Peach and Basil “Mojito”

Servings: serves 8-10

Sweet, summery, and celebratory.

This #PeakOfSeason cocktail from our 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.


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


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.

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