The mojito is a classic Cuban cocktail. In this twist on the original, lime and mint are accentuated with blood oranges, which are typically in season from late winter through mid-spring. This recipe can be multiplied to make a large batch.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
- 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
- 1 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.
- 2 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.