Strawberry Mojito cocktail recipe

If cocktails were to form a ‘cool group’ the Mojito would totally be a top-tier member. But not in an exclusive ‘filtered ice-only’ way; it would be the sunny-tempered team player. Just look at the way it’s welcomed in an army of fruity followers. You know, watermelon, passionfruit, mango, and as it has so confidently here, strawberry. Yeah, this Strawberry Mojito cocktail is cool. It probably wears pink on Wednesdays. 

Coming from hot roots, literally, the Mojito is a Cuban classic. The cocktail ascended from the Draque, a 16th-century medicinal aguardiente-based drink that was downed, wishfully, in hopes of curing cholera. Then people noticed how good it actually tasted, and its popularity soared. 

The exact reason it became the ‘Mojito’ after switching to a Barcardi rum base became all ‘rumour has it’. Some propose it came from the Spanish word mojar, meaning ‘wetness’. Others say from the African word mojo, based on its medicinal Draques origins. 

What we can confirm is that even if you inaudibly yell, or just barely mutter the infamous three-syllable word ‘Mojito’ across a bar, you will receive the popular combination of rum, lime, soda and mint. Then go and add strawberries? Now that’s fetch.

When it comes to muddling Mojitios, consider your fruit options wide open. To match its sunny Cuban soul, try tropical and warm-weather-loving fruit like watermelon, passionfruit or mango. 

Don’t be afraid to bring the Mojito into the cooler months either. Come autumn and winter, play around with seasonal produce like orange, grapefruit, kiwi, pomegranate or rhubarb. These fruits have a tangier edge, so they’ll  balance out any extra sweetness. 

You’re making your own strawberry syrup here, and it’s so easy. It’s just mixing equal parts chopped strawberries with white sugar, then leaving it to sit. Nothing more than macerating. Prefer something with a bit more tang? Try raspberries or even pineapple. Anything goes!

Now, you want to treat the mint with care, we don’t want it bruised or limp. Really pack crushed ice, rum and lime into a highball glass and give it a good stir to nudge out the mint’s natural oils. This is no time to be shy of ice, so forget any fear of dilution.