Strawberry Mojito Recipe

Macerate Strawberries

Place the hulled and quartered strawberries in the bottom of a sturdy mixing glass or cocktail shaker. Add the fresh lime juice and 3/4 oz simple syrup. Using a muddler or the back of a spoon, gently muddle the strawberries until they release their juices and break down but still retain some texture (about 10–15 gentle presses).

Bruise the Mint

Add the mint leaves on top of the muddled strawberries. Gently press the mint 6–8 times with the muddler—press firmly enough to release the aromatic oils but not so hard as to shred the leaves (over-muddling can make the mint bitter).

Add 2 oz white rum to the muddled strawberry-mint mixture. Fill the mixing glass or shaker about halfway with crushed ice (approximately 1 cup). Cap and give the mixture 8–10 firm but short shakes (about 8–10 seconds) to chill and slightly dilute the drink while integrating flavors.

Pour the entire contents (including solids) into a highball or Collins glass. If desired, double-strain through a fine mesh strainer into the serving glass to remove seeds and large pulp for a smoother texture; otherwise, pour as is for a more rustic presentation.

Top the glass with approximately 3 oz chilled club soda. Gently stir once or twice with a bar spoon to lift the strawberry and mint through the drink and evenly distribute the soda without flattening the carbonation.

Add additional crushed ice to fill the glass if needed, creating an attractive mound. Taste and, if you prefer it sweeter, add a splash of extra simple syrup to taste and stir gently.

Garnish with a fresh strawberry slice on the rim, a lime wheel, and a sprig of mint tucked into the top of the drink. Optionally slap the mint sprig between your palms once and place it on top to heighten the aroma.

Serve immediately with a straw and enjoy.