Mint. Sugar. Seltzer. Fruit.
It’s hard to get more refreshing than a fruity mojito. Modeled after one of the most popular cocktails for summer drinking, this non-alcoholic mojito uses rich Demerara sugar to mimic the flavor of rum with a tangy blueberry-lemon puree to create a mojito even more refreshing than the original.
2 oz black tea, brewed per instructions
3/4 oz lime
1/2 oz blueberry-lemon puree
1/2 oz rich Demerara sugar syrup (2:1)
- Gently smack mint and roll between the palms of your hands to release mint oils. Do not muddle! muddling often mangles the mint beyond repair, bringing the bitter and swampy qualities of the herb out instead of the aromatics. Add to the bottom of a Collins glass.
- Pour sugar syrup over mint. Gently use a muddler to lightly press herb oil into the sugar. Again, do not muddle and tear the leaves.
- Add tea, blueberry-lemon puree, and lime to a cocktail shaker tin with ice. Shake well.
- Pack Collins glass with crushed ice on top of mint and sugar. Pour cocktail over ice. using a bar spoon, swizzle to combine.
- Top with a generous pour of seltzer and another sprig of mint and enjoy!
1 cup blueberries
3/4 cup granulated sugar
1 lemon, zested
- Combine all ingredients into a blender. Process until completely liquified.
- Press through fine sieve to remove and berry solids. Discard.
- Store puree chilled for up to 10 days.