To make the blackberry puree, toss the blackberries and agave nectar into a food processor or blender. Blend until smooth, then strain using a fine mesh strainer. Set aside.

Next, in a shaker glass, add 8-10 mint leaves and half a lime, cut into small wedges.

Use a muddler to crush the limes and mint, this will help release the juices and oils from the mint and lime.

Pour in 2 1/2 ounces of white rum, and 1 ¼ ounces of blackberry puree into the shaker glass. Shake to combine.

Pour the mixture into a highball glass, over ice (I use a 10 ounce glass).

Top off the mojito with Canada Dry® Blackberry Ginger Ale.