Recipes Fresh Blueberry Mojito Be the first to rate & review! Mojitos are even better with fresh blueberries. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 Ingredients ¼ cup 1/4 cup fresh blueberries 20 leaves 20 medium mint leaves 2 ounces 2 ounces (1/4 cup) Simple Syrup 4 ounces 4 ounces (1/2 cup) rum 2 ounces 2 ounces (1/4 cup) fresh lime juice 2 dashes Couple dashes of bitters (preferably orange bitters) 2 cubes Ice Directions Add a large ice cube to two rocks glasses and set aside. In a cocktail shaker, muddle the blueberries, mint and Simple Syrup until well pulverized. Add the rum, lime juice and bitters to the shaker. Add a couple handfuls of ice to the shaker, cover, and shake vigorously for 15-20 seconds. Strain the cocktail, allowing some of the mint and blueberry pieces to flow through, into the prepared glasses. Rate it Print