Black Currant Mojito (Printable Version)

A refreshing mojito variation with store-bought black currant juice, white rum, fresh mint, and lime. Ready in just 5 minutes.

# Needed Ingredients:

→ Base

01 - 1.7 fl oz white rum
02 - 3.4 fl oz store-bought black currant juice
03 - 1 tablespoon fresh lime juice
04 - 2 teaspoons sugar

→ Fresh Additions

05 - 6 to 8 fresh mint leaves
06 - Lime wedges for garnish
07 - Black currants or berries for garnish, optional

→ To Finish

08 - Crushed ice
09 - Club soda to top

# Steps:

01 - Place mint leaves and sugar in a sturdy glass. Gently muddle together to release the mint's aroma without shredding the leaves.
02 - Add fresh lime juice and white rum to the glass.
03 - Pour in the black currant juice and stir well to combine all ingredients.
04 - Fill the glass completely with crushed ice.
05 - Top with club soda to your preferred strength and stir gently.
06 - Garnish with a lime wedge, extra mint, and black currants or berries if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in five minutes, which means you can make it for guests without abandoning the party.
  • The black currant juice does the heavy lifting flavor-wise, so even if you're not a skilled bartender, you'll still look like one.
  • It's naturally vegan and gluten-free, but nobody needs to know that unless you're telling them.
02 -
  • If you muddle the mint too hard, it goes bitter and slightly bruised-looking, which tastes as disappointing as it sounds—treat it like you're being kind to something delicate.
  • The ratio of club soda matters more than you'd think; too much and you lose the drink's personality, too little and it tastes like cough syrup pretending to be fun.
03 -
  • Chill your glass beforehand if you have time—it keeps the drink cold longer and somehow makes it taste better.
  • The secret to this drink looking impressive is keeping everything balanced; don't let one element shout louder than the others, and you've got something people will actually want to drink.
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