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
- Soda water, to taste
- Garnish: mint sprig
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.
In a cocktail shaker, muddle cranberries lightly to break up, then add mint and lime and muddle another 10 strokes.
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.