Charred Peach Blueberry Mojitos

• 1 cup light brown sugar, divided
• 1 pint fresh blueberries
• 4 lemons, divided
• 4 cups (about 3-4) sliced ripe peaches
• 1 tablespoon olive oil
• Kosher salt
• 1 cup loosely packed fresh mint
• 1 cup white rum
• 2 cups seltzer water

To make the blueberry syrup, combine 1/2 cup water and 3/4 cup light brown sugar in a saucepan. Heat a saucepan over medium-high heat and bring to a boil. Add the blueberries, and allow the mixture to return to a boil. Reduce the heat to medium and cook for 7 minutes, stirring frequently. Remove saucepan from the heat and strain liquid into a small pitcher (note: do not press on the blueberries while straining or the syrup will be cloudy).

Zest one of the lemons. Juice three of the lemons and cut the remaining lemon into slices. Add one tablespoon of lemon zest to the blueberry syrup and stir to combine. Allow the syrup to cool completely.

While the syrup cools, char the peaches. Heat a skillet over medium-high heat for 5 minutes. Toss sliced peaches with olive oil and a pinch of salt. Add peaches to the hot skillet and cook, stirring frequently, for 4–6 minutes or until the peaches are charred and softened. Remove peaches from the skillet and allow to cool.

In a large pitcher, combine the remaining 1/4 cup light brown sugar, juice from 3 lemons, mint and charred peaches. Muddle until the peaches are fully crushed and the sugar is dissolved. Add rum, seltzer water, and about 1 cup of ice to the pitcher. Stir to combine.

Strain the cocktail into ice-filled glasses, and drizzle each glass generously with the blueberry syrup. Garnish with more fresh mint and lemon slices.