Peach Mojito (makes 4)

2 ripe peaches
16-20 mint leaves
Juice of 2 limes
4 tsp. sugar
8 oz. light rum
8 oz. club soda

Extra peach slices and lime wedges for garnish

Peel and chop the peaches, then puree in a food processor or blender. Strain, if desired. Place 4-5 mint leaves in the bottom of each glass along with the juice of half a lime and 1 tsp. sugar. Muddle with the back of a spoon. Add ice to the top of the glass. Pour in 1/4 cup peach puree, 2 ounces of rum and 2 ounces of club soda (or enough soda to fill the glass). Garnish with additional peach slices, lime wedges and mint leaves.

Make it a mockail:

To create a non-alcoholic mocktail, replace the sugar with the juice of 3 limes, and add 8 ounces of peach nectar in lieu of the rum. 

Rum-based recipe by Eileen Dunn, Done to Your Taste Catering, Park City


Brigham City first held Peach Days in 1904 to celebrate Utah's premier peaches. More than a century later, the festival is still in full swing. This year, head north on September 4-7 and join over 50,000 people as they experience the full-blown parades and activities, shop Brigham City's downtown fruit displays and admire summer roses in the flower show. Visit for a full schedule.