Strawberry Mojito

By Steve Kilcullen Jump to Recipe

A crisp, sweet, and delicious take on the classic, minty cocktail.

While the history of the mojito is a little “muddled”, the consensus among historians and drink enthusiasts is that it originated in Cuba during the time of Sir Francis Drake, when his crew of sailors discovered that a refreshing mix of lime, mint, sugar, and rum was not only delicious, but it also fought off scurvy. The mojito was born, and not only was it good, it was also good for you. This mojito’s classic recipe and flavor profile lends itself well to different versions of the drink, and today we’re going to make one of those… the Strawberry Mojito! 

The first time I had any kind of mojito was about ten years ago, on a hot and muggy night in New York City, and it really hit the spot. The mint had the perfect amount of coolness, blending effortlessly with the tart lime and bite of the rum. Adding strawberries isn’t about putting in an extra ingredient for the sake of something different; the flavors all come together as though they were meant to be. The sweetness of the berries feels like the ingredient you didn’t realize was missing until it’s there, and the cocktail becomes a more candy-like affair without being too overpowering. You’ll want to enjoy more than one!

The strawberries and how they’re prepared are at the top of my list for this drink. Some folks go for simplicity and use a syrup, or they purée the strawberries in a blender beforehand. This is fine, but I tend to think using syrup makes it too sweet, and pulverizing the fruit into a near liquid also robs your cocktail of that fresh flavor, sometimes even muting the other ingredients.

What is the best rum to use to make a Strawberry Mojito?

You’ll want to use a good white rum for the Strawberry Mojito, also known as silver rum. Gold or spiced rums just won’t do the job. They’re a bit too robust for this drink, as the flavors don’t play well with the mint and fruit. 

A few years ago, I took a tour of the Kōloa Rum plantation in Hawaii and discovered their amazing products. I highly recommend trying a bottle of their white rum, which can be purchased just about anywhere you get your alcohol. Its smooth character won’t clash with the rest of the cocktail, sitting at that “just right” space between the other flavors. If you can’t find Kōloa near you, any mid- to top-shelf white rum will do, like Wray & Nephew. The rum is one ingredient you don’t want to skimp on.

What glassware and garnish are used?

A collins glass is the way to go, but if you don’t have one, you can use anything tall that will hold a nice amount of ice. You can chill your glass in the freezer beforehand, too, giving an extra little blast of cold to your sipping. For garnish, pop a single sprig of mint and a nice, juicy strawberry on top.

What’s another way you can make a Strawberry Mojito?

Pour the rum, lime juice, and simple syrup into a cocktail shaker filled with ice and give it a good old-fashioned rumble. Add that to the muddled mint and strawberries in a tall ice-filled glass. Instead of club soda, top it off with some prosecco, which will give your drink a little extra sparkle. Either a brut rosé or blanc de blancs will do nicely, as they won’t take over the other flavors.

Similar drinks to the Strawberry Mojito

If you’re curious about other similar-tasting cocktails, try some of these from Twist & Toast:

• Strawberry Martini – For something elegant and vodka-based, take this drink for a spin.
• Strawberry Piña Colada – Keep things tropical with the Strawberry Piña Colada.
• Strawberry Smash Cocktail – If you just can’t get enough of muddling, then this is the drink for you.
• Strawberry Mimosa – Fruity, fancy, and perfect with brunch. What more could you ask for?