My husband loves mojitos. No, he’s not Cuban. Just a guy from Ohio with a sweet-tooth, but somehow the classic refreshing combination of mint, lime, simple syrup and rum – with a splash of soda water – has become his go-to cocktail over the years. He keeps a running list of the best mojitos in town (Del Campo), and across the globe (Andres Carnes des Res, Bogota…where mojitos are served in bowls. Really.) To the bemusement of bartenders everywhere, he orders them all year long. He’s been known to be grumpy when a bar has failed to stock mint… even in the dead of winter. (Sorry babe, sometimes it’s just not mojito season.)
There is no shortage of mint at the moment… in fact, it’s overtaking my garden. It’s quite possibly the only thing thriving at the moment. I can’t think of a better way to put it to good use…
My amazing sister-in-law-to-be, Nicole, flew into town last weekend from Chicago, and improved upon any mojito we’ve found anywhere… by muddling blackberries into her mojito game. Just one of the many reasons we’re beyond thrilled she’s joining the family.
She was determined to muddle and mix the perfect mojito, so asked for our friend Justin’s input, who has learned a thing or two or a hundred about cocktails over the years. Wow. These cocktails rocked.
So I share with you Nicole and Justin’s fantastic Blackberry Mojito recipe – our favorite new cocktail. Now House Morell may just have the best mojito in town.
Oh, and if you need mint… let me know. We have plenty to share.
- 1½ oz El Dorado Rum (3yr white)
- ¾ oz simple syrup
- ½ oz lime juice (fine strained)
- 6 blackberries
- 10 fresh mint leaves
- ⅛ lime, cut into small chunks
- Soda Water or Selzer Water
- Place blackberries, mint leaves and lime chunks into a sturdy glass.
- Use a muddler to crush the blackberries, mint and lime to release the blackberry juice, mint oils and lime juice. The muddling is important here... really take the time to crush the ingredients.
- Add the lime juice and the simple syrup, and muddle again to mix.
- Fill the glass almost to the top with ice. I like crushed ice, but cubes are fine.
- Pour the rum over the ice, and fill the glass with soda or seltzer water.
- Stir (a long-handled bar spoon is quite handy here), taste, and add more simple syrup if need be. Garnish with a few mint springs.