Because I just arrived home from a very full day of T-Ball, a 4-H obligation at a car show and because it's Saturday night........I want one of these......served in a fish bowl.
Blood Orange Mojito
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.
To make simple syrup, in a measuring cup, stir together 1/4 cup superfine sugar in 1/4 cup hot water until dissolved. Let cool. This recipe makes 3 fl. oz. syrup and can be doubled or tripled as needed.
Ingredients:
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
Directions:
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.
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. Makes 4 drinks.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
photo by http://www.williams-sonoma.com/
Blood Orange Mojito
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.
To make simple syrup, in a measuring cup, stir together 1/4 cup superfine sugar in 1/4 cup hot water until dissolved. Let cool. This recipe makes 3 fl. oz. syrup and can be doubled or tripled as needed.
Ingredients:
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
Directions:
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.
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. Makes 4 drinks.
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).
photo by http://www.williams-sonoma.com/
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A very nice twist on the original!
ReplyDeleteOn a day like today, anything cold and refreshing like this drink sounds wonderful!!
ReplyDeleteI hope you enjoy the rest of your weekend!!
If i would drink....
ReplyDeleteI would make one of these! It looks great!
Thanks
Leontien
wish i had one right now!
ReplyDeleteLooks refreshing and Yummy! Can't wait to try it!! Thanks for sharing!
ReplyDeletewow...yum!
ReplyDeletemmmmmm! I very rarely drink, but that does sound tasty!
ReplyDeleteOh yum- I was just looking at my mint the other day thinking it might be time to start using batches of it!
ReplyDeleteOh my oh my. Girls night on our deck and I'm making these! I have the mint for mojitos ready to go.
ReplyDeleteone word....YUM
ReplyDelete