Few drinks hit as refreshingly as a strawberry mojito made from scratch, and this one delivers every bit of that bright, summery magic. Fresh strawberries and mint get muddled together with a touch of homemade simple syrup, releasing a fragrant, fruity base that no bottled mix can touch. A generous pour of white rum and freshly squeezed lime juice bring the classic mojito backbone, while chilled sparkling water lifts everything into something light and effervescent. The whole build happens right in the glass, so cleanup is minimal and the presentation is naturally gorgeous. Grain-based spirits can be a concern for anyone avoiding rye, but white rum is distilled from sugarcane, making it a clean and worry-free choice here. Garnish with a lime wheel and a halved strawberry on the rim, and you have a cocktail that looks like it came from a rooftop bar — no bartender required.
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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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