I picked up this and the recipe below (Swafford) in the Nov. ‘08 issue of Imbibe. I loved both so much I had to spread the word. It usually stays mild enough around here that mint can still be harvested from my garden, but if it’s too cold in your parts, you’ll need to buy fresh mint at the market. A holiday hi-ball or old fashioned glass only adds to the fun. It’s minty and tangy at the same time with the maple syrup addition. You’re mixing a real festive cocktail here.
Here we go –
- 8-10 mint leaves
- 6-8 cranberries
- 2 oz Aged Rum (Appleton worked great for me)
- ¾ oz Falernum
- ¾ oz limejuice
- ¼ oz simple or maple syrup
- Splash of club soda
In a mixing glass, muddle mint & cranberries, add rest of ingredients. Shake and strain over ice in a glass and garnish with fresh mint.
