Summertime means fresh Blueberry Mojitos! A white rum cocktail that’s easy to make, minty and super refreshing. Make it a cocktail or mocktail.
Seasonal Refreshment
The dog days of summer are upon us and I’m making sure there’s plenty of ice in the ice bucket as well as plump juicy berries and watermelon on hand for all the things. We’re still waiting for local heirloom tomatoes, but yesterday at Kettles Edge Farm, I picked up the first haul of Sun Gold tomatoes. I’m so excited and have plans for those babies.
Even in the Pacific Northwest, it’s been very hot. We’re looking forward to a bit of rain this weekend, but I’m not holding my breath.
All the signs of late summer are upon us. Corn and peaches are starting to make a showing, the days are getting noticeably shorter, the bucks are developing their fuzzy antlers and shorebirds are making their way here, stopping over before heading further south. The geese are flying over again too with their nasally honking calls. Seasonal transitions captivate me and infuse my senses with inspiration and wonder. I think summer to fall is my favorite.
Holding on to Summer with Blueberry Mojitos
But I’m not bidding summer farewell just yet. After-all, there’s a ton of zucchini coming in, corn to shuck and an abundance of late summer berries.
Blueberry Mojitos are a most cherished tradition around here. Mint plucked from the herb patch and plump local blueberries from the farmers market, these white rum cocktails are super simple to make and refreshing.
Mojitos are a classic, but just about any fresh soft fruit or berry can be added to turn a classic mojito into something extra special.
For this Blueberry Mojito, all you need is simple syrup, limes, fresh blueberries, mint, white rum, and some club soda to make this happy hour rum cocktail fizzy.
A Few Recipe Notes
- Whip these Blueberry Mojitos up in individual high or low ball glasses.
- Pair these cocktails with a mezze platter, hummus or ricotta dip.
- The simple syrup can be whipped up days in advance and stored in the fridge. Make your own. It’s easy and so much more economical then buying it at the store. Plus you can make it extra minty!
More White Rum Cocktail Recipes to Love
Blueberry Mojitos
Ingredients
For the Mint Simple Syrup:
- 1/2 C (120g) Organic Cane Sugar
- 1/2 C (116g) Water
- 2 Large Sprigs of Mint
For the Mojito:
- 1/2 Lime Cut into small wedges + more for garnish
- 4-8 Mint Leaves + sprigs for garnish (the amount of leaves will depend on taste - I use 8)
- 1/3 C (40g) Fresh Blueberries heaped cup + more for garnish
- 1 - 1 1/2 oz (28g) Mint Simple Syrup cooled, add more or less to taste
- Ice to top off glass
- 2 oz (57g) White Rum
- Club Soda to top off glass
Instructions
For the Mint Simple Syrup:
- Pour 1/2 C (120g) sugar and 1/2 C (116g) water into small saucepan and bring to a boil. Stir. Boil until all the sugar is dissolved, just a few minutes. Add the mint sprigs and cover to steep for 10 minutes. Strain into a lidded container for storage in the refrigerator until ready to use.
For the Mojito:
- In a 16 oz (454g) highball glass, layer the cut lime wedges, mint leaves, and blueberries.
- Pour in the simple syrup, 1 - 1 1/2 oz or to taste, and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of blueberries left when muddling is complete.
- Add the light rum to the muddled mixture, then add crushed ice (I fill mine almost to the top). Top off with Club Soda. Stir well. Garnish with a lime wedge, more blueberries, and mint stem. When finishing the mojito, have a spoon on hand to dig out the delicious blueberry bits!
Hi, this looks great. 1/2 cup of sugar for one drink? Is that right?
Hi Debbie! I’m sorry for the confusion. The simple syrup is made first, then a small amount, 1 – 1 1/2 oz or to taste is used in the cocktail (see ingredient list). I’ll update the recipe card for clarity. Thank you for your note!
Mojitos are my favorite drink and I have a lot of bartender friends who hate making them for me. Now I can make them myself and keep my friends.
These look so good and may be the cocktail I’ve been asked to whip up at a pool party I’ll be attending next weekend. I’ve got lots of fresh mint to use up and there will be several rum drinkers there who would definitely appreciate these! It’s been either oppressively hot and humid or raining here, but that’s pretty much August here in NJ. I am with Mary Ann and will eat all the fresh produce from my local farm stands and farmer’s market as long as possible. I don’t want to see a pumpkin any time soon! I’d love to see a pickled pepper post (say that 5 times fast!). Enjoy those Sun Golds and all the rest of summer’s bounties, Traci!
A pool party? What fun Jean!! Oh the fresh mint is so good in cocktails, but mojitos especially! Isn’t it so fun to pick it and breath in it’s minty goodness fresh from your herb patch? I’m so with you and Mary Ann on enjoying all the summer produce… I’m not giving pumpkin a second thought right now. A pickled pepper post(lol) will be here as soon as I get my hands on locals – I love those pickled peppers so much – and the sun golds. You too Jean!