Raspberry Mojito

This Raspberry Mojito is a must! Bright and refreshing, this fruity twist on the classic features fresh berries and mint.

The mojito is minty, sparkling and refreshing: and pretty damn pretty perfect. In fact, it’s one of our favorite classic cocktails, which is saying a lot considering we’ve tasted over 300 cocktails to date. So why not try a fruity twist as a variation? Introducing… the Raspberry mojito! Sweet berries pair perfectly with refreshing mint and finish off with sparkling soda water. It’s tangy and minty, with a delicate bubbly texture. Can there be an improvement on perfection? That’s it.

More fruity variations? Try the strawberry mojito or the peach mojito!

What’s in a Raspberry Mojito?

This raspberry mojito is a twist on the classic mojito, a classic cocktail from Havana, Cuba. The origins of this drink are unclear: some say the first version was invented in the 15th century, others claim the 18th century with the birth of the Bacardi rum company. In any case, it became iconic in the 1930s when Ernest Hemingway helped popularize it: and it’s very popular today.

The mojito is on the International Bartender Association’s list of official IBA cocktails, meaning it has an official definition. For the raspberry spin, simply puree fresh berries with the mint into the drink. Here are the ingredients for a raspberry mojito:

How confuse

The most important skill you need for a raspberry mojito is confusion. When grinding, herbs or fruits are gently crushed to release their juices, which helps integrate their flavors into the drink. Herbal Confusion is a little different than Fruit Confusion. The following should be noted:

• Use a cocktail pestle. It’s the right tool for the job! Here’s a cocktail muddler if you need it. Or just use an unfinished wooden spoon!
• Make it in the cocktail shaker. First, place the mint leaves in the bottom of a shaker. If you don’t have one, you can use a large metal mug or bowl.
• Soft crush the mint! The key to soiling herbs is to be gentle and use a light touch. Don’t crush it with great force!
• Add the berries and puree again. Then add the raspberries and puree until they have broken down. You can use a little more power with berries than with herbs.

Once you’re done scrambling, drinking is easy! Simply shake in a cocktail shaker, strain into a glass and top up with sparkling water. Done and done!

Sparkling Water vs Club Soda

Speaking of sparkling water… how is it different from lemonade? Some mojito recipes call for lemonade, but the classic ingredient is club soda or seltzer water. What is it and what are the differences between club soda and seltzer water?

• mineral water or seltzer water is carbonated water with no additives – just fizzy!
• Soda is a carbonated water enriched with added minerals that give it a salty taste. It works here if you prefer!
• tonic water is carbonated water with added quinine and sugar – it is not used in a mojito due to its distinct flavor. But you can use it for a Gin Tonic, Vodka Tonic or Whiskey Tonic.

How to garnish this raspberry mojito

Cocktails are all about the garnish and this one is no exception! It’s fun to drink a raspberry mojito… but it’s even more fun to drink one with lots of toppings. Here’s what we used:

• clear ice: It’s both a side dish and a drink cooler and it’s so impressive. Make crystal clear ice and cut it into big blocks: it looks like a cocktail from a fancy bar (and it tastes so much better). Go to How to make transparent ice.
• Fresh Raspberries: Be sure to have a few on hand for garnish! We used a cocktail pick to help hold them together.
• Fresh mint: Add a few sprigs of fresh mint. It’s easy to grow in summer.

And that’s it! Let us know what you think of this raspberry mojito in the comments below.

More raspberry cocktails

Do you like to add raspberries to your drinks? They add the most beautiful sweet and tart berry flavor. Here are some popular raspberry cocktails to try:

When to serve this raspberry mojito

This raspberry mojito is tangy and refreshing: ideal for summer or evening! Try as: