• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks

    Bergamot Mojitos

    Published Feb 27, 2013

    Jump to Recipe Print Recipe

    refreshing bergamot mojito cocktail

    With thirst-quenching lime, cooling mint, and sparkling water, mojitos are usually a summer affair. Nothing refreshes one's spirits on a sweltering day quite like this fizzy, Cuban concoction.

    mint leaves in a jar

    But here in San Francisco, the difference between winter and summer is sometimes unclear. This winter has been one of the sunniest I can remember, and I frequently find myself stopping to remember what month it is.

    juiced lemons

    Since I was lucky enough to score some fresh bergamot oranges at Berkeley Bowl, I've been adding their zest and juice to these mojitos, which we've been downing before the foggy chill of summer rushes in to "freeze" our delicate, acclimatized selves. (The rumors are true: we Coastal Californians are total wimps.)

    close up of leaves being muddled

    We call them "bergamojitos."

    leaved being muddled

    Bergamot juice is tart enough to stand in for lime, and a touch of its highly fragrant zest gives the drink a floral nose with musky undertones that whisper of earl grey tea. Fresh mint bruised with a touch of sugar, a slug of white rum, and a top off of sparkling water (courtesy of my true love, the soda siphon) make this taste like summer in a glass.

    mojito being poured

    Or a San Francisco winter, at least.

    glass of lovely bergamot mojito

    But don't waste the precious peel: prior to juicing your bergamot, save its zest for making chocolate bergamot scones, bergamot bitters, or vanilla bergamot ice cream, a variation of my favorite vanilla ice cream recipe that tastes like a grown-up creamsicle.

    If you don't have bergamots, try this with pomelo or grapefruit juice instead, adding lime juice to tart it up.

    Cheers!

    top down shot of bergamot mojito

    More Cocktail Recipes:

    • Pink Grapefruit Vieux Mot
    • Dark and Stormy
    • Sparkling Whiskey Gingerade
    • Verdant Lady {Green Chartreuse Cocktail with Gin & Mint}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this bergamot mojito recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    glass of bergamot mojito
    No ratings yet

    Bergamot Mojitos

    Print Recipe Pin Recipe
    A bergamot twist on a classic cocktail.
    Alanna Taylor-Tobin
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 1 drink.

    Ingredients

    • leaves from 2-3 sprigs of mint, a few reserved for garnish
    • 2 teaspoons sugar
    • tiny pinch of bergamot zest
    • 2 ounces strained bergamot juice (from 1/2 a medium-large bergamot)
    • 2 ounces white rum
    • ice
    • sparkling water
    • bergamot twist, optional

    Instructions

    • Place the mint leaves in a cocktail shaker, jar, measuring cup, or any other mojito-sized vessel. Add the sugar, bergamot zest and juice, and mash until the mint is bruised. Add the rum, stir to dissolve the sugar, and strain into a glass filled partway with ice cubes, pressing on the leaves to extract all that good stuff. Top off with sparkling water, and garnish with mint leaves and the bergamot twist. Stir and enjoy.
    • You can reuse the bruised mint leaves to make a second drink, if you like.

    Notes

    A little bergamot zest goes a long way, so add it with caution. If you find your drink wanting for more bergamot, add the optional twist of zest to the finished drink.
    Nutritional values are based on one drink.

    Nutrition

    Calories: 188kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 23mgPotassium: 113mgSugar: 13gVitamin A: 115IUVitamin C: 28.4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Bergamot Mojitos

    A little bergamot zest goes a long way, so add it with caution. If you find your drink wanting for more bergamot, add the optional twist of zest to the finished drink.

    Makes 1

    leaves from 2-3 sprigs of mint, a few reserved for garnish
    2 teaspoons sugar
    tiny pinch of bergamot zest
    2 ounces strained bergamot juice (from 1/2 a medium-large bergamot)
    2 ounces white rum
    ice
    sparkling water
    bergamot twist, optional

    Place the mint leaves in a cocktail shaker, jar, measuring cup, or any other mojito-sized vessel. Add the sugar, bergamot zest and juice, and mash until the mint is bruised. Add the rum, stir to dissolve the sugar, and strain into a glass filled partway with ice cubes, pressing on the leaves to extract all that good stuff. Top off with sparkling water, and garnish with mint leaves and the bergamot twist. Stir and enjoy.

    You can reuse the bruised mint leaves to make a second drink, if you like.

    glass of bergamot mojito

    You might also like...

    Drinks
    « Curried Red Lentil, Kale and Sweet Potato Soup
    Buckwheat Banana Muffins »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Laura says

      February 27, 2013 at 12:48 pm

      Ah, so jealous of you Californians and all of the insane citrus you have access to. I've only ever enjoyed bergamot in my earl grey sadly. These sound so refreshing and look completely stunning. Bergamojitos! I think you just started a new trend in mixology.

      Reply
      • Alanna says

        February 27, 2013 at 6:43 pm

        I know - we are spoiled brats! I've been seeing bergamot popping up on menus around town, so I'm hoping they'll become more widely available everywhere in the near future. Thanks for the kind words! Your raw chocolate earl grey cake looks AMAZING!

        Reply
    2. Darya says

      February 27, 2013 at 1:00 pm

      Wonderful! I have only recently discovered your beautiful blog, so this is my first reaction. I live in Northern France, where Bergamots are not easy to come by, but I was lucky enough to find some several times during the winter, and got obsessed!!! I am happy to see I am not the only one. This mojito sounds so fresh and "cheerful"!

      Reply
      • Alanna says

        February 27, 2013 at 6:47 pm

        Thank you so much for writing! I'm glad you're able to find bergamots in your neck of the woods - they are indeed a special fruit, and "cheerful" is the perfect description for this drink.

        Reply
    3. carey says

      February 27, 2013 at 2:14 pm

      Oh how I am jonesing for spring (and feeling extreme anger towards the snow currently falling outside — get over it, Nature!). And this drink is adding fuel to my warm-weather yearnings. (And also to my desire to track down the elusive bergamot!) A friend of mine sent me a link to a post about making bergamot bitters last week, and it really piqued my interest in the fruit. My favorite natural foods store usually manages to get a decent selection of citrus in at this time of year, but I'm not sure if there's been bergamot hidden amongst all those other varieties, and I've just never noticed it before. I will be taking a closer look next time I'm shopping. And if I find some, I will be making bergamot bitters and drinking bergamojitos, whether it's warm or not! (:

      Reply
      • Alanna says

        February 27, 2013 at 7:03 pm

        I'm so sorry, Carey! You could hop on a plane...
        I'm planning to make bergamot bitters with the rest of my bergamots, too. I'll totally send you some if they turn out. :)

        Reply
    4. Elizabeth says

      February 27, 2013 at 4:14 pm

      This sounds refreshing! I need to take my weekly trip over to Berkeley Bowl. It sure has been beautiful these past few days in the SF bay hasn't it! Love your blog.

      Reply
      • Alanna says

        February 27, 2013 at 7:32 pm

        Aw, thanks! It sure has; today is turning out to be no exception. I hope they still have some in stock - I got mine a few weeks ago and have been hoarding them. Let me know how it goes!

        Reply
    5. [email protected] says

      February 27, 2013 at 8:01 pm

      Yum... I seriously wanted to reach right into the screen and grab one! Gorgeous photos ;)

      Reply
      • Alanna says

        February 27, 2013 at 8:01 pm

        Thanks, Emilie! :)

        Reply
    6. Zen says

      February 27, 2013 at 10:18 pm

      Ohhhh I NEED one right now!!
      Love all your photos (and great use of props! hehe)

      Reply
      • Alanna says

        February 28, 2013 at 12:01 am

        Haha - thanks, Ezen!

        Reply
    7. Eva Kosmas says

      March 02, 2013 at 12:49 am

      I love a good cocktail. This sounds wonderfully refreshing!

      Reply
      • Alanna says

        March 02, 2013 at 6:59 am

        Thanks, Eva. :)

        Reply
    8. Gingered Whisk says

      March 07, 2013 at 6:04 pm

      What a lovely drink! I have never seen a bergamot before, I would have bought a whole crate full, too! I love all the fun things you are making with them! :) And this drink makes me crave spring sooo bad! I'm tired of cold and snow! :)

      Reply
      • Alanna says

        March 07, 2013 at 8:30 pm

        Aww, thanks! I hope the weather clears up soon in your neck of the woods!

        Reply
    9. Sapna says

      June 26, 2016 at 9:30 pm

      OMG looks SO good!

      Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Lofty Gluten-Free Lemon Poppy Seed Cake

    Gluten-Free Lemon Tart with Almond Flour Crust

    Soft and Chewy Gluten Free Chocolate Chip Cookies with Brown Butter and Flaky Salt

    Soft & Chewy Gluten-Free Chocolate Chip Cookies

    matcha chocolate chip cookie on a piece of parchment

    Matcha Chocolate Chip Cookies (Vegan & Gluten-Free)

    Footer

    Instagram

    Bored with breakfast? Sweet potato breakfast bowls Bored with breakfast? Sweet potato breakfast bowls to the rescue! 💫

These are creamy, sweet, savory, spicy, plus vegetarian and DF to boot. Topped with wilted greens, poached egg, and coconut "bacon" for cronch.

Finish with toasted sesame oil and shichimi togarashi for Japanese vibes. 

Bojon appétit!

https://bojongourmet.com/sweet-potato-breakfast-bowl-eggs-greens/

#sweetpotatoes #sweetpotatobowl #glutenfreebreakfast #vegetarianbreakfast #f52farmstand
    New recipe on TBG today: 🍋 GF lemon poppy seed New recipe on TBG today: 🍋 GF lemon poppy seed cake. It's moist, lofty, tender, and so easy to make.

This is a smol sheet cake (8x8) that you can whip up in under an hour with just one bowl and a whisk. Swipe to see how easy it is to make!

I especially love making this cake with Meyer lemons - so obsessed with their sunny, floral flavor! It pairs beautifully with nutty poppy seeds, which add a bit of crunch and old-world flavor.

Made with some whole grain flours, no gums, and with DF and refined sugar-free options too.

Recipe linked @the_bojon_gourmet

https://bojongourmet.com/gluten-free-lemon-poppy-seed-cake/

#lemoncake🍋 #glutenfreebaking #alternativeflours #glutenfreeflours #gfbaking #bakingfromscratch #lemonpoppyseed #poppyseedcake
    Sunny GF #lemontart vibes for a dark Friday! 🌝🍋

This is our 🤷‍♀️ day of rain and clouds here in NorCal and I'm definitely craving brightness in all forms, including and especially citrus! 

You can make this golden-hued tart with regular lemons, but I especially love the floral taste of Meyers if you have access to them. 

The bright and tangy lemon curd gets baked in my tender, buttery almond flour tart crust, a reader favorite since I shared it in my cookbook back in 2016. 

Top it with whipped creme fraiche and bee pollen for a dessert that looks like it came from a fancy-pants bakery but is actually super easy to make yourself. 

Stay dry out there, friends! 

#lemonlove #glutenfreebaking #f52farmstand #citrus #citrusseason #tarts 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/
    Creamy, vegan quiche made with @Hodofoods All-Day Creamy, vegan quiche made with @Hodofoods All-Day Egg Scramble for a vibrant filling loaded with eggy, cheesy vibes! 🌈✨
 
This recipe starts with my flaky gluten-free pie crust and a mess of sauteed veggies. For the filling, just blend #hodoeggscramble with plant milk, corn starch, a bit of maple sugar, and baking powder. The sugar balances the flavor, and a pinch of baking powder gives it a bit of fluff. 
 
Whip one up for a satisfying brunch dish everyone can enjoy! Get the recipe @hodofoods. 
 
#quiche #veganquiche #glutenfreebrunch #plantbasedlife #veganbombs #dairyfreerecipes #veganfoodvideos #veganrecipeshare #hodofoods #hodoyearofyum

https://www.hodofoods.com/recipes/creamy-vegan-quiche
    GF DF Lemon Almond Olive Oil Cake ✨ Gluten and GF DF Lemon Almond Olive Oil Cake ✨

Gluten and dairy-laden cakes *wish* they could be as moist and tender as this cake, which gets loads of flavor from fruity olive oil and a meltingly tender crumb from nubby almond flour. 

Nibble slices plain with a cup of tea, or dress up wedges with sugared strawberries and a dollop of whipped cream or coconut cream. 

The cake can be made up to a few days ahead; it just gets better and better as it sits. Feel free to try this cake with other citrus zest and juice, such as Meyer lemon, tangerine, or blood orange.

🎥 by @nadia.creativity & @rdaphoto 💞

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-olive-oil-cake-lemon-almond-flour-dairy-free/

#oliveoilcake #glutenfreecake #almondflour #almondflourrecipes #lemoncake #citrusseason
    Weekend #brunch vibes ➡️ flaky GF quiche with Weekend #brunch vibes ➡️ flaky GF quiche with spinach, leeks & Gruyere ✨

This recipe starts with my flaky gluten-free pie crust filled with savory custard, sautéed leaks, spinach, and lots of delicious melty cheese. 

Swipe to see how it’s made it! 

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-quiche/

#brunchideas #quiche #gruyere #glutenfreequiche #glutenfreebaking

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack