Cook the Book: Blueberry Mojito

Cook the Book: Blueberry Mojito

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?

  • Yield:1 drink


  • 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


  1. 1.

    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.