
– 30ml (1 oz) simple syrup (or honey/agave syrup, see tip below)
– A small handful of fresh raspberries (6-8 berries)
– 10-12 fresh mint leaves
– Soda water, to top up
– Ice cubes (or crushed ice, if you prefer)
– Extra raspberries and mint sprig, for garnish
Method
- Muddle the flavors. In a highball glass, gently muddle the raspberries and mint leaves with the simple syrup. You want to release the mint’s oils and break up the berries, but don’t shred the mint-it can get bitter.
- Add the base. Pour in the fresh lime juice and white rum. Give it a quick stir to combine.
- Ice it up. Add a generous amount of ice-crushed ice gives that classic Mojito texture, but cubes work fine too.
- Top and finish. Fill the glass with soda water, stir gently, and garnish with a sprig of mint and a few raspberries on top.
Tips & Tricks
– Fresh is best: Use fresh raspberries and mint for the brightest flavor. Frozen raspberries work too-just thaw them first and know they’ll water the drink down a bit as they melt.
– No muddler? The back of a wooden spoon or a rolling pin works just fine. Press gently-you’re coaxing out flavor, not pulverizing.
– Adjust sweetness: If your raspberries are super ripe, you might not need as much syrup. Start with less, taste, and add more if needed.
– Make-ahead tip: You can muddle the mint, raspberries, syrup, and lime juice a few hours in advance and keep it chilled. Just add rum, ice, and soda when ready to serve.
Storage
This cocktail is best made fresh, but if you’re prepping for a party, mix up a big batch of the muddled raspberry-mint base (without the soda water and ice). Store it in the fridge for up to 6 hours. When serving, pour into glasses with ice, add rum and soda, and stir.
Serving Suggestions
This has been my go-to cocktail for summer nights-it pairs beautifully with:
– Grilled shrimp or salmon
– Spicy tacos or jerk chicken
– Fresh salads with citrus vinaigrettes
That sweet-and-sour combo with cooling mint makes it a great palate cleanser between bites.
Variations
Want to shake things up? Try these fun twists:
Spicy Raspberry Mojito
Add a few thin jalapeño slices to the muddling step. It gives a gentle heat that balances the sweetness nicely.
Coconut Raspberry Mojito
Swap in coconut rum and blend everything with crushed ice for a tropical slushie-style version.
Virgin Raspberry Mojito
Skip the rum and add extra soda water. It’s just as refreshing and perfect for kids or anyone skipping alcohol.
Ingredient Swaps
– White rum: Try dark rum for a richer flavor, or a splash of coconut rum for a tropical vibe.
– Simple syrup: Use honey or agave nectar. If using honey, mix it with a splash of warm water first to help it blend.
– Mint: Basil or even cilantro gives a fun herbal twist.
Common Questions
Can I use frozen raspberries?
Yes, they’re great in a pinch. Just let them thaw a bit first. They’ll make the drink colder but may dilute it slightly as they melt.
How do I make it less sweet?
Start with less syrup and taste as you go. You can always add more. A little extra lime juice can also cut through sweetness.
Can I make a big batch?
Absolutely. Multiply the ingredients and muddle the raspberries, mint, lime juice, and syrup in a pitcher. Chill it until serving, then let guests add ice, rum, and soda to their glasses.
What if I don’t have a muddler?
Use the back of a wooden spoon or even a small rolling pin. Press gently-don’t crush the mint into bits.
Can I prep this ahead of time?
Yes! Muddle the fruit, mint, and syrup up to a few hours ahead. Keep it in the fridge, then add the rum, soda, and ice when it’s time to serve.
Is there a non-alcoholic rum alternative?
Try a non-alcoholic white spirit or a splash of rum extract mixed with soda water. Or just leave it out-the drink is still flavorful and refreshing.
Whether you’re making one for yourself or mixing up a batch for friends, the Raspberry Mojito is a crowd-pleaser. It’s bright, zesty, and just the right amount of sweet. Serve it with some grilled seafood or a spicy salad, and you’ve got yourself the perfect summer combo. Cheers!
