Bright mixed berries, fresh mint, and a splash of rum—this Spring Berry Mojito (Vegan) cocktail tastes like sunshine in a glass. It looks pretty, it mixes fast, and it somehow manages to be both refreshing and a little cheeky. Want one? Let’s make it.
Hi—I’m the friend who always volunteers to bring cocktails. This one became my go-to for spring brunches: bright, slightly tart, and totally vegan (no dairy, no nonsense). I love that the fruit and cardamom give it a tiny exotic twist without any mixology degree. Ready for an easy, impressive drink? 🙂
Why you’ll love this Spring Berry Mojito (Vegan) cocktail
- Fast to make: Prep time: 5 minutes; Total time: 5 minutes.
- Vegan by default: No animal products; just fruit, mint, rum, and bubbles.
- Photogenic & delicious: Berries and mint make it look like you tried harder than you did.
- Flexible: Scale, swap rum for a non-alcoholic spirit, or change the berry mix.
Ever tried a mojito that tasted more like syrup than summer? Yeah, me too. This version keeps things bright and balanced—less sugar, more fresh fruit. FYI, muddling gently keeps seeds out while releasing flavor.
Ingredients (makes 1 cocktail — Serves: 1)
- 3 blackberries
- 3 raspberries
- 2 tsp granulated sugar (or superfine sugar)
- 6 fresh mint leaves, plus extra for garnish
- 1 lime, juiced (about 1 oz / 30 ml)
- 2 oz (60 ml) white rum
- Club soda, to top (about 2–3 oz / 60–90 ml)
- 4 dashes ground cardamom (split: 3 in the middle, 1 on top)
- Additional berries and mint sprig for garnish
- Ice cubes (3–4 per glass)
Bold note: This recipe stays 100% vegan. No honey, no dairy—just pure spring vibes.
Equipment
- Tumbler or Collins glass
- Muddler (or the back of a wooden spoon)
- Jigger or measuring shot (2 oz measure)
- Bar spoon or long spoon for stirring
- Citrus juicer (optional but handy)
- Small strainer (optional, if you don’t like berry seeds)
You don’t need fancy bar tools. An ordinary kitchen muddler or even the handle of a wooden spoon works fine. IMO, improvisation counts as talent. 🙂
Step-by-step instructions for Spring Berry Mojito (Vegan) Cocktail Recipe
- Muddle the fruit & mint. Place 3 raspberries, 3 blackberries, 6 mint leaves, 3 dashes cardamom, 2 tsp sugar, and juice of 1 lime in the bottom of your tumbler. Use your muddler to press and twist until the berries break and the mint releases aroma. Don’t pulverize into mush; you want flavor, not a smoothie.
- Add rum. Pour 2 oz white rum over the muddled mixture. Stir gently to dissolve the sugar and lift flavors.
- Add ice & top. Drop in 3 ice cubes, top with club soda to taste (about 2–3 oz), and add one more dash of cardamom on top.
- Garnish & serve. Garnish with a mint sprig and a few fresh berries. Serve with a straw (or not—cute glass photos are optional but encouraged).
Pro tip: Use chilled club soda for maximum fizz. If you prefer a lighter cocktail, reduce rum to 1.5 oz and add a splash more soda.
Estimated nutrition (approx. per serving)
- Calories:~180 kcal per cocktail
- Rum (2 oz): ~128 kcal
- Sugar (2 tsp): ~32 kcal
- Berries + lime + tiny extras: ~20 kcal
- Carbs / sugar: Mainly from the sugar and berries.
- Alcohol content: Standard single-serve cocktail (~2 oz spirit).
If you swap sugar for a zero-calorie sweetener, you can shave off about 30 kcal. Want a non-alcoholic version? Use a quality non-alcoholic white rum substitute and keep everything else the same—calories drop and the vibe stays intact.
Still Hungry, Try It Next recipe :-
Vegan Elderflower Grapefruit Gin & Tonic
Variations & swaps (get creative)
- Non-alcoholic: Use non-alcoholic spirit or extra club soda + splash of berry shrub.
- Herbal twist: Add a basil leaf or thyme sprig in with the mint.
- Spice level: Add a thin slice of jalapeño for a faint heat.
- Fruit swap: Use strawberries, blueberries, or a mixed-berry medley.
- Sugar alternatives: Try agave or simple syrup if you prefer liquid sweetener.
Want a more tropical note? Muddle a touch of pineapple with the berries. That cardamom plays well with tropical flavors—trust me, it works.
Serving suggestions & pairings
This cocktail pairs beautifully with light spring appetizers:
- Avocado crostini with lemon zest
- Citrus quinoa salad with herbs
- Spring rolls with peanut dipping sauce
- Simple tapas: olives, roasted almonds, or marinated artichoke hearts
Serve the Spring Berry Mojito (Vegan) cocktail as a pre-dinner sipper at brunch or poolside. It brightens heavier dishes and cleanses the palate between bites.
Make-ahead & storage tips
- Pre-mix berry base: Muddle berries, sugar, and lime in a mason jar and refrigerate for up to 24 hours. Add rum and soda when ready.
- Pre-chill glassware: Keep glasses in the freezer for extra crispness.
- Don’t pre-mix with soda: Add club soda just before serving to keep the fizz.
If you plan a party, pre-muddle three times the base (berries, sugar, lime) and keep it cold. When guests arrive, you’ll just add rum, ice, and soda—easy and classy. 🙂
Comparison: Spring Berry Mojito vs. Classic Mojito vs. Mixed Berry Mojito
- Classic Mojito: Uses lime, sugar, mint, rum, and soda. The classic tastes ultra-zesty and mint-forward.
- Mixed Berry Mojito: Adds smashed berries (strawberries/blueberries), similar to this recipe but often skips cardamom.
- Spring Berry Mojito (Vegan) cocktail (this recipe): Keeps the mojito heart but adds cardamom and precise berry ratio for a light exotic twist.
Quick take: If you want something bright and herbal, pick classic. If you want fruity and sweet, pick mixed berries. If you want fruity with an aromatic kick, make this Spring Berry Mojito (Vegan) cocktail.
Some Problems
- Too sweet? Cut the sugar to 1 tsp or add extra lime.
- Too boozy? Reduce rum to 1.5 oz and add more club soda.
- Seeds or pulp in your mouth? Strain the muddled mix before adding rum, or use fewer blackberries/raspberries.
- Mint tastes bitter? Muddle lightly—don’t overwork the leaves.
Quick question: ever ruined mint by bruising it too much? Yeah, me too—gentle pressure wins.
My tiny story
I first made this on a random rainy afternoon to impress a friend who claimed she didn’t like mojitos. I muddled with gusto, added cardamom on a whim, and she took a sip and blinked. Then she said, “Okay, you win.” I now bring this to potlucks when I want to look like a pro and actually enjoy the compliments. Not bragging—just fact.
You may also like Next recipe
Vegan Guava Mezcal Mule (Vegan)
Vegan Tea Sangria with Peaches & Raspberries
Vegan Pomegranate Gin Fizz Spring Cocktails
My Final thoughts
This Spring Berry Mojito (Vegan) cocktail strikes the sweet spot between easy and elegant. It looks gorgeous, it plays well with food, and it proves that a vegan cocktail can taste indulgent without fuss. So what are you waiting for—are you going to muddle some berries right now?
Spring Berry Mojito (Vegan) Cocktail Recipe
Ingredients
Equipment
Method
- Muddle the fruit & mint. Place 3 raspberries, 3 blackberries, 6 mint leaves, 3 dashes cardamom, 2 tsp sugar, and juice of 1 lime in the bottom of your tumbler. Use your muddler to press and twist until the berries break and the mint releases aroma. Don’t pulverize into mush; you want flavor, not a smoothie.
- Add rum. Pour 2 oz white rum over the muddled mixture. Stir gently to dissolve the sugar and lift flavors.
- Add ice & top. Drop in 3 ice cubes, top with club soda to taste (about 2–3 oz), and add one more dash of cardamom on top.
- Garnish & serve. Garnish with a mint sprig and a few fresh berries. Serve with a straw (or not—cute glass photos are optional but encouraged).
- Pro tip: Use chilled club soda for maximum fizz. If you prefer a lighter cocktail, reduce rum to 1.5 oz and add a splash more soda.
Notes
Serving suggestions & pairings
This cocktail pairs beautifully with light spring appetizers:- Avocado crostini with lemon zest
- Citrus quinoa salad with herbs
- Spring rolls with peanut dipping sauce
- Simple tapas: olives, roasted almonds, or marinated artichoke hearts
Make-ahead & storage tips
- Pre-mix berry base: Muddle berries, sugar, and lime in a mason jar and refrigerate for up to 24 hours. Add rum and soda when ready.
- Pre-chill glassware: Keep glasses in the freezer for extra crispness.
- Don’t pre-mix with soda: Add club soda just before serving to keep the fizz.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.