Refresh on a hot summer day with a cherry pomegranate mojito: Cuba’s classic lime-and-mint cocktail brightened by fresh sweet cherries and tart pomegranate juice.
I’ve visited Cuba Libre twice but never got to try a pomegranate mojito while I was there because I was pregnant both times. I finally decided to make one at home. My original plan was a strawberry-pomegranate mojito, but a certain toddler demolished all the strawberries.
Left without strawberries, I grabbed a handful of cherries that had survived two hours after purchase. Perhaps the toddler was more interested in the mangoes in the fridge—mangoes are his favorite. The cherries worked beautifully instead.
This drink is bright, refreshing, and easy to adjust to your taste. Want more rum presence? Pour in a bit extra. Prefer a fruitier, milder cocktail? Increase the pomegranate juice. The cherries and pomegranate juice give the mojito a lovely pink-red hue while the fresh mint adds a pleasant green contrast—perfect for serving to guests.
The recipe below yields four small drinks, ideal for a small gathering or an intimate evening. It’s simple to prepare and makes an attractive, flavorful cocktail to share.
Cherry Pomegranate Mojito
4 drinks
Ingredients
- 6 fresh or frozen sweet cherries, pitted and halved (thaw if frozen)
- ¼ cup fresh mint leaves, plus extra for garnish
- 1 lime, juiced (about 1 lime)
- ½ cup pomegranate juice
- 3 shots (2 oz each) white rum
- 1 tablespoon agave syrup
- Sprite, to top
- Ice
Instructions
- Fill four rocks glasses with ice.
- In the bottom of a cocktail shaker, combine the cherries, mint leaves, and lime juice. Use a muddler or the end of a wooden spoon to press the cherries and mint, releasing their juices and fragrance.
- Add the pomegranate juice, white rum, and agave syrup to the shaker. Fill with ice, shake vigorously for about 30 seconds, then strain evenly into the prepared rocks glasses.
- Top each glass with a splash of Sprite, garnish with extra mint leaves, and serve immediately.
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Recipe adapted from Diethood.