Peach and clementine mojito

Peach and clementine mojito blends ripe peach, bright clementine, fresh mint, and white rum into an easy, refreshing cocktail. We muddle peach slices and clementine juice, add a splash of lime and 2 oz (60 ml) rum, then top with club soda for a light, bright, balanced drink.

why this cocktail works

This peach and clementine mojito works because the sweet, floral peach and the sweet-tart clementine play off the bright acidity of lime and the cooling menthol of mint, while white rum adds backbone without hiding fruit. The result is a drink that tastes like summer with gentle effervescence from club soda.

The key balance is acid to sweet. Clementines are often sweeter and less tart than limes, so adding 0.25-0.5 oz (7-15 ml) fresh lime juice stops the cocktail from tasting cloying and keeps the mojito refreshing and crisp.

ingredients

Below is the single-serving ingredient list; metric and imperial amounts are both shown so you can mix by sight or with a jigger. Use fresh peach and fresh clementine juice for the best flavor, or use thawed frozen peach slices if fresh are not available.

• 2 oz (60 ml) white rum
• 1 oz (30 ml) fresh clementine juice, about 2 small clementines
• 3-4 thin peach slices, about 60-75 g, or 1 oz (30 ml) peach puree
• 0.5 oz (15 ml) simple syrup, or 1 tsp granulated sugar
• 0.25-0.5 oz (7-15 ml) fresh lime juice, use 0.5 oz if clementines are very sweet
• 6-8 fresh mint leaves, gently bruised
• 2-3 oz (60-90 ml) club soda to top, to taste
• Crushed ice (preferred) or cubed ice

For substitutions, swap the white rum for a non-alcoholic rum alternative in equal amounts, or add 0.5 oz (15 ml) peach liqueur for a sweeter, boozier variation. If you want to learn quicker peach prep tricks, check our guide on how to peel peaches.

equipment and prep

You only need a few tools to make a clean, well-mixed mojito: a muddler, a jigger, a cocktail shaker or mixing glass, a fine strainer, and a Collins or highball glass. Crushed ice helps with the classic mojito dilution and texture.

• Muddler
• Jigger or measuring spoons
• Shaker or mixing glass and bar spoon
• Fine strainer (optional for smoother texture)
• Collins or highball glass
• Knife and cutting board for peach slices

If you need help removing peach skins quickly, our peeling tips are handy and work especially well for stone fruit used in cocktails.

step-by-step method

This section answers how to make the drink. The short version: muddle fruit, lightly bruise mint, add spirits and citrus, shake if you want, then strain over crushed ice and top with soda. Follow the step timing to avoid bitter mint.

We prefer muddling the fruit first to release juices, then adding mint so the leaves only get gently bruised and not shredded. If you over-muddle mint you will taste green bitterness rather than bright mint notes.

1. Prep: Peel or slice and pit a ripe peach and juice two small clementines so you have about 1 oz (30 ml) juice ready and 3-4 thin peach slices.
2. Muddle fruit: In a shaker or sturdy glass, add peach slices, clementine juice, and 0.5 oz (15 ml) simple syrup. Gently press 3-5 times to macerate and release juice, do not pulverize.
3. Add mint: Add 6-8 mint leaves and press 2-3 times to bruise the leaves lightly; avoid crushing stems or shredding leaves.
4. Add spirits and citrus: Pour in 2 oz (60 ml) white rum and 0.25-0.5 oz (7-15 ml) fresh lime juice, then add ice.
5. Shake or stir: If you want a smoother, chilled drink, shake for 8-10 seconds with ice and double strain over crushed ice. If you prefer a brighter, built-in-glass style, build in the glass and give a quick gentle stir.
6. Top and garnish: Top with 2-3 oz (60-90 ml) club soda, give one gentle stir to combine, and garnish with a peach fan and mint sprig.

Visual cue: the drink should look cloudy from muddled peach and mint, not brown. If it looks overly green, you muddled the mint too hard.

pro tips for best flavor

Keep mint bright by bruising not shredding. Use simple syrup so the sugar dissolves evenly and you do not get a grainy mouthfeel. Crushed ice melts faster and gives the classic mojito dilution, which softens alcohol and brings out fruit.

If your peaches are not very ripe, macerate slices with the simple syrup for 5-10 minutes before muddling to draw out more flavor. I used to end up with a weak peach flavor until I started macerating under-ripe slices; that extra 5 minutes made a noticeable difference at home.

variations and non-alcoholic version

You can turn this into a mocktail by swapping the rum for 2 oz (60 ml) non-alcoholic rum alternative or an equal amount of chilled white grape juice and reducing simple syrup by 0.25 oz (7 ml) if the substitute is sweet. For a frozen version, blend with 1 cup crushed ice until smooth.

Boozy tweaks include adding 0.5 oz (15 ml) peach liqueur for pronounced peach or a dash of dark rum floated on top for a caramel note. For citrus swaps, mandarins or tangerines work, but taste and add an extra 0.25 oz (7 ml) lime if they are very sweet.

pitcher for a party

Scale the single serving by 6 for a pitcher. Mix rum, clementine juice, peach puree, simple syrup, and lime juice in a chilled pitcher, keep the mint leaves loose and add soda to individual glasses to keep fizz.

Example for 6 servings: 12 oz (360 ml) white rum, 6 oz (180 ml) clementine juice, 3 oz (90 ml) simple syrup, 3 oz (90 ml) lime juice optional, and peach puree from 3-4 peaches. Keep the pitcher refrigerated and add crushed ice when serving.

For more creative peach recipes, see our grilled peach salad idea at watermelon and grilled peach burrata salad.

troubleshooting common problems

If the mojito tastes bitter the mint was likely over-muddled or the stems were crushed. Rescue a too-bitter drink by adding a squeeze more lime and a touch more simple syrup, then top with soda and serve over fresh ice.

If fruit flavor is weak, swap to 1 oz (30 ml) peach puree or macerate slices with syrup before muddling, or use thawed frozen peaches which often release more juice than borderline ripe fresh peaches.