Tangy Blackcurrant Mojito

The summer my sister visited from London, she kept talking about this blackcurrant mojito she'd discovered at a tiny rooftop bar in Soho. I was skeptical at first—berries in a mojito sounded like they might clash with the mint—but something about the way she described that deep purple syrup pooling at the bottom of her glass made me determined to recreate it. After three attempts and one hilariously overcooked batch of syrup that turned into jelly, I finally nailed the balance between tart and sweet that makes this drink so dangerously refreshing.

I made a pitcher of these for a Fourth of July party last year, and honestly, I think people were more excited about them than the actual food. My friend Sarah, who claims she 'doesn't do rum,' ended up having three and demanding the recipe before she even left. There's something about that jewel-toned purple swirling against the bright green mint and clear ice that just makes people pause and ask, 'What is that?' before they even take a sip.

Ingredients

• Fresh or frozen blackcurrants: These tiny tart berries are the star of the show—frozen work perfectly if they're out of season, and actually break down faster when making the syrup
• Granulated sugar: White sugar dissolves cleanly without adding any competing flavors that might distract from the berries
• Fresh mint leaves: Don't skip gently muddling these—the essential oils release into the drink and create that classic mojito aroma
• White rum: A light rum lets the blackcurrant shine without overpowering it, though dark rum adds interesting caramel notes if you prefer
• Soda water: Well-chilled and poured gently to maintain as much carbonation as possible
• Lime: Fresh wedges for muddling add brightness that balances the syrup's sweetness

Instructions

Craft your blackcurrant syrup:

Combine the blackcurrants, sugar, and water in a small saucepan over medium heat, stirring occasionally until the berries burst and soften into a gorgeous purple mixture—about 5 to 7 minutes. Use a spoon to gently mash the berries against the side of the pan, then strain everything through a fine mesh sieve, pressing down to extract every drop of that precious crimson syrup. Stir in the lemon juice while it's still warm, then let it cool completely before using.

Build each mojito:

Place 6 fresh mint leaves and half the lime wedges in the bottom of each highball glass, then use a muddler or the back of a wooden spoon to gently press and twist—you want to release the mint's oils without tearing the leaves to bits. Pour in 2 teaspoons of your cooled blackcurrant syrup and 50 ml of rum, stir to combine, then fill each glass to the top with ice cubes. Top with 100 ml of soda water, give it one gentle stir, and finish with fresh mint sprigs, extra blackcurrants, and lime slices.

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Last autumn, when blackcurrants were everywhere at the farmers market, I made a double batch of syrup and froze it in ice cube trays. Now I can have that same sophisticated purple drink even in the middle of February, dropped into whatever clear sparkling beverage I have on hand—sometimes just soda water with an extra squeeze of lime when I'm not feeling the rum. It's become my little secret for making ordinary weeknights feel slightly more celebratory.

Making It Your Own

Raspberries work beautifully here if blackcurrants feel too exotic or hard to find, though they're sweeter so you might want to reduce the sugar slightly. I've also tried frozen mixed berries for a fun twist, which gives you this gorgeous magenta color instead of the deep purple, and honestly, sometimes variety is exactly what a gathering needs. The beauty of having the syrup ready to go is that you can offer different versions without any extra effort.

Perfect Ice Matters

Clear ice cubes or spheres make such a difference in how these drinks look and taste—they melt slower, so your mojito stays perfectly chilled without getting watery too quickly. I know it sounds fussy, but once you've seen that purple syrup layered against crystal-clear ice with mint leaves caught between the cubes, regular cloudy ice just doesn't feel quite special enough. If you don't have ice molds, boiling your water before freezing helps reduce cloudiness.

Batching For A Crowd

When I'm hosting more than four people, I skip the individual muddling and instead muddle all the mint and lime in a pitcher, add the rum and syrup, then refrigerate that base until guests arrive. This trick lets me actually spend time with people instead of playing bartender all night, and the mint infusion actually gets better after sitting for 30 minutes or so. Just keep the soda water separate and add it right before serving.

• Multiply everything except soda water by the number of servings you need
• Don't add ice to the pitcher—keep it in a separate bowl so drinks don't dilute
• Set up a garnish station with extra mint and lime so people can customize

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There's something deeply satisfying about making your own cocktail components, and this syrup is simple enough that it feels achievable but special enough that it impresses everyone who tries it. Cheers to your new signature drink.

Recipe FAQ

→ Can I make this mocktail without alcohol?

Simply omit the white rum and increase the soda water quantity. The blackcurrant syrup provides plenty of flavor, making it delicious without the spirits.

→ How long does the blackcurrant syrup last?

Store the cooled syrup in an airtight container in the refrigerator for up to two weeks. The lemon juice acts as a natural preservative.

→ What other berries work in this mojito?

Raspberries, blackberries, or blueberries all create excellent syrup variations. Adjust sugar quantities based on the berry's natural tartness.

→ Can I prepare the syrup in advance?

Yes, make the syrup up to two days ahead. Cool completely, refrigerate, and bring to room temperature before mixing drinks.

→ What's the best rum to use?

Aged white rum provides smooth sweetness, while light white rum offers cleaner notes. Choose based on your preference for complexity versus brightness.