4-8Mint Leaves + sprigs for garnish (the amount of leaves will depend on taste - I use 8)
1/3 C (40g)Fresh Blueberriesheaped cup + more for garnish
1 - 1 1/2 oz (28g)Mint Simple Syrupcooled, add more or less to taste
Iceto top off glass
2oz (57g)White Rum
Club Sodato top off glass
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!