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.

Drinking in Season: Cranberry Mojito

About This Recipe

Active time:5 minutes
Total time:5 minutes
Special equipment:muddler, cocktail shaker


  • 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


  1. 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. 2

    In a cocktail shaker, muddle cranberries lightly to break up, then add mint and lime and muddle another 10 strokes.

  3. 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.

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