Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Desserts & Drinks

Blackberry Mojito

Makes 8 12-ounce drinks

At the height of summer, when the blackberries are bursting with sweetness, this is the summer cocktail you'll want to make.

Ingredients

1 1/2 cups D'Aristi Blanco Rum
1/2 cup Vanilla Rum
1 cup fresh squeezed lime juice
1 cup simple syrup
1 pound fresh blackberries
Fresh mint sprigs
Sparkling water
Ice cubes

Directions

Pour the two rums, lime juice and simple syrup into a large pitcher and stir to blend. 

In a 12 ounce glass, add 10 mint leaves and about 1/4 cup blackberries.  Using a muddler, crush the mint and berries.  Pour 4 ounces of the rum mixture into the glass.    Add a splash of sparkling water and stir.  Fill the glass with ice cubes.  Prepare the remaining drinks in the same manner.

 

Recipes