The key to making bartender-worthy concoctions: muddling fresh fruit and herbs, like in this blackberry pineapple mojito based on one at Scottsdale's Deseo restaurant.
As written, this recipe was not very good. Too much seltzer, not enough rum, syrup, or lime juice. After tasting one, it was universally agreed that it wasn't good. After doubling the lime juice, quadrupling the syrup, and going up to 1/3 cup of rum, and reducing the seltzer down to maybe 1/8 cup, it was pretty decent....but that was just me winging it with the ingredients on hand.
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