alissa and ryanbehind the bardrinksentertainingFood & Drinkrecipes

behind the bar: dia and patrick’s sardinian blood orange mojito

by Ryan and Alissa Walker

This week we are featuring the Sardinian inspired creation of the super talented wedding photographer, Dia Rao, and her equally talented (new) fiancé Patrick Haynes.  First, we want to congratulate Dia & Patrick on getting engaged less than a week ago!!!   Dia is a California based destination wedding photographer whose work is inspirational, exciting and fresh.  She has a passion for all things crafty and finds continuous joy in the fact that her job lets her travel.  This year Patrick and Dia photographed weddings in Italy, Cabo & Sayulita.  Next year they’ll be working in Puerto Rico, Jamaica and Cape Cod.

Patrick is also the owner of Fatbelly Productions where he produces videos for clients such as the Grammy Awards, Intel and HP.  Being such a creative couple we knew the pair would come up with an amazing drink for everyone to enjoy and the Sardinian Blood Orange Mojito does not disappoint!  [Alissa + Ryan]

CLICK HERE for the full recipe after the jump!

“This drink was one part inspiration from our travels and one part love of Mojitos. We had just finished photographing a wedding in Tuscany and headed off to Sardinia for some much needed RNR.  It was here on the white sandy beaches with the jagged coastline that we sipped one of the best Mojitos we had ever tasted.  The next morning, breakfast was served with dark-red, super sweet blood orange juice.  It was only when we had returned home and found ourselves continuously saying, “Those Mojiots…wow!  And that blood orange juice!” that we decided to try mixing the two.  And voilà, we created the Sardinian Blood Orange Mojito.  We hope you enjoy!”


2 Bunches of Mint

1 Cup of Fresh Squeezed Blood Orange Juice (you can substitute Trader Joe’s Blood Orange Soda)

2 shots of Rum

2 Tablespoons of Sugar (omit if you use the TJ’s juice)

Juice of 1 Lime

1 cup of ice

1 shaker & Muddler


Add mint, lime juice and sugar to shaker.

Muddle the ingredients until the mint is well crushed.

Add rum, blood orange juice and ice.

Shake well and serve garnished with remaining mint and a slice of lime.


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