Enjoy a little citrus zing in a minty classic white rum cocktail. Blood Orange Mojitos brighten up this refreshing cocktail during the coldest days of the year. Refreshing. Simple.
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It’s Citrus Season!
I’ve been attempting to eat my weight in citrus before peak season passes. Blood orange seems to have the shortest season, so I find all the ways to enjoy them. People seem to either love em’ or hate em’. Where are you on the spectrum?
Mojitos are among my favorite of white rum cocktails and offer a canvas to add a splash of flavor and color using the freshest seasonal fruits and berries.
While blood oranges can be somewhat bitter, they offer bright raspberry and strawberry notes. When paired with a bit of sweet, the bitterness is mellowed.
A Few Recipe Notes
- Advance Prep: Fresh squeezed blood orange juice can be refrigerated up to one day in advance. You’ll need about one and a half blood oranges to make enough juice for one cocktail depending on the juiciness of the orange (this varies). Save the flesh and toss it in your smoothie!
- Variation: Cara Cara oranges are a fabulous sub in this white rum cocktail recipe. They are sweeter, so adjust the simple accordingly.
- DIY simple syrup! I was shocked to see how much a small bottle of simple syrup goes for at the store! Woah Nellah! Simply place 1/2 C water and 1/2 C sugar into a small sauce pot, bring to a boil. Simmer and swirl until the sugar dissolves. Remove from heat, grate in some orange zest and toss in a few springs of mint and steep for about 10 minutes then strain into a storage container for an over the top simple that takes this cocktail to extraordinary! Refrigerate until ready to use (double with ease).
More White Rum Cocktails to Love
Blood Orange Mojitos
For the Mojito:
- 1/2 Lime cut into 4 wedges
- 5-7 Mint Leaves
- 1 - 1 1/2 oz (28g-42g) Simple Syrup* or to taste - see notes for recipe
- 2 oz (56g) White or Light Rum
- 1 1/2 oz (42g) Blood Orange Juice fresh squeezed
- Crushed Ice
- Club Soda
- Thin Sliced Orange
- Thin Sliced Lime
- Mint Sprigs
- A. For a Low Ball Glass: in a cocktail shaker, or cocktail mixing glass, layer the cut lime wedges, and mint leaves. Pour in the simple syrup and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice and to allow the mint to release its oils. Add the rum, strain in blood orange juice and top with ice. Stir. Strain into an ice filled double low ball cocktail glass. Top with club soda, stir, taste for simple syrup adjustment then garnish. ORB. For a High Ball or Collins Glass: muddle the lime wedges and mint leaves. Pour in the simple syrup and use a muddler to muddle the mixture for about 30 seconds. The goal is to squeeze out the lime juice and to allow the mint to release its oils. Add crushed ice, and light rum to the mixture. Using a fine mesh strainer, strain in the fresh squeezed orange juice. Stir. Top with Club Soda. Stir. Taste for simple syrup adjustment then garnish.