These Cherry Mojitos may just be my new favourite cocktail! They are vibrant and zesty and the perfect twist on your classic mojito. Perfect for warm summer evenings or any occasion that calls for a burst of fruity freshness.
As the sun lingers a little longer in the sky and the warmth of summer is here, there’s no better way to celebrate the season than with a refreshing cocktail that speaks ‘relaxation’. Enter the Cherry Mojito – a vibrant twist on the classic mojito that combines the sweetness of cherries with the invigorating kick of mint and white rum.
perfect for any occasion…
Whether you’re lounging by the pool, hosting a backyard barbecue, or simply unwinding after a long day, these Cherry Mojito’s are the perfect pick-me-up – so vibrant and refreshing and sure to be a crowd-pleaser. Be preparing some of the elements ahead of time it ensures that you can enjoy the taste of summer without spending too much time behind the bar!
Ingredients required to make cherry mojitos
- Fresh or frozen cherries
- Sugar – white or caster
- Water
- Fresh mint leaves
- Lime juice
- Barcardi – or other white rum
- Ice cubes
- Soda water
How to make
- MAKE THE CHERRY SYRUP: Place cherries, sugar and water into a saucepan and bring to a gentle simmer. Reduce heat to low and simmer 15 minutes. Transfer mix to a bowl and let cool completely. Once cool, refrigerate overnight or until chilled. (This chilling step is optional but highly recommended. Having it super cold will make the whole cocktail as cold as possible when serving. That’s the aim).
- PREPARE THE SYRUP: Strain the cherry mixture into a jug, reserving the cherries and the syrup separately. Gently squeeze out the pips from the cherries and discard them. Set the cherries aside. (De-pipping the cherries is also optional but makes for a nicer experience).
- MUDDLE THE MINT: Place 6 mint leaves and 1 tablespoon lime juice into the base of each glass. Using a handle of a wooden spoon or small rolling pin, gently muddle the mint and lime juice together to bruise lightly and release the natural oils from the mint.
- ADD ICE, SYRUP AND RUM TO SERVE: Add enough ice cubes to each glass so they are half full. Add 1/4 cup each of the cherry syrup and rum into each glass then top up chilled soda water. Garnish with a few of the reserved cherries and some extra mint leaves. Top with some dried lime if desired. Serve and enjoy 🙂
Expert tips for the best cherry mojitos
- Use a Cherry Pitter: If you have a cherry pitter, I suggest that you pit the cherries prior to making the syrup. Less mess and you don’t have to deal with squeezing the pips out after cooling. But for those who don’t have a pitter, (like me – I really must get one), use the method described in the recipe. It is the easiest way, even if it is a little messy.
- Fresh is Best: Always opt for fresh ingredients – from plump, ripe cherries and limes to recently harvested mint leaves. The vibrancy hinges on the quality of its components.
- Master the Muddle: The secret to a flavourful mojito lies in the muddling process. Gently press mint leaves to release their essential oils without pulverising them.
- Quality Rum Matters: Invest in a good-quality rum. A premium brand like Barcardi tastes best, allowing the other ingredients to shine while imparting a smooth, well-rounded base.
- Chill, Dilute, Enjoy: Ensure your mojito is served ice-cold. The ice not only chills the drink but also contributes to dilution, softening the flavours for a more harmonious blend. Serve in a frosty glass for the ultimate refreshing experience.
- Make a Dirty Cherry Mojito: If you prefer a dirty mojito, simply swap the white rum for dark rum!
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Cherry Mojito’s
Ingredients
- 1 cup fresh cherries, stems removed
- 1 cup white or caster sugar
- 1 cup water
- 24 fresh mint leaves
- ⅓ cup fresh lime juice
- Ice cubes
- 1 cup (250ml) Barcardi or other white rum
- Chilled soda water
Instructions
- Place cherries, sugar and water into a saucepan and bring to a gentle simmer over medium heat. Reduce heat to low and simmer for 15 minutes.
- Transfer mix to a bowl and let cool completely. Once cool, refrigerate overnight or until chilled. (this step is optional, but helps keep the whole cocktail on a whole cold once made)
- Strain the cherry mixture into a jug, reserving the cherries and the syrup separately. Gently squeeze out the pips from the cherries and discard them. Set the cherries aside.
- To make the cocktails, place 6 mint leaves and 1 tablespoon lime juice into the base of each tall glass. Using a handle of a wooden spoon or small rolling pin, muddle the mint and lime juice together to bruise and release the oils from the mint.
- Add enough ice cubes to each glass so they are half full. Add 1/4 cup each of the cherry syrup and rum into each glass then top up chilled soda water. Garnish with a few of the reserved cherries and some extra mint leaves. Serve and enjoy 🙂
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
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