Today's Cook the Book recipe, excerpted from Margaritas, Mojitos, & More, is for festive Blueberry Mojitos. Author Jessica Strand uses a combination of unsweetened blueberry juice and whole blueberries to create a brilliant, violet-colored cocktail bursting with sweet berry flavors. Strand garnishes each drink with fresh mint, but for the 4th of July, why not add a red, ripe strawberry?
Win 'Margarits, Mojitos, and More'
Cook the Book: Blueberry Mojito
About This Recipe
|This recipe appears in:||In Season: Blueberries|
- 1/2 ounce freshly squeezed lime juice
- 1 teaspoon superfine sugar
- 5 mint leaves, plus 1 sprig for garnish
- Crushed ice
- 4 ounces unsweetened blueberry juice
- 2 ounces white rum
- 1 ounce club soda
- 4 to 6 fresh or frozen blueberries for garnish
Put the lime juice and sugar in a highball or other glass. Stir until the sugar is dissolved. Add the mint leaves and crush or muddle them against the glass with the back of a spoon or a muddler. Fill the glass with crushed ice. Add the blueberry juice, rum, and club soda, and stir vigorously. Drop the blueberries into the glass. Garnish with a mint sprig.