This recipe for a Cranberry Mojito has been a summer favourite around here ever since a friendly server at our local watering hole succumbed to my pleas and divulged the recipe. I share it often because I’m generous that way, plus it lets me use the word “muddle,” which, and I don’t care who you are – is just plain fun to say.
You may want to start Googling “How do I grow mint in my garden?” because you’re going to be using acres of it once you taste how refreshing this summer cocktail is. Another suggestion? Use plastic cups after the first one – they sneak up on you (hence the nickname “Sneaky Lady”) and somebody we know has a hard time balancing her cup after the first round.
Make sure you crush the mint leaves well – the true star of this drink is the mint – and you want to muddle well to be get at all the delicious oils.
- Perrier or other sparkling water
- 2 oz white rum
- 2 tsp sugar
- 4 mint leaves
- 7-8 frozen (thawed) cranberries
- Fresh squeezed lime juice from 1/4 lime
- Place the mint leaves in a martini shaker or small bowl.
- Add the sugar, cranberries, and lime juice.
- Muddle together (squish and press) with a wooden spoon for a few seconds to release juice and oils from min leaves.
- Add ice to the shaker, pour in rum.
- Shake, shake, shake, shake it like a Polaroid picture.
- Pour into a high ball glass and top up with Perrier.
Image Source: https://www.flickr.com/photos/gabyu/616436058