A refreshing twist on the classic mojito, this is a brilliant accompaniment to a summer barbecue. Serve it over ice with a sprig of mint and a slice of lime for a cool, citrusy finish that’s perfect for sunny days and outdoor gatherings.
Ingredients:
100g/3½oz caster sugar
50ml/2fl oz water
To make the cocktail
50ml/2fl oz white rum
25ml/1fl oz 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/1fl oz )
fresh mint sprig, to garnish
Method:
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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.
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Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.
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Pour 20ml/¾fl oz 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.
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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.
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Add more crushed ice on top and then garnish with the mint sprig.