Blood Orange Mojito

A citrusy twist on a rum-based classic.

1 1/4 ounces coconut rum

2 ounces San Pellegrino Aranciata Rossa (blood orange)

3/4 ounces simple syrup

1 blood orange, cut into wedges and peeled

Handful of mint leaves

Sugar, to taste

1. Combine blood orange wedges, mint leaves and a sprinkle of sugar into mixing glass. Muddle together until most of the juice is extracted and the mint leaves are bruised. 2. Fill glass with ice and add rum, simple syrup and San Pellegrino Aranciata Rossa. 3. Stir, pour and garnish with blood orange wedge. 4. Serve immediately.