SOCIAL MEDIA

Happy Hour--Cranberry Satsuma Mojitos


I don't know who decided that Mojitos are specifically a summer drink because I'm going have to disagree 100%.    I've decided that Fall inspired Mojitos are life.  I'm serious, these Cranberry Satsuma mojitos are so delicious.  I garnished them with some sugared fresh cranberries which add the perfect festive touch for the holidays.



I'm always on the lookout for a festive cocktail to serve to my guests throughout the holiday season.  This one is full of beautiful holiday colors.  Even better is that everything is in season, even the mint is from my garden (it probably won't be there much longer when the temperatures start to drop).




Yield: 1 drink 

Cranberry Satsuma Mojitos

This cocktail can be easily made ahead of time, adding the club soda last or even turned into a pitcher drink.

ingredients

6 mint leaves
  • 1 teaspoon of sugar or sugar substitute
  • 1/4 lime
  • 1 small satsuma or tangerine, cut into fourths
  • 2 ounces cranberry juice (I used no added sugar)
  • 2 ounces Satsuma Rum ( I used Bayou Rum Satsuma)
  • club soda
  • mint leaves and *sugared cranberries for garnish
  • 2 tablespoons sugar or sugar substitute
  • 1/2 teaspoon satsuma zest
For the sugared cranberries:
  • 1/4 cup orange juice
  • 2 tablespoons superfine  sugar 
  • 1/4 cup cranberries

instructions


  1. In a tall glass, add the mint leaves and sugar.  Muddle until the sugar starts to dissolve and the mint starts to tear apart.  
  2. Squeeze the lime and satsuma and then add the pieces to the glass.  Continue to muddle until the fruit starts to macerate.  
  3. Add the cranberry juice and Satsuma Rum. Mix well.
  4. Rim a glass with lime and dip into the sugar mixed with the satsuma zest.  Fill the glass with ice and pour the cocktail into the glass.  Top with club soda.  Garnish with mint and sugared cranberries.
*To make the cranberries:
  1. In a small bowl, add the orange juice and cranberries.  Allow cranberries to sit for at least 2-4 hours. Drain cranberries and place in a shallow dish with the superfine sugar.  Roll to coat.  Place on a baking sheet to dry completely.







Enjoy!!

XO,

Sabrina

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