Tangy Blackcurrant Mojito (Printable)

Refreshing mojito with tart homemade blackcurrant syrup, fresh mint, and lime. A fruity twist on the classic cocktail.

# What You Need:

→ Blackcurrant Syrup

01 - 1 cup fresh or frozen blackcurrants
02 - 6 tablespoons granulated sugar
03 - 2.5 fluid ounces water
04 - 1 teaspoon freshly squeezed lemon juice

→ Mojito

05 - 12 fresh mint leaves
06 - 1 lime, cut into wedges
07 - 4 teaspoons blackcurrant syrup
08 - 3.4 fluid ounces white rum
09 - 6.8 fluid ounces soda water
10 - Ice cubes as needed

→ Garnish

11 - Fresh mint sprigs
12 - Blackcurrants
13 - Lime slices

# How to Make It:

01 - Combine blackcurrants, granulated sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until berries soften and sugar dissolves completely, approximately 5 to 7 minutes.
02 - Gently mash the softened berries, then strain the syrup through a fine mesh sieve into a bowl. Stir in freshly squeezed lemon juice and allow to cool completely before use.
03 - In each highball glass, muddle 6 mint leaves together with half of the lime wedges to release essential oils and flavors.
04 - Add 2 teaspoons blackcurrant syrup and 1.7 fluid ounces white rum to each glass. Stir thoroughly to combine all components.
05 - Fill each glass with ice cubes to the rim, then top with 3.4 fluid ounces soda water. Stir gently to integrate the carbonation without excessive agitation.
06 - Top each cocktail with fresh mint sprigs, blackcurrants, and lime slices. Serve immediately while chilled.

# Expert Advice:

01 -
  • The homemade blackcurrant syrup tastes nothing like the artificial stuff, with a tartness that actually makes your mouth water in the best way.
  • You can make the syrup ahead and feel like you're prepared for anything, even an impromptu gathering.
  • It works just as beautifully without rum if you'd rather skip the alcohol, which I appreciate more than I expected.
02 -
  • Don't skip straining the syrup through a fine sieve; pulpy syrup looks cloudy in the drink and changes the whole experience.
  • Let the syrup cool completely before using it or you'll end up with diluted drinks from melted ice, which I learned the noisy way.
03 -
  • Freeze blackcurrants if you're using fresh ones; they'll release their juice more quickly when you cook them down.
  • The lemon juice in the syrup prevents the blackcurrants from oxidizing and turning brown, which also keeps the drink looking vibrant and inviting.
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