Mojitos are perfect for the heat of the summer. They are so cool and refreshing. This version uses crushed ice – kind of like an adult snow cone?
We recently signed up for a MasterClass subscription and one of the first classes we took was on cocktails (I’m sure you’re not surprised by this!). Ryan Chetiyawardana (AKA Mr. Lyan) shared his method for making mojitos. In this case the mint wasn’t muddled, there was no seltzer water and crushed ice was used in place of cubes. But it still had all the classic flavors of a mojito. Our favorite tip was having the fresh sprig of mint right next to your nose while taking a sip.
We adapted Ryan’s version by adding fresh summer blueberries procured from Sunny Acres Farm at Growing Roots Farmers Market in Malvern, PA. We did muddle these with the simple syrup at the bottom of the glass (a highball or pilsner glass works well for this libation). But no need to muddle the mint as you don’t want to bruise it.
Crushed ice is what makes this version of a mojito so different as it melts faster than cubes. So it slowly dilutes the drink while keeping it extra cold. Given this technique, there’s no need to add seltzer water. Hopefully your refrigerator has a crushed ice function. But if it doesn’t check out this article with three ways to crush ice yourself.
I know that plastic straws are not environmentally friendly. Unfortunately I have quite a lot of them and do not plan to replenish when these are gone. A straw is the key to really enjoying this drink. Adding reusable straws to my list.
You can make this recipe without blueberries, just add the simple syrup with the other ingredients for a more traditional mojito.
| Blueberry Mojito | Print |
- 10 to 12 blueberries
- ½ ounce simple syrup (see Notes)
- 2 ounces white rum
- 1 ounce freshly squeezed lime juice (see Notes)
- 8 to 10 mint leaves
- 2 sprigs of mint leaves plus a few blueberries for garnish
- Place blueberries and simple syrup in the bottom of a highball or pilsner glass.
- Using a muddler or back of a spoon, break up the berries and mix with the syrup.
- Add rum, lime juice and mint leaves to blueberry mixture. Carefully stir ingredients so as not to bruise the mint.
- Fill glass with crushed ice halfway. Using a long spoon (such as a bar spoon), carefully mix ice with ingredients bringing up some mint along the way. Fill glass to the rim with crushed ice.
- Gather mint sprigs and slap them across your palm to release mint oils. Garnish drink with mint sprigs and a few extra blueberries.
- While sipping, place straw next to mint so you smell it as you’re enjoying your drink.
SIMPLE SYRUP
1 cup (8 ounces) water
1 cup granulated sugar
Bring the water to a simmer in a saucepan set over medium-high heat. Add the sugar and stir until it completely dissolves. Remove the pan from the heat. Set aside to cool to room temperature. Pour the syrup into a clean 1-pint bottle, cap it and refrigerate it until needed. Makes 1½ cups and keeps two months or longer in the refrigerator.
Source: Variation on a recipe from MasterClass’ Lynnette Marrero & Ryan Chetiyawardana Teach Mixology
This sounds like a Mojito version of a Mint Julep. At the B&B I stayed at when I went to the Kentucky Derby, the gently slapped the mint on the table before using it for the drinks. Crushed ice and mint near nose are also key to a good Julep. Since I love both drinks, I’m looking forward to trying your recipe.
Elisabeth – Yes! Completely agree. What a lovely memory! Thank you for sharing.