Fresh strawberries, bright lime, and fragrant mint come together in a drink that tastes like summer in a glass. Managing a nickel allergy can make even simple pleasures feel complicated, but this cocktail is built entirely from low-nickel ingredients — no whole grains, seeds, legumes, or nuts anywhere in sight. The homemade simple syrup takes just a few minutes on the stove and keeps in the fridge for up to two weeks, so you're always one step ahead for your next round. Muddling the strawberries and mint together releases their natural oils and juice, giving you that vibrant color and layered flavor without any store-bought mixes that might hide questionable additives. A generous pour of white rum and a splash of chilled sparkling water tie everything together with just the right amount of fizz. Garnished with a lime wheel and a fresh berry on the rim, this is the kind of drink you'd happily serve at a backyard gathering without having to explain a single substitution.
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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.
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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