Peach Basil Mojito

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This Peach Basil Mojito is a tasty end of summer rum cocktail. It is made with a homemade simple syrup infused with fresh basil leaves and ripe peaches. Make a couple at a time or a large pitcher for a group of friends.

Classic mojitos made with white rum, sugar, lime juice and club soda are always delicious. But flavored mojitos are even better, and really easy to make with in-season fruit, like this Cherry Mojito made with fresh black cherries.

This Peach Basil Mojito is similar to this Basil Mojito, but the syrup is also infused with ripe peaches.

For some other unique mojito recipes, try this Ginger Ale Mojito or this Lychee Mojito.

Jump to:

• Why You’ll Love This Recipe
• Ingredients & Substitutions
• How To Make A Peach Basil Mojito
• Expert Tips
• Recipe FAQs
• 📖 Recipe

Why You’ll Love This Recipe

• Homemade peach basil syrup — The homemade peach basil simple syrup is the secret ingredient to this delicious mojito. The syrup is infused with fresh peaches and basil leaves for a naturally flavored drink.
• End of summer cocktail — This is the perfect cocktail to enjoy at the end of August, sitting outside on a patio. It is also a great recipe to use up ripe peaches and excess basil leaves from your herb garden.
• Great for a pitcher — It is easy to turn this recipe into a big batch recipe if you want to make a large pitcher for a group of friends.

Ingredients & Substitutions

• Peaches: You‘ll need about 1 to 2 peaches to make the syrup. You can use whatever type of peaches you like, but ripe peaches will add the most flavor to the syrup.
• Basil: You’ll need a large handful of basil leaves to make the peach basil syrup. Dried basil does not work well as a substitute. If you don’t have basil, you can either leave it out entirely, or use another type of herb. Thyme, lavender, sage or rosemary would all be good substitutes.
• Mint: All mojitos need fresh mint leaves to muddle at the bottom of the glass. There are many different types of mint leaves. Any type of mint works well, but if you want the classic “mojito” flavor, then use mojito mint.
• Rum: Use whatever brand of white rum you prefer. If you don’t like rum, you could use tequila or vodka instead.
• Lime Juice: Use freshly squeezed lime juice or a high quality bottled lime juice.
• 7Up: 7Up or Sprite adds some fizziness and also makes the mojito a bit sweeter. You can use club soda or sparkling water for a slightly less sweet drink.
• Sugar: Typically granulated sugar works best for making simple syrups, but brown sugar would also go nicely in this recipe.
• Water: A bit of water is used to give the syrup the right consistency. Use filtered water to avoid any unpleasant flavors from tap water.

How To Make A Peach Basil Mojito

Step 1: Heat the peaches, basil, sugar and water in a saucepan over medium heat. Stir occasionally for about 5 to 10 minutes, until the sugar has completely dissolved.

Step 2: Remove the syrup from the stovetop and let it cool to room temperature. Strain out the peach chunks and basil leaves.

Step 3: Muddle the peach basil syrup, mint leaves and lime juice together in the bottom of a highball glass. Add in a handful of ice, rum and 7Up. Stir well and serve.

Expert Tips

• Don’t boil the syrup. If your peach basil syrup begins to boil, reduce the temperature as needed. If you boil the syrup for too long, it can result in a very thick, sticky syrup. The peach syrup should have the consistency of a slightly thicker water.
• Make it a mocktail. This drink makes a delicious mocktail. Just leave out the rum for a version that is great for kids and adults who don’t drink.
• Make a pitcher. To make a pitcher, double the syrup ingredients (peaches, sugar and water), and multiply everything else by 5 to 6 times. Muddle everything directly in the pitcher. I prefer not to add ice in the pitcher, but rather just in each individual cocktail glass to prevent watering down the drink.
• Add in a dash of coconut. If you want to make this drink a bit more tropical, add in a small dash of Malibu coconut rum.
• Store leftover syrup in the fridge. If you are just making one or two drinks, you will be left with extra syrup. Store leftovers in an airtight container in the fridge for up to a week.

Recipe FAQs

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📖 Recipe