| Blueberry Mojito |
Author: Nicole
Ingredients
- 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
Instructions
- 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.
Notes
* Before squeezing limes, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
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.
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.
Recipe by Riegl Palate at https://www.rieglpalate.com/blueberry-mojito/