Havana is the birthplace of the Mojito, but we might have found a second place for it to call home… rediscover the Cuban summery cocktail at home with our recipe.
Our take combines its sweetness, refreshing citrus and mint flavours with blackberries. There’s no doubt, you will love it.
Ingredients
35ml White Rum
25ml lemon juice
7 frozen blackberries
A slash of soda
15 ml Crème de Cassis
A hand full of mint
Crushed ice
Garnish: blueberries and mint spring
Glass: highball
Method
- Muddle a few blackberries, the rum and the crème de cassis all together. Use the blunt end of a wooden spoon to crush together lightly.
- Add the lemon juice and layer with crushed ice. Smash a hand full of mint and add it along with a few more blackberries, swirl it together and top up with soda water. The mint leaves should only be bruised to release the essential oils and should not be shredded.
- Garnish with a spring of mint and a juicy blackberry on the top, it will be the cherry!
- Your happy place is just a sip away!
Top tip: Add frozen fruit and water to ice cube trays and freeze them. Get them out of the freezer at the last minute and place on the top of the crushed ice and add the garnish, it will make it even more desirable… if that’s possible.