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

The Bojon Gourmet logo

  • Recipes
  • 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 / Recipes / 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...

    « 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

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    #peachseason has me craving this cobbler that’s #peachseason has me craving this cobbler that’s GF, paleo-friendly, and vegan! 

Made with almond, cassava and tapioca flours, these biscuits have a crusty tops and floofy middles. Combine them with tender roasted peaches and a scoop of vanilla ice cream for a cozy early summer dessert. 

#glutenfreebaking #peachcobbler #paleobaking 
https://bojongourmet.com/vegan-paleo-peach-cobbler-gluten-free/
    Sending everyone out there a hug in the form of th Sending everyone out there a hug in the form of this GF strawberry shortcake🍓

These beauties are made with the same dough as the GF almond flour scones I shared earlier this month. 

Cut the dough into round biscuits, bake them until the tops are golden and craggy, then smother them in whipped cream and honey-kissed berries. 

For dairy-free / vegan, make the biscuits with plant butter, coconut milk, and a flax egg and top with rich coconut yogurt such as @culinayogurt. 

#shortcake #strawberryshortcake #strawberryseason #f52farmstand #bojongourmet #glutenfreebaking #gfbaking 

https://bojongourmet.com/gluten-free-strawberry-shortcake/
    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/

    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 © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack