What’s better than a mojito? A strawberry mojito! This fruity rendition of the classic is as colorful as it is refreshing.
- 2 oz Distiller’s Cut Rum
- ¾ oz fresh lime juice
- 1 oz strawberry syrup (recipe below)
- 8-10 mint leaves
- soda water
- 1 strawberry or mint sprig for garnish
Gently muddle the mint in simple syrup. Add rum and lime juice. If you like, toss in the spent lime half for extra flavor and color. Fill to the top with ice and shake. Add soda to the tin and pour the contents into a tall glass. Garnish with a strawberry or mint.
Strawberry Syrup:
- 1 pound strawberries
- 2 cups water
- 1 cup sugar
Rinse strawberries, cut off the tops, and cut into quarters. In a medium saucepan, bring strawberries and water to a boil, then reduce heat and simmer for 20 minutes. Skim off any foam that forms. Remove from heat and strain through a fine mesh strainer. Though tempting, do not press on the strawberries as this will result in a cloudy syrup. In a clean pot on low heat, add sugar to the strawberry liquid and stir until the sugar dissolves. Remove from heat and let cool. Pour into an airtight container, straining a second time if necessary. Label and date your syrup— it will keep in the refrigerator for three weeks.
