A classic Cuban cocktail gets an extra refreshing, fruity twist with this raspberry mojito! Fresh mint, bright lime wedges and sweet raspberries are muddled together with a healthy dose of rum and sparkling club soda topper. You can whip up this raspberry cocktail in just five minutes, and it will keep you perfectly cool and refreshed on those warm summer nights.
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Why You Need to Make This Recipe
- Fresh fruit in every sip. If you and your guests love raspberries like I do, you’re in for a treat. It’s a raspberry lover’s dream cocktail.
- Perfectly fragrant. We use a special garnishing technique to accentuate the mint and make for a more enjoyable drinking experience.
- Works as individual servings or pitcher style for a crowd. Entertaining couldn't be more convenient with these two options.
- Fun and beachy. Who doesn’t love a cocktail that transports them to a beautiful tropical vacation? This raspberry mojito is sure to put everyone in a happy, festive mood.
Bonus: If you love this raspberry version, be sure to also check out my fresh mango mojito, blood orange mojito and coconut-watermelon mojito!
Ingredients
As you can see, most of these ingredients are straightforward and simple to find — yet another reason to love this raspberry mojito. Just make sure you use white, not dark rum, for a proper mojito.
Bacardi is the most popular white rum, but you can try so many different great runs out there from Caribbean distillers. Don’t be afraid to try a new rum, and maybe you’ll discover a new favorite. Some fantastic options include Don Q, Foursquare Distillery, Cruzan Rum and Havana Club.
Step-by-Step Instructions
Step 1: We grab a highball glass and add some raspberries and lime wedges with simple syrup (photo 1). Now we muddle until the raspberries break down like so (photo 2).
Step 2: From here, we add some mint leaves and lightly muddle a few times (photo 3).
Step 3: Now we add our rum and ice, stir to chill (photo 4) and then top with club soda.
Step 4: For the finishing touch, we place a mint sprig in the palm of our hand (photo 5), quickly clap over it and then garnish. This releases the mint’s fragrance for an even more delightful drinking experience.
Now find a relaxing spot on a patio, sip on the refreshing raspberry mojito and enjoy.
Tip: And for more raspberry drinks, I have no doubt you'll also love my raspberry margarita.
Recipe FAQs
You sure can! The process is the same, but we use a pitcher to build the mojito instead of a highball glass. I love this because we can make the mojitos ahead of time and then add the club soda right before serving for easy entertaining. Please see the note section of the recipe card to find the proportions for a 12-serving pitcher.
Sure! Raspberries are frozen at their peak ripeness, so you still get wonderful flavor. Just make sure to thaw the raspberries first.
Absolutely. You can use the same measurement. Strawberries, watermelon and mango, for instance, all make great options. I also love doing a mix of berries, such as raspberries, blackberries and blueberries, to make a triple berry mojito.
You bet. Mojitos work well as a mocktail. Simply don’t add the rum and you have yourself a delicious nonalcoholic mojito mocktail.
Expert Tips
- Be gentle when you muddle the mint. If we over-bruise it, the mint can turn bitter.
- Mojitos are traditionally built in the serving glass, so make sure you use one with a sturdy bottom to withstand the muddling. However, if you don’t have one, you can make this raspberry mojito in a cocktail shaker or mixing glass and then transfer it to your highball glass.
- While making this drink directly in the glass is traditional, if you don't want purée chunks, you may prefer to make it in a cocktail shaker and then strain into the serving glass.
- Don’t have a muddler? You can use a large wooden spoon. However, if you like making at-home cocktails, I recommend picking up a muddler.
- While I love the flavor of club soda, you can substitute a sparkling raspberry water if you’d like an extra burst of berries.
Perfect Pairing
Does it get any more perfect than enjoy pairing this cocktail with a raspberry mojito pie? I don’t think so. These little miniature pies require no baking and feature an ultra creamy, decadent raspberry-cream cheese filling with a punch of rum. They’re the perfect refreshing dessert to go with a cooling cocktail.
When you need to kick back with a tropical cocktail bursting with fresh fruit flavor, I hope you try this raspberry mojito. You’ll love every sip.
Cheers!
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Raspberry Mojito
Equipment
- Highball glass
- Jigger or small measuring cup
- Bar spoon
- Muddler
Ingredients
- ¼ cup raspberries
- 1 lime cut into wedges
- 1 ounce simple syrup homemade or store-bought, preferably homemade
- 8-10 fresh mint leaves
- 2 ounces white rum
- Ice
- 4 ounces chilled club soda
- Mint sprig for garnish
Instructions
- In a highball glass with a sturdy bottom, add the raspberries, lime wedges and simple syrup. Muddle until the raspberries break down.
- Add the mint leaves. Gently muddle a few times. Don't feel like you need to overdo it here. We just want to release the oils and fragrance.
- Pour in the rum. Add a handful of ice. Stir a few times to chill. (See notes if you prefer to make your mojito in a cocktail shaker.)
- Top with club soda. Gently stir to combine.
- Place the mint sprig in the palm of your hand. Quickly clap your other hand on top to release the mint's fragrance. Add the sprig to the glass. Enjoy!
Notes
- For a 12-serving pitcher, muddle 3 cups raspberries, 12 limes cut into wedges and 1 ½ cups simple syrup directly in the pitcher. Add 15 mint sprigs and lightly muddle. Stir in 3 cups white rum. At this point, you can refrigerate for a few hours. Right before serving, pour in 6 cups chilled club soda and stir.
- Mojitos are traditionally built in the serving glass, so make sure you use one with a sturdy bottom to withstand the muddling. However, if you don’t have a sturdy-enough glass or prefer less fruit purée, you can muddle the ingredients in a cocktail shaker as noted above, add the rum and a handful of ice and then shake for 15-30 seconds. Strain into an ice-filled highball glass and top with club soda.
- To make your own simple syrup, add 1 cup water and 1 cup white sugar to a small saucepan and bring to a boil, stirring occasionally to help dissolve the sugar. When it boils, turn off the heat. Store in an airtight container in the refrigerator. It should last for several weeks.
- Be gentle when you muddle the mint. If we over-bruise it, the mint can turn bitter.
- While making this drink directly in the glass is traditional, if you don't want purée chunks, you may prefer to make it in a cocktail shaker and then strain into the serving glass.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Heather says
Raspberry and mint is one of my favorite flavor combos! Plus rum - yes please! Thanks for all of the great tips.