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Drinking in Season: Cranberry Mojito
With the rush of the holidays in full swing, sometimes it's nice to take a time out. Let me give you the perfect excuse: a cranberry mojito.
This mojito has been dressed up for a little winter partying with the help of muddled cranberries and a warm cinnamon and orange syrup, plus a dollop of dark rum for added richness. The cranberries give the drink a soft pink glow. It's still got all the liveliness of the original, with a spiced, tart twist.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food magazine.
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | muddler, cocktail shaker |
Ingredients
- For the Cinnamon Syrup:
- 1 cup sugar
- 1 cup water
- 2 cinnamon sticks
- 2 strips orange zest (2 inches each)
- For the cocktail:
- 8 cranberries
- 8 mint leaves
- 2 lime wedges
- 1 ounce cinnamon syrup
- 2 1/2 ounces dark rum
- Ice
- Soda water, to taste
- Garnish: mint sprig
Procedures
-
1
To make the cinnamon syrup: Dissolve sugar in water in a small saucepan over medium-high heat. Add cinnamon sticks and orange zest. Reduce heat to low, simmer for 10 minutes. Let cool, then strain.
-
2
In a cocktail shaker, muddle cranberries lightly to break up, then add mint and lime and muddle another 10 strokes.
-
3
Add cinnamon syrup and rum and fill the shaker with ice. Shake vigorously. Pour the cocktail unstrained into a glass, top with soda and garnish with a mint sprig.
