Blood Orange Mojito
Beat the heat with this refreshing cocktail that is bursting with bright citrus flavors and herbaceous notes. Fresh mint leaves are gently muddled with simple syrup, rum, and lime juice to create a zesty base. Sparkling water adds effervescence, while the sweet tang of blood oranges elevates the drink with a burst of color and juiciness. Served over ice and garnished with a sprig of mint, this cocktail is a perfect balance of sweet, tart, and herbaceous flavors that will surely cool you down on a hot day.
— Constant Cookbook
Ingredients
- Ice, as needed
- 20 fresh mint leaves, plus 4 sprigs for garnish
- 4 fl. oz. simple syrup (see note above)
- 3 fl. oz. white rum
- 4 fl. oz. fresh lime juice (from about 4 limes)
- 24 fl. oz. sparkling water, or as needed
- 2 blood oranges, halved
Instructions
- Fill 4 highball glasses with ice. In a glass pitcher, combine the mint leaves and simple syrup. Using a muddler or pestle, gently muddle the mint leaves, being careful not to tear them. Stir in the rum and lime juice.
- Fill the glasses about two-thirds full with the mixture, being sure to get a few mint leaves into each glass. Top the drinks with sparkling water, leaving a little room at the top, and gently stir. Using a reamer, squeeze an orange half over each drink. Garnish each drink with a mint sprig and serve. Makes 4 drinks.
- Adapted from Williams-Sonoma <i>On the Grill,</i> by Willie Cooper (Oxmoor House, 2009).
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