Tangy Blackcurrant Mojito (Printable)

Refresh your summer with tangy blackcurrant syrup muddled with fresh mint and lime over ice.

# What You'll Need:

→ Blackcurrant Syrup

01 - 3.5 oz fresh or frozen blackcurrants
02 - 1/4 cup granulated sugar
03 - 1/4 cup water
04 - 1 tsp freshly squeezed lemon juice

→ Mojito

05 - 12 fresh mint leaves
06 - 1 lime, cut into wedges
07 - 4 tsp blackcurrant syrup
08 - 3.5 oz white rum
09 - 7 oz soda water
10 - Ice cubes

→ Garnish

11 - Extra mint sprigs
12 - Fresh blackcurrants
13 - Lime slices

# Directions:

01 - Combine blackcurrants, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until berries are soft and sugar is dissolved, approximately 5-7 minutes. Mash berries gently and strain syrup through a fine sieve into a bowl. Stir in lemon juice and allow to cool completely.
02 - Place 6 mint leaves and half the lime wedges in each glass. Muddle firmly to release the essential oils and citrus juices.
03 - Add 2 tsp of the prepared blackcurrant syrup and 1.75 oz white rum to each glass. Stir thoroughly to incorporate flavors.
04 - Fill glasses completely with ice cubes. Pour 3.5 oz soda water into each glass. Stir gently to combine without disturbing the mint too much.
05 - Decorate each cocktail with fresh mint sprigs, additional blackcurrants, and lime slices. Serve immediately while cold.

# Expert Advice:

01 -
  • The homemade blackcurrant syrup transforms an ordinary mojito into something that feels like it came from a craft cocktail bar
  • It's perfectly adaptable—make it virgin for kids or nondrinkers, and nobody feels left out
  • The syrup keeps in the fridge for two weeks, so you can whip these up on a whim whenever the mood strikes
02 -
  • Don't boil the syrup aggressively—simmering gently preserves the fresh berry flavor and prevents the sugar from taking on any cooked notes
  • The muddling step matters more than you might think, but there's a fine line between releasing flavor and turning your mint into bitter mush
  • Soda water goes flat fast once poured, so add it as the very last step and serve immediately
03 -
  • Make the syrup up to two weeks ahead and store it in a sealed jar in the refrigerator
  • If your blackcurrants are particularly tart, taste the syrup and add an extra tablespoon of sugar before straining
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