These peach mojitos are a delicious take on a classic. Mojito, a refreshing rum, fresh mint, and lime drink from Cuba is one of the most popular cocktails for keeping your cool during the hot summer months. Adding peach puree to the sweet and tart mojito adds another dimension and layer to this cocktail that blends beautifully with the rum.
You can make the peach puree ahead and use it to create other cocktails and enhance desserts. Although bellinis are made with a white peach puree, this yellow peach puree is wonderful when added to a chilled flute of champagne or prosecco. Use it as a sauce with vanilla ice cream or as an addition to your homemade peach ice cream. If you use three peaches as directed, you should have enough puree to make about 8-10 peach mojitos.
Mojitos are traditionally made with white rum. I use a medium amber colored rum because I prefer the flavor. You will need a cocktail shaker, a muddler, and a tall Collins style glass for serving the mojito. Or you can always make it work with whatever kitchen utensils that you may have on the ready.
Muddling the mint with the peach puree and the lime juice helps to release the oils and flavor of the mint. If you don’t have a muddler, use a spoon or something that will bruise and gently extract the flavors from the mint. After adding your favorite rum and a little peach brandy to the cocktail shaker, chill the mixture by shaking with a little ice. Pour the mixture into a tall frosty ice filled cocktail glass. I like to garnish the cocktail with a little more fresh mint, a slice of peach and a wedge of lime. If you can get a stick of fresh sugar cane, that will make your mojito even more authentic. If not, a paper umbrella is always fun. Cheers!