GINA The Cubans had the right idea when they invented the classic mojito: it really is a perfect cocktail (not too sweet, not too sour). Another great thing about mojitos is that you can add almost any flavor to them and they taste amazing. I was experimenting with mojitos, creating a brown-sugar one, and I thought, why not blackberries? I’ve always been a fan of blackberries: I even like to eat them frozen right out of the freezer. (I do the same thing with grapes.) The infusion of mint and basil gives this version an herbal freshness, and the agave nectar is a gentle, natural sweetener that dissolves quickly. Of course, you can leave out the rum and just pour some soda water on top of the berries, but why would you? Either way, the drink is a beautiful spring color, and spring is my favorite season, when everything is blooming, and life’s possibilities seem endless.
Recipe information
Yield
makes 4 drinks
Ingredients
Preparation
Step 1
Muddle the blackberries, lime, mint, and basil with a wooden spoon in the bottom of a small glass pitcher. Stir in the agave nectar and rum.
Step 2
Divide the mixture between four ice-filled glasses, and top with soda water. Stir with a cocktail spoon and enjoy.
