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A Raspberry Mojito takes the classic Cuban cooler and turns it the prettiest shade of pink, fresh raspberries muddled with mint and lime, then topped with white rum, simple syrup, and fizzy soda water, and the first round I stirred together on a blazing July afternoon by the pool disappeared before the ice could sweat. It has been fighting our blueberry lemonade cocktail for the title of house summer drink ever since.
Two minutes, one glass, and no cocktail shaker required, this is muddle and pour territory.
Raspberry Mojito Quick Look
- 🕒 Prep Time: 2 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 2 minutes
- 🍽️ Serving: 1 serving
- ⚡ Calories: 201kcal
- 🌶️ Flavor Profile: Bright raspberry and cool mint over crisp rum and bubbles
- ✋ Difficulty: Easy, even quicker than our passion fruit gin fizz
Quick Answer
Add a third cup of fresh raspberries, half a small lime cut into slices, and a mint sprig to a large glass, and muddle everything together to release the juices and oils. Fill the glass with ice, pour in 2 ounces of white rum and half an ounce of simple syrup, and top with about 3 ounces of soda water. Give it a good stir, garnish with extra mint and raspberries, and enjoy immediately while it is ice cold and fizzy.
Jump to:
Why This Recipe Works
Click to see the technique science
- Muddling unlocks everything at once. Pressing the raspberries, lime, and mint together releases berry juice, citrus oil, and mint aroma in one step, no shaker or strainer needed.
- Fresh raspberries beat syrup every time. Real muddled berries give the drink its natural pink color and a bright tartness that bottled raspberry syrup cannot fake.
- White rum keeps it clean. Light rum lets the berries and mint lead, where dark rum would bulldoze the fresh flavors.
- Simple syrup dissolves instantly. Half an ounce sweetens the whole glass evenly in a cold drink where granulated sugar would just sink and crunch.
- Soda water is the finishing stretch. Three ounces of fizz lengthens the cocktail into a porch sipper, refreshing instead of boozy heavy.
- Building in the glass preserves the bubbles. No shaking means the carbonation survives, every sip stays lively to the bottom.
Why You’ll Love This Recipe
- Two minutes flat from fruit bowl to first sip, no shaker, no strainer, no stress.
- Fresh raspberries make it naturally pink and Instagram ready with zero food coloring.
- It scales from one glass to a pitcher party as easily as our white wine sangria.
Key Ingredients
Six little things, most of them already in your summer kitchen.
- Fresh raspberries: A third of a cup muddled into the glass plus a few for garnish, ripe and fragrant is the goal.
- Fresh mint: One full sprig muddled releases the cooling oils that make a mojito a mojito, plus a pretty top sprig.
- Lime: Half a small lime in slices gets muddled right in, peel and all, for juice plus fragrant citrus oils.
- White rum: Two ounces of your favorite light rum, nothing fancy required, it is here to play with the berries.
- Simple syrup and soda water: A half ounce of syrup balances the tart berries, and cold soda water tops it into a tall, fizzy cooler.
See recipe card for exact quantities.
Variations and Substitutions
One muddler, endless summer directions.
- Make it a mocktail by skipping the rum and doubling the soda water, the muddled berries carry it beautifully.
- Swap the raspberries for blackberries, strawberries, or a mix, any soft berry muddles perfectly.
- Turn it into a pitcher by muddling a full pint of berries with 3 limes and a bunch of mint, then adding a cup and a half of rum and topping with a liter of soda over ice.
- Add a splash of raspberry liqueur like Chambord for a deeper berry hit at happy hour.
- Prefer tequila to rum? Our passion fruit margarita is the tropical answer.
How to Make Raspberry Mojito
- Add the fresh raspberries, lime slices, and mint sprig to a large sturdy glass.
- Muddle everything together firmly with a muddler or the handle of a wooden spoon, pressing until the berries break down and the mint smells amazing.
- Fill the glass to the top with ice.
- Pour in the white rum and simple syrup, then top with the soda water.
- Stir well from the bottom up, garnish with extra mint and a few raspberries, and enjoy immediately.
Recipe Tips & Tricks
- Muddle with purpose, not violence. Press and twist until the berries collapse and the mint releases its smell, pulverizing the mint turns it bitter.
- Slap the garnish mint first. A quick clap between your palms wakes up the aroma before it hits the glass.
- Chill everything, including the glass. A cold glass and cold soda water keep the drink crisp twice as long in the summer heat.
- Use a tall sturdy glass. Muddling needs room and a thick base, a mason jar mug is perfect and looks adorable.
- Stir from the bottom. All the muddled berry goodness settles, one good bottom up stir distributes the pink through the whole drink.
- Make simple syrup in bulk. Equal parts sugar and hot water, stirred and cooled, keeps in the fridge for a month of mojitos.
Serving Ideas and Suggestions
This is the pool day, porch swing, taco night drink, and it plays beautifully next to a round of our passion fruit margaritas when the crowd splits between rum and tequila.
For a summer brunch, offer it alongside our French 75 so guests can choose bubbles plus gin or bubbles plus berries, there are no wrong answers.
Hosting a barbecue? Prebuild the muddled base in a pitcher and let guests top their own with rum and soda, with a batch of our blueberry lemonade cocktail for the vodka table and our apple cider mimosas queued up for fall.
If you are batching ahead, muddle the fruit base up to 4 hours early and refrigerate, but always add the ice, rum, and soda just before serving so the bubbles and color stay bright.
Raspberry Mojito FAQs
Fresh raspberries, lime slices, and mint muddled together, then white rum, simple syrup, ice, and soda water built right in the same glass. It is the classic Cuban mojito formula with a third cup of fresh berries muddled in for color, flavor, and a little natural sweetness.
A clean white or silver rum is the classic choice because it stays light and lets the raspberries and mint shine. Any mid shelf white rum works beautifully, and a white rum with a hint of coconut is a fun tropical twist if you have it.
Absolutely, it makes one of the best mocktails there is. Muddle the berries, lime, and mint exactly the same, then skip the rum and double the soda water, or use a lemon lime soda if you like it sweeter. Same gorgeous pink color, same refreshing sip.
Yes, thaw them for a few minutes first so they muddle easily, and expect a slightly softer texture and deeper color since frozen berries release more juice. They actually help keep the drink cold, just go easy on the ice so it does not water down.
Muddle a full pint of raspberries with 3 limes worth of slices and a big handful of mint in the bottom of a pitcher, add about a cup and a half of white rum and a quarter cup of simple syrup, and refrigerate. Just before serving, add ice and a liter of cold soda water, stir, and pour over fresh ice.
Over muddled mint is almost always the culprit. Grinding the leaves hard releases bitter chlorophyll instead of just the cool oils, so press and twist gently only until fragrant. Muddling big chunks of lime pith for too long can add bitterness too, a few firm presses are plenty.
Made this Raspberry Mojito? Leave a comment and a star rating below, and tell me where you were sipping it!
If muddled berry cocktails are your happy place, my pitcher style blackberry margarita is next.
Raspberry Mojito
Ingredients
- 1/3 cup fresh raspberries
- 1/2 small lime cut into slices
- 1 mint sprig
- 2 ounces white rum
- 1/2 ounce simple syrup
- 3 ounces soda water
Instructions
- In a large glass of your choice add the raspberries, lime, and mint. Muddle together. Add ice, add rum, simple syrup, and soda water. Stir and enjoy.
Nutrition
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