Strawberry and rhubarb nectar, fresh mint, some tangy lime all muddled with boozy rum is what we’re calling a Pink Mojito, and it’s calling you to enjoy. If you’re in the mood to twist a classic, go on and experiment in your bar lab with this delicious sour-sweet libation. It’s so easy, so yummy, you gotta try it. Skip the rum for a non-alcoholic version and it takes just as saweet!
- To a stove top pot, add 1 pint of cut strawberries, 2 cups chopped rhubarb, 3/4 of a cup of sugar. Simmer over medium heat on the stove, stirring occasionally until soft and gooey (about 20 minutes).
- Put the strawberry and rhubarb mixture in a fine strainer over a bowl, gently stirring to let the juices drain. (Save the leftover fruit to top off some vanilla ice cream.) Chill the strawberry and rhubarb juice if you have time.
- In a tall glass, muddle together 8 mint leaves, 6 lime slices. Add lots of ice, 1 1/2 ounces of rum, about 1/3 of a cup of the strawberry and rhubarb juice, a tablespoon or so of simple syrup (I used grenadine). Top off with some soda water and stir it all up.
Photos: Ben Loughton