Coco-strawberry Mojito Recipe

Chill & Prep

Chill a highball or Collins glass while you prepare ingredients. Hull and quarter 3 fresh strawberries. Strip about 8–10 mint leaves from stems and reserve one sprig for garnish. Measure rum, lime juice, and simple syrup.

Muddle Strawberries & Mint

In a sturdy mixing glass or cocktail shaker, add the quartered strawberries, 8–10 mint leaves, 0.5 oz simple syrup, and 0.75 oz fresh lime juice. Using a muddler, gently press and twist until the strawberries are broken down and release their juices but not completely puréed (about 10–15 firm presses). Avoid over-muddling the mint to prevent bitterness—press just enough to bruise the leaves and release oils.

Add Rum & Light Shake

Add 2 oz light rum to the muddled strawberry-mint mixture. Add a small handful of ice to the shaker (enough to cool but not fully dilute) and gently shake for about 6–8 seconds to combine and chill.

Strain into Glass

Remove the chilled glass from the freezer or refrigerator. Fill it about three-quarters full with crushed ice (approximately 1 cup). Double-strain the shaken mixture over the ice into the glass using a fine mesh strainer and the shaker strainer to remove large seeds and pulp for a smoother drink, or single strain if you prefer more texture.

Top with Coconut Soda

Gently top the cocktail with about 3 oz chilled coconut soda (or coconut-flavored sparkling water). Pour slowly over the back of a spoon or down the side of the glass to maintain a light layer of carbonation and not overly agitate the muddled fruit.

Stir & Taste

Give the drink one or two gentle stirs with a bar spoon to incorporate the soda with the muddled base without flattening the fizz. Taste and adjust: add up to 0.25 oz more simple syrup if you prefer sweeter, or a squeeze of lime if you want brighter acidity.

Garnish

Garnish with the reserved mint sprig (slap it between your palms first to release aroma), a strawberry slice on the rim, and a lime wheel. Serve immediately with a straw or stirrer.