After what seems like weeks and weeks of endless rain, the sun has returned to San Diego and it’s starting to feel like summer! Okay, I know it’s only the middle of March, but I’m already getting excited for longer days and warm afternoons by the pool. Since the weather is giving me all the summer feels, it seemed like the right time to mix up some mojitos, one of my favorite warm weather cocktails. And when my momma gave me a bag full of sweet Meyer lemons this week, I knew I had to find a way to use them! This recipe for lemon basil mojitos swaps out basil for mint, which gives the cocktail a fresh spin when mixed with the sweet lemons. Don’t worry if you don’t have any Meyer lemons around, regular lemons work too (you just might want to toss in another sugar cube to balance out the tartness). This lemon basil pairing can also be used to make a yummy day time water infusion, too. Hope you enjoy!
On a side note, I recently picked up these vintage glasses at Hostess Haven’s sale in San Diego, and I couldn’t be happier! I’ve always loved her tabletop collection, and it was so exciting to be able to bring a few treasures home. I’m really loving the gold and teal combination in these!
Lemon Basil Mojitos (makes 2)
3 oz. Lemon juice
3 oz. White rum
10 Basil leaves
2 Sugar cubes
Place a sugar cube and half of the basil in each glass. Muddle well until the basil leaves have broken down with the sugar. Add rum and lemon juice, stir to combine. Fill glass with ice and top with sparkling water.
Note: For a stronger basil flavor, place the basil/lemon/rum mixture in the refrigerator for 15-30 minutes.