Pin A friend handed me a glass of something deep purple last summer, and I was immediately suspicious—mojitos are supposed to be green, right? But one sip changed everything. The tart blackcurrant cut through the rum with such precision that I spent the rest of the evening pestering her for the recipe. Turns out she'd spent an afternoon experimenting with homemade syrup, and the result was so good I've made it at every gathering since. This isn't just a mojito with fruit thrown in; it's a completely different drink that happens to use the same skeleton as the classic.
I made these for my neighbor's dinner party last spring, and she kept asking for the recipe between bites of her main course—not exactly subtle, but I took it as the highest compliment. What I love most is watching people's faces when they taste it; there's always this moment of confusion followed by recognition that something special just happened in their mouth. That's when I know the tartness has won them over.
Ingredients
- Fresh or frozen blackcurrants (100 g): These little berries are the soul of this drink—they're naturally tart and floral, which makes the syrup sing instead of just being sweet fruit juice.
- Granulated sugar (75 g): You need just enough to balance the tartness without making it cloying; resist the urge to add more.
- Water (75 ml): This becomes your syrup base, so use filtered water if you have it—tap water works fine, but you'll taste any off flavors.
- Freshly squeezed lemon juice (1 tsp): The secret weapon that keeps the syrup from tasting flat; bottled doesn't cut it here.
- Fresh mint leaves (12 total, 6 per drink): Choose bright green leaves that smell alive when you crush them; dried mint will make you regret everything.
- Lime (1, cut into wedges): Half a lime per drink gives you enough to muddle without overshadowing the blackcurrant.
- White rum (100 ml, 50 ml per drink): A good quality rum matters—you're not hiding it behind cola, so pick something you'd drink straight.
- Soda water (200 ml, 100 ml per drink): The fizz that brings everything together; use chilled soda water from a bottle you just opened for the best bubble structure.
- Ice cubes: Don't skimp here—you want enough to keep the drink cold without diluting it too quickly.
- Garnish mint and blackcurrants: These aren't just decoration; fresh mint on top signals quality, and a few blackcurrants floating on top remind people what makes this special.
Instructions
- Make your blackcurrant syrup base:
- Pour the blackcurrants, sugar, and water into a small saucepan and turn the heat to medium. You'll hear them start to pop after a minute or two—that's exactly what you want. Stir occasionally and watch as the berries soften and release their deep purple color into the liquid, which takes about 5 to 7 minutes.
- Strain and cool the syrup:
- Once the berries have softened completely, pour the whole mixture through a fine sieve into a bowl, pressing gently on the berries to extract all their liquid without pushing pulp through. Stir in the lemon juice while it's still warm, then set it aside to cool completely—this takes about 15 minutes, or you can chill it faster by placing the bowl in an ice bath.
- Muddle the mint and lime:
- In each highball glass, add 6 mint leaves and half your lime wedges, then use a muddler or the back of a wooden spoon to press them together gently. You want to release the oils and flavors without completely destroying the leaves—think of it as coaxing rather than crushing.
- Build your drink:
- Add 2 teaspoons of the blackcurrant syrup and 50 milliliters of rum to each glass, then stir everything together so the syrup dissolves evenly. Fill each glass with ice cubes, then top with 100 milliliters of cold soda water and give it one more gentle stir to combine.
- Finish and serve:
- Top each glass with a sprig of fresh mint, a few blackcurrants, and a thin lime slice, then serve immediately while the drink is still ice-cold and fizzy. The presentation matters here—people drink with their eyes first.
Pin There was a moment last August when my partner took a sip of this and actually closed his eyes—not in a dramatic way, just the way people do when something unexpected tastes exactly right. He asked if I'd ever considered opening a bar, which made me laugh until I realized he was serious. That's when I understood this wasn't just a good drink; it was the kind of thing that changes how people think about what's possible in a glass.
Why This Syrup Works So Well
Homemade syrup is where this drink separates itself from every other mojito you've ever had. Store-bought syrups are either too sweet or too artificial, but when you make your own, you control the balance completely. The blackcurrants' natural tartness means you're not fighting against sweetness—you're building something layered and complex that actually makes the rum taste better instead of drowning it out.
The Muddling Moment
This is the step that separates people who make good cocktails from people who make great ones. When you muddle the mint and lime together, you're not trying to destroy them—you're gently encouraging them to release their essential oils into the glass. The sound changes as you do it, becoming quieter and more controlled, and if you listen, you'll know exactly when to stop. That gentle pressure is the difference between a drink that tastes refreshing and one that tastes like punishment.
Variations and Flexibility
Once you understand the bones of this recipe, you can play with it endlessly. I've made it with raspberries when blackcurrants weren't in season, and while it's different, it's still excellent. The key is maintaining that balance between tartness and sweetness, fruit flavor and rum, and everything else falls into place. Some nights I make it without alcohol for guests who aren't drinking, and honestly, the blackcurrant syrup version tastes almost as good as the boozy version—which says something about how solid the flavor foundation is.
- Try frozen berries if fresh ones aren't available; they actually work beautifully and are often cheaper.
- If you prefer your drinks sweeter, add another teaspoon of syrup per glass instead of substituting sugar.
- Make a double batch of syrup and keep it in the fridge for up to two weeks so you're always ready to impress someone.
Pin This drink has become my signature move, the thing people ask me to make at every gathering, and I'm never tired of it. There's something satisfying about watching someone discover that a mojito doesn't have to be green to be perfect.
Recipe FAQ
- → Can I make the blackcurrant syrup ahead of time?
Absolutely. The syrup keeps refrigerated in an airtight container for up to two weeks, making it perfect for batch preparation. Just ensure it cools completely before storing.
- → What's the best way to muddle mint without making it bitter?
Gently press the mint leaves with the lime wedges using a muddler or wooden spoon. Avoid shredding or over-crushing, as releasing too much oil from the leaves creates bitterness.
- → Can I use frozen blackcurrants instead of fresh?
Frozen blackcurrants work perfectly for the syrup. They actually break down more easily during simmering, often yielding even more flavor. No need to thaw before cooking.
- → How can I adjust the sweetness level?
Start with the recommended syrup amount and taste before adding more. You can also reduce the sugar in the syrup by 15-20% if you prefer drinks on the tart side.
- → What other spirits work well with blackcurrant syrup?
Vodka creates a cleaner, more neutral base that lets the fruit shine. Gin adds herbal complexity. For non-alcoholic versions, simply increase the soda water and add a splash more syrup.