Recipes: Drinks

Blueberry Mojito


Hector Acevedo
Fontainebleau Hotel Corporate Mixologist


      • 14 mint leaves, divided

      • 1 tablespoon Blueberry Compote, purchased or recipe below

      • 1 tablespoon lime juice

      • 1 tablespoon simple syrup

      • 1-1/2 ounces rum

      • 1 ounce club soda

      • 12 fresh blueberries

      • Mint leaves for garnish

      • Place 8 of the mint leaves in a Tom Collins glass; with a muddler or a wooden spoon, crush the mint leaves until fragrant; set aside. In a cocktail shaker, combine Blueberry Compote, lime juice, simple syrup, remaining mint leaves and rum. Add ice, cover and shake to mix. To the Collins glass, add club soda. Fill glass with fresh blueberries and ice; strain shaker mixture into glass. Garnish with mint.

Blueberry Compote

  • 2 tablespoons sugar

  • 2 teaspoons cornstarch

  • 1 pound (3 cups) frozen blueberries, not thawed

  • In medium saucepan, stir sugar and cornstarch together until blended; add frozen berries, toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes.


  • Number of servings (yield): 1 cocktail