Peanut Free Classic Strawberry Mojito
Fresh strawberries, bright lime, and fragrant 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 together with a little simple syrup releases their natural juices and oils, creating a base that's intensely aromatic before a single drop of rum even hits the glass. A splash of chilled sparkling water at the end keeps everything light and effervescent, so the final sip is just as refreshing as the first. Every ingredient here is naturally free of peanuts and tree nuts, with no sauces, syrups, or pre-mixed cocktail bases that might carry hidden allergen warnings. That means you can shake this up for a crowd without having to scrutinize a single label. The garnish of fresh mint sprigs, halved strawberries, and lime wheels makes it look like something from a rooftop bar, but it comes together right on your kitchen counter with minimal effort. It's the kind of cocktail that disappears fast, so you'll be glad that leftover simple syrup keeps in the fridge for up to two weeks.
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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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