For the Blueberry Syrup:

1. Place the honey and water in a small saucepan and bring to a boil, allowing the honey to dissolve fully. 

2. Stir in the blueberries and reduce the heat to low. Cook for 10 minutes, or until the blueberries have burst. Let cool for a few minutes, then blend the remaining bits of blueberry skin with an immersion blender. Stir in the lime. 

3. Makes enough for ten mojitos.

4. Store in the fridge for up to 2 weeks.

For the Mojito:

1. Add the mint leaves with four lime wedges to a cocktail shaker tin filled with ice. Muddle the mixture for 10 seconds, breaking up the ice and incorporating the limes and oil from the mint leaves; this is what gives it the signature mojito flavor. 

2. Divide the mixture between two 16-oz glasses and drizzle 3 tablespoons of blueberry syrup over each. Top off each glass with additional ice and pour over Spindrift.

3. Give it a stir, then garnish with three fresh blueberries and a slice of lime. 

4. Enjoy!