Blood Orange Ginger Cranberry Mojitos Recipes

CRANBERRY AND GINGER MOJITO

Steps:

• For the syrup, combine all the ingredients in a saucepan and bring to a boil.
• Allow to simmer for 5 minutes then remove from the heat and allow to cool slightly.
• Blend the mixture until smooth then strain to remove all the fruit pulp.
• Allow to cool completely.
• To make the mojito, pour syrup into the bottom of a tall glass, add ice, cranberries, mint leaves and lime wedges. Add the rum and top with soda water/club soda.
• Serve.

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 GINGER CRANBERRY MOJITO'S

Steps:

• For the Ginger simple syrup:
• In a small pan, combine the ginger, sugar and water and bring to a simmer, stirring until the sugar is dissolved, about 2 minutes. Then set aside to chill. You can make this ahead of time.
• For the Sugar rim:
• Rub the rims of the glasses with a lime wedge and then gently coat them in brown sugar. Let them dry as you get together the ingredients for the drinks.
• To make the Mojitos:
• In the bottom of four heavy highball glasses, divide the mint and lime wedges evenly between the four glasses, 2 tablespoons simple syrup to each glass and use a muddler to smash them all together and release the mint oil and lime juice.
• Add ice cubes, rum and blood orange soda to fill the glass most of the way. Put a floater of cranberry juice on the top (a couple tablespoons) You could serve as is (I love the look of the floater and the two different colors) or stir them together.
• Garnish with fresh mint, cranberries and candied ginger.
• For the Ginger simple syrup:
• In a small pan, combine the ginger, sugar and water and bring to a simmer, stirring until the sugar is dissolved, about 2 minutes. Then set aside to chill. You can make this ahead of time.
• For the Sugar rim:
• Rub the rims of the glasses with a lime wedge and then gently coat them in brown sugar. Let them dry as you get together the ingredients for the drinks.
• To make the Mojitos:
• In the bottom of four heavy highball glasses, divide the mint and lime wedges evenly between the four glasses, 2 tablespoons simple syrup to each glass and use a muddler to smash them all together and release the mint oil and lime juice.
• Add ice cubes, rum and blood orange soda to fill the glass most of the way. Put a floater of cranberry juice on the top (a couple tablespoons) You could serve as is (I love the look of the floater and the two different colors) or stir them together.
• Garnish with fresh mint, cranberries and candied ginger.

BLOOD ORANGE CRANBERRY JALAPENO MOJITO (VIRGIN)

Steps:

• Take sugar, water, and jalapenos in a pot. Boil them for 2 to 3 minutes. Let it cool down and strain it. Discard the jalapenos.
• Note - you can skip jalapenos or reduce the quantity according to your liking.
• Take 10 (6 to 8 oz.) glasses. Add lime wedges, and mint leaves. Lightly muddle.
• Now add ice cubes, cranberry juice, and simple syrup. Stir everything well.
• Now at the time of serving, add blood orange sparkling juice and garnish it with cranberries and rosemary.
• Serve it immediately.
• Enjoy refreshing Blood Orange Cranberry Jalapeno Mojito!

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.