Kiwi Blueberry Mojito Cocktail
A refreshing blend of kiwi and blueberries with mint, perfect for gatherings or a relaxing evening at home.
Ingredients
Fruit and Base Ingredients
- 6 pieces kiwis, peeled and cut into halves or quarters
- 4 pieces kiwis, peeled and sliced for garnish
- 170 grams blueberries, crushed
- 170 grams blueberries, whole for garnish
- 60 millilitres fresh lime juice (from 1 to 2 limes)
- 100 grams granulated sugar, or to taste Adjust sweetness to your preference.
- 35 grams fresh mint leaves
- 360–480 millilitres sparkling water Use cold sparkling water for best results.
- 250–375 millilitres white rum, according to preference Adjust based on your preference.
- Ice cubes, as needed
- Blue and/or green decorating sugar for glass rims
Instructions
Preparation
- Combine halved or quartered kiwis, sugar, and lime juice in a small food processor. Pulse until a coarse puree forms.
- Transfer the kiwi puree into a large bowl or pitcher and incorporate the rum, beginning with 250 millilitres and increasing to taste.
- Use a muddler to gently crush the 170 grams of blueberries and set aside.
- Rub a lime wedge around the rim of each glass. Dip the moistened rims into blue or green sugar to coat.
Assembly
- Layer the kiwi puree in a pitcher, add ice, a generous handful of mint leaves, and kiwi slices.
- Add extra ice, distribute the crushed blueberries, additional mint, and whole blueberries.
- Top gently with sparkling water and stir briefly. Adjust rum, sugar, or water to taste.
- In individual glasses, add a few whole blueberries. Layer with ice, mint leaves, and a slice of kiwi.
- Pour in kiwi-rum mixture and sparkling water, finishing with crushed blueberries and a garnish of more whole blueberries and mint.
Notes
For a spicy kick, add a few slices of jalapeño while muddling the blueberries. For a non-alcoholic version, substitute the rum with extra sparkling water for a delicious mocktail.