Peach and Basil Mojito Recipe: Fresh Summer Cocktail Guide

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This Peach Basil Mojito is a refreshing late-summer rum cocktail made with a simple syrup infused with fresh basil and ripe peaches. It’s easy to make as single servings or scaled up into a pitcher for a gathering.

Traditional mojitos combine white rum, sugar, lime and soda, but adding seasonal fruit and herbs takes them to the next level. This recipe uses a peach‑and‑basil simple syrup to create a bright, fragrant cocktail that highlights summer peaches and garden basil.

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Why You’ll Love This Recipe

• Homemade peach basil syrup — A simple syrup steeped with ripe peaches and fresh basil gives the drink natural fruit and herbal flavor.
• Perfect end-of-summer cocktail — Enjoy this on the patio in late August. It’s an excellent way to use extra peaches and basil from the garden.
• Easy to scale — The recipe adapts well to larger batches, so it’s simple to make a pitcher for friends.

Ingredients & Substitutions

• Peaches: Use 1–2 ripe peaches for the syrup; the riper the fruit, the more flavor it will impart.
• Basil: A large handful of fresh basil is best—dried basil won’t give the same bright herbal note. If you’re out of basil, try thyme, lavender, sage or rosemary for a different twist.
• Mint: Fresh mint is essential for muddling and delivering the classic mojito aroma. Any mint variety will work; mojito mint is ideal for an authentic profile.
• Rum: White rum is traditional; substitute vodka or tequila if you prefer a different spirit or a lighter flavor.
• Lime juice: Freshly squeezed lime juice tastes best, but use a good-quality bottled lime juice if needed.
• 7Up or Sprite: These add sweetness and fizz; use club soda or sparkling water for a drier, less sweet drink.
• Sugar: Granulated sugar is standard for simple syrup; brown sugar can also work and will add a deeper flavor.
• Water: Use filtered water for the syrup to avoid off-flavors from tap water.

How To Make A Peach Basil Mojito

Step 1: Combine peach slices, basil leaves, sugar and water in a saucepan over medium heat. Stir occasionally for 5–10 minutes, pressing the peaches as they soften so they release their juices. Keep the mixture below a boil.

Step 2: Remove the syrup from the heat and let it cool to room temperature, then strain out the peach chunks and basil leaves. The resulting syrup will be lightly flavored and pourable.

Step 3: In a highball glass, muddle the mint leaves with 1 oz peach basil syrup and 1 oz lime juice until the mint is fragrant. Add a handful of ice, 1½ oz white rum and 4 oz 7Up (or club soda). Stir gently and garnish with basil and peach slices.

Expert Tips

• Avoid boiling the syrup. Keep the heat moderate. If it boils, the syrup can become too thick and lose fresh flavor—aim for a light, slightly viscous consistency.
• Mocktail option. Omit the rum for a delicious non-alcoholic version that both kids and adults can enjoy.
• Make a pitcher. Double the syrup ingredients and multiply the rest by 5–6 to serve a crowd. Muddle directly in the pitcher, and add ice to each glass rather than into the pitcher to prevent dilution.
• Add coconut for a tropical twist. A splash of coconut rum (Malibu) complements the peach for a summery variation.
• Store leftover syrup. Keep extra syrup refrigerated in an airtight container for up to one week.

Recipe FAQs

📖 Recipe

Peach Basil Mojito

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• Author: Ali
• Total Time: 20 minutes
• Yield: 1 cocktail
• Diet: Vegetarian