Tangy Blackcurrant Mojito

# What You'll Need:

→ Blackcurrant Syrup

01 - 1 cup fresh or frozen blackcurrants

02 - 1/3 cup granulated sugar

03 - 1/4 cup water

04 - 1 teaspoon freshly squeezed lemon juice

→ Mojito

05 - 12 fresh mint leaves

06 - 1 lime, cut into wedges

07 - 4 teaspoons blackcurrant syrup

08 - 3.4 fl oz white rum

09 - 6.8 fl oz soda water

10 - Ice cubes

→ Garnish

11 - Fresh mint sprigs

12 - Blackcurrants

13 - Lime slices

# Directions:

01 - Combine blackcurrants, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until berries are soft and sugar dissolves, approximately 5-7 minutes. Gently mash berries, then strain syrup through fine mesh sieve into a bowl. Stir in lemon juice and allow to cool completely.

02 - In each highball glass, muddle 6 mint leaves and half the lime wedges to release their aromatic oils and flavors.

03 - Add 2 teaspoons blackcurrant syrup and 1.7 fl oz white rum to each glass. Stir thoroughly to combine.

04 - Fill each glass with ice cubes and top with 3.4 fl oz soda water. Stir gently to chill without over-mixing.

05 - Top each drink with fresh mint sprigs, blackcurrants, and lime slices. Serve immediately while chilled.

# Expert Advice:

01 -

The syrup is made fresh in under 10 minutes, so you can go from berries to cocktail without fussing.
That tart blackcurrant flavor feels fancy enough to impress guests but tastes like pure refreshment.

02 -

Let the syrup cool completely before using it, or the ice will melt and dilute your drink into something weak and sad.
Don't over-muddle the mint and lime, or you'll bruise the mint and turn it bitter instead of aromatic.

03 -