Strawberry Pineapple Mojito Cocktail Recipe

A fresh mix of strawberries, pineapple, and mint—honestly, it can turn an ordinary drink into something you’ll want to make again. I love how those bright fruit flavors just blend with cool mint and a splash of lime for a crisp, refreshing taste.

This Strawberry Pineapple Mojito is a simple way to whip up a tropical cocktail that feels both fun and easy to enjoy.

You really don’t need fancy tools or rare ingredients here. Just a few fresh fruits, some mint, and light rum, and suddenly you’ve got a drink that looks and tastes like summer in a glass.

Each sip brings a nice balance of sweetness, tang, and cool mint—perfect for relaxing or sharing with friends.

I make this drink when I want something fruity, light, and honestly just refreshing. It mixes sweet strawberries, juicy pineapple, and cool mint with a hint of lime and rum for balance.

The result? Crisp, tropical, and not too strong or sugary.

Equipment

• Cocktail shaker for mixing everything together.
• Muddler to press the fruit and mint.
• Bar spoon for a gentle stir.
• Jigger to measure.
• Strainer to keep out the fruit bits.
• Highball glass or tall glass for serving.
• Knife and cutting board for the fruit and lime.
• Ice cubes to chill the drink.

I like to chill my glass first; it just keeps the mojito cold longer. Clean tools really matter, especially with fresh fruit and herbs.

Ingredients

• 4–5 fresh strawberries, hulled and sliced
• ½ cup fresh pineapple chunks
• 8–10 fresh mint leaves
• 2 oz white rum
• 1 oz lime juice (freshly squeezed)
• 1 oz simple syrup or granulated sugar dissolved in water
• 2–3 oz club soda or sparkling water
• Ice cubes for shaking and serving
• Lime wedge and mint sprig for garnish

I always go for ripe strawberries and sweet pineapple—they just taste better. Fresh mint gives the drink a clean aroma, and lime adds a gentle tartness that balances everything out.

Instructions

• Add strawberries, pineapple, mint leaves, and simple syrup to a cocktail shaker.
• Gently muddle them to release the juices and mint oils.
• Pour in white rum and lime juice.
• Add ice cubes, then shake for about 10 seconds.
• Strain into a chilled highball glass filled with fresh ice.
• Top with club soda or sparkling water.
• Stir lightly with a bar spoon.
• Garnish with a mint sprig and a lime wedge.

I like to taste before adding soda—sometimes I want more lime or a touch more sweetness. A gentle stir keeps the bubbles alive.

Notes

Personally, I prefer white rum because it keeps the flavor light, but if you’re after something deeper, dark rum works too. If I’m out of simple syrup, I just mix equal parts sugar and warm water until it dissolves.

For a non-alcoholic version, I skip the rum and use extra pineapple juice instead. Fresh fruit always makes a difference, and crushed ice helps the drink stay cool and a little slushy.

If I’m planning to serve a few glasses, I’ll get the muddled fruit mix ready ahead of time and keep it chilled.

Tasting Notes

That first sip? It’s a bright mix of sweet and tart—kind of surprising, honestly. The strawberry brings a mellow fruitiness, while the pineapple chimes in with this crisp, tropical kick.

I think they mesh well with the mint and lime, nothing feels out of place. The mint stands out, fresh and cool, and it stops the drink from turning into a sugar bomb.

Lime juice adds just enough bite to keep things interesting. Each sip feels lively, maybe even a little zippy.

The rum doesn’t try to steal the show; it’s smooth and subtle. There’s a gentle warmth that works with the coldness from the ice.

If you give it a quick stir, the flavors seem to settle in together and stay bright. I actually love the color—it’s this soft pink with a golden hint from the pineapple.

Even before you taste it, the scent of mint and fruit hits you. That alone makes it pretty inviting.