Tangy Blackcurrant Mojito

Tart blackcurrants elevate the classic mojito with homemade syrup, fresh mint, and zesty lime for a perfectly balanced refreshing drink.

# 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

# How To Make It:

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 dissolves, 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 essential oils and citrus juices.

03 - Pour 2 tsp blackcurrant syrup and 1.75 oz white rum into each glass. Stir thoroughly to combine flavors.

04 - Fill glasses completely with ice cubes. Top each with 3.5 oz soda water. Stir gently to incorporate without losing carbonation.

05 - Decorate with fresh mint sprigs, additional blackcurrants, and lime slices. Serve immediately while chilled.

# Expert Suggestions:

01 -

The homemade syrup transforms everything, it freezes beautifully so you can make a double batch and keep mojito season alive year round
That perfect balance where tart berries meet sweet sugar and fresh mint hits your tongue in layers, not all at once

02 -

The syrup keeps in the refrigerator for two weeks, but I have never actually tested that because it disappears way too fast in my house
Muddle gently, aggressive muddling can make mint taste bitter instead of refreshingly aromatic

03 -