This cocktail’s a warm-weather favorite with a bold, herbal twist. The Thai Basil Mojito swaps out the usual mint for fragrant Thai basil, giving it a fresh, slightly spicy edge that pairs beautifully with the classic lime and rum combo. It’s zesty, lightly sweet, and bubbly—perfect for sipping on the patio or sharing with friends at a weekend get-together.
Thai Basil Mojito
This has been my go-to cocktail for summer nights, and after making it more times than I can count, I’ve picked up a few tricks that make it even better. Let’s walk through how to make it, with some helpful tips along the way.
What You’ll Need
Prep time: 5 minutes
Serves: 1
Glass: Highball or Collins glass
Ingredients
– 10–12 fresh Thai basil leaves (plus extra for garnish)
– 30 ml (1 oz) fresh lime juice (about 1 lime)
– 15 ml (0.5 oz) simple syrup*
– 60 ml (2 oz) white rum
– Crushed ice (enough to fill the glass)
– Club soda, to top off
– Lime wedge, for garnish
*To make simple syrup: Combine equal parts sugar and water, heat until sugar dissolves, then cool.
Method
- Prep the basil: Gently clap the Thai basil leaves between your hands. This wakes up the oils without bruising them too much.
- Muddle: In a highball glass, add the basil leaves and lime juice. Use a muddler or the back of a spoon to gently press the basil just enough to release its aroma. Don’t grind it—over-muddling can make it bitter.
- Add sweetness: Pour in the simple syrup. Give it a quick stir to mix with the lime and basil.
- Build the drink: Fill the glass with crushed ice (all the way to the top), then pour in the white rum.
- Top and garnish: Top off with club soda. Stir gently from the bottom to mix. Garnish with a sprig of Thai basil and a lime wedge.
Tips for the Best Thai Basil Mojito
- Use fresh lime juice. Bottled juice won’t have the same zing. It’s worth squeezing a fresh lime.
- Don’t over-muddle. A gentle press is enough to release flavor without turning the drink bitter.
- Crushed ice is key. It chills the drink quickly and gives you that frosty, refreshing texture.
- Make ahead tip: You can muddle the basil, lime, and syrup in advance and refrigerate. Add ice, rum, and soda just before serving.
Ingredient Swaps & Variations
If you’re missing an ingredient or want to try something new, here are some easy swaps:
- White rum: Vodka works too if you prefer a smoother, more neutral base.
- Simple syrup: Try honey or agave syrup for a natural sweetener. Coconut syrup adds a tropical twist.
- Club soda: Sparkling coconut water or lemon soda adds extra flavor.
Fun Variations to Try
Spicy Thai Basil Mojito
– Add a thin slice of jalapeño when muddling the basil and lime. It brings a gentle heat that plays nicely with the herb and citrus.
Coconut Thai Basil Mojito
– Use coconut syrup instead of simple syrup. Garnish with a sprinkle of toasted coconut flakes for a tropical feel.
Mango Thai Basil Mojito
– Add 1 tablespoon of mango purée to the muddled mix. It gives the drink a rich, fruity depth.
Virgin Thai Basil Mojito
– Skip the rum and add a splash of apple juice. It’s just as refreshing and perfect for anyone skipping alcohol.
Serving Suggestions
This mojito pairs beautifully with:
- Spicy Thai food: The cool, citrusy drink balances the heat of dishes like green curry or pad kee mao.
- Grilled seafood: Shrimp skewers or grilled fish bring out the lime and basil flavors.
- Fresh salads: Especially ones with mango, citrus, or avocado.
I’ve made this drink countless times—here’s a tip I learned while perfecting it: always taste before topping with soda. You can tweak the sweet-tart balance easily at that stage.
Storage
– This cocktail is best made fresh, but you can prep the lime juice, syrup, and muddled basil up to 2 hours ahead. Keep it chilled and add ice and soda just before serving.
– If you’re making a pitcher for a party, mix everything except the soda and ice. Add those last to keep it fizzy and cold.
Common Questions
Can I use regular basil instead of Thai basil?
Yes, but the flavor will be milder and more minty. Thai basil has a licorice-like note that gives this cocktail its signature taste.
How strong is this drink?
It’s a well-balanced cocktail. The rum is noticeable but mellowed by the lime, syrup, and soda.
What if my mojito is too sweet?
Dial back the syrup and let the lime and basil shine. You can also add more soda to dilute the sweetness.
No muddler?
Use the back of a wooden spoon or a sturdy utensil. Just go easy—press, don’t mash.
Can I scale this up for a group?
Absolutely! Just multiply the ingredients by the number of servings. Mix everything but the soda in a pitcher, then top each glass with soda and garnish.
How do I make it look great?
A fresh basil sprig and a lime wedge go a long way. You can also rim the glass with sugar or add a basil flower for a fancy touch.
This Thai Basil Mojito is a fun twist on a classic, and once you’ve made it once, you’ll be coming back to it all summer long. Whether you’re hosting a BBQ or just winding down after a long day, it’s a crowd-pleaser with just the right mix of freshness, fizz, and flavor.
