Pescatarian Classic Strawberry Mojito
Fresh strawberries and bright mint come together in a drink that tastes like summer in a glass. Muddling the berries directly with the mint and a touch of homemade simple syrup is the move here — it pulls out every bit of juicy, fragrant flavor before the rum and lime even enter the picture. Speaking of that simple syrup, it takes only a few minutes on the stovetop and keeps in the fridge for up to two weeks, so you'll have it ready for your next round. A generous pour of fresh lime juice keeps things tart and lively, while chilled sparkling water gives the whole drink that satisfying fizz. Pescatarian eating is naturally well-suited to cocktails like this one, since every ingredient here is entirely plant-based and spirit-forward — no hidden animal products to second-guess. Garnish with a lime wheel and a halved strawberry on the rim and it looks like something you'd pay twelve dollars for at a rooftop bar. Make two, hand one off, and enjoy.
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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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