Strawberry Grapefruit Mojito Recipe

Muddle fruit and mint

In a sturdy mixing glass or cocktail shaker, add the quartered strawberries, fresh mint leaves, and strawberry syrup. Gently muddle 6–8 times — press to release strawberry juice and mint oils but avoid over-muddling the mint to prevent bitterness.

Add spirits and citrus

Add the white rum, fresh lime juice, and (if you prefer sweeter) the 0.25 oz simple syrup to the muddled mixture.

Shake with ice

Add a generous handful of ice to the shaker (or crushed ice if you prefer a slushy texture). Shake vigorously for 10–12 seconds to chill and slightly dilute.

Strain into glass

Fill a highball or Collins glass with crushed ice (about 1 cup). Double-strain the cocktail mixture over the ice using a Hawthorne and fine mesh strainer to remove strawberry seeds and mint bits.

Top with soda

Gently top the strained cocktail with about 2 oz soda water. Stir once lightly with a bar spoon to integrate without losing carbonation.

Prepare foam (dry shake)

In a clean shaker, combine the fresh pink grapefruit juice, egg white (or 0.5 oz aquafaba for a vegan option), superfine sugar, and light simple syrup. Perform a dry shake (no ice) vigorously for 15–20 seconds to build foam.

Cold shake

Add ice to the shaker and shake again for 8–10 seconds to chill and stabilize the foam. Strain the foam through a fine mesh strainer into a small container or directly spoon onto the cocktail.

Finish the drink

Using a bar spoon, gently spoon or pour the grapefruit foam on top of the cocktail to create a 1/2–1 inch foamy layer. Allow the foam to settle for a few seconds.

Garnish with a mint sprig tucked into the foam, a thin grapefruit wheel or twist on the rim, and a small strawberry slice on the glass edge. Optionally slap the mint between your palms first to release aroma before garnishing.

Serve immediately with a short straw placed to the side so the first sip includes the grapefruit foam and the mojito beneath.