Fresh blood oranges are slipping away from the shelves at the local supermarkets but if you look, you can still find a few. It’s really worth the effort! 
Nothing feels more like summer than sitting on your deck sipping the first cocktails of the season. If you’re lucky some of your herbs survived the winter and you can even pick some fresh.  One of my favourite cocktails hands downs is the Mojito but I am always working on new ways to shake them up & keep things interesting so in this version I have incorporated the fresh squeezed crimson juices of the blood orange.  It’s fantastic but be warned, the go down like water and if it’s a hot day they will sneak up on you.  Invite some friends over and have some fun. 

Blood Orange Basil Mojito   

5 large fresh mint leaves
5 large fresh basil leaves
½ oz. Basil infused simple syrup 
5 oz. Fresh squeezed blood orange juice
1 oz. White Rum
Club soda

In a tall glass, gently muddle the fresh mint and basil with the simple syrup. Add the blood orange juice and the rum. Fill with ice and top with club soda. 

Basil Infused Simple Syrup
1 c. sugar 
½ c. Water 
½ c. fresh basil leaves washed & packed into the measuring cup

Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, remove the syrup from the heat, and add the basil leaves. Allow the syrup to sit for at least 1 hour before straining through a mesh sieve. Discard the basil and store the syrup in an airtight container in the fridge until ready to use. Syrup will last for several weeks in the refrigerator.

Submitted by Angie Quaale of Well Seasoned