Strawberry Mojito Recipe
Freshly muddled strawberries and mint shaken with Bacardi rum and lime juice. A “patio weather” favorite.
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Ingredients
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For each cocktail
Method
Muddle & Build
Prepare fruit and mint
Place the hulled strawberries, mint leaves, and granulated sugar into a sturdy mixing glass or the bottom of a cocktail shaker. The sugar helps extract juices and oils during muddling.
Muddle
Using a muddler (or the back of a wooden spoon), gently press and twist 6–8 times until the strawberries are broken down and the mint is fragrant. Be careful not to over-muddle the mint or it will become bitter; press just enough to release the aroma and juice.
Add liquids
Add lime juice, simple syrup, and Bacardi white rum to the muddled mixture. Fill the shaker about halfway with ice (or add crushed ice for a frostier result).
Shake
Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled (the exterior will become frosty).
Strain into glass
Fill a highball or Collins glass halfway with crushed ice (or cubed ice). Double-strain the shaken mixture into the glass using a Hawthorne strainer and a fine mesh strainer (this removes most seeds and mint bits).
Garnish and serve
Garnish with a fresh mint sprig and a strawberry slice on the rim. Serve immediately with a straw.