Pink Mojito

Strawberries and rhubarb twist it.

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!

  1. 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).
  2. 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.
  3. 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


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