Creamy Blackberry Coconut Mojito
A creamy blackberry coconut mojito with muddled berries, mint, lime, white rum, cream of coconut, and a sugar lime rim.
Equipment
- Cocktail shaker
- Muddler
- Strainer
Ingredients
Main Ingredients
- 1 lime zest zest of 1 lime, for the rim
- 1 tbsp sugar for the rim
- 1 pinch kosher salt for the rim
- 8 fresh mint leaves
- 5 blackberries
- 1 ½ oz white rum or coconut rum
- 1 lime juiced
- 2 oz cream of coconut 1/4 cup
- 1 cup ice as needed
- ¼ cup soda water to top
- 1 tbsp mint sprigs and lime wheels for garnish
Instructions
Cooking
- Make the rim. Combine the lime zest, sugar, and salt on a plate. Run a lime wedge around the rim of a glass and dip it into the mixture, then fill the glass with ice.
- Muddle. In a shaker, lightly muddle the mint and blackberries until the berries pop and the mint is fragrant.
- Add liquids. Pour in the white rum, lime juice, and cream of coconut.
- Shake. Add ice and shake hard for about 10 seconds until frosty and well blended.
- Strain and top. Strain into the glass over ice, top with a splash of soda water, and garnish with mint, a blackberry, and a lime wheel.
Notes
Substitutions: Raspberries or strawberries replace the blackberries, and coconut rum replaces the white rum.
Tips: Stir cream of coconut well before measuring and strain to keep seeds out.
Storage: Refrigerate the liquid in an airtight container for up to 24 hours and add ice and soda just before serving.