Hawaiian Blackberry Mojitos
Though I don't drink in abundance, I do enjoy an alcoholic beverage now and again - especially when they're paired with a lazy sun-filled day. And though I'm equipped with a handful of classic reci...
Though I don't drink in abundance, I do enjoy an alcoholic beverage now and again - especially when they're paired with a lazy sun-filled day. And though I'm equipped with a handful of classic recipes in my back pocket, I know for certain that there's always room for more. Especially when Kylie Martin and Caroline Potter are behind the scenes. Their hawaiian blackberry mojitos? A new favourite!
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From Kylie Martin... I live in Hawaii and in Hawaii we love ourselves a good tropical drink. Enter: this little Blackberry Mojito. First off let me say, it's so delicious and secondly it's beautiful. I think it is the perfect drink for a summertime afternoon wedding. I spent ages looking for the perfect cocktail and when I stumbled upon Caroline's recipe I immediately fell in love.
Hawaiian Blackberry Mojitos
Prep Time
5 Minutes
Cook Time
N/A
Total Time
5 Minutes
Ingredients
6 blackberries, crushed 1 oz fresh lime juice
1 1/2 oz white rum (optional) 4 fresh mint leaves
3-4 oz sparkling water large handful of ice
Instructions
1.
In a glass, crush blackberries with a muddler to extract the juice.
2.
Using a mesh strainer, strain seeds and pulp leaving only blackberry juice.
3.
In a tall glass, muddle mint leaves with lime juice to extract flavor.
4.
Add in blackberry juice and rum, giving a quick stir to mix. Add a handful of ice and top with sparkling water. Garnish with a slice of lime or a blackberry.
5.
NOTES: To save time, you can prepare the blackberry juice ahead of time and keep in in a glass jar in the refrigerator.
6.
If you or your guests prefer a drink without alcohol, simply omit the white rum and top off with an extra splash of sparking water.
7.
The rum adds a bit of sweetness, if choosing to omit you may want to add a drizzle of raw honey to contrast the tart berries
Additional Vendor Credits
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Recipe
Caroline Potter
Photo Lab
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