Blood Orange Mojito

Marisa Chafetz

The Mojito, in one form or another, has been around for hundreds of years. According to legend, the proto-jito, called El Draque, made with lime, mint, sugar and rum-soaked chuchuhuasi bark, dates back to the 16th century on the ship of Sir Francis Drake where it was used as a health tonic. But over the ensuing centuries, the Mojito grew into one of the world’s most popular cocktails, and for good reason: It’s refreshing and easy drinking, and it provides a zesty, minty punch that makes it an ideal complement to a warm summer day. At present, though, the drink is a little overexposed, having been one of the early juggernauts of the 2000s cocktail revival. So we decided to change it up a little by adding some fresh blood orange juice. Blood oranges are in peak season during the winter and early spring months in the Northern Hemisphere, so this is a perfect cocktail to sip as you transition into the true Mojito high season of June and July. The ruby red juice is more bitter than standard orange juice. And because we cut back on lime and simple syrup to make room for it, this Mojito has an extra sharpness that should be appealing to people who generally find Mojitos to be just too sweet.



  • 8 leaves Mint Leaves
  • .5 oz Simple Syrup
  • 2 oz White Rum
  • .5 oz Lime Juice
  • .5 oz Blood Orange Juice
  • Club Soda
  • Fresh mint (for garnish)


Step one

Add mint leaves and simple syrup to shaker tin and muddle.

Step two

Add rum, lime juice and blood orange juice, and shake with ice.

Step three

Strain into a Collins glass with a Hawthorne strainer. Fill glass with fresh ice.

Step four

Top with club soda and garnish with mint sprig.

Contributed by Supercall

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Mix It Up!

If you want to push the boundaries of your Mojito even more, try mixing and matching citrus and herb combinations, like grapefruit and rosemary, lemon and basil, orange and thyme, or tangerine and tarragon.

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