Peach Mojito

Marisa Chafetz / Supercall
Marisa Chafetz / Supercall

The Mojito didn’t get to be the second most popular cocktail in the world by accident. The Cuban export has grown like a refreshingly effervescent weed on bar menus all over the world. It’s also an easy drink to reinvent with a variety of fruity twists. For this version, muddled fresh peaches add a subtle, additional sweetness to the drink. The resulting peachy Highball might seem more at home on an American porch than a Cuban beach. Make sure the peach you pick is ripe enough to be juicy, but still firm enough to actually cut. You don’t want it turning into mush in your hand.

NOTE: If you're not used to cutting peaches, the easiest thing to do is cut the fruit as you would an avocado, slicing around the peach lengthwise, making sure to cut all the way to the pit. Then twist the halves apart and pry the pit out with a spoon.

Peach Mojito



  • 2 oz Rum
  • 1 bunch mint
  • .75 oz Lime Juice
  • .5 oz simple syrup
  • .5 peach
  • soda water


Step one

Muddle peach, mint and simple syrup in shaker tin.

Step two

Add rum, lime juice and ice, and shake.

Step three

Strain with a Hawthorne strainer into a Collins glass with ice.

Step four

Top with soda water and give a quick stir.

Contributed by Supercall

Mix It Up!

While a good, standard white rum like Bacardi Silver or Havana Club Blanco will work, if you want to push your boundaries and make a more adventurous Mojito, try the funky, Jamaican Wray and Nephew overproof rum. Not only does the slight earthiness pair well with the peach, but it also comes in at 126 proof, turning an easy sipper into a full blown powerhouse of a drink.