I can’t pretend to be a masterful bartender, but it usually doesn’t hurt to befriend someone who is. I recently hosted a birthday party for my dear friend Brooks who fits the “masterful bartender” bill. Mojitos are one of his specialties, and infusing them with strawberries seemed like the perfect seasonal cocktail to celebrate him. We teamed up to make the mojitos “the right way.” I gathered strawberry simple syrup (made from scratch), freshly squeezed lime juice, and mint harvested from my balcony garden. Brooks mixed up delicious cocktails all night long. Below you’ll find his “perfected” recipe that I think hits just the right balance of sweet, sour, fruity, and minty. And I have to second his advice to skip the bottled lime juice because it “just doesn’t cut it.”
- .75 oz strawberry simple syrup
- 1 strawberry, hulled + halved
- 8-10 mint leaves
- .75 oz fresh squeezed lime juice
- 1.5 oz rum
- 3 oz club soda
For a large batch of 8 servings (about 1/2 gal without ice), you'll need:
3/4 c strawberry simple syrup
8 strawberries, hulled + halved
1 c mint leaves, loosely packed
3/4 c freshly squeezed lime juice
1 1/2 c rum
3 c club soda
Proceed with the instructions above, using a food processor to muddle the fruit and mint.
You can easily adjust the sweetness to your taste. Typically anywhere from .5 - 1 oz simple syrup (1/2 c - 1 c for large batch) will produce a decent cocktail.
If you're in a pinch and don't have time to make the strawberry simple syrup, use 1 1/2 Tbsp sugar in place of the syrup and add an extra muddled strawberry or two.
For an extra minty cocktail, infuse the simple syrup with mint, as described in the recipe.