Roasted blueberry mojitos are a sweet summer twist on a classic cocktail. Roasting the blueberries enhances their sweetness, which contrasts with the tart lime juice.
If you’re unfamiliar, mojitos are a Cuban cocktail, traditionally made with rum, sugar, lime juice, sparkling water, and mint. There’s a Cuban restaurant near my home that has a wide variety of different flavored mojitos, and I really wanted to try one, but the first TWO times I visited, I was pregnant. No cocktails for me.
I have been back a third time, and tried the pomegranate mojito, which was delicious. I decided to make a flavor at home that’s not on the menu at that restaurant: roasted blueberry.
Why should you go through the effort of roasting a few blueberries to make this cocktail? Well, roasting enhances the sweetness of fruit. You can make this cocktail without roasting the blueberries, but I highly recommend taking that extra step.
You’ll see that the recipe also calls for simple syrup. The reason is that sugar does not dissolve in cold drinks like it does in hot ones. This can leave a gritty texture in your cocktail. If you want to sweeten a cold drink, you need to use simple syrup – a mixture of sugar and water that is boiled to dissolve the sugar.
Finally, you’ll need fresh mint (available in the produce section of your local supermarket), lime juice (freshly squeezed is preferable), seltzer water (more on this in a minute) and rum. We’re using white or light rum for this cocktail. You don’t need top-shelf rum, but a decent rum you’d drink on its own is good.
As mentioned above, the traditional mojito uses sparkling water, but I use seltzer in my recipe. You can substitute sparkling water (equal amount) if you prefer. I use seltzer because it’s very neutral-flavored, while sparkling water can have a distinct taste due to minerals in the water. You can also use club soda, if you prefer.
Adapted from Emeril Lagasse