I found the recipe for this so refreshing, perfect for the summer, Blueberry & Lavender Mojito, in the book ‘Market Fresh Mixology – Cocktails for Every Season’, by Bridget Albert and Mary Barranco. In fact, I bought the book for the recipe.
The book came into my hands after spending a wonderful spring weekend in New York City, where I visited some of the best bars I have ever been to. There, I realized some mixologists are working with their own home made syrups.
Since I’m a newcomer to this cocktail world, thanks to this book and also following the suggestions of Paul Clarke (The Cocktail Chronicles) and rum connaisseur Matt Robold (RumDood) I began to experiment with my own syrups and in this particular case with my own lavender one.
Santa Teresa Claro, because as mixologist Giuseppe González (from NYC tiki bar Painkiller), says: “This rum tastes like rum, not like vodka”.
Claro is definitely the cocktail’s rum. It was developed by Ron Santa Teresa’s Rum Master in my home country, Venezuela, to make mojitos and daiquiris. It’s a delicate blend of up to three year-old rums, including light and heavy rums, aged in oak barrels and casks. Heavy rums give Claro its character and permanence and bring aromas and flavors that make it the ideal rum for mixing cocktails.
15 mint leaves
1 ½ oz of lavender syrup
1 oz of fresh lime juice
20 fresh blueberries
1 ½ oz of rum Santa Teresa Claro
Mint sprig to garnish
In a tall glass muddle ―being careful not to over-muddle―, all the ingredients but the soda. Fill the glass with crushed ice, top of with soda and stir until you get a purple lavender color in your glass. Garnish with a sprig of fresh mint and serve with a straw. Salud!