Strawberries, mint and rum combine for perfect mojito

Strawberries, on their own, are the taste of summer. Add them to a mojito, and you have a berry good drink. The red berries leach their sweetness into the pitcher as they’re muddled, acting as the ideal contrast to all that mint and rum.

Now, batch that recipe up so that it’ll fill your favorite pitcher and you have the makings of a fresh and fruity crowdpleaser. If you thought regular mojitos were refreshing, this one is doubly so.

What makes this recipe even more special is the way it incorporates the mint. Most recipes call for tossing the fresh mint leaves into the bottom of a glass or pitcher and muddling them to break them down and release their flavor. But breaking down the leaves can release too much of the oils, making the drink taste too minty. It also means a greater chance for getting those little bits stuck in your teeth while you’re sipping — we’ve all been there, right?

Smacking the leaves instead of muddling them solves both of these problems. When you slap the mint between your hands, it releases just the right amount of aromatic oils, but the leaves won’t break apart, so there’s no risk of green flecks. Smacking the mint leaves between your hands releases just the right amount of aromatic oils. Prep: 15 minutes 6 servings pound strawberries (about 20 medium) Juice of 3 medium limes cup superfine sugar, see note cups loosely packed fresh mint leaves (from about 1 bunch); reserve 6 small sprigs for garnish cups crushed ice ounces (1 cups) white rum cup club soda, chilled small fresh mint sprigs Reserve 6 whole strawberries for garnish. Hull and then slice the remaining strawberries and place in a pitcher. Add the lime juice and sugar and muddle until the sugar dissolves. Slap the mint leaves in your hand and add to the pitcher. Add the ice and gently stir for 15 seconds. Stir in the rum. Top with the club soda and gently stir for 5 seconds. Divide the mojito among 6 glasses. Tuck a mint sprig into the top of each glass, float a whole strawberry in the center of each glass and serve.

Superfine sugar is often called for in cocktail recipes because it dissolves in a drink more quickly than granulated sugar. If you don’t have it on hand, use granulated sugar. Or simply blitz granulated sugar in a food processor until fine.