Nothing is more welcoming on a summer day than an ice-cold beverage to quiet the heat. One of my favorite summertime beverages is the mojito, a Cuban beverage made with rum and mint.
I had some leftover basil from a batch of recipe testing I did for my second book (Beach House Brunch), so I decided to try it out in a new and improved mojito.
I replaced some of the mint in my original mojito recipe with basil. Lo and behold, it worked out wonderfully! The basil pairs perfectly with the mint, while mellowing out the mint’s intensity. The basil also created a beautiful chartreuse hue. Gorgeous, and DELICIOUS!
If you like this recipe and want more like it, check out my cookbook Beach House Brunch on amazon. 🙂
Basil and Mint Mojito
- Add lime quarters, basil and mint leaves and sugar to shaker. Muddle them together to squeeze out the lime juice. Add the rum and shake well.
- Fill two glasses with ice and some mint and basil leaves. Pour rum mixture evenly into the two glasses. Divide club soda evenly into the two glasses. Garnish with some more leaves.