Summary
| Yield | |
|---|---|
| Source | Chef Robb Garceau |
| Prep Time | 20 minutes |
Description
As featured on Martha Stewart Radio!
Ingredients
- 1 oz rum
- 2 oz drunken cranberries
- 1⁄2 oz freshly squeezed lime juice
- handful of fresh mint
Instructions
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Place mint leaves in a sturdy glass and muddle to release oils. Add all remaining ingredients and serve over ice. Garnish with sugared frozen cranberries.
Drunken Cranberries
2 cups simple syrup
1 3 inch cinnamon stick
1/5 cups white rum
1 orange, sliced thinly
1 12 oz bag fresh cranberries
In a large saucepan combine simple syrup and cinnamon. Bring to a boil over medium heat and add cranberries. Cook until skins begin to split, about one minute. Remove from heat and cool, then strain liquid into a glass jar. Reserve cranberries and add back into the liquid. Add rum, enough that all cranberries are submerged. Layer the sliced orange on top of the cranberry mixture. Let cool and cover. Refrigerate for at least one week best used within one month.
Sugared Frozen Cranberries
Skewer three cranberries onto a cocktail skewer, dip in vodka, cover in granulated sugar and freeze for at least one hour.