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Friday Cocktail: Raspberry Mojito

Part of this cocktail can be mixed well ahead of party time, but add the club soda and mint leaves just before serving. That way you'll have maximum fizz, along with fresh mint aroma, rather than wilted herbs at the bottom of the pitcher. For plain mojitos, omit the raspberries.


  • 8 ounces (1 cup) freshly squeezed lime juice
  • 1 cup superfine sugar
  • 16 ounces (2 cups) light rum
  • 1 1⁄3 cups fresh raspberries
  • 16 ounces (2 cups) club soda
  • 1 bunch fresh mint, separated into sprigs
  • 4 cups ice cubes


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  1. In a pitcher that holds at least 12 cups, combine the lime juice and sugar, and stir until the sugar is dissolved. Add the rum and raspberries, and stir gently.
  2. Just before serving, pour in the club soda and stir gently. Gently roll the mint between your hands to release the aromatic oils, then add it to the pitcher. Add the ice, and stir gently to chill.
  3. To serve, pour into tall glasses, such as Collins glasses, and offer straws.

Serves 8; total volume about 11 cups

Recipe from Cocktails for a Crowd by Kara Newman, Chronicle Books. Photo credit Teri Lyn Fisher.

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