Raspberry Mojito Recipe

I created a Pink Mojito Recipe that pairs ripe raspberries with garden mint and a splash of lime for an unexpected twist on the classic mojito.

I can’t resist telling you about this Raspberry Mojito, it’s the kind of drink that makes you stop and smile even before the first sip. Bright raspberries mingle with fresh mint leaves and it tastes like summer in a glass, but not in that cloying way, more like a wink.

I’m always chasing the perfect balance of tart and sweet and this one keeps me coming back. It’s cheerful, a little bit cheeky, and perfect for when you want something different for a Summer Mojito moment.

Promise you’ll want to try it at your next get together.

Ingredients

• White rum brings boozy warmth and depth, almost no nutrients, gives cocktail its backbone
• Fresh lime juice gives bright sour zip, vit C, low calories, really wakes the drink
• Simple syrup sweetens evenly, adds sugar and calories, use less if you like
• Raspberries bring tart fruity flavor, fiber and antioxidants, little natural sweetness too
• Mint adds cool herbal aroma, no calories, makes it refreshing and more complex
• Club soda tops it with bubbly lightness, no sugar, keeps drink bright and lively
• Ice chills fast, dilutes a bit over time, balances strength and keeps it crisp

Ingredient Quantities

• 2 oz (60 ml) white rum
• 1 oz (30 ml) fresh lime juice, about 1 lime
• 3/4 oz (22 ml) simple syrup or 2 tsp granulated sugar, adjust to taste
• 6–8 fresh raspberries, plus extra for garnish
• 8–10 fresh mint leaves, plus a sprig for garnish
• 2–3 oz (60–90 ml) club soda or sparkling water to top
• Crushed ice or ice cubes (enough to fill the glass)
• Lime wedge or wheel for garnish (optional)

How to Make this

1. Put 6–8 fresh raspberries, 8–10 mint leaves, 1 oz fresh lime juice and 3/4 oz simple syrup or 2 tsp granulated sugar into a sturdy glass.

2. Gently muddle 6–8 times to crush the raspberries and bruise the mint so juices and oils come out, but dont pulverize the mint or it will get bitter.

3. Add 2 oz (60 ml) white rum, give it a quick stir to mix with the muddled fruit and lime.

4. Fill the glass with crushed ice or ice cubes (enough to reach the top).

5. Top with 2–3 oz (60–90 ml) club soda or sparkling water, pour slowly so it stays fizzy.

6. Stir gently from the bottom once or twice to lift the mint and raspberries into the drink, taste and add a little more simple syrup or lime if needed.

7. If you prefer a seed-free, clearer drink, double-strain into a fresh highball or Collins glass over fresh ice using a fine mesh strainer.

8. Garnish with a sprig of mint (slap it between your palms first to release aroma), a couple extra raspberries and a lime wedge or wheel.

9. Serve immediately while cold and fizzy, or blend with extra ice for a frozen raspberry mojito if you want a slushier version.

Equipment Needed

1. Sturdy mixing glass or pint glass for muddling and mixing
2. Muddler (or a wooden spoon if you dont have one)
3. Jigger or measuring spoons (1 oz and 2 oz measures)
4. Citrus juicer or hand reamer to get fresh lime juice
5. Long bar spoon for gentle stirring
6. Fine mesh strainer for double-straining seed bits
7. Highball or Collins glass for serving
8. Ice crusher or blender for crushed ice, plus ice tongs or scoop

FAQ

Raspberry Mojito Recipe Substitutions and Variations

• White rum: swap with vodka for a cleaner, neutral base so the raspberries and mint pop. Use the same amount.
• Simple syrup or granulated sugar: use agave nectar or honey syrup instead. For honey syrup mix equal parts honey and warm water to dissolve; agave is sweeter so use a bit less.
• Fresh raspberries: replace with blackberries for similar tartness or sliced strawberries for a sweeter, jammy vibe. Adjust sugar up or down to taste.
• Fresh mint leaves: try fresh basil for a sweet, peppery twist or cilantro for a brighter citrus note. Lightly clap the leaves to release oils and avoid over-muddling or it can get bitter.

Pro Tips

1) Dont over-muddle the mint. Bruise the leaves just enough to get the oils, but stop before they turn to meh. Overdoing it makes the drink bitter. Use the flat end of a muddler or the back of a spoon and 6 or so gentle presses.

2) If you hate seeds, double-strain or macerate the berries in a little syrup first then pour through a fine mesh. That keeps the bright raspberry flavor but gets rid of crunchy bits that ruin a sip.

3) Keep everything cold. Chill your glass and soda, use crushed ice if you want fast dilution and a colder sip, or big cubes for slower melt. Crushed ice = slushier and more dilute, cubes = stronger longer.

4) Add the club soda slow and last so it stays fizzy. If you want extra sparkle, use very cold soda or a high carbonation brand. Stir gently once from the bottom so you dont flatten the bubbles.

5) Make a tiny batch of simple syrup ahead and store it in the fridge. You can also mash some raspberries into the syrup to make a quick raspberry syrup for a clearer, sweeter drink that still tastes fresh.