This Blood Orange Mojito adds some dazzling color and extra flavor to this classic Cuban cocktail made with mint and rum.
This week San Diego has been hit with Santa Ana winds. What does this mean to the rest of the world? It means that despite the calendar telling us it is February, despite the temperature hitting close to freezing just a week ago, desert winds from the East are blowing into town. Yesterday, it was a dry, hot 85ºF beach kind of a day. Today it will be around 80ºF. Maybe we should play hooky and head to the beach instead?
The kids came home from school Monday totally parched, red cheeked and with chapped lips. My Princess was delighted that she was “allowed” to wear some new sundress that sat in her closet, waiting for summer to arrive. Middle Child did not heed my warnings and wore his usual long pants and sweatshirt.
“Well, no wonder you were hot today,” I lectured.
The Professor returned from his day of high school nauseous and exhausted. He had two workouts in the heat that day, AND he skipped lunch.
“Really?” I just shook my head.
This change of weather is probably why I had mojitos and my time living in Miami on my mind. I wanted to send some warm, sun-shiny thoughts to those of you buried in cold and snow. It is February and citrus fruits, like blood oranges, are now in season. So why not add some color to your bleak winter day?
San Diego has one more week of warm weather and then it shall cool to it’s usual February temps of 65-70ºF. Brrrrr! Makes me shiver just thinking about it. Still perfect weather for Blood Orange Mojito.
Looking for more recipes using blood oranges? Chase the winter blues away with this refreshing and always sunny citrus white sandgria. Use them to infuse vinegar and make a blood orange balsamic vinegar.
- 2 blood oranges, quartered
- 1 lime, quartered
- 8 leaves of mint, fresh
- 1 tsp granulated sugar
- 4 oz rum, white
- 2 cup ice, (1 cup per glass)
- 4 oz club soda, (2 oz each glass)
- In a cocktail shaker crush together blood oranges, lime, mint and sugar.
- Add rum and shake well.
- Divide fruit mixture evenly into two glasses filled with ice (1 cup per glass)
- Top glasses with club soda (2 oz each glass) and serve immediately.