What’s the best way to get through a hot day? A glass of cold and minty mojito, of course. But while this refreshing cocktail is perfect for summer, adding in fruit and vodka into the classic mix makes it even better. So get ready to paint your party table pink by serving glasses of raspberry and vodka mojito at your next barbecue or holiday get-together.
Aside from being a great party drink with just the right amount of boozy kick, raspberry and vodka mojito is also easy to make at home. Even without the proper bar tools, this recipe can be done with regular utensils for mashing and stirring.
This recipe makes about 450ml or one highball glass of mojito. But if you don’t have highball glasses on hand, you can easily adjust the recipe to fit into your shorter tumblers. Or better yet, grab your glass pitcher or beverage dispenser and make this cocktail recipe good enough for sharing with family and friends.
- Measuring jug
- Measuring spoons
- Utility knife or chef’s knife
- Cutting board
- Salt & Pepper Winston Hi-Ball Glass (or any highball glass or tumbler)
- Cocktail muddler
- Cocktail spoon or regular dining spoon
- 4 pcs fresh mint leaves, plus extra for garnish
- 6 to 8 pcs fresh raspberries, plus extra for garnish
- 3 to 4 tbsp sugar syrup (boil equal parts of water and white sugar in a saucepan; turn off the heat when sugar has completely dissolved then set aside to cool)
- ½ pc lime, cut into three wedges
- 60ml vodka
- 400ml Club soda
- In a Salt & Pepper Winston Hi-Ball Glass (or any highball glass), crush the mint leaves, raspberries, sugar syrup, and a wedge of lime together using a cocktail muddler (you can substitute a muddler with the end of your wooden spoon or any kitchen tool that you can use for mashing).
- Add the vodka into the glass then stir well.
- Fill the glass with enough ice. Squeeze in the juice of the remaining two lime wedges and drop them into the glass.
- Top off the glass with lime sparkling water or club soda and stir.
- Garnish your drink with fresh raspberries and a sprig of fresh mint before serving.
Recipe and image within the article were adapted from Salt & Pepper.