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Basil Mojito with Candied Jalapeños

This is a spicy twist on a classic Cuban cocktail. The candied jalapenos allow you to add as much or as little heat as you can handle and the basil brings an earthy freshness to each sip.
Print Recipe
Prep Time:5 minutes
Cook Time:2 hours 10 minutes

Ingredients

For the Quick Candied Jalapeños

  • 1/2 cup dark brown sugar
  • 1 cup water
  • 1 jar Rio Luna Nacho Sliced Jalapenos

For the Basil Mojito

  • 5-10 Basil leaves
  • Candied Jalapeno slices for garnish
  • 4 oz Rum
  • 2 oz Jalapeno Infused Simple Syrup
  • 2 oz Lime Juice
  • 2 oz Soda

Instructions

Make the Quick Candied Jalapeños

  • Mix the brown sugar and water in a heavy pan over low heat.
  • Stir until the sugar has dissolved.
  • Allow to cool 30 minutes.
  • Preheat the oven to 250 degrees F.
  • Strain the jalapeno slices from their liquid. Let sit in a strainer for 15 minutes, shaking every now and then to remove any drained liquid.
  • Toss the jalapenos in a bowl with just enough simple syrup to coat, 3 to 4 tablespoons.
  • Arrange on a single layer on a baking sheet.
  • Bake in the oven for 2 hours, or until crisp, flipping once.
  • Set aside to cool.
  • Place back in the original jar with enough simple syrup to cover.
  • Store in fridge until ready to use.

Make the Basil Mojito

  • In 2 glasses, muddle a few basil leaves and slices of simple syrup infused jalapenos in the bottom of a tall highball glass.
  • Add ice.
  • Add the rum, jalapeno-infused simple syrup and lime juice.
  • Stir to mix.
  • Top the glass with soda water.
  • Garnish with more jalapeno slices, sprigs of basil and a lime wedge.
  • Serve cold and enjoy.

Notes

These are 'quick' candied jalapenos, not classic canned ones. They are great for a week stored in the fridge. 
 
To make a Mocktail Basil 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. 
Servings: 2
Calories: 425kcal