Blood Orange Mojitos Recipes

BLOOD ORANGE MOJITO

Steps:

• Add 1 cup of sugar to 1 cup of water and bring the mixture to a boil on the stove and then reduce the heat to a simmer.
• Simmer for 5 - 10 mins or until the sugar has dissolved and the mixture has thickened slightly. You want it to just coat the back of a spoon. You don't want it too thick.
• Juice your blood oranges. Your going to need about 1/2 to 1 orange per cocktail, depending on how juicy they are.
• Add the rum, mint, and blood orange juice to a glass or cocktail shaker. Smash it up with a cocktail muddler.
• Strain the rum into a glass (if you used a shaker) and add some more mint, the lime juice, and the simple syrup. Muddle just briefly again. Fill the glass with ice.
• Top the mixture with club soda add a few blood orange slices and garnish with a sprig of mint before serving.

BLOOD ORANGE MOJITO

Steps:

• Combine the sugar, lemon juice and mint leaves in a tall glass; mash with the back of a spoon.
• Mix in the rum and blood orange juice.
• Fill glass with ice.
• Top with a splash of ginger ale.

BLOOD ORANGE-CINNAMON MOJITO

Steps:

• For the cinnamon syrup: Combine the sugar and 1 cup water in a small saucepan. Bring to a simmer and stir until the sugar is completely dissolved. Add the cinnamon sticks and continue to simmer until the flavors are infused, 15 to 20 minutes. Cool, then strain and discard the cinnamon sticks. Refrigerate in an airtight container for up to 2 weeks.
• For the mojito: Add the mint, lime wedges and 1 ounce cinnamon syrup to a cocktail shaker and muddle. Fill with the ice, and add the rum and orange juice and shake briefly. Pour directly into a highball glass. Top off with the sparkling wine and stir briefly. Garnish with a mint sprig and blood orange slice.

BLOOD ORANGE MOJITOS

Steps:

• Divide the citrus fruit, mint leaves and sugar between 4 glasses. Muddle the fruit until the juice has been extracted. Add a shot of rum to each glass and stir. Fill each glass with ice. Top with club soda, stir and serve garnished with a mint sprig.