Holiday Mojito Food

HOLIDAY CRANBERRY MOJITO

Steps:

• In a small saucepan combine the cranberries, water and sugar and bring to a simmer over medium heat.
• Reduce the heat to low and continue to cook for about 10 minutes, until the sugar is completely dissolved and the cranberries burst and soften. Set aside and allow to cool.
• Once the mixture has cooled, strain it, pressing on the cranberries to extract as much liquid as possible. Discard the cranberries or save them for another use.
• Place 10 mint leaves and 1 ½ tablespoon of lime juice into a glass. Muddle the mint in the juice by pressing the mint leaves with the end of a wooden spoon.
• Add in 2 ounces (60 ml) of cranberry simple syrup, 2 ounces (60 ml) of white rum and stir.
• Top with ice cubes, and 2 ounces (60 ml) of sparkling water.
• Garnish with a few mint leaves, fresh cranberries and a slice of lime.
• Enjoy!

HOLIDAY MOJITO

Steps:

• To make the calvados base, in a small saucepan over low combine all ingredients. Heat for 30 minutes, then strain, discarding the solids, then set aside to cool.
• To make the mojitos, place the mint leaves in a medium pitcher. Muddle until lightly bruised. Add the rum, simple syrup and lime juice; mix well. Add 2 cups of ice, then stir well. Serve in tall glasses rimmed with brown sugar, if desired. Garnish each with a cinnamon stick and mint sprig.

SIMPLE HOLIDAY MOJITO

Steps:

• Muddle 1/2 c fresh mint sprigs in a large shaker.
• Add rum, maple syrup, lime juice and bitters and allow to sit for one minute.
• Shake well.
• Add 1 can seltzer and stir lightly.
• Strain into double old-fashioned glass filled with ice.
• Garnish with mint, if desired.