By The lemon rice was already plated, the kitchen still warm from the stove, and I found myself wanting something cold and bright to sit beside it—something that matched the lemon in the rice without competing with it. This Lemon-Basil Mojito is what I’ve been making on those quiet Tuesday nights when the meal is done and I want to mark the evening without making a ceremony of it. The basil feels right alongside an Indian kitchen; the lemon already belongs. It’s not a milestone drink. It’s a Tuesday drink, which is exactly what I needed.
Lemon-Basil Mojito
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes | Servings: 1
Ingredients
- 8–10 fresh basil leaves, plus 1 sprig for garnish
- 1 oz fresh lemon juice (about 1 medium lemon)
- 3/4 oz simple syrup
- 2 oz white rum
- 2–3 oz club soda, to top
- 1/2 cup ice cubes
- 1 lemon wheel or slice, for garnish
Instructions
- Muddle the basil. Place the basil leaves in the bottom of a sturdy rocks glass or cocktail shaker. Add the lemon juice and simple syrup. Gently muddle the basil 8–10 times to release the oils—press and twist, don’t shred.
- Add the rum and ice. Pour in the white rum and fill the glass (or shaker) with ice. Stir well for about 15 seconds to combine and chill.
- Top with soda. If using a shaker, strain into an ice-filled glass. Top with club soda and stir once gently to incorporate.
- Garnish and serve. Tuck in a fresh basil sprig and a lemon wheel. Serve immediately while cold and fizzy.
Nutrition (per serving)
Calories: 185 | Protein: 0g | Fat: 0g | Carbs: 15g | Fiber: 0g | Sodium: 15mg