The warmer weather of spring means plenty of time to sit out on your porch with a nice, refreshing cocktail. This twist on a classic favorite will remind you that summer is just around the corner. It balances sweet and tart flavors, and lets you feel a little bit extra fancy. So why not make a Lemon and Raspberry Mojito.
This post is part of Spring Sips: Every Tuesday in May look out for a new, fun cocktail recipe!
This post contains affiliate links, which means I will earn a commission if you click through and buy something, at no additional cost to you!
What You Need to Get Started
- From the Bar: White rum (I like Bacardi), Chambord (optional)
- Produce: Fresh mint, Lemon
- Other Ingredients: Sugar cube, Raspberry Syrup (I like Torani), Soda Water
- Equipment: Muddler, glasses, spoon
How to Make a Lemon and Raspberry Mojito
In the bottom of your glass, place the sugar cube and raspberry syrup. Then you’ll add in the mint leaves. We have a mint plant, so we get the freshest leaves possible, but you can also buy them already picked. Either way, tear them in 2-3 pieces just before adding to the glass.
If you don’t have sugar cubes, you can use regular granulated sugar. It’s the same thing. I like to keep the cubes around because they are perfectly portioned for cocktails or a cup of tea. Also, I like to sneak one as a snack whenever I add one to a drink.
Pour in the raspberry syrup. I use a pre-made one from Torani, but you can use make your own if that’s easier by infusing a simple syrup with raspberries, mashing and straining. If it’s summer and they are in-season, add in some fresh raspberries for an extra boost.
Then you’ll begin to muddle. The idea is to break the mint leaves apart gently to release the oils. This is what adds that fresh, minty flavor to your drink. However, you don’t want to over-muddle, so the leaves are shredded. They should be bruised, but stop when they start to tear.
Add in the rum and lemon juice. A Mojito is traditionally made with white rum, which has a lighter body and flavor than dark or spiced rums. If you’re into experimenting, play around with different rums. You may find that you like how it changes the cocktails.
For the lemon juice, I suggest squeezing half of a fresh cut lemon directly into the glass. Roll the lemon on the counter to soften it a bit before cutting. Then use a citrus press to get out all that citrus goodness.
Fill the glass with a big handful of ice, so it’s about 3/4 full. Then pour in the soda water. For a twist, a lemon, raspberry, or even mint flavor can be fun to add! To mix, pour the entire drink into another glass and then back. Do this a couple times, until the syrup is mixed in and not sticking.
To elevate your drink just a bit more, you can add an optional float of Chambord on top. Pour this on top slowly, do it doesn’t mix in, and it will add an extra level of depth to the drink. Use the back of a spoon to slow down the pour, angling it downward, so the liqueur slides off onto the surface.
A lemon and raspberry mojito is the perfect drink for spring, so light and refreshing!
How to Serve this Mojito
Because this drink is built in the glass and contains fresh ice, it’s best to serve immediately after preparing. You can add some garnishes, like fresh mint leaves or a whole sprig, some fresh raspberries, or a lemon slice. Then add a fun reusable straw that matches the bright color!
If you need to make these for a crowd, I suggest building them at the same time, assembly-line style. This will help you stay organized, and be quicker than having to prepare each one individually. You can also make these to order, adding different subtle twists for each guest.
Raspberry Lemon Mojito
- 1 Sugar Cube
- 1 oz Raspberry Syrup
- 5-7 Mint Leaves
- 2 oz White Rum
- 1/2 Lemon
- 1 1/2 oz Soda Water
- 1/2 oz Chambord or other raspberry liqueur optional
- In a doubled old fashioned glass, add the sugar cube and syrup. Tear the mint leaves into 2-4 pieces and add to the glass. Muddle the everything together until the sugar cube is fully broken down, and the mint is in small pieces.
- Add in the rum, and squeeze the lemon juice into the glass. Add ice until about 3/4 full, and then add the soda water.
- Pour the entire drink into another glass, then back into the original. Repeat until the syrup doesn't stick to the bottom.
- If using Chambord, place a spoon upside down over the glass, and slowly pour the liqueur over the spoon so it falls into the glass and floats on top.
- Garnish, if desired, with a sprig of fresh mint or some fresh raspberries. Serve immediately with a straw.
- If you don't have raspberry syrup, you can use regular simple syrup and muddle 2-3 fresh raspberries with the mint, or you can make your own.
- Since these are muddled in the glass, they don't batch well. However, you can make a bunch at once in an assembly line style easily.
- If you don't have a muddler, you can use anything with a flat wide bottom, like a wooden spoon.