A refreshing twist on the classic mojito, this is a brilliant accompaniment to a summer barbecue. Try using different in-season fruits in place of the strawberries to find your favourite.
Serves 1
Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Bob's Kitchen Recipe Card
Ingredients for 1 Serving
100g
Caster sugar
50 ml
Water
For the Cocktail
50 ml
White rum
25 ml
Freshly squeezed lime juice
8-10
Mint leaves
1
Fresh strawberry, hulled and quartered
Pinch
Ground black pepper
Handful
Ice, crushed
Splash
Soda water (about 25ml)
Fresh mint sprig, to garnish
Approximate Times
Preparation :
Less than 30 minutes
Cooking :
Less than 10 minutes
Method
For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.
Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
Pour 20ml of the cooled sugar syrup into a collins glass with all the remaining ingredients except the soda water and garnish, adding the crushed ice last.
Top with the soda water to taste, and then muddle the drink gently. If you don’t have a muddler, churn the drink with a spoon from top to bottom for about 25 seconds to extract the strawberry flavour.
Add more crushed ice on top and then garnish with the mint sprig.
Notes
Before adding more crushed ice to finish the drink, try moving some of the mint leaves to the side of the glass. This won’t affect the taste but makes it look great!
Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make a bigger batch. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge.
