Santa’s not the only one with a rosy glow this holiday season and eggnog is not the only festive holiday drink. In Danny Meyer’s excellent cocktail book Mix Shake Stir, he offers up a recipe for a gorgeous (and tasty) Winter Mojito with Drunken Cranberries and another for a Pomegranate Gimlet.
Pictured above, left, the Winter Mojito in a William Yeoward silver and crystal Kelly shaker and two crystal Maggie glasses, and the pomegranate gimlet is in Yeoward’s Corinne tall cocktail tumbler. Below is the mojito recipe, complete with the addictive Drunken Cranberries. Cheers!
From Mix Shake Stir
Yield: 1 cocktail
Ice cubes and crushed ice
2 teaspoons Drunken Cranberries, plus 2 teaspoons of the their liquid
2 lime wedges
8 sprigs mint, plus more leaves for garnish
2½ ounces dark rum
Soda water to taste
Fill a rocks glass with ice cubes. Muddle 1 teaspoon of the cranberries and the 2 teaspoons of liquid, the lime wedges and the mint sprigs in a cocktail shaker. Add the rum and crushed ice and shake vigorously. Strain into the glass and top with soda. Garnish with mint and the remaining teaspoon of cranberries.
Yield: About 3 cups
1½ cups simple syrup
2 cinnamon sticks
Zest from 1 large orange
1 cup fresh cranberries
1½ cups white rum
In a large saucepan, combine the simple syrup, cinnamon sticks, and the orange zest. Bring just to a boil over medium-high heat, and add cranberries. Cook until the cranberries just begin to pop and skins begin to split, about 1 minute.
Remove from heat and let cool slightly. Add rum.
Let cool, then cover and refrigerate for at least 2 hours or up to 3 weeks.