Dark rum mojito with basil

Dark rum mojito with basil

Fresh basil leaves are muddled along with the fresh mint and lime. The result is a refreshing and perfect summer drink — not too sweet and full of flavor. I love to serve it with Pimientos de Padrón, but it’s just as delicious with any hors d’oeuvre. This recipe has been a favorite of my guests many times over, and I can only hope it will soon be one of yours as well!

Lime slices

Dark rum mojito with basil

serves 2
active time: 10 min

  1. 1 large lime – cut in 1/2″ pieces
  2. 8 large mint leaves
  3. 4 large basil leaves
  4. 2 teaspoons organic sugar
  5. 3 oz (90 ml) dark rum
  6. club soda or sparkling water
  1. fresh mint and lime slices as garnish

  1. Step 1: Place the lime, mint, basil, and sugar in a mixing glass. Using a muddler, crush the ingredients until the sugar has dissolved and the lime has released its juice. Top with ice cubes and rum. Shake vigorously until very cold.
  2. Step 2: Fill 2 tumblers with ice. Strain the mixture into the glasses. Top with a little club soda or sparkling water. Garnish with a mint leaf and lime slice. Serve immediately.

Dark rum mojito with basil

cocktail, mojito, rum


  1. I’d just seen a recipe for a Basil Mojito, and wondered whether it could be made w/ Dark Rum (since that’s what I have). Then I see this recipe. So, new question: wouldn’t it be OK to do the above recipe w/o the mint? [I’m not a big fan of mint drinks, generally, and it was the fact that the previous recipe called for (Mmmm, and growing in my garden!) BASIL which inspired me in the first place.]

    Between the two recipes, I actually like the above one better. I’m just replace the mint w/ All Basil. 😉

    • Viviane Bauquet Farre

      Hi JCF! Yes, you can absolutely replace the mint with basil. In fact I have made mojitos with only basil more than once. I also love lemon balm, which is incredibly easy to grow and so prolific. Here are a few other herbs you might want to consider growing for mixing cocktails: anise hyssop, tarragon and bronze fennel. Thank you for your note… and cheers!

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  4. This drink is fab!!!!!! We just made it fresh and it couldn’t be more divine.

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  6. What gorgeous photos! I love the idea of adding the basil, it is absolutely one of my favorite herbs! Have a lovely day!

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  8. Donna Ford

    Hello Viviane,
    I’ll be visiting in California in a few days so I’ll take your recipe with me and we’ll all give it a try. Looks cold and delicious! Thank you! Have a great weekend 🙂

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