Black Currant Mojito (Print Version)

A vibrant take on the classic mojito with tangy black currant juice, fresh mint, and rum over crushed ice.

# What You'll Need:

→ Base

01 - 1.7 fl oz white rum
02 - 3.4 fl oz store-bought black currant juice
03 - 1 tablespoon fresh lime juice
04 - 2 teaspoons sugar

→ Fresh Additions

05 - 6 to 8 fresh mint leaves
06 - Lime wedges for garnish
07 - Black currants or berries for garnish, optional

→ To Finish

08 - Crushed ice
09 - Club soda to top

# Cooking Steps:

01 - Place mint leaves and sugar in a sturdy glass. Gently muddle together to release the mint's aroma, being careful not to shred the leaves.
02 - Add fresh lime juice and white rum to the glass.
03 - Pour in the black currant juice and stir well to combine all ingredients.
04 - Fill the glass with crushed ice to chill the beverage.
05 - Top with club soda to your preferred strength and stir gently to combine.
06 - Garnish with a lime wedge, extra mint, and black currants or berries if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes more sophisticated than a regular mojito, but takes the exact same five minutes to make.
  • That black currant juice does all the heavy lifting flavor-wise, so even if you're not a cocktail expert, it comes out tasting impressive.
  • The color alone—deep ruby, almost jewel-toned—makes your glass look intentional and beautiful.
02 -
  • If you muddle too aggressively, you'll bruise the mint and it'll turn bitter instead of aromatic, completely changing the drink's personality for the worse.
  • The ratio of juice to rum matters—I learned this by making them too strong one evening and having to rescue them with extra soda, so start with what I've given you and adjust next time based on how it tastes.
03 -
  • If you can't find black currant juice, look for it in the international or specialty section rather than with regular juices—it's less common but worth seeking out for this specific recipe.
  • Keep your rum in the freezer and your glasses chilled before you start mixing; this tiny friction point makes the final drink cold enough that you won't need to add more ice than the recipe calls for.
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