Beat the heat with minty Gingered Peach and Blueberry Mojitos! A refreshingly flavorful twist to the classic cocktail. Light, fruity, and yeah, a little boozy!
Keyword mojitos, peach mojitos, summer drinks
Prep Time 15minutes
Cook Time 5minutes
Total Time 20minutes
Author Kim Peterson
2inchesfresh ginger root, peeled and thinly sliced
4peaches, pitted and quartered
2tablespoonsfresh lime juice, plus 4 lime wedges
8-12mint leaves, plus extra for garnish
1peach, pitted and sliced
¼cupblueberries, plus extra for 6-inch bamboo skewers
In a small saucepan, combine water and sugar. Bring to a simmer and stir until sugar dissolves.
Remove from heat and add the ginger slices. Let steep for 15 minutes. You can steep longer for stronger flavor if you like.
Strain syrup through a fine mesh sieve. Let cool and use as desired. Syrup will keep for 7-10 days in the refrigerator. (Makes about ¾ cup)
Place the quartered peaches and 2 tablespoons of lime juice* in a high-powered blender. Blend until smooth, 20-30 seconds. Strain puree through a fine mesh strainer. Set aside.
To the bottom of 4 glasses, add a lime wedge, 2-3 mint leaves, and 1 ½ tablespoons of the ginger-infused simple syrup. Muddle the mixture until lime juice is released.
Fill each glass about halfway with ice. Add 2 ounces of rum to each. Divide the peach puree evenly among the glasses.
Add a couple peach slices and a tablespoon or so of blueberries to each glass. Top the glass with a little more ice and pour club soda over. Gently stir to combine.
Garnish with fresh mint and skewered blueberries, as desired. Cheers!
*Pureeing the peaches with some lime juice will help slow the oxidation process. Also, I omitted adding rum to the peach mixture so the drink can still be enjoyed as a mocktail. If you’re making a batch for imbibing adults, feel free to pour it right in the blender. Enjoy!
Give it Some Thyme - Gingered Peach and Blueberry Mojitos