It’s finally 85 degrees out on this spring day as I write this post after one of the coldest, longest New England winters I’ve felt in a long time. We didn’t necessarily get a lot of snow, but it wasn’t until this past week that the weather warmed up passed ‘miserable.’ That’s what you’ve got to love about New England, long winters that skip over spring and jump straight into the 90’s.
So what does this streak of nice weather mean? You bust out those refreshing summer cocktails. The mojito is one of my favorite warm weather go-to cocktails—super refreshing, fresh, and not too sweet. The best part is you can make so many 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.
There isn’t much of a science to this spinoff of the Cuba born mojito, but I will recommend you always use fresh ingredients for 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 drink. Table sugar tends to settle on the bottom.
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.
For the rest of us, grab your favorite white rum and get ready for summer!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.