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Two raspberry mojitos with mint sprigs on pink clothe with a brown wooden plate of raspberries and lime slices on the side against a light pink background.
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Raspberry Mojito

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.
Course Beverages
Cuisine Cuban
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 drink
Calories 249kcal
Author Amanda McGrory-Dixon

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
  • Splash of 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!

Video

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. The mint may discolor as it refrigerates, but you can always replace it with fresh mint. Right before serving, pour in 3 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.

Nutrition

Serving: 1drink | Calories: 249kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 178mg | Fiber: 4g | Sugar: 23g | Vitamin A: 383IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 2mg