Chestnut Free Classic Strawberry Mojito
Few cocktails hit as refreshingly as a strawberry mojito on a warm afternoon, and this one delivers every bit of that bright, fruity magic. Fresh strawberries get muddled right in the glass alongside fragrant mint leaves, releasing their natural sweetness and color into every sip. A quick homemade simple syrup ties it all together — it takes only a few minutes on the stovetop and keeps in the fridge for up to two weeks, so you're already set up for the next round. Fresh lime juice and white rum round out the base before a generous pour of chilled sparkling water brings the whole thing to life with a satisfying fizz. The ingredient list is clean and straightforward — sugar, water, fruit, herbs, and spirits — so there's no need to scrutinize labels or worry about hidden additives sneaking into your glass. Garnished with a mint sprig, a halved strawberry, and a lime wheel on the rim, it looks like something you'd order at a rooftop bar, but it comes together right at home in minutes.
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Learn more →Ingredients
2 servings
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the mojito
- 8 medium fresh strawberries, hulled and halved
- 16 fresh mint leaves, plus sprigs for garnish
- 3 oz fresh lime juice (from about 3 limes)
- 3 oz white rum
- 1 cup sparkling water, chilled
- 2 cups ice cubes
For serving
- 2 fresh strawberries, halved, for garnish (optional)
- 2 lime wheels, for garnish (optional)
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from the heat and let cool to room temperature, about 5 minutes. You will have about 1/3 cup simple syrup; use 2 tbsp for this recipe and refrigerate the rest for up to 2 weeks.
- 2
Divide the hulled strawberries and mint leaves evenly between the two tall glasses. Add 1 tbsp of the simple syrup to each glass, then muddle firmly until the strawberries are fully broken down and the mint is bruised and fragrant, about 10–12 presses.
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