Basil Mojito with Pineapple Twist

Basil Mojito with Pineapple Twist

Fresh basil and juicy pineapple give the classic mojito a bright, fragrant spin.

Total 5 min Makes 1 serving Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

This riff on the traditional mojito swaps in muddled basil leaves and pineapple juice alongside the usual lime and mint, creating a layered, aromatic cocktail. Light and refreshing with a subtle herbal note, it works well for warm-weather gatherings or as a fruity happy-hour sipper.

Ingredients

  • 6 fresh mint leaves
  • 4 fresh basil leaves, plus 1 sprig for garnish
  • 1/2 lime, cut into wedges
  • 2 tablespoons granulated sugar
  • 2 ounces white rum
  • 2 ounces pineapple juice
  • 3 ounces club soda
  • 1 cup ice cubes
  • 1 pineapple wedge, for garnish

Method

  1. Place the mint leaves, basil leaves, lime wedges, and sugar in the bottom of a sturdy highball glass.

  2. Muddle the mixture firmly for about 30 seconds, pressing to release the lime juice and herb oils without shredding the leaves.

  3. Add the rum and pineapple juice to the glass and stir to dissolve any remaining sugar.

  4. Fill the glass with ice cubes, then top with club soda.

  5. Stir gently to combine, garnish with a basil sprig and pineapple wedge, and serve immediately.

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    Basil Mojito with Pineapple Twist

    This riff on the traditional mojito swaps in muddled basil leaves and pineapple juice alongside the usual lime and mint, creating a layered, aromatic cocktail. Light and refreshing with a subtle herbal note, it works well for warm-weather gatherings or as a fruity happy-hour sipper.

    5 min 1 serving 210 cal

    Ingredients

    • 6 fresh mint leaves
    • 4 fresh basil leaves, plus 1 sprig for garnish
    • 1/2 lime, cut into wedges
    • 2 tablespoons granulated sugar
    • 2 ounces white rum
    • 2 ounces pineapple juice
    • 3 ounces club soda
    • 1 cup ice cubes
    • 1 pineapple wedge, for garnish

    Method

    1. 1

      Place the mint leaves, basil leaves, lime wedges, and sugar in the bottom of a sturdy highball glass.

    2. 2

      Muddle the mixture firmly for about 30 seconds, pressing to release the lime juice and herb oils without shredding the leaves.

    3. 3

      Add the rum and pineapple juice to the glass and stir to dissolve any remaining sugar.

    4. 4

      Fill the glass with ice cubes, then top with club soda.

    5. 5

      Stir gently to combine, garnish with a basil sprig and pineapple wedge, and serve immediately.