Tangy Blackcurrant Mojito

# What you'll need:

→ Blackcurrant Syrup

01 - 1 cup fresh or frozen blackcurrants

02 - 6 tablespoons granulated sugar

03 - 5 fl oz water

04 - 1 teaspoon freshly squeezed lemon juice

→ Mojito

05 - 12 fresh mint leaves

06 - 1 lime, cut into wedges

07 - 4 teaspoons blackcurrant syrup

08 - 3.4 fl oz white rum

09 - 6.8 fl oz soda water

10 - Ice cubes

→ Garnish

11 - Extra mint sprigs

12 - Fresh blackcurrants

13 - Lime slices

# Method:

01 - In a small saucepan, combine blackcurrants, sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until berries soften and sugar dissolves completely, approximately 5-7 minutes.

02 - Gently mash berries, then strain syrup through a fine mesh sieve into a bowl. Stir in lemon juice and allow to cool completely before use.

03 - In each highball glass, muddle 6 mint leaves and half the lime wedges to release essential oils and flavors.

04 - Add 2 teaspoons blackcurrant syrup and 1.7 fl oz white rum to each glass. Stir thoroughly to combine ingredients.

05 - Fill each glass completely with ice cubes and top with 3.4 fl oz soda water. Stir gently to integrate.

06 - Top each drink with extra mint sprigs, fresh blackcurrants, and lime slices. Serve immediately.

# Expert Advice:

01 -

The homemade syrup tastes nothing like the bottled stuff and gives you full control over how tart or sweet your drink becomes.
It's one of those recipes that feels fancier than it actually is, perfect for impressing people without spending your whole evening in the kitchen.
Fresh blackcurrants have this beautiful tartness that actually balances rum instead of masking it with sticky sweetness.

02 -

Let the syrup cool completely before using it or it melts the ice too fast and waters down your drink, which I learned the frustrating way.
Don't skip the muddling step or you'll just have rum and soda with fruit syrup instead of an actual cocktail with depth and character.

03 -