Start by making your roasted strawberry puree. Pre-heat your oven to 375 degrees. Toss the strawberries with the sugar in a shallow baking dish, and roast for 25 minutes until the berries are soft, slightly darkened, and juicy. Cool for about 10 minutes, then transfer the berries and juices to a blender or food processor and puree until smooth. Strain the puree through a fine mesh strainer into a mason jar or airtight container. Refrigerate until completely chilled.

Mojito time! Place the mint and lime juice in a glass of your choice. Muddle with a wooden spoon (or an actual cocktail muddler if you’re fancy enough to own one). Add the roasted strawberry puree and rum, and stir to combine. Add the sliced strawberries and plenty of ice. Top with club soda.

Garnish with a lime round and a sprig of mint if you're feeling fancy.