+
0 (0)

Category: Drinks

Muddled blackberry mojito

With summer on the way, the city's best bartenders are blissed-out over the fresh fruits and herbs raining down from farmers markets. Mixologists are muddling blackberries, candying kumquats and macerating handfuls of mint leaves -- and they seem to be ... Read more

Total time: 5 minutes | Serves 1
Note: From Matthew Jeronimo at Hungry Cat, where the cocktail is made with Cruzan Estate Light rum. Simple syrup is made by combining equal parts sugar and water and heating until the sugar is dissolved.
  • Juice of 2 limes, divided
  • 10 mint leaves
  • 3 blackberries
  • 1 1/2 ounces rum
  • 1 1/2 ounces simple syrup
  • 1 ounce seltzer water

Step 1Squeeze the juice from half a lime into the bottom of a glass. Add the mint leaves. Muddle the mint by crushing or mashing it with a spoon or flat-bottomed rod. The object is to saturate the mint with the liquid and loosely break up the mint. Don't destroy the mint. It should be broken up well, but gently.

Step 2Add three blackberries and muddle the berries. Add ice. The secret of a good cocktail is to pack ice to the top of the glass.

Step 3Add the rum of your choice.

Step 4Squeeze the juice of the remaining 1 1/2 limes into the cocktail. Add the simple syrup. Stir vigorously and top with the seltzer water (not 7-Up!).

Each serving:
176 calories; 0 protein; 22 grams carbohydrates; 1 gram fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Drinks
Christmas ponche
Champagne punch
25 Degrees' chocolate milkshakes
Razz fizz