One advantage your Mad Gringo has over others is a few years of life experience. Some might doubt whether this is indeed a benefit at all, but when you think about it a dude that has already logged a few years has to have sampled a lot of tropical drinks. That dude could steer you in the right direction. Am I right?
Today, let’s take this beauty – The Cranberry Mojito. It is a perfect early fall drink. Cranberry Mojitos are best made right after the cranberries are harvested and just before frost takes out the fresh mint.
In other words, right now. Today, if possible.
Looks delicious, if I do say so myself.
Items needed to make a pitcher (because who wants only one?)….
4 limes (or the equivalent in unsweetened lime juice – I’m all about not letting a missing ingredient or two stop a great idea!)
¼ cup sugar, or stevia if you’re watching calories
A dozen or so fresh mint leaves. You can use ¼ teaspoon of mint extract, or even peppermint extract if you don’t have access to fresh mint.
2 cups of white rum (dark will do in a pinch, but avoid spiced)
2 cups of Cranberry juice cocktail
A few cranberries for garnish (skip, if necessary)
Wedge cut your limes and toss them into a pitcher along with your mint leaves and sugar.
Muddle the lime, mint, and sugar – i.e. smash it with a muddler, or with something else if you don’t have a muddler handy (I’ve used a shot glass before).
Add the rum and cranberry juice.
Pour in soda water, leaving enough room for some ice. I like to use a couple cups to give the drink some fizz but not too much to dilute the other flavors.
Toss in some ice and garnish with cranberries.
Sit in an Adirondack chair and toss down the pitcher as you watch the leaves fall.
Repeat, as necessary.
Tomorrow, when you wake up in the chair, grab your car keys and go get a muddler. You can’t make great tropical cocktails without one.
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