Black Currant Mojito

The evening air was thick with summer heat when a friend brought over a bottle of black currant juice from a specialty market. We were planning a small rooftop gathering and she insisted this drink would be the conversation starter. After one sip of the deep purple concoction she mixed up, I understood the obsession completely.

That night on the roof, we experimented with ratios until we found the perfect balance between the bold currant flavor and crisp mint. Every guest asked for the recipe, and the glass pitcher was empty before the sun even set.

Ingredients

• 50 ml white rum: Provides the clean alcoholic backbone without overpowering the delicate currant notes
• 100 ml black currant juice: The star of the show delivering that characteristic tartness and stunning purple hue
• 1 tablespoon fresh lime juice: Cuts through the sweetness and brightens the entire drink
• 2 teaspoons sugar: Helps dissolve into the mint and balances the natural acidity
• 6-8 fresh mint leaves: Gently muddled releases aromatic oils without becoming bitter
• Crushed ice: Essential for proper dilution and keeping the drink perfectly chilled
• Club soda: Adds effervescence and lightness to finish

Instructions

Muddle the mint:

Place mint leaves and sugar in your glass and press gently with a muddler or spoon until fragrant, being careful not to tear the leaves.

Build the base:

Add fresh lime juice and white rum directly to the muddled mint mixture.

Introduce the currant:

Pour in the black currant juice and stir thoroughly to combine all the liquid elements.

Chill thoroughly:

Fill the glass completely with crushed ice, watching it rise to the brim.

Top it off:

Add club soda until it reaches your preferred strength and stir gently to incorporate.

Garnish beautifully:

Finish with a lime wedge, fresh mint sprig, and fresh black currants if available.

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This mojito became our signature drink for summer parties, with friends requesting it by name at every gathering.

Making It Mocktail Friendly

Simply skip the rum and increase the black currant juice to 150 ml, adding extra club soda for sparkle. The version is just as satisfying and lets the currant shine even brighter.

Glassware Matters

A highball glass works beautifully, but any sturdy vessel will do. The key is having enough room for plenty of crushed ice without overflow when you add the soda.

Batch Preparation

Multiply everything by the number of guests and muddle mint in a pitcher rather than individual glasses. Keep the club soda separate and add it just before serving to maintain maximum carbonation.

• Muddle mint in batches to avoid overcrowding
• Store mixed base without ice in the refrigerator up to 2 hours
• Add ice and soda immediately before serving

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Whether for a crowd or just yourself, this drink transforms any moment into something worth celebrating.

Recipe FAQ

→ Can I make this without alcohol?

Yes, simply omit the white rum and increase the black currant juice or add extra club soda for a delicious non-alcoholic version.

→ What type of black currant juice works best?

Any store-bought black currant juice or concentrate works well. Adjust sugar based on the natural sweetness of your chosen juice brand.

→ Do I need a muddler?

A muddler helps release the mint's essential oils, but the back of a spoon works in a pinch—just press gently to avoid shredding the leaves.

→ Can I prepare this in advance?

Mix the liquid components ahead of time, but add ice, soda, and garnish just before serving to maintain freshness and carbonation.

→ What food pairs well with this drink?

It complements grilled dishes, light appetizers, and spicy foods beautifully, thanks to the cooling mint and tart currant notes.