Sunday, July 10, 2011

Me Vs. Hemingway Vs. Two Pounds of Blueberries

Mojitos and summer go together like peanut butter and jelly, or birthdays and cake, or... other great things that go together. The limey cocktail with its hit of mint is cool, light, and refreshing when done right (careful about adding too much of those pre-made mixers, they can easily make into a syrupy sugary mess).  They're also relatively easy to make and always impress a crowd.

I was churning them out assembly line style the other night by a friend's pool, and decided to see what I could do to hook it into our old CSA haul.  I love raspberry mojitos, and decided to investigate a few recipes using blueberries.  Here's a couple I've come across.  The first is essentially a pretty traditional mojito with blueberries (the way I like it) the second is a bit more work and kind of a hybrid summer cocktail - but may be worth the work to those looking for something different. - Tim

Blueberry Mojito

8 blueberries
6 to 8 mint leaves
3 ounces club soda
2 ounces Bacardi Limón
1/2 ounce simple syrup
1 lime wedge or splash fresh lime juice
Garnish: Mint sprig and additional blueberries

Instructions: Muddle the blueberries and mint with a splash of soda in a shaker until they're crushed. Fill a shaker with ice, and add the Bacardi, lime, and simple syrup. Shake together, strain into a glass filled with ice, and add the soda. Garnish with mint and blueberries.

Provided by: Mixologist Greg Harrington
Served at: Blue Fin
RecipeCourtesy of:
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Blueberry Mojito

 Ingredients:1 cup fresh mint leaves
1 Tablespoon fresh lime juice
1 teaspoon sugar
4 tablespoons blueberries
½ cup lemonadeSplash soda
1 ounce light rum
½ ounce dark rum
Mint sprig, to garnish
Lime slice, to garnish

Instructions: In a tall 16-ounce glass, muddle mint leaves, lime juice and sugar. Add 2 tablespoons of the blueberries and mash until juicy. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.

Bar Chef Bonnie Ulmer of Royal Street Café – Deer Valley, UT
Adapted by
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