Well, it took it long enough, but summer finally got here. After a rainy spring and a cool June, August is finally starting to feel like the real deal.
The weather presents a unique challenge in the time of COVID. When it’s super rainy, it’s hard to get out. When it’s super hot, the things that used to be our respite–movie theatres, shopping malls–don’t feel safe. So cooling down can be a challenge.
Here in Vancouver, the outdoor pools have opened, with safety protocols, of course. You have to book your spot in advance, you have a specific time frame to visit the pool, and you’re only allowed to stay for 90 minutes. It’s a far cry from previous years where we’d basically go in the morning and stay all day. The few times we have been, however, have been really nice. Almost normal.
I’m drinking a lot of iced coffees and iced teas… and I’m grateful that my apartment always seems to have a breeze, so it’s fairly cool.
The mojito is the perfect summer drink for cooling yourself down. It has a combination of ingredients, but there’s always a base of lime and mint. You can make it with lots of different ingredients. I like a version done with cucumber, for even more cooling properties.
But when I recently came into a bounty of fresh, local blueberries, I knew I needed Blueberry Mojitos in my life.
What makes this one a bit more special is that it uses blueberries in two ways: first off, you muddle the fresh blueberries with the mint and lime, to infuse the flavour in that way. But after, you “float” (I use quotation marks there because the juice is actually heavy, and sinks to the bottom) blueberry juice into the finished mojito to create a really beautiful ombre effect.
All-in-all, it makes for a pretty sexy, summer-sipping, heat-beating patio drink.
- 1-1½ oz rum (white works best, colour-wise, but really any will do)
- 6-8 fresh blueberries
- 6-8 mint leaves
- 1/2 lime, cut in quarters
- 1/2 oz simple syrup
- 1/2 oz blueberry juice (I used Bremners)
- soda water
- In your cocktail shaker, place the mint leaves, blueberries and limes. Muddle together. Add the simple syrup and give it another bash.
- Add the rum and a handful of ice, and shake well until the outside of the cocktail shaker is frosted.
- Place a few extra ice cubes in a pretty glass, and strain the mojito into it.
- Carefully, pouring down the inside of the glass over a spoon, pour the blueberry juice. Top with sparkling water, garnish with a sprig of mint and a wheel of lime and enjoy.