Raspberry Mojito
A fresh raspberry mojito made in one shaker with crushed berries, mint, lime, white rum, and club soda.
Equipment
- Cocktail shaker
- Muddler
- Highball Glass
Ingredients
Main Ingredients
- 6-7 fresh raspberries plus more for garnish
- 5 fresh mint leaves plus more for garnish
- 1 lime cut into wedges
- 2 oz white rum
- 4 oz club soda chilled
- 1 tbsp sugar
Instructions
Cooking
- Muddle. Add the mint, lime wedges (pulp facing up), and sugar to a shaker. Press and twist 5 to 6 times until the lime is juicy and the mint smells fragrant.
- Crush the berries. Add the raspberries and press until the juice turns the shaker bright pink.
- Shake. Pour in the rum, add a handful of ice, and shake for about 10 seconds until the shaker feels frosty.
- Pour. Fill a highball glass with fresh ice and pour the mojito over it.
- Top and garnish. Add the club soda, stir once gently, and garnish with mint, whole raspberries, and a thin lime wedge.
Notes
Substitutions: Thawed, drained frozen raspberries work, and vodka can replace the rum.
Tips: Press the mint gently so it stays sweet, and strain if you want to remove the seeds.
Storage: Refrigerate the base without soda for up to 1 day and add fresh club soda when serving.