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These blueberry mojitos are deliciously refreshing and are loaded with fresh blueberries and just the right amount of mint! Quick and easy to pull together, these fruity cocktails are perfect for poolside sipping, neighborhood BBQs, or simply enjoying a sunny afternoon during the dog days of summer!
With just a few simple ingredients, you can create a drink that bursts with color, flavor, and a little bit of magic in every sip.
Are you a fan of delicious fruity cocktails that are perfect to serve on sultry hot days? I hope you’ll check out my party perfect hippie juice, delicious planters punch, orange creamsicle, or strawberry frose next!
Let’s make muddle up this delightful blueberry-infused mojito!
BEFORE YOU START
→What’s The Best Rum For Mojitos? Traditionally, mojitos are made with a light rum. The specific rum is very subjective. Use a rum you like. I prefer using a rum with an 80 proof alcohol content and steer clear of higher-proof options like 151, which can overpower the drink.
- For Smooth + Mellow Flavor: Dominican rums, like Brugal, Barceló, and Ron Matusalem, are typically clean, light, and slightly sweet, which pairs well with lime and mint in a mojito.
- For Good Balance: Try Don Q Cristal (Puerto Rico), Bacardí Superior (Puerto Rico), or Havana Club 3 Años (Cuba). They often have subtle vanilla, oak, and tropical fruit notes, which can enhance a mojito without overpowering it.
→Muddler: You’ll need a muddler for this recipe. If you don’t have one, use a long-handle wooden spoon.
→Glasses: Grab four glasses that are wide enough and strong enough for you to use the muddler in. If you’d like and have the time, chill the glasses. I use Collins glasses because they’re nice and tall glass that shows off all the layers. A rocks glass, aka an old-fashioned glass, works well, too. If you muddle the mojito in a cocktail shaker rather than a glass, you can use a pretty, delicate martini glass, such as a coup glass.
→Garnish: I like to use fresh blueberries on a pick and a wedge of lime. If you have a lot of mint, a sprig of it looks fantastic.
BLUEBERRY MOJITOS INGREDIENTS
- Rum: I like white rum in this cocktail because it’s crisp and light, and the clear color shows off the pretty layers of this mojito. Please use any white rum you have on hand and enjoy drinking.
- Blueberries: I use fresh blueberries in this recipe; however, frozen blueberries work very well, too. It’s a good idea to let them thaw for a few minutes so they’re easier to muddle. This will help release their juice and create the desired consistency. Frozen blueberries will likely release more color when muddled. It will look different but will taste just as good!
- Sugar: Feel free to adjust the sugar in your cocktail, as frozen blueberries can be less sweet than fresh ones.
- Mint: Fresh mint is absolutely essential in this cocktail. I love that it’s so readily available at supermarkets. But, if you don’t already, I hope you’ll start growing some in your garden. This herb is one of the easiest to grow at home! Just plant it in a pot, in full sun, and ideally, near a leaky hose bib. It loves lots of water! Why plant it in a pot and not in the ground or raised bed? It’s crazy invasive!
- Limes: Fresh limes are a must. Instead of using lime juice, we muddle lime wedges, so you get fresh lime juice and all the aromatic oils contained in the peel. Muddling releases them, adding a fragrant citrus note you can’t get from juice alone.
VARIATIONS
- Make It A Mocktail! Simply omit the rum, and this recipe makes a fabulous mocktail.
- Switch Berries: I love to make this cocktail with my favorite berry, blackberries. All you do is switch out the berries and keep everything else the same.
- Switch Up The Color: Try making your mojito with dark or golden rum. It’s a twist on my recipe and the traditional recipe, which typically uses white rum. Why try it? Dark and golden rum will create a richer and deeper flavor than white rum with notes of caramel, vanilla, oak, and spice, depending on the rum’s aging.
- If you switch to a darker rum, consider using brown sugar or demerara sugar for a very complex mojito. One thing to remember is that you’ll lose transparency in the cocktail.
SERVING RECOMMENDATIONS
I like to serve these refreshing cocktails with pimento cheese, cowboy caviar, homemade sour cream onion dip, the famous Knorr spinach dip, or my cool shrimp dip. We’re crazy for deviled eggs when it’s hot outside. We love our classic deviled eggs, Southern deviled eggs, deviled eggs with capers (Please, please try these —they may be my best deviled egg recipe ever!), or my super-easy ranch deviled eggs.
If it’s not too hot, I like to whip up Bisquick sausage balls, cowboy queso, bacon wrapped smokies, bacon wrapped water chestnuts, hissy fit dip, or Mississippi sin dip.
When my girlfriend Donna comes over for cocktails, she asks for million dollar bacon to be served as an appetizer. Bacon…. It’s not just for breakfast anymore, I guess!
USEFUL PRODUCTS
I love these highball glasses. They’re lead-free, perfect for mojitos and everyday water glasses!
A muddler makes quick work of prepping mojitos. This one works well and is reasonably priced. It has an excellent grip and its nylon head won’t damage glass.
Cocktail Picks make garnishing easy and generally, much prettier! You can use a bamboo skewer cut to the length of your garnish. I love and use these reusable stainless steel cocktail picks.
HOW TO MAKE BLUEBERRY MOJITOS RECIPE
MORE ARTISANALLY CRAFTED COCKTAILS
- Peach Moonshine
- Apple Pie Moonshine
- Gin and Ginger Ale
- Pink Margarita
- Pineapple Margarita
- Jungle Bird
- Giggle Juice
- Cranberry Margarita
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Blueberry Mojitos
Ingredients
- 1/2 cup fresh blueberries
- 8 tablespoons granulated sugar
- 2 whole limes
- 1/4 cup mint leaves about 16-20 leaves
- 6 ounces white rum
- 2 cups club soda
- ice for serving about 4-5 cubes per glass
Instructions
- To each of the four glasses, add 1/8 cup of fresh blueberries to with two tablespoons of sugar, use a muddler or the back of a spoon to gently muddle the blueberries until a thick, purple mixture forms.
- Cut the limes into 8 thin wedges each (16 wedges total). Add 3 wedges to the bottom of each glass and set 4 aside for garnishing later. Add 3-4 mint leaves to the glass with the limes and use the muddle to gently crush them to release the flavor.
- Using a glass or jigger, carefully pour 1.5 ounces of rum into each glass. Do not stir to avoid mixing the layers.
- Carefully drop a few ice cubes into each glass, then pour the club soda over the ice until the glass is full, about 1/2 cup for each glass.
- Garnish the drink with a lime wedge, mint leaves, and blueberries.
- Serve immediately.
Fans Also Made:
Notes
- What’s The Best Rum For Mojitos? Traditionally, mojitos are made with a light rum. The specific rum is very subjective. Use a rum you like. I prefer using a rum with an 80 proof alcohol content and steer clear of higher-proof options like 151, which can overpower the drink.
- For Smooth + Mellow Flavor: Dominican rums, like Brugal, Barceló, and Ron Matusalem, are typically clean, light, and slightly sweet, which pairs well with lime and mint in a mojito.
- For Good Balance: Try Don Q Cristal (Puerto Rico), Bacardí Superior (Puerto Rico), or Havana Club 3 Años (Cuba). They often have subtle vanilla, oak, and tropical fruit notes, which can enhance a mojito without overpowering it.
- Muddler: You’ll need a muddler for this recipe. If you don’t have one, use a long-handle wooden spoon.
- Glasses: Grab four glasses that are wide enough and strong enough for you to use the muddler in. If you’d like and have the time, chill the glasses. I use Collins glasses because they’re nice and tall glass that shows off all the layers. A rocks glass, aka an old-fashioned glass, works well, too. If you muddle the mojito in a cocktail shaker rather than a glass, you can use a pretty, delicate martini glass, such as a coup glass.
- Garnish: I like to use fresh blueberries on a pick and a wedge of lime. If you have a lot of mint, a sprig of it looks fantastic.
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