photo and recipe by Joshua Hinte

If there’s one thing we’re craving this summer, it’s refreshing cocktails and this Pineapple Basil Mojito is the perfect summer drink. The simple twist of replacing mint with basil and adding pineapple juice help elevate this cocktail to a fresh and herbal summer cocktail.

Pineapple Basil Mojito

  • 2 ounces white rum
  • 1 ounce pineapple juice
  • .75 ounce simple syrup
  • .5 ounce lime juice
  • 5 – 6 basil leaves (plus more for garnish)
  • club soda

Place rum, pineapple juice, simple syrup, lime juice, and basil into a cocktail shaker with ice and shake vigorously. Dump mixture into a highball glass and top with club soda. Garnish with one to two basil leaves.

*Alternatively, muddle; pineapple juice, simple syrup, lime juice, and basil in a heavy-bottomed glass or bowl. Pour ingredients into a highball glass filled with ice, add rum, and top with club soda. Garnish with one to two basil leaves.

**For a virgin mojito – leave out the rum and add a little more of both juices and simple syrup.

Edible Santa Fe

Edible Santa Fe

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Edible Santa Fe

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