Strawberry Coconut Mojito Recipe
Papa's Pilar® Blonde Rum, Parrot Bay® Coconut Rum, strawberry purée, lime juice, house-made simple syrup, soda water, mint
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Ingredients
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Cocktail Base
Muddle & Build
Finish & Garnish
Method
Prepare & Muddle
Muddle mint and strawberry
In a Collins or highball glass (or a mixing tin if you prefer), add the fresh mint leaves and the optional halved fresh strawberries. Add the house-made simple syrup and the fresh lime juice. Gently muddle 6–8 times — press to bruise the mint and release oils but do not pulverize to avoid bitterness. If using fresh strawberries, press just enough to release juices without breaking seeds.
Build the Cocktail
Add rums and purée
Add the Papa's Pilar Blonde Rum, Parrot Bay Coconut Rum, and the strawberry purée to the glass with the muddled mixture. Stir briskly 8–10 times to integrate the purée, rums, lime and syrup, and to chill slightly.
Add ice
Fill the glass with crushed ice or ice cubes (about 1 cup) to the top.
Finish & Garnish
Top with soda
Gently top the cocktail with about 2 oz of soda water. Give the drink a light fold or 2 short stirs to combine — preserve the carbonation by stirring gently.
Garnish and serve
Garnish with a mint sprig (slap the mint between your palms once to release aroma), a lime wheel or wedge on the rim, and a strawberry slice. Serve with a straw and a small cocktail spoon if crushed ice was used.