Strawberry Mojito Recipe

Measure & Combine

In a cocktail shaker or mixing glass, add 2 oz Bacardi Superior rum, 1 oz strawberry purée, 0.75 oz fresh lime juice, and 0.5 oz mint syrup.

Add 3 hulled and quartered fresh strawberries to the shaker. These will be lightly muddled to release fresh strawberry flavor and to integrate with the purée.

Muddle

Add 10 fresh mint leaves to the shaker on top of the strawberries. Using a muddler, gently press and twist about 6–8 times—just enough to release mint oils without shredding the leaves. Also lightly muddle the strawberries until they break down slightly and combine with the purée.

If you prefer a smoother texture, after muddling you can briefly shake the mixture with a few ice cubes and then double-strain to remove solids (see next steps).

Shake & Strain

Fill the shaker with ice, cap, and shake vigorously for 10–12 seconds until well chilled. Prepare a highball or Collins glass by filling it with crushed ice (about 1 cup). Strain the shaken mixture into the glass over the crushed ice. For a clearer drink, double-strain through a fine mesh strainer to remove mint fragments and seeds.

Finish

Top the glass with about 2 oz club soda to taste and gently stir once to combine. Garnish with a lime wedge and either a small whole strawberry or a sprig of mint.

Serve immediately with a straw. Encourage guests to gently stir occasionally to keep flavors integrated as ice melts.