4 ratings

Blood Orange and Cardamom Mojitos with Basil Recipe


I'm not a fan of overly sweet drinks, desserts, or TV hostesses. In fact, I usually drink my vodka straight, because at the end of the day I'm just a simple girl who likes to get kicked out of bars in three-inch heels. But since this is a PJ party and not a Motörhead concert, I figured, why not dress it up a little with a not-too-sweet blood orange mojito?


Adapted from "Nadia G's Bitchin' Kitchen: Cookin' for Trouble" (Ballantine Books Trade Paperbacks, 2011).


For the infused vodka

  • 3 green cardamom pods
  • 1 cup good quality vodka
  • 1 teaspoon blood orange zest
  • 1 whole vanilla bean

For the maple blood-orange juice

  • 4 cups blood orange juice, strained of pulp
  • 1/4 cup maple syrup

For the cocktail

  • 1 1/2 ounce infused vodka
  • Ice
  • 1 cup Thai sweet basil leaves
  • 6 cups sparkling water


For the infused vodka

Heat a small pan over medium-high heat. Add the whole cardamom pods, and toast them for 30 seconds, until slightly golden and fragrant. Set aside.

Pour the vodka into a medium-sized pitcher and add the toasted cardamom pods, blood orange zest, and vanilla bean. Stir, cover, and refrigerate for 3 hours or overnight. After the vodka has been infused, strain it and discard the cardamom, zest, and vanilla bean.

For the maple blood-orange juice

In a medium-sized pitcher, whisk the blood orange juice with the maple syrup, and set aside.

For the cocktail

Pour 1 1/2 ounces of infused vodka over some ice cubes in each highball glass. Add 4 Thai basil leaves. Pour in 1/3 cup of maple blood-orange juice, and top with sparkling water. Repeat steps for all 12 cocktails.