2oz (57g)White / Light Rumor leave out for mocktail**
For the Mint Simple Syrup:
Pour the sugar and water in a two-quart saucepan, then add the mint and bring to a boil. Stir. Boil until all the sugar is dissolved. Set aside to steep for 10 minutes and allow to the syrup to cool. Remove the mint leaves and pour into a lidded container for storage in the refrigerator until ready to use.
For the Mojito:
In a 16 oz (454g) highball glass, layer the cut lime wedges, mint leaves, and quartered strawberries.
Pour in the simple and muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice, mash the berries and to allow the mint to release its oils. There should be bits of strawberries left when muddling is complete.
Add the light rum (or omit for mocktail) to the muddled mixture, then add crushed ice (I fill mine almost to the top). Top off with Club Soda. Stir well.Garnish with a lime wedge, medium strawberry, and mint stem. When finishing the mojito, have a spoon on hand to dig out the delicious strawberry bits!
Pitcher: For a small crowd, this mojito recipe can easily be scaled up. For ease, muddle the strawberries, lime, mint and simple in a large jar, then transfer it to a pitcher. Pour in the white rum, then the club soda. Share quickly so the fizz stays fizzy! Pour over ice packed glasses, then garnish with mint, strawberries and lime.*Simple syrup will keep in a lidded container for up to two weeks in the refrigerator, so if needed, double the simple syrup recipe for serving more than two Mojitos.**For a Mocktail: omit the alcohol and add a bit more club and simple to taste.