Strawberry Nojito Recipe

Prepare fruit and mint

Hull and quarter 6 medium strawberries. Gently rinse and pat dry 12 fresh mint leaves.

Muddle strawberries and mint

In a sturdy cocktail shaker or mixing glass, add the quartered strawberries and mint leaves. Add 30 ml simple syrup and 60 ml fresh lime juice. Use a muddler (or the back of a spoon) to press and bruise the strawberries and mint for about 20–30 seconds until the strawberries are broken down and juices are released, and the mint is aromatic but not shredded to bits.

Dilute and strain

Add 60 ml cold water to the muddled mixture and stir briefly to combine. Place a fine mesh strainer over a separate container or shaker and pour the muddled mixture through to remove seeds and mint fragments, pressing gently with the back of a spoon to extract the liquid. Discard solids.

Build the drink

Fill a highball glass or Collins glass with about 1 cup crushed ice. Pour the strained strawberry-mint-lime mixture over the ice.

Add fizz

Top with 120 ml cold club soda (or sparkling water). Gently stir once or twice with a bar spoon to combine, being careful not to flatten the soda.

Garnish and finish

Slide a lime wheel onto the rim, add the half strawberry on the rim or a small skewer, and tuck a mint sprig into the drink for aroma. Serve immediately with a straw.

Optional adjustments: For a sweeter drink, add an extra 10–15 ml simple syrup before topping with soda. For more pronounced strawberry flavor, muddle 2 additional strawberries or use a splash (10–15 ml) of strawberry syrup and reduce the simple syrup by the same amount.