Cocktail Recipe: Strawberry Rhubarb Mojito

strawberry rhubarb mojito
Mojitos don’t need much improvement, but sometimes it’s fun to riff on a classic, no matter how slight. This version replaces the typical sweetening agent with rhubarb and thyme-infused simple syrup.

strawberry mojito tools and ingredients
Strawberry-Rhubarb Mojito

Yield: 1 cocktail

2 ounces white rum
3/4 ounce rhubarb-thyme simple syrup (see instructions below)
1 ounce freshly squeezed lime juice
2-3 ounces club soda
4 mint leaves
1 fresh strawberry, sliced into thirds

Additional mint leaves
Strawberry, halved
Candied rhubarb
Metal straw

Collins, highball, or mojito glass
Lewis bag and mallet (to crush ice)


To your glass, add the rhubarb-thyme simple syrup and strawberry slices. Muddle to crush the berries. Then add the mint and muddle again, more lightly this time, to bruise the leaves.


Freshly squeeze your lime juice, then add it and the rum to your glass.


Top with good handful of crushed ice (or a few medium ice cubes) and club soda and give everything a stir with your straw.

strawberry rhubarb mojito

Garnish with strawberry half, mint, candied rhubarb.

To Make Rhubarb-Thyme Simple Syrup

rhubarb shrub

In a medium saucepan, bring 1 cup water and 1 cup sugar to a boil, and stir to dissolve the sugar. Add 4 cups chopped, fresh rhubarb to the pot, along with an orange peel (white pith removed). Simmer over low heat for 15 minutes, adding a handful of thyme sprigs during the last 3 minutes. The syrup will thicken slightly and turn pink. Strain the syrup through a double layer of cheesecloth and store in a airtight container. Let it cool to at least room temperature before using it in a cocktail. Store in the fridge for up to two weeks.

rhubarb simple


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