Blood Orange Mojito

View

Photo: Blood Orange Mojito

TOTAL TIME: 1 hr 25 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 5 min
 
YIELD: 8 drinks
LEVEL: Easy

ingredients

  • 1 blood orange, cut into 32 pieces
  • 32 fresh small basil leaves or mint leaves, reserve a few for garnish
  • 16 teaspoons natural raw cane sugar (demerara sugar)
  • 8 to 10 cups small ice cubes or chipped ice
BASIL SYRUP:
  • 1 cup packed well-washed fresh basil leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place pieces of orange in each of 8 (12-ounce) rocks glasses, and top each glass with a couple basil leaves or a mint leaves. Sprinkle 2 teaspoons of cane sugar in each glass and, using a muddler, crush the orange pieces while bruising the basil with the sugar. Fill each glass just below the rim with ice (about 1 to 1 1/4 cups in each glass). Add a tablespoon of the basil syrup and 1/4 cup of the rum to each of the glasses.

Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds. Pour the mojito back in the glass, and top off the glass with seltzer or sparkling water. Place a sugar cane stick in each glass. Garnish each drink with 1 of the remaining basil or mint leaves. Serve immediately.
Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. Once the sugar has dissolved, remove the syrup from the heat, and add the basil leaves to the saucepan. Allow the syrup to sit for at least 1 hour before straining through a fine-mesh sieve. Discard the basil leaves. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks.

Yield: about 2 cups

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.