Save to Pinterest Last summer, my friend brought a jar of homemade black currant jam to a backyard gathering, and I was stuck with the question every host dreads: what do I do with this? The answer came while I was standing at the bar, watching someone muddle mint for a mojito, and it clicked—why not try it with the jam? That first sip was pure magic, tart and floral and nothing like the expected sweetness, and suddenly I had a signature drink that made everyone ask for the recipe.
I made these for a small dinner party on the first warm evening of spring, and watching everyone's faces light up when they took that first sip was worth every bit of muddling. One guest swore it tasted like a fancy cocktail bar version of childhood memories, which I still don't fully understand but absolutely loved hearing.
Ingredients
- Fresh mint leaves (8–10): Pick them just before you make the drink so they're at their most aromatic—bruised mint from sitting around loses its punch.
- Lime (1/2, cut into wedges): Fresh lime is non-negotiable here because the acidity is what makes the black currant really sing.
- Black currant jam (1 tablespoon): This is your secret weapon—it brings tart berry flavor and a touch of natural sweetness without being cloying.
- White rum (50 ml): Use something you'd actually drink on its own, not the cheapest bottle you can find.
- Soda water (100 ml): The fizz keeps everything light and refreshing, so don't skip it or use flat club soda as a substitute.
- Crushed ice: Regular cubes melt too fast and water down your drink—crushed ice chills everything while staying intact longer.
- Garnish (mint sprig, lime wheel, fresh black currants): These aren't just decoration; they hint at what you're about to taste and make the whole experience feel intentional.
Instructions
- Muddle the mint and lime:
- Drop the mint leaves and lime wedges into your glass and gently press them together with a muddler, using a rolling motion rather than aggressive pounding. You want to coax out the oils and juice, not pulverize everything into a bitter paste.
- Blend in the black currant jam:
- Add the jam right on top of the mint and lime, then muddle again just until it's incorporated and you can see the purple-red color spreading through. This takes maybe ten seconds—trust me on not overdoing it.
- Fill with crushed ice:
- Pack your glass generously with crushed ice, pushing it down gently so it settles without compacting too much. The ice is what keeps this drink cold and refreshing until the last sip.
- Add the rum and stir:
- Pour in your rum and stir well for about ten seconds, making sure the jam and rum blend together into something cohesive. The color will be beautiful at this point—a deep burgundy swirl.
- Top with soda water and final stir:
- Top everything off with soda water and give it one more gentle stir to make sure all the flavors are mingling. The bubbles rising through the jam-stained ice are somehow satisfying to watch.
- Garnish and serve:
- Lay a mint sprig and lime wheel across the top, scatter a few fresh black currants if you have them, and slide it across the bar with a sense of accomplishment. Serve right away while everything is at peak chill.
Save to Pinterest There's something about serving a drink that feels both simple and special that makes people feel genuinely cared for—like you took five minutes to think about what they might actually enjoy. That's what this mojito became for me, a small gesture that somehow meant more than I expected.
Why Black Currant Changes Everything
Black currant isn't a flavor you see everywhere, which is exactly why it works so well in a cocktail—it's tart and slightly floral in a way that makes your palate pause and pay attention. The first time I tasted black currant in a drink, I realized how much a single ingredient choice can separate something memorable from something forgettable. It's not sweet like raspberry jam, and it's not sharp like lemon; it's this fascinating middle ground that makes the lime sing and the rum feel silky instead of harsh.
Timing and Temperature Matter
This is a drink you make to order, not in batches ahead of time, because the ice melts and the fizz goes flat if you sit on it too long. I've tried prepping glasses in advance for parties, and by the time guests got around to drinking them, everything had gotten watered down and sad. Make these one at a time if you're serving a crowd—it's faster than you'd think, and your friends will appreciate fresh, properly chilled drinks.
Making It Your Own
Once you nail the black currant version, you start seeing endless possibilities in your pantry—any jam with enough personality can work here, and honestly, some experiments taste even better than the original. I've made versions with blackberry, raspberry, and even a wild blueberry jam a friend brought back from Maine, and each one felt slightly different but equally delicious. The formula stays the same; only the flavor story changes, which is the beauty of understanding how drinks actually work.
- Try substituting blackberry or raspberry jam if black currant isn't in your house—darker jams work best because lighter ones can look washed out and taste too one-note.
- For a mocktail, skip the rum entirely and add an extra splash of soda water plus a touch of simple syrup if you want more body.
- Fresh black currants as garnish are a nice touch but honestly optional—a lime wheel and mint sprig are enough if that's all you've got.
Save to Pinterest This mojito became my answer to that common question of how to elevate a simple gathering without much fuss. It's the kind of drink that makes you feel like you're at a proper cocktail bar, even if you're standing in your own kitchen.
Answers to Recipe Questions
- → Can I make this drink without alcohol?
Absolutely! Simply omit the white rum and increase the soda water amount. The black currant jam and fresh mint still provide plenty of flavor for a satisfying mocktail.
- → What other jams work well in this mojito?
Blackberry or raspberry jam make excellent substitutes, offering similar tart sweetness. You could also try mixed berry or strawberry jam for a different fruity twist on this classic cocktail.
- → Do I need a muddler to make this drink?
While a muddler works best, you can use the back of a wooden spoon to gently crush the mint and lime. The key is releasing the mint oils and lime juice without tearing the leaves too much.
- → Can I prepare this mojito in advance?
For best results, assemble just before serving. However, you can muddle the mint, lime, and jam ahead of time and store it in the refrigerator. Add ice, rum, and soda water when ready to serve.
- → How can I adjust the sweetness level?
Taste after adding the jam—if you prefer it sweeter, add simple syrup or extra jam. For less sweetness, reduce the jam amount to 2 teaspoons and rely on the natural flavors of mint and lime.