Enjoy a little citrus zing in a minty classic mojito. Blood Orange Mojitos brighten up this classic cocktail during the coldest days of the year. Refreshing. Simple.
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 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:
- 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!
- Cara Cara oranges are a fabulous sub in this recipe if blood orange is not available. 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).
- Classic Mojitos are muddled in a high ball or Collins glass. I prefer serving them in short low ball glasses or pretty cocktail glasses. To do this, you’ll need to muddle the ingredients in a cocktail shaker or a cocktail mixing glass then strain into a cocktail glass.
Blood Orange Mojitos
Enjoy a little citrus zing in a minty classic mojito. Blood Orange Mojitos brighten up this classic cocktail during the coldest days of the year. Refreshing. Simple. Make in a cocktail (low ball) or the classic Collins or high ball glass!
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) 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.
B. For a Hall 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.
Orange juice may be squeezed up to one day in advance and refrigerated.
*For an OVER THE TOP minty-orange Simple Syrup: Pour 1/2 C (120g) cane sugar and 1/2 C (116g) water into small saucepan and bring to a boil. Stir. Boil until all the sugar is dissolved, just a few minutes. Pour into a lidded container for storage in the refrigerator until ready to use. For added minty-orange goodness, add a few sprigs of mint and 1 tsp of orange zest to the simple syrup before cooking. Allow it to steep for about 10 minutes before straining the syrup to a storage container.