It’s finally 85 degrees out on this spring day as I write this after one of the coldest, longest New England winters I’ve felt in a long time. So what does this streak of nice weather mean? You bust out those refreshing summer cocktails. Enter strawberry mojito.
The strawberry mojito is one of my favorite warm weather go-to cocktails—super refreshing, fresh, and not too sweet. The best part is you can create so many mojito variations by simply adding different muddled fruits. I introduced the blackberry mojito a while back, but today I’m tackling the even better strawberry mojito.
How to Make an Authentic Mojito
There isn’t much of a science to this strawberry spinoff of the Cuba born mojito, but I will recommend you always use fresh ingredients for the most authentic results. Fresh mint, fresh lime wedges, and of course, fresh strawberries. I always use simple syrup over sugar because it easily dissolves into the cocktail. Table sugar tends to settle on the bottom.
For this cocktail I highly recommend a muddler. A muddler is a wooden bar tool used for pulverizing fruits and herbs into cocktails, infusing them with natural flavors. Use a muddler to roughly mash up the strawberries until nearly a pulp. This will make for a strawberry forward cocktail with lots of natural fruit flavor.
I’ve been spinning these up a lot lately because Patty is pregnant (surprise—we are very excited!) and they make the ultimate mocktail. Seriously, you can barely tell the difference without the rum. At least we can both (sort of) enjoy the same cocktail.Print
- 2 ounces white rum
- 2 ounces club soda
- 1/2 ounce lime juice, or 3 lime wedges
- 6–7 mint leaves
- 2–3 strawberries, muddled
- 3/4 ounce simple syrup (1 tablespoon of sugar will do)
- Cup of ice
- In a Boston shaker, muddle limes, mint leaves, strawberries, and simple syrup (or sugar) until pulverized. Add rum and ice and shake for 10 seconds.
- Pour contents into a glass (no straining) and top with two ounces of club soda. Stir and garnish with more mint leaves.