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The holidays do not need to be stressful. There are many easy shortcuts to this recipe that make it easy to have on hand. I call it a "Mojito" because it has muddled mint. After that, no resemblance!
Christmas Cranberry "Mojito"
8 oz fresh cranberries
1 c sugar
1 c water
10 mint leaves
1 T lime juice
2 oz cranberry vodka or white rum
4 oz soda water
First, make some cranberry syrup. It's easy! Put 1 c water and 1 c white sugar in a large saucepan. Stir. Add 8 oz of cranberries (about 2 cups) into the water. Bring to a boil. Reduce heat to medium and cook for 10 minutes. Let cool completely. Once cooled, strain out the cranberries (but keep them, they make a great side dish to a pork loin!) and keep the syrup. If it is thicker than pancake syrup, dilute it with 1 T hot water until the right consistency.
To make the cocktail: Muddle 10 mint leaves with 1 T lime juice in an old fashion glass (that's a type of cocktail glass.) Just enough to break the leaves to release their oil but not so much that you can't tell it is a mint leaf! Add crushed ice. Mix together 2 oz of cranberry syrup and 2 oz of cranberry vodka (Burnett's makes some). Pour into glass. Top with soda water. Garnish with mint and fresh cranberries. Serve.
The cranberry syrup will store in the refrigerator for several weeks. It makes enough for approximately 6 cocktails. I store mine in an reused maraschino cherry jar!
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