The key to this mojito is to use the freshest fruit you can find along with a good squeeze of fresh lime juice. A bit of the rhubarb pulp intensifies the flavor of the cocktail but can be left out for a smoother consistency. Your friends will appreciate the beautiful streaks of color, and its light and refreshing flavor makes it a perfect spring cocktail.
10 mint leaves, plus 1 sprig for garnish
4 fresh strawberries, washed and hulled
1 1/2 ounces rhubarb simple syrup, or to taste
1 tablespoon rhubarb pulp, optional
3/4 ounces fresh lime juice (about 1/2 lime)
2 ounces white rum (such as Bully Boy)
- In a tall glass, add mint leaves and strawberries and gently mash with a muddler (or back of a spoon) until strawberries release their juices. It’s best to place mint leaves underneath strawberries so they remain intact while releasing fragrance.
- Add rhubarb syrup, rhubarb pulp (if using), lime juice, and rum. Fill glass about 3/4 full with ice. Top with club soda.
- Use a long spoon and mix to disperse flavor. Garnish with sprig of mint and serve cold.