Eggless Classic Strawberry Mojito
Fresh strawberries and bright mint come together in a drink that tastes like summer in a glass. The muddling step is where the magic happens — pressing the berries and mint with a little homemade simple syrup releases their natural oils and juices, creating a base that's infinitely more vibrant than anything you'd get from a bottle. A generous pour of white rum and freshly squeezed lime juice keep things bold and citrusy, while chilled sparkling water lifts the whole drink with just the right amount of fizz. Since this is a cocktail built entirely from fruit, herbs, spirits, and a two-ingredient syrup, there's nothing hidden to worry about — what you see is exactly what you get. The garnishes are optional, but a mint sprig and a lime wheel on the rim make it look like something you'd pay twelve dollars for at a rooftop bar. Make the extra simple syrup ahead of time and keep it in the fridge, and you can pull this together in minutes whenever the mood strikes.
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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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