Strawberry Basil Mojito 

In a large pitcher, stir the rum and berry syrup together to mix well. Pour into highball glasses over ice and top each one with a splash of club soda. Garnish with two or three strawberry halves and a leafy sprig of basil.

Strawberry Basil Syrup:

Place the berry halves in a large bowl and crush them using a potato masher (or pulse briefly in a food processor). Place the crushed berries in a large, heavy-bottomed pan. Add the lemon juice, and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes until the fruit is very soft.

Strain the mixture into a medium saucepan, pressing as much juice from the berries as possible with a ladle. Bring the mixture to a boil and add the sugar. Stir until the sugar is just dissolved.

Remove from heat and add the basil. Let steep for about 20 minutes. Remove the basil and strain the syrup into a pitcher. Any leftover syrup can be refrigerated for up to two weeks.