Raspberry mojito

A refreshing drink that’s as delicious as it is pretty!

It’s been exciting over the past few years to see creative cocktails making a comeback on restaurant menus in my city. There’s something oh-so-sophisticated about starting an evening out, a party or even just a nice meal at home with a carefully prepared drink that doesn’t just get poured out of a can or bottle. Bartenders across Ottawa are really stepping up their game; I’ve had fun talking with a number of them about the joy of cocktails. Mojitos, a traditional Cuban highball, offer a nice blend of sweet and tart flavours; they are a refreshing drink any time of the year, though many associate them with beaches and summertime. You could make the syrup using other berries, but I do love the pretty pink hue from the raspberries.



Raspberry Syrup:

  • 1 cup (250 mL) frozen or fresh raspberries
  • 1/4 cup (60 mL) granulated sugar
  • 1/4 cup (60 mL) water
  • 1/2 teaspoon (2.5 mL) lemon juice


  • handful fresh mint leaves (8 – 10)
  • 1.5 ounces (45 mL) amber rum
  • 1 teaspoon (5 mL) freshly squeezed lime juice
  • 2 teaspoons (10 mL) raspberry syrup
  • 1 cup (250 mL) crushed ice
  • soda water
  • whole mint leaves and fresh raspberries, for garnish


Raspberry Syrup:

  • In a medium saucepan, combine raspberries, sugar, water and juice; bring to a simmer on high heat, stirring frequently.
  • Reduce heat to medium and simmer 5 minutes or until raspberries are completely broken down. Strain through a fine meshed sieve, pressing on berries to extract juice.
  • Discard pulp and pour syrup into a jar with a tight lid; refrigerate syrup to cool completely.
  • The syrup can be stored in the fridge for up to one week and frozen for months.


  • Put the mint leaves, lime juice and raspberry syrup into a tall (highball) glass. With a spoon or muddler, mash the leaves against the sides of the glass to bruise them slightly, adding flavour to the drink.
  • Add the crushed ice, followed by the rum.
  • Fill to within 1/2 inch (1.25 cm) of the top of the glass with soda water. Stir gently to bring the juices up from the bottom of the glass.
  • Garnish with mint and raspberries

Makes one cocktail. Recipe can easily be made pitcher-sized!

Looking for more summertime sipping suggestions? Check out my Smoked Watermelon Margarita recipe

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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