Why We Love This Recipe

It’s a fun spin on the traditional Moscow Mule—fruity, fizzy, and full of flavor without being overly sweet.

Peach + Ginger = a flavor pairing that is a match made in heaven. The ginger gives a light kick to the bright sweetness of peaches. It’s basically summer in a copper mug.

Using whipped cream vodka adds a creamy, almost peaches-and-cream effect without having to worry about cream curdling in a drink.

Ingredients Notes

Fresh Peaches: Go for ripe, juicy peaches for the best flavor. If out of season, thawed frozen peaches can also work.

Whipped Cream Vodka: This adds a hint of vanilla cream flavor. If you don’t have it, plain, vanilla, or peach vodka will all taste great too — just less creamy.

Ginger Beer: Choose a bold ginger beer with a kick. Fever-Tree and Q Mixers are my go-to brands. Don’t swap in ginger ale—it’s too sweet and too flat.

Lime Juice: Freshly squeezed is always best. Bottled juice can work, but the flavor won’t be as bright.

Expert Tips and Variations

Make it stronger: Add a splash of peach schnapps for a stronger cocktail.

Make a Peach Mule slushie: Blend all ingredients with a handful of ice for a slushy-style version. Or, you can use frozen peaches.

Use creative garnishes: Try candied ginger on a skewer, mint sprigs, or even a cinnamon sugar rim if you’re leaning into dessert vibes.

Make it a mocktail: Swap the vodka for peach nectar or juice. Most ginger beer (including Fever-Tree and Q Mixers) does not contain alcohol, but double check the label to make sure.

Make it authentic: Copper Mugs aren’t just for looks—they keep your Peach Mule icy cold and enhance the ginger beer fizz.

Make-Ahead and Big Batch Tips

Big Batch for a Crowd: Blend the peaches, lime juice, and vodka in a blender.

Strain into a pitcher over ice (or not if you don’t mind peach pulp), and top with ginger beer just before serving.

Full instructions and measurements are in the recipe card below.

Prep in Advance: Blend the peaches, lime juice, and vodka in a blender. Strain into a pitcher over ice (or not if you don’t mind peach pulp) and store in the fridge up to 1 day in advance. Top with ginger beer when ready to serve.

What is a Limoncello Spritz?

Originating from the Amalfi Coast, limoncello is a lemon liqueur crafted by infusing lemon zest in neutral spirits and then blending it with simple syrup. The result is a bright, sweet, and tangy digestif traditionally enjoyed after meals.​

The Limoncello Spritz follows the classic Italian spritz ratio, 3-2-1:

• 3 parts Prosecco
• 2 parts aperitif or digestif liqueur
• 1 part Soda Water

Ingredient Notes

Limoncello – You can find limoncello liqueur at most liquor stores without any issue.

Prosecco – Since limoncello is such a sweet liqueur, I highly recommend looking for a dry or brut-style bottle of prosecco. Prosecco is an Italian sparkling wine that comes in both sweet and dry varieties. Otherwise, the drink may end up too cloying.

Soda water or club soda – You can use sparkling water or club soda. I sometimes make mine in my SodaStream or I’ll use the Limoncello La Croix flavored sparkling water. 

Garnishes – Fresh herbs and fresh lemon slices are the perfect garnishes for a Limoncello Spritz. For herbs, a fresh mint sprig, rosemary, or fresh basil would all work well. It’s also pretty classic to add a colorful, striped paper straw.

Step-by-Step Instructions

Step 1: Fill a large wine glass with ice cubes. Add the limoncello to the glass. 

Step 2: The, add the prosecco. 

Step 3: Top with the soda water. 

Step 4: Finally, garnish with a slice of lemon and/or fresh herbs.

Expert Tips

Muddle herbs, like fresh basil, mint, or thyme in the glass before adding liquids for an aromatic twist. This technique is also used in a Hugo Elderflower Spritz, another classic Italian cocktail.

Add some berries for a fruity note. This is similar to my Bramble Gin Spritz.

Chill all of your ingredients before making the cocktail to make it extra refreshing and crisp.

Serve immediately to ensure it doesn’t go flat.

Use large wine glasses or glassware specifically made for spritzes to make sure you have enough room for ice and all of the ingredients.

Making a Big Batch & Making Ahead

You can definitely make a big pitcher of Limoncello Spritz to serve to a crowd. I’ve included measurements for making a Limoncello Spritz pitcher in the recipe notes.

I would advise against making it in advance as the prosecco and soda water could go flat. I recommend just having all of your ingredients chilled and ready to go if you want to prep in advance. 

Also, pour the batch over ice in the cocktail glasses and avoid adding ice to the pitcher so as not to dilute the cocktail before serving.

What is Blue Curaçao?

Blue Curaçao is an orange liqueur with a bright blue color. It has a similar flavor profile to triple sec, making it an easy swap in cocktails. Historically, curaçao was a brandy-based liqueur, but many modern brands use a neutral spirit, especially for the blue variety. This was something that I learned while earning my WSET Award in Spirits.

A well-known example of a curaçao-style orange liqueur is Grand Marnier, which is brandy-based but not blue. The alcohol content of Blue Curaçao can range from 20-40% ABV, depending on the brand. The brand I used, Drillaud, sits at 25% ABV.

If you love this Blue Mojito, you can also check out my Shark Bite Spritz and Blue Mermaid Water Margarita.

Best Rum to Use

The best rum for a Blue Curaçao Mojito depends on your taste. A white rum is the classic choice for a crisp and clean flavor.

But if you want something even more tropical, try using coconut rum instead of regular white rum. It adds a little extra sweetness and a smooth coconut finish that pairs beautifully with a Blue Curaçao cocktail.

Other Ingredients

• Fresh mint leaves – Fresh mint is essential to a good mojito. Don’t use dried mint, it will not go well!

• Simple syrup – You can buy simple syrup or make it at home. It’s VERY easy and WAY more economical to make at home. Details on how to make simple syrup are included in the recipe card notes.

• Lime juice – Fresh lime juice will always taste best in cocktails. If your only option is bottled juice, opt for 100% juice that is not from concentrate.

• Soda water – I was out of CO2 for my SodaStream, so I used canned seltzer. Club soda would also work great.

• Garnishes – I garnished the cocktail with a lime slice and fresh mint as is traditional.

Step-by-Step Instructions

Step 1: Add the fresh mint and simple syrup to a highball glass.

Step 2: Muddle mint leaves and syrup together with a cocktail muddler or wooden spoon. 

Step 3: Add ice cubes and white rum to the glass. 

Step 4: Then, add the blue curacao and lime juice.

Step 5: Top with soda water. 

Step 6: Garnish with fresh limes and more fresh mint, if desired. 

How to Make a Big Batch

To make a big batch, grab a pitcher that holds at least 50 ounces. Add the mint and simple syrup, then gently muddle with a long wooden spoon—just enough to release the mint’s oils without shredding the leaves.

Pour in the rum, blue curaçao, and lime juice and give it a good stir. Pour over ice and top with club soda in the glass. Add a mint sprig and lime wheel for garnish. Avoid adding the club soda to the pitcher so it doesn’t have a chance to go flat.

You can make up to 1 day in advance, but don’t add the mint before chilling. Add and muddle fresh leaves in the pitcher before serving—otherwise, the mint might turn the drink bitter.

To make things easier, I’ve included measurements for making a batch of 8 drinks in the recipe card notes.

FAQ

Where do Mojitos come from? 

The Mojito cocktail is a Cuban specialty hailing from Havana. It isn’t absolutely clear exactly where it came from, but it dates back to the 1500s and was a bit different from what we know today as the Mojito. Bacardi is thought to have created the modern version of the drink around mid-1800s. 

Others say that the Mojito was the Cuban evolution of the Mint Julep. While its history is debatable, I think we can all agree that the Mojito is one of the most delicious cocktails!

What is the point of muddling mint?

Muddling mint allows for the aromatics and oils from the mint to be released and make for a better-tasting cocktail. Make sure to lightly muddle! If you press too hard, the green plant chlorophyll will seep out and make the drink bitter. 

You can also use muddled mint in my Martini Royale, which is a bubbly cross between an Italian spritz and a mojito.

How much alcohol is in a Mojito?

The average Mojito comes in around 13% ABV (alcohol by volume). I’ve calculated this particular Blue Mojito to be around 14%, so it’s just slightly stronger than a regular mojito due to the addition of the blue curacao. Of course, this depends on how much soda water you use and how fast your ice melts. 

What is an Enzoni Cocktail?

Created by bartender Vincenzo Errico, the Enzoni is essentially a cross between a Negroni and a Gin Sour. It takes the structure of a Negroni but swaps out the vermouth for fresh grapes, lemon juice, and simple syrup. This creates a citrusy drink that has a lot less bite than a traditional Negroni.

Ingredient Notes

• Gin – A classic London dry gin works great, but I used a local Charleston gin, Hat Trick, from the distillery High Wire. It’s one of my favorites and has floral notes along with citrus, and licorice. 
• Campari – This iconic Italian aperitif gives the Enzoni Cocktail its signature bitter edge. If you prefer a milder bitterness, Aperol can be a softer substitute. I like to even use Aperol in Negronis to soften them a bit.
• Green Grapes – Muddled green grapes add a natural sweetness and fresh fruitiness. If unavailable or preferred, red grapes can be used. Make sure you save a few extra for garnish. 
• Lemon Juice – Freshly squeezed lemon juice is essential for balancing the cocktail’s flavors.
• Simple Syrup – You can buy this or make it by combining equal parts sugar and water in a saucepan over the stove or in the microwave. Once the sugar is dissolved, allow it to cool to room temp before using it.

Step-by-Step Instructions

Step 1: Muddle the grapes in the bottom of an empty cocktail shaker. Then, add the Campari.

Step 2: Add the gin and lemon juice to the shaker.

Step 3: Then, add the simple syrup and ice cubes. Shake until well chilled. 

Step 4: Strain into a rocks glass filled with ice. Garnish with extra grapes on a skewer. 

Tips & Variations

Adjust the bitterness – If you’re new to Campari, you can reduce the amount slightly or opt for Aperol for a softer flavor.

Try red grapes – Swapping green grapes for red grapes can add a slightly sweeter, more robust flavor to the cocktail.

Make it sweeter or more tart – Add more simple syrup or lemon juice depending on your preferences. 

Make it a highball – Add a splash of soda water for a more refreshing, lower-ABV version.

When to Serve an Enzoni

The Enzoni Cocktail is a great drink for aperitivo hour, (a time to serve Italian aperitifs) to help stimulate the appetite before a meal. 

It goes well with happy hour pairings like salty snacks and charcuterie boards. It’s also a fantastic summer cocktail, thanks to its fresh and citrusy character.

Why You’ll Love This Recipe

• Can be enjoyed by everyone – You don’t have to worry about age or sobriety when you make this sweet drink – it can be enjoyed by the entire family!

• Easy – It’s a very easy recipe to make! It just takes a few minutes and a few simple ingredients to whip up the most delicious Piña Colada Mocktail.

• No hard-to-find non-alcohol spirits – The Chai tea helps give the spiced rum flavor without any alcohol involved. When it’s paired with the tropical fruit juices and coconut flavor, it’s a great, affordable ingredient with the flavor notes of dark rum.

Ingredient Notes

This Virgin Piña Colada Mocktail recipe only requires a few key ingredients.

• Tropical fruit juices – This recipe uses tropical pineapple, orange, and lime juice. 

• Brewed chai – Chai has many of the same spices that are also used in spiced rum, so it is a natural, alcohol-free choice to add to a Virgin Piña Colada Mocktail. You can make the Chai sweetened or unsweetened.

• Coconut milk – I used canned, full fat coconut milk and froze into ice cubes to make the Piña Colada Mocktail extra icy without dilution of flavors.

• Cream of coconut – This is a coconut syrup NOT coconut cream from a can! This is a VERY important distinction. You can find Cream of Coconut in the alcohol mixer aisle of your local grocery store or on Amazon. 

• Nutmeg and garnishes – Ground or grated nutmeg on the top of the cocktail gives an extra layer of flavor, which helps gives a more traditional piña colada experience. For garnish, I used fresh pineapple chunks and pineapple leaves. You can also garnish with a maraschino cherry or mint leaves.

Step-by-Step Instructions

Pre-step: Freeze the canned coconut milk into ice cubes overnight prior to making. 

Step 1: Add the juices to a blender bowl. 

Step 2: Add the brewed Chai tea. 

Step 3: Add the coconut cubes, cream of coconut, and additional ice if desired. 

Step 4: Blend until completely smooth and no chunks remain. 

Step 5: Garnish with a pineapple wedge, if desired. 

Step 6: Sprinkle grated or ground nutmeg over top, if desired. 

Expert Tips

Add your cocktail glass to the freezer for a few hours prior to making the drink. It will help keep the drink frozen for longer. 

If you have leftover piña colada, add it to an empty ice cube tray and freeze. When wanting to drink the rest of it, simply pop the piña colada ice cubes into a blender with just a touch of pineapple juice to thin it out if needed or desired.

Serve this with other tropical-inspired dishes, like my Air Fryer Coconut Shrimp Tacos.

Making a Batch & Make Ahead Tips

You can definitely make these as a batch to serve a crowd – I’ve included measurements for batching in the recipe notes below.

However, I would not recommend making these in advance. You can prep and have everything ready to go in advance, but sadly, frozen drinks don’t keep well.

FAQ

Is coconut cream and cream of coconut the same thing?

No, not at all. Coconut cream refers to the thick, creamy canned coconut milk. Cream of coconut refers to a coconut cocktail syrup that is available in the alcohol mixing aisle of grocery stores. Canned coconut cream is usually found in the international food aisle.

What can I use in place of rum in cocktails?

Brewed Chai tea is a great substitute for rum in mocktail recipes as both products use similar spice flavor profiles. You can use it sweetened or unsweetened depending on your preferred taste. 

Can I use canned pineapple?

Yes, but go for the kind packed in juice, not syrup. Freeze it first for a better texture.

Related Recipes

I love making delicious mocktail recipes and tasty drinks in general, so if you’re looking for more recipes to try check out these: