Save to Pinterest My friend Sarah showed up one July afternoon with a bottle of black currant juice she'd picked up at some fancy grocery store, insisting we needed to do something more interesting than our usual rum and cokes. We started muddling mint in her kitchen while the sun poured through the window, and within minutes, we'd created this vivid purple drink that tasted like summer itself—tart, smooth, and somehow both sophisticated and completely unpretentious.
I made a batch for my book club last month, and someone actually asked for the recipe before finishing their first sip—that's when I knew it had staying power. The drink sat beautifully on the table, this deep jewel-toned purple that practically glowed in the evening light, and every person who tried it had the same reaction: a pause, then a smile.
Ingredients
- White rum (50 ml): Clean and bright, it lets the black currant shine rather than overpowering it; cheap rum will muddy the whole drink.
- Store-bought black currant juice (100 ml): This is your star ingredient—look for 100% juice or juice concentrates, not the stuff with added sugars and mystery ingredients.
- Fresh lime juice (1 tablespoon): Always squeeze it yourself; bottled lime juice tastes like regret in a glass.
- Sugar (2 teaspoons): Adjust this based on how sweet your juice is; some brands are tart, others lean syrupy.
- Fresh mint leaves (6–8): Pick them gently, and if you can, use them the same day you buy them—the aroma fades faster than you'd think.
- Lime wedges: For both flavor and that moment when your drink looks exactly like what you wanted.
- Black currants or berries (optional): They're pretty, but they also sink to the bottom and give you little bursts of tartness as you drink.
- Crushed ice: Don't use regular cubes; the drink will dilute too quickly and lose its punch.
- Club soda: This is where you control the strength—go light if you want to sip all evening, or heavy if you're making one big drink and done.
Instructions
- Wake Up the Mint:
- Drop the mint leaves and sugar into your glass and press them together gently with a muddler or the back of a spoon—you want to coax out the oils and aroma, not shred the leaves into tiny pieces. That gentle bruising is the whole point; aggressive muddling leaves you with mint soup.
- Build Your Base:
- Pour in the fresh lime juice and white rum, stirring them together so the sugar dissolves completely. You'll smell the lime and rum right away, bright and a little sharp.
- Add the Star:
- Pour in the black currant juice and stir well—you want everything mixed evenly so each sip tastes the same. Watch how the colors blend together, deep purple meeting gold.
- Chill It Down:
- Fill the glass with crushed ice, packing it in so the drink gets truly cold. This is when it starts to taste like a real cocktail instead of just ingredients in a cup.
- Top and Finish:
- Add club soda to your taste—start conservative and add more if you want it lighter—then stir one more time. Top with a lime wedge, extra mint if you're feeling generous, and those optional black currants for something to look at while you drink.
Save to Pinterest My neighbor brought over a batch she'd made with sparkling water instead of club soda, and we ended up on her porch for three hours just talking and drinking these things as the afternoon turned into evening. That's when I realized this drink isn't really about the ingredients at all—it's about creating a moment where everyone around you slows down.
When to Make This Drink
This is a summer drink first, but honestly, it works any time you want something that tastes bright and a little bit fancy. I've made it on quiet weeknights when I needed to feel like I was on vacation, and I've made it for crowds who wanted something that didn't require a lesson in mixology to understand. It's equally at home at a garden party or sitting alone on your back step.
Making It Without Alcohol
Just skip the rum and add more black currant juice, club soda, or a combination of both—honestly, you might not miss the alcohol at all because the juice already carries so much flavor. I made a batch for my sister who wasn't drinking that month, and she said hers tasted just as interesting as everyone else's, which felt like winning something.
Small Variations That Work
Once you've made this a few times, you start seeing where you can play around. Some people add a splash of ginger beer for complexity, or muddled raspberries alongside the mint for something earthier. The black currant juice is really the only non-negotiable part; everything else is just you figuring out what you like.
- Try muddling a few raspberries or blackberries with the mint for a layered berry flavor.
- A tiny splash of ginger beer adds warmth and spice if you want something more interesting than straight-up refreshing.
- If you can't find black currant juice, pomegranate or acai juice will give you a similar color and tart vibe.
Save to Pinterest This drink reminds me that the best recipes aren't the most complicated ones—they're the ones that bring people together and make an ordinary day feel a little bit special. Make it, share it, and watch what happens.
Recipe Questions
- → Can I make this non-alcoholic?
Yes, simply omit the white rum and increase the black currant juice or add extra club soda for a refreshing mocktail version.
- → What type of black currant juice works best?
Any store-bought pure black currant juice or nectar works well. Avoid juice cocktails with excessive added sugars for the best balance.
- → How do I muddle mint properly?
Gently press the mint leaves with sugar using a muddler or spoon to release their oils. Avoid shredding the leaves, which can make the drink bitter.
- → Can I prepare this in advance?
Mix the rum, currant juice, lime juice, and sugar ahead of time. Add ice, club soda, and garnish just before serving for maximum freshness.
- → What food pairs well with this mojito?
The tangy profile complements grilled dishes, light appetizers, seafood, and spicy foods beautifully. Also works as a standalone refreshing beverage.
- → How can I adjust the sweetness?
Taste your black currant juice first—naturally sweet juices need less sugar. Start with 1 teaspoon and add more according to your preference.