Today’s recipe is a delicious blueberry and lavender mojito. Promising, right?
This is the first mojito recipe I post in this blog and I must warn you: many will come. I work for Ron Santa Teresa, the oldest Ron de Venezuela producer, so it’s natural for me to be mixing and shaking rum based cocktails. This is also my first post here in this blog so I just want to tell you: mi casa es tu casa.
This is a super refreshing drink and therefore it’s perfect for these hot summer days. I found the recipe in Market Fresh Mixology – Cocktails for Every Season, a book by Bridget Albert and Mary Barranco. In fact, I bought the book for this particular recipe. And then I went out to buy organic dried lavender flowers, to make my lavender syrup.
The book came to me after a wonderful weekend in New York, where I had the opportunity to visit some of the best bars I’ve been to. There, I could see how the mixologists are working more and more with their own syrups. So I started experimenting with vanilla, mint and of course lavender syrups. On this syrup I must say that it is simply and absolutely sublime.
In this opportunity, I used Santa Teresa Claro, a spirit that holds the Controlled Appellation of Origin Ron de Venezuela. According to Giuseppe González, who’s the mixologist at Painkiller, one of the best tiki bars in New York, “this is a rum that tastes like rum, not vodka.” Created especially to make mojitos and daiquiris, heavy rums gives Claro character and permanence and gives it the aromas and flavors that make it the ideal rum to mix in all kinds of cocktails.
How to make Blueberry & Lavender Mojito
In addition to a good rum, blueberries, lemons and spearmint, to make this mojito, lavender syrup is key. Here you will find the recipe to make it.
You will also need some utensils that you can buy online through my Amazon Affiliate Program:
- Wooden cutting board y paring knife
- Boston shaker or even better, a bartender tool kit
- Highball glasses
- Stainless steel straws
Also through my Amazon Affiliate Program you can get organic lavender flowers.
Blueberry and Lavender Mojito
- 15 spearmint leaves
- 1½ oz. of lavender syrup
- 1 oz. of lemon juice
- 20 fresh blueberries
- 1½ oz. of Ron de Venezuela Santa Teresa Claro
- Club soda
- 1 sprig of mint to decorate
- In a Boston cocktail shaker, with a mojito pestle, muddle the blueberries, mint lavender syrup, and lemon juice.
- Add the rum and plenty of ice.
- Shake vigorously for about 30 seconds.
- Fill a tall glass with broken ice.
- Strain with a fine sieve and pour over the glass with ice.
- Complete with soda.
- Decorate with a blueberry skewer and a sprig of spearmint
- Serve with a straw