Strawberry-Basil Shrub Mojito

How to Make Strawberry-Basil Shrub Mojito

1. 1

   Step 1: Muddle strawberries, basil and sugar

   In a medium jar or bowl, add hulled strawberries, basil leaves and granulated sugar. Gently muddle until the fruit releases its juices and the sugar begins to dissolve and the basil is fragrant (about 30–45 seconds).

   For this step

   • 1 1/2 cupsFresh strawberries, hulled
   • 12 leavesFresh basil leaves (for shrub)
   • 1/2 cupGranulated sugar
   • 1/3 cupApple cider vinegar
   
2. 2

   Step 2: Add vinegar and shake to macerate

   Pour the apple cider vinegar over the muddled mixture, seal the jar (or cover the bowl) and shake or stir vigorously to combine. Let sit at room temperature for 10 minutes to allow flavors to marry; give it another shake halfway through.
   
3. 3

   Step 3: Strain the shrub

   Strain the mixture through a fine mesh sieve or cheesecloth into a clean container, pressing on solids to extract as much syrup as possible. Discard (or reserve) the pulp; you should have a bright, slightly thickened shrub syrup.
   
4. 4

   Step 4: Combine rum, shrub and lime

   In a cocktail shaker or a large mixing glass, add white rum, fresh lime juice and 2.5–3 ounces (75–90 ml) of the strawberry-basil shrub syrup (adjust to taste). Fill with a handful of ice and shake briefly until chilled, about 8–10 seconds.

   For this step

   • 8 fl ozWhite rum
   • 4 tbspFresh lime juice
   
5. 5

   Step 5: Build and top with soda

   Divide fresh ice among four glasses, strain the shaken rum mixture evenly into the glasses, then top each with club soda to taste (about 3 ounces / 90 ml per glass). Gently stir once to combine and lift the bubbles.

   For this step

   • 12 fl ozClub soda (to top)
   • 2 cupsIce cubes
   
6. 6

   Step 6: Garnish and serve

   Garnish each cocktail with a basil sprig and a slice of strawberry; slap the basil between your palms first if you want more aroma. Serve immediately and enjoy the bright, tangy-herbaceous balance.

   For this step

   • 4 sprigsFresh basil sprigs (garnish)
   • 4 slicesStrawberry slices (garnish)
   

1. In a medium jar or bowl, add hulled strawberries, basil leaves and granulated sugar. Gently muddle until the fruit releases its juices and the sugar begins to dissolve and the basil is fragrant (about 30–45 seconds).
2. Pour the apple cider vinegar over the muddled mixture, seal the jar (or cover the bowl) and shake or stir vigorously to combine. Let sit at room temperature for 10 minutes to allow flavors to marry; give it another shake halfway through.
3. Strain the mixture through a fine mesh sieve or cheesecloth into a clean container, pressing on solids to extract as much syrup as possible. Discard (or reserve) the pulp; you should have a bright, slightly thickened shrub syrup.
4. In a cocktail shaker or a large mixing glass, add white rum, fresh lime juice and 2.5–3 ounces (75–90 ml) of the strawberry-basil shrub syrup (adjust to taste). Fill with a handful of ice and shake briefly until chilled, about 8–10 seconds.
5. Divide fresh ice among four glasses, strain the shaken rum mixture evenly into the glasses, then top each with club soda to taste (about 3 ounces / 90 ml per glass). Gently stir once to combine and lift the bubbles.
6. Garnish each cocktail with a basil sprig and a slice of strawberry; slap the basil between your palms first if you want more aroma. Serve immediately and enjoy the bright, tangy-herbaceous balance.