Go Back

Coconut Basil Mojito - A Fresh, Tropical Twist on a Classic

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 8–10 fresh basil leaves (plus extra for garnish)
  • 1–2 lime wedges (plus 1 ounce fresh lime juice, about 2 tablespoons)
  • 1–1.5 ounces white rum (optional for mocktail)
  • 1 ounce coconut rum or 1 ounce coconut milk for a creamier version
  • 1 ounce simple syrup (or 1–1.5 tablespoons sugar, to taste)
  • 2–3 ounces club soda or sparkling water
  • Ice (crushed or cubes)
  • Optional garnish: basil sprig, lime wheel, or toasted coconut flakes

Method
 

  1. Muddle the basil and lime: In a sturdy glass, add the basil leaves and a lime wedge. Gently muddle 3–4 times to release oils and juice. Don’t grind it to a paste—light pressure is enough to keep the flavors bright, not bitter.
  2. Add lime juice and sweetener: Pour in the fresh lime juice and simple syrup. Stir to dissolve. If using granulated sugar, stir an extra 10–15 seconds so it blends fully.
  3. Build the base: Add white rum and coconut rum. For a creamier style, swap the coconut rum for coconut milk. Stir briefly to combine.
  4. Ice it up: Fill the glass with ice. Crushed ice gives a frostier, beachy feel; cubes melt slower and keep the drink brighter longer.
  5. Top with bubbles: Add club soda or sparkling water. Give it a gentle stir from the bottom up so the basil and lime don’t all float away.
  6. Garnish and serve: Smack a basil sprig between your hands to release aroma, then tuck it in. Add a lime wheel or a pinch of toasted coconut for flair. Serve immediately.