This grilled peach mojito is a deliciously fruity twist on the classic cocktail. Easy to make, it’s full of fresh summery flavors (that also works as a mocktail too).
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Mojitos were probably one of the first cocktails I actually enjoyed, after a gin and tonic. I know that might seem like an odd statement, but some of the first I had were made by friends and quite honestly were far too sweet or weird concoctions.
If I was out, they weren’t something I would choose to order. That was partly as they were more expensive, but also I found most way too sweet. When I got to Madrid, though, and was introduced to a Cuban bar, things changed.
I say bar, but that might be a slight exaggeration. It was more of a social club, upstairs in an unassuming residential building. I’ve no idea how the friends I was with originally discovered it. But they served the best mojitos I’ve ever had and played great Cuban music.
I’m sure they’d find this peach mojito complete butchering of a classic, but now and again twists are a good thing. And believe me, this one is worth trying.
What is a mojito?
Mojitos are a classic Cuban cocktail made by muddling mint in a glass with lime and sugar, then adding white rum and topping up with soda. The balance of sweet and citrus, a bit of a kick but still a refreshing longer drink make it perfect for warmer weather.
Do you need to grill the peaches?
No, you can certainly make this without grilling the fruit first, but as I mention in my grilled peaches with mascarpone, grilling really brings out the flavor. I also think it makes them easier to muddle. If you don’t grill the peaches, I’d suggest you peel them first before muddling.
Obviously if you’re not grilling the peaches, don’t both grilling the lime either. It, too, just helps give a slightly different more mellow flavor.
What if you don’t want ‘bits’ in your cocktail?
One of the things I always associate with drinking mojitos is avoiding bits of mint. Personally, I’ve never minded it. With this take, you also get some chunks of peach, depending on how good your muddling is. If you don’t like these, however, you can put the peach, mint, lime and sugar in a blender and pulse them all together. This way works particularly well if you are making a batch of cocktails.
Can you make a frozen peach mojito?
You can even make this a frozen drink by freezing the peach slices first. You could use ready-frozen peach slices but I often find their flavor isn’t quite as good. For this, that’s not necessarily such a big deal, so just do what you have time for.
If you’re looking for a tasty mocktail, this is definitely a good drink to just skip the alcohol on, or use part soda water, part ginger beer. The mix of lime, peach and mint is definitely enough to hold it’s own.
As you’ll see, there are a few options on this cocktail, but all of them are easy and all delicious. I for one know I’ll be serving up another grilled peach mojito (or two) soon – join me!
Looking for more fruity cocktails? Try these!
- Frozen pineapple daiquiri
- Mango margarita
- Raspberry collins cocktail
- I also love the sound of this blueberry pineapple mojito from The Gastronom
- Plus get lots more ideas in the cocktail recipes archives.
Grilled peach mojito
- 1 peach (or nectarine)
- 1/2 lime
- 6 mint leaves
- 1 tsp sugar
- 1 1/2 oz white rum 45ml
- 1 1/2 oz soda water 45ml, or as needed
- Cut the peach into about 6-8 slices. Brush the peach slices and lime lightly with oil and then grill all for a couple minutes each side until they have light char marks. Allow to cool slightly.
- Hold back a slice of peach for garnish, then put the rest in a glass. Roughly tear the mint and add it along with the sugar and juice from the lime. Muddle all together until well broken up then remove larger pieces of the peach skin (the flesh should fall off as you muddle).
- Add the rum to the glass, a few cubes of ice and top up with soda water. Stir gently and serve.
Remember to pin for later!