strawberry-rhubarb mojito

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) 
Club soda

  1. 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.
  2. Add rhubarb syrup, rhubarb pulp (if using), lime juice, and rum. Fill glass about 3/4 full with ice. Top with club soda.
  3. Use a long spoon and mix to disperse flavor. Garnish with sprig of mint and serve cold.

Serves 1.