Basil Mojito with Candied Jalapeños

Whether you’re looking to spice things up or just looking for a new twist on the classic mojito flavor, this Basil Mojito recipe is a fun and easy drink. 

Looking for a fun twist on a traditional mojito?

This summery cocktail is the perfect cocktail recipe to cool you down on hot days. Ditch the traditional mint and bring in fresh herbs for a simple twist on a classic drink. 

This basil mojito uses white coconut rum from the islands, like our coconut mojito. Then, we infused the heat from the jalapenos into a simple syrup and added a pop of freshness with fresh basil leaves. 

What Is a Mojito?

Much like the Cuba libre cocktail, this refreshing cocktail is steeped in a rich history. Created in Cuba, the drink has roots back as far as the 16th century. It is said that somewhere between a failed invasion of Cuba and the sugarcane drink of the slave workers in the fields may have inspired the ingredients in the early stages of the cocktails birth and the rise of the rum industry in the 1800s brings it to its full glory. 

Jump to modern day, rooftop sitting in Cuba is still the perfect place to enjoy a mojito in the humid air as the sun fades cotton candy pink. There’s nothing quite like it.

One of the key ingredients to a mojito is sugar. Using a simple syrup to sweeten cocktails is an age-old trick and a simple recipe to create and store at home for your own uses.

A typical simple syrup recipe is a 1:1 ratio of sugar to water. Simply heating the mix over low heat and dissolving the sugar is all it takes. You can dilute the ratio if desired, and we often do a 2:1 water to sugar syrup if you are looking to cut the sweetness a bit.

From there, you can infuse a variety of flavors. From herbs of any sort to vanilla bean pods or candies, simple syrups concentrate the additional flavors and make them perfect for adding to cocktails or other sweets needing a bit of a bonus.

What You Need to Make a Basil Mojito

For the Quick Candied Jalapeños

• Dark brown sugar – caramelizes and creates the “candied” coating. 
• Water
• Jar of Rio Luna Nacho Sliced Jalapenos

For the Basil Mojito

• Basil leaves – use fresh basil leaves. 
• Candied Jalapeno slices 
• White Rum – we love using coconut rums for this recipe, but you can use your favorite rum if you like. 
• Jalapeno Infused Simple Syrup 
• Lime Juice – use fresh lime juice. 
• Club Soda – any brand will work. Adds a little fizz. 

How to Make a Basil Mojito

• First, let’s make the Quick Candied Jalapeños. In a heavy pan over low heat, mix brown sugar and water, stirring until the sugar dissolves. Let the mixture cool for about 30 minutes. 
• Preheat the oven to 250 degrees F. Strain the jalapeno slices from their liquid, allowing them to sit in a strainer for 15 minutes, shaking occasionally to remove excess liquid. 
• Toss the jalapenos in a bowl with just enough simple syrup to coat, roughly 3 to 4 tablespoons. Arrange them in a single layer on a baking sheet and bake in the oven for 2 hours or until crisp, flipping them once. 
• After cooling, place them back in the original jar, covering them with enough simple syrup, and store in the fridge until ready to use.
• Now, let’s move on to making the Basil Mojito. In two glasses, muddle a few basil leaves and slices of simple syrup-infused jalapenos in the bottom of a tall glass. 
• Add ice to the glasses, then pour in the rum, jalapeno-infused simple syrup, and lime juice. 
• Stir the ingredients to mix thoroughly. Top each glass with soda water and garnish with more jalapeno slices, sprigs of basil, and a lime wedge. Serve and enjoy!

How to serve this cocktail

Pour in a tall highball glass and sip slowly on a hot summer day. 

Take your taste buds to a new dimension with this basil mojito. It’s the perfect summer drink for a backyard barbecue or a hot summer day when you want to cool down but need a slight kick. If you try this recipe, please rate the recipe card and leave a comment down below to help out the next reader! b

Recipe FAQs

How do I store the candied jalapeños?

These are ‘quick’ candied jalapenos, not classic canned ones. They are great for a week stored in the fridge. 

What’s the difference between this recipe and a Thai basil mojito?

A Thai basil mojito doesn’t include candied jalapeños or a jalapeño infused simple syrup. 

Can I make a mocktail version?

To make a virgin mojito with candied jalapenos, omit the rum. Add the simple syrup and soda with fresh basil and jalapeno slices over ice and stir to combine.