Dory Hughley (bartender/mixologist at Honey Salt Restaurant in Vegas) shares his recipe for the

"RED ROCKIN’ BLOOD ORANGE MOJITO"

• 1.5oz Sammy Beach Bar Rum

• .5oz Campari

• 1oz fresh lime juice

• 1oz simple syrup

• 8-10 mint leaves

• .25 blood orange juice

• Pellegrino Arancianta