RECIPE
Peach and Basil “Mojito”
Sweet, summery, and celebratory.This #PeakOfSeason cocktail from our former Wine, Beer + Spirits category manager, Liz Rubin, says ‘summer’ in the best way possible. Ripe peaches, combined with basil give a Northern California twist to a Cuban favorite. And drinking from a coupe glass is unequivocally a crowd pleaser.
Ingredients
3 cups chopped and peeled, ripe peaches
1 cup lime juice
1 teaspoon lime zest
3/4 cup sugar (fine grade)
1/4 cup packed basil leaves, roughly chopped
2 cups white rum
4 cups club soda
Basil leaves for garnish
DIRECTIONS
Pulse peaches in a blender or food processor until smooth. For a “no pulp” taste, strain through a sieve.
Combine lime juice, zest, sugar, and basil in a large pitcher and muddle with the back of a long spoon.
Add peach puree and rum to pitcher and stir until sugar is dissolved, then carefully stir in club soda.
Strain into chilled coup glasses and garnish each with a basil leaf.
