Razz Mojito Recipe: Fresh Raspberry Mint Cocktail

A razz mojito is a raspberry twist on the mojito, combining fresh raspberries and mint with lime, white rum, sugar, and sparkling soda. The Cuban cocktail’s muddled herbs and citrus make a bright, refreshing base for the berries, which add color and a tart-sweet fruit note. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Ingredients

These amounts make one generously sized cocktail. Use a sturdy highball glass that holds about 10 to 12 ounces (300 to 355 ml), so there is room for ice and soda without crowding the drink.

8 fresh raspberries (about 1 oz / 30 g), plus 1 or 2 extra for garnish if desired
10 fresh mint leaves (about 0.1 oz / 3 g), plus 1 mint sprig for garnish if desired
2 teaspoons granulated sugar (about 0.3 oz / 8 g)
1 oz fresh lime juice (30 ml), from about 1 small lime
2 oz white rum (60 ml)
1 cup crushed ice (about 5 oz / 140 g), or enough to fill the glass
3 oz chilled club soda (90 ml), plus a little more if needed to top the glass
1 thin lime wheel (about 0.2 oz / 5 g), optional, for garnish

Instructions

Rinse the raspberries and mint, then pat them dry. Add the raspberries, mint leaves, and sugar to a highball glass. Drying the mint helps avoid watering down the drink, and checking for damaged or wilted leaves now makes it easier to keep the cocktail fresh-tasting.
Muddle the fruit and mint gently for about 15 to 20 seconds. Press and turn the muddler just enough to break down the berries and release the mint’s aroma. The raspberries can become pulpy, but avoid grinding the mint into tiny pieces; over-muddling can make it taste grassy or bitter.
Pour in the fresh lime juice and white rum. Stir for 10 to 15 seconds, scraping the bottom of the glass to help the sugar dissolve and to lift the berry mixture from the base. If a few sugar crystals remain, that is fine; they will continue dissolving as you stir and sip.
Fill the glass with crushed ice, leaving a little space at the top. Stir again until the glass feels cold and the raspberry mixture is distributed through the ice. Crushed ice chills the drink quickly and gives it the classic frosty, easy-to-sip texture; use smaller cubes if crushed ice is not available.
Slowly pour in 3 oz (90 ml) chilled club soda. Give the drink one gentle stir from the bottom upward, just enough to blend without knocking out all the bubbles. Taste a small sip. Add a splash more soda for a lighter drink, or a little extra lime if you prefer a sharper finish.
Garnish with the lime wheel, a mint sprig, and an extra raspberry if you like. For a fragrant garnish, lightly clap the mint sprig between your palms before placing it in the glass. Serve immediately with a straw or cocktail stirrer so the fruit, mint, and rum stay evenly mixed.

Tips

Muddle with a light hand. You want the berries broken up and the mint aromatic, not shredded. If you do not own a muddler, use the end of a clean wooden spoon. Avoid a sharp utensil, which can damage the glass, and do not twist hard against the mint leaves. A few intact leaves floating in the cocktail are normal and look attractive.
Adjust sweetness after mixing. Raspberries vary in ripeness, and some are much tarter than others. Start with the listed 2 teaspoons of sugar, then taste after adding the soda. If needed, stir in another ½ teaspoon (about 2 g) sugar or ½ oz (15 ml) simple syrup. Syrup blends in faster and avoids gritty crystals; if using syrup, begin with ½ oz (15 ml) and reduce or omit the granulated sugar.
Choose ripe fruit and fresh mint. Soft, fragrant berries are easy to muddle and usually provide more flavor than firm, underripe fruit. If the berries are particularly juicy, keep the soda amount as listed rather than adding more liquid. Mint should smell fresh when rubbed gently. Remove any bruised or blackened leaves, since they can bring a stale or bitter note.
Keep the fizz until the end. Chill the club soda and add it only after the rum, lime, fruit, and ice are mixed. Stir gently after topping; vigorous stirring makes the drink go flat more quickly. If preparing several drinks, mix the muddled fruit and spirits in a pitcher first, then add ice and soda to each glass as it is served.

Serving Suggestions

Serve this cocktail as soon as it is made, while the soda is lively and the ice is cold. A highball or Collins glass is the easiest choice, but any sturdy glass with enough capacity will work. Set out a straw or a long spoon so guests can bring the berry pulp back into the drink as it settles. If using a straw, a wider one is helpful because small raspberry seeds and bits of fruit can collect near the opening.

For a casual gathering, pair the razz mojito with salty snacks such as roasted nuts, crisp plantain chips, or lightly salted popcorn. It also goes well with grilled vegetables, citrusy seafood, or a platter of mild cheeses and crackers. Keep food flavors simple rather than heavily sweet: the cocktail already has fruit and sugar, while salty or fresh accompaniments provide contrast. For an alcohol-free option at the same table, make a separate glass with extra soda and no rum, using clean utensils and clearly keeping the drinks apart.

Variations

Frozen raspberry version: Use frozen raspberries after thawing them just enough to mash, or add them frozen for a colder drink. Frozen berries release extra liquid as they soften, so begin with less soda and add more only after tasting. Their texture can be softer and less fragrant than fresh berries, but they are a practical choice when fresh fruit is out of season.

Simple-syrup version: Replace the granulated sugar with ½ oz (15 ml) simple syrup, then muddle the raspberries and mint without sugar. This makes a smoother drink, especially if you prefer not to encounter undissolved crystals. Add a little more syrup only after tasting, because sweetened berries and a sweet syrup can quickly make the drink cloying.

Different berries: Blackberries can replace the raspberries in the same quantity for a deeper, less delicate fruit flavor. Strawberries also work; hull and quarter them before muddling, using about 2 medium berries (roughly 2 oz / 55 g). For a mixed-berry mojito, replace up to half the raspberries with another berry rather than adding a large extra quantity, so the glass does not become too pulpy.

Alcohol-free razz mojito: Omit the rum and use 2 oz (60 ml) extra club soda or a nonalcoholic rum alternative, then adjust lime and sweetness to taste. The soda-only version is lighter and lets the raspberry and mint stand out; a rum alternative may have its own sweetness, so add the sugar gradually. Make and serve it in a separate glass with separate utensils if you are preparing both versions.

Storage and Reheating

A finished razz mojito is best served immediately. Ice melts, soda loses its fizz, and the muddled mint can become dull or bitter if it sits in the liquid for long. Do not leave the prepared drink at room temperature for more than 2 hours. Because it is a mixed cocktail rather than a cooked dish, reheating is not appropriate; warming it would ruin the chilled, sparkling character.

For a short head start, muddle the raspberries, mint, and sugar, then stir in the lime juice and rum. Cover and refrigerate this base in a clean container for up to 4 hours. Add ice and club soda only when ready to serve. The fruit may darken slightly as it stands, and the mint aroma will soften, so for the freshest flavor prepare the base close to serving time. Do not store leftovers with ice or soda and expect them to stay fizzy.

Frequently Asked Questions

Can I make a razz mojito with frozen raspberries?
Yes. Thaw them until they are soft enough to muddle, or use a few frozen berries to chill the drink while you build it. Frozen berries may release more juice and can make the cocktail cloudier, so hold back some soda at first and adjust after tasting. Avoid using berries with freezer burn, which can taste dry or stale.

What can I use instead of a muddler?
The rounded end of a clean wooden spoon works well. Press down and turn gently to crush the raspberries and release the mint scent. A muddler is not required, and pounding hard is not an improvement: torn mint can make the drink bitter, while an unsuitable sharp tool could chip or crack a glass.

Can I prepare this recipe for a group?
Yes. Multiply the raspberries, mint, sugar, lime, and rum by the number of servings and muddle them in a pitcher or large bowl. Keep the mixture covered and chilled, ideally for no more than 4 hours, then pour over ice in individual glasses and top each with chilled soda. Add the soda at the table rather than mixing it into the whole pitcher early, so it stays bubbly.

How do I make it less sweet or more tart?
For a less sweet drink, begin with 1 teaspoon sugar (about 4 g), taste after adding soda, and add more only if needed. For a tarter balance, add lime juice ½ teaspoon (2.5 ml) at a time. Avoid correcting the drink with a large pour of lime all at once, since it can overwhelm the mint and raspberries. Very tart berries may need the full listed sugar amount.

Can I use spearmint or peppermint?
Common culinary spearmint is the familiar choice for a mojito and has a mild, sweet aroma. Peppermint has a sharper, more cooling flavor and can dominate the berries, so use fewer leaves if that is what you have. In either case, choose fresh leaves, remove tough stems, and muddle gently rather than crushing the mint into fragments.

Is white rum essential?
White rum gives the cocktail a clean, light base that lets the mint, lime, and raspberries remain clear. A lightly aged rum can be used, but it brings warmer, more pronounced notes and makes the drink taste less crisp. Dark or spiced rum changes the profile more noticeably, so use it only if you specifically want those stronger flavors.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).