Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mojito Base
Fruit & Herbs
Optional/Finishing
Method
Mojito Base
- 1
Add liquid components
Measure and pour 2 oz light rum, 0.75 oz fresh lime juice and 0.75 oz simple syrup into a collins or highball glass.
- 2
Top with about 2 oz club soda after muddling steps (added later to finish).
Fruit & Herbs
- 3
Prepare peach
If using a fresh peach, pit and dice about 1/2 cup; place in a small bowl and mash with the back of a spoon until slightly pulpy. Alternatively use 1/3 cup peach purée for a smoother texture.
- 4
Muddle mint, lime and peach
In the serving glass, add 10 fresh mint leaves, the mashed peach (or purée), and one lime wedge (cut into 2-3 pieces). Using a muddler or the back of a spoon, gently press and twist 6-8 times — enough to release oils from the mint and juice from the lime and to incorporate the peach. Avoid over-muddling the mint to prevent bitterness.
Assembly & Finish
- 5
Combine and stir
Add the rum, lime juice and simple syrup into the glass with the muddled mixture. Fill the glass about three-quarters with crushed ice and stir vigorously 8–10 seconds to chill and dilute slightly.
- 6
Top and garnish
Top with about 2 oz club soda, gently fold once to combine. Add remaining crushed ice to fill if needed. Garnish with 2 thin peach slices and a sprig of mint; slap the mint gently between your palms first to release aroma before placing it in the drink.
- 7
Serve
Serve immediately with a straw. Offer an extra lime wedge on the side if desired.