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Nectarine and Basil Mojito

Nectarine and Basil Mojito

Time to ting the glasses, Cocktail Friday is here!


It’s been ages. There’s a big cocktail shaped hole in my heart. Or there was…until TODAY! I went to the grocery store and the moment I walked through the automatic doors, I was hit with the sweet scent of stone fruit from a gigantic display in the produce department. I picked up some perfect nectarines, followed by bright green basil, and knew I had to make something as soon as possible with my treasures. So, this nectarine basil mojito was born! It has no added sugar and a light, fresh flavor that is perfect for the dog days of summer when you think the heat might actually make you pass out.


I’m not a fan of super sugary cocktails, so this mojito makes me particularly happy. If you want it to be a little sweeter, you can add some maple syrup or agave when you muddle the ingredients in the glass. Also, if you have an issue with texture-y things in your drinks, feel free to make a purée out of your nectarines. Just peel, add to a blender with the basil rum, and give it a whirl until smooth. Then follow the recipe as written!


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Cheers, friends! I hope everyone has something to look forward to this weekend.


Rachael White
Course Cocktails
Servings 1 cocktail


  • 1/3 of a very ripe nectarine thinly sliced*
  • 1 1/2 oz white rum coconut rum is also tasty
  • 1 tablespoon lime juice
  • 1 large basil leaf julienned
  • 3 mint leaves
  • sparkling water
  • crushed ice
  • basil leaves nectarine slices, and lime slice for garnish


  • In the bottom of a glass, muddle the nectarine slices with the rum, lime juice, mint and basil leaf (this is also where you would add any sweetener, if using).
  • Add ice to the glass, followed by a splash of sparkling water.
  • Garnish and serve!
  • *It is important that the nectarine is very ripe. This ensures as much flavor and sweetness as possible.


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