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6 strawberries, hulled and chopped
15ml lime juice
15ml sugar syrup*
1 strawberry, halved
1. Muddle the strawberries in the bottom of a cocktail shaker. Three-quarters fill the shaker with ice.
2. Add the rum, sugar syrup and lime juice and shake. Double-strain the mixture, then pour into a coupette and garnish with half a strawberry and a lime twist.
To make basic sugar syrup:
Bring 250ml water and 100g caster sugar to the boil. Turn off the heat and cool. Store in a sterilised container in the fridge and use within 2 weeks.