The long-term use of alcohol-based mouthwash can cause several health issues, such as epithelial detachment, mucosal ulceration, gingivitis, petechiae, and white lesions. In addition, prolonged use also poses a risk of Candida albicans developing resistance to antifungal drugs, making it necessary to research mouthwash with peppermint and ginger extracts as a safe and effective natural alternative. Peppermint extract contains menthol with antifungal properties, while emprit ginger contains gingerol, which can inhibit the metabolism of fungi in Candida albicans. The research on mouthwash combining peppermint extract and ginger was conducted experimentally in the laboratory using the maceration method with 96% ethanol. The mouthwash formulations consist of four variations: Formula 1 (5% peppermint: 5% ginger), Formula 2 (10% peppermint: 5% ginger), Formula 3 (5% peppermint: 10% ginger), and Formula 4 (10% peppermint: 10% ginger). The evaluation of the mouthwash combination of peppermint and ginger includes physicochemical tests, such as pH (SNI standard 12 3524-1995), viscosity (SNI standard 16-4399-1995), homogenity, organoleptic properties, and inhibition tests against Candida albicans using the disk diffusion method. The results of the study on the mouthwash combining peppermint and ginger extracts show that all formulas meet SNI standards, with a pH (5.68-7.00) and viscosity (0.00-1.2 cP). All formulas have the potential to inhibit Candida albicans, with Formula 3 providing the largest inhibition zone and good organoleptic properties, Mint, followed by a hint of ginger aroma taste, peppermint aroma, and Clear brownish yellow color. The combination of peppermint extract and ginger shows great potential as a natural ingredient for an effective mouthwash against fungal infections. Therefore, further research is needed to test the stability of the formulation, long-term toxicity, and in-vivo effectiveness to support the development of pharmaceutical preparations.