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Blueberry Mojito Mocktail
The blueberry mojito mocktail builds on the virgin mojito's frame — fresh mint, lime, sugar, soda — then muddles a handful of ripe blueberries into the base. The berries pull double duty: their jammy sweetness lets the simple syrup step back, and their crushed skins release a violet stain that turns the whole glass the color of dusk. Lime juice keeps all that fruit tart rather than juicy, mint carries the aromatics, and a top of cold soda water stretches it into a long, spritzy, alcohol-free cooler.
This is a July drink: patio dinners, cookouts, the designated driver's round at any bar with decent mint on hand. One point of technique worth insisting on — muddle the blueberries hard and the mint barely. Berries need real crushing to give up their color, but mint pressed more than two or three times releases bitter chlorophyll, and the drink slides from garden-fresh to lawn clippings. Two different jobs, two different touches.
- Prep
- 5 min
- Total
- 5 min
- Makes
- 1 drink
- Calories
- ~90 per serving
Ingredients
- 1/4 cup (40 g) ripe fresh blueberries
- 8 to 10 fresh mint leaves
- 1 oz (30 ml) fresh lime juice
- 0.75 oz (22 ml) simple syrup
- 3 to 4 oz (90 to 120 ml) chilled soda water
- Crushed or pebble ice
- Mint sprig, to garnish
- 3 or 4 blueberries on a cocktail pick, to garnish
- Lime wheel, to garnish
How to make it
- 1
Muddle the blueberries
In a sturdy highball or Collins glass, combine the blueberries and simple syrup. Muddle firmly until every berry is fully crushed and the syrup has turned deep purple.
- 2
Bruise the mint
Add the mint leaves and lime juice. Press the mint gently against the side of the glass two or three times with the muddler — just enough to release the aroma, not enough to shred the leaves.
- 3
Churn with ice
Fill the glass three-quarters full with crushed ice. Stir vertically with a bar spoon for 10 to 15 seconds, lifting the fruit and mint up through the ice until the color is even.
- 4
Top with soda
Pour in the chilled soda water and give one gentle lifting stir to integrate without knocking out the bubbles.
- 5
Garnish and serve
Cap with a final mound of crushed ice. Slap the mint sprig against the back of your hand to wake up the oils, then tuck it in alongside the blueberry pick and lime wheel. Serve with a straw.
Bartender’s notes
- Muddle in two stages with two pressures: crush the blueberries completely against the bottom of the glass, then add the mint and press it only two or three times. Pulverized mint tastes bitter and grassy.
- Crushed or pebble ice is the difference between a mojito and a fruit soda — it chills fast, dilutes gently as you sip, and holds the muddled fruit in suspension instead of letting it sink to the bottom.
- Frozen blueberries are a legitimate upgrade: freezing ruptures the cell walls, so they release more juice and color than fresh. Thaw them for five minutes, then cut the simple syrup to 0.5 oz (15 ml) — thawed berries drink sweeter.
- If seeds and skins bother you, muddle the berries with the syrup and lime in a shaker instead, fine-strain into the glass, and continue with the mint from there. Less rustic, much cleaner sip.
Variations
- Spirited zero-proof build: add 1.5 oz (45 ml) Lyre's White Cane Spirit, Ritual Zero Proof Rum Alternative, or Free Spirits The Spirit of Fresh Cane with the lime juice and cut the soda to 2 oz (60 ml) — the closest thing to a classic rum mojito without the alcohol.
- Hopped blueberry mojito: top with Lagunitas Hoppy Refresher instead of soda water for a dry, citrusy edge that lands somewhere between mojito and shandy.
- Blueberry royal mojito: crown the finished drink with a 2 oz (60 ml) float of Noughty alcohol-free sparkling wine in place of the soda for a brunch-ready version.
Bottles that make it better
Non-alcoholic brands from our directory that fit this build — each page lists where to find them near you.
Lyre's
0.5% ABV or less (individual spirits test under 0.3%–0.4% ABV)
Award-winning NA range that mirrors classics: American Malt (whiskey), Italian Orange (Aperol), Dry London Spirit (gin). The widest classic-cocktail toolkit on the market.
Where to find Lyre's →Ritual Zero Proof
0.5% ABV or less
Chicago-based, restaurant-favorite NA spirit line. Their Tequila and Whiskey alternatives are built to disappear into Margaritas and Old Fashioneds.
Where to find Ritual Zero Proof →Free Spirits
Less than 0.5% ABV (approx. 0.2%)
Distilled non-alcoholic spirits with added B-vitamins and amino acids. Spirit of Tequila and Spirit of Gin are the workhorses of the lineup.
Where to find Free Spirits →Lagunitas Hoppy Refresher
0.0%
Technically a sparkling hop-water: zero calories, zero alcohol, all the citrusy hop aroma. A go-to alternative for IPA drinkers.
Where to find Lagunitas Hoppy Refresher →Noughty
0.0% ABV
Thomson & Scott’s organic alcohol-free sparkling and still wines — the style-forward 0.0% pour on many top NA bar lists.
Where to find Noughty →Rather have it made for you?
These verified bars and restaurants pour blueberry mojito mocktail-style builds from their own zero-proof menus — no shaker required.
Luxe Bar and Bistro
Summerville
Casual counter-service bar and bistro in downtown Summerville with a large oak-shaded outdoor space, cornhole, ping pong and live music. Its drink list carries a standing "Mocktails" menu as its own category, with roughly a dozen named zero-proof drinks. Friday happy hour explicitly discounts mocktails alongside house liquor, wine and beer.
Char & Stave
Ardmore (Main Line)
Char & Stave is an all-day cafe and cocktail bar in Ardmore, opened March 21, 2022 by Jared Adkins, owner and master distiller of Phoenixville's Bluebird Distilling, with head distiller Scott Gilbert. The concept — "coffee made by whiskey people" — uses Bluebird's spent bourbon barrels to age coffee beans, drawing vanilla, caramel, and spice notes into the roast. The 42-seat space pours espresso, nitro cold brew, barrel-aged espresso, and signature lattes by day, then shifts to cocktails in the evening. For zero-proof drinkers, the menu carries a dedicated, clearly labeled section, "Handcrafted Non-Alcoholic Options, for here or to-go," that mirrors the cocktail list. Named alcohol-free builds include a Barrel-Aged "Old Fashioned," a Matcha "Mojito," an Espresso Tonic, a Chai Blossom, Espresso Y Amaro, and Flora & Fauna. A second location operates in Chestnut Hill.
Palomar
Northwest District
Palomar is an acclaimed Cuban restaurant and cocktail bar from award-winning bartender Ricky Gomez, which moved to Northwest 23rd Avenue in 2025. Its current menu carries a dedicated "NO PROOF" section of signature non-alcoholic drinks — a Pathfinder daiquiri plus zero-proof Mojito, Moscow Mule, Spritz and Piña Colada — alongside non-alcoholic beer and wine. The bar is a three-time Tales of the Cocktail finalist for Best U.S. Restaurant Bar.
Cassis
Beach Drive, Downtown St. Petersburg
Cassis is a French brasserie on St. Petersburg's waterfront Beach Drive, and it's one of the only spots on that strip to give non-alcoholic drinks their own permanent menu section rather than a token mocktail. The list runs to a non-alcoholic sparkling Spanish rosé, the Mocking Ember (non-alcoholic whiskey, ginger syrup, lemon, ginger beer), and a Harvest Mojito built on Owen's cucumber-mint — so a sober diner gets the same waterfront-patio experience as everyone else.
Pagu
Central Square, Cambridge
Chef Tracy Chang's Michelin Bib Gourmand Spanish-Japanese tapas spot in Central Square, with a creative, named non-alcoholic cocktail program at the bar.
Barra
Union Square, Somerville
A tiny, vibrant Union Square spot bringing Mexico City bar-and-dining culture to Somerville, with refreshing agave-forward cocktails and a genuinely good range of spirit-free agua frescas and mocktails.
Frequently asked
Yes, and they often work better than fresh. Freezing ruptures the berries' cell walls, so they release more juice and color when muddled. Let them thaw on the counter for about five minutes first, and consider reducing the simple syrup to 0.5 oz (15 ml), since thawed berries taste noticeably sweeter.