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Drunken Cranberry Mojito
Restaurant Nicholas in Red Bank, a perennial on New Jersey Monthly's Top 25 Best Restaurant list, has published its first cookbook. It's a big, heavy, beautifully produced coffee table number, with exceptional photographs by Steve Legato and text by chef/owner Nicholas Harary with writer Peter Zuorick. The recipes, which have been adapted and tested for the home kitchen, are not simple, but accurately bring to life the classics of the Nicholas menu for all seasons. This cranberry mojito is easy to create and makes a great holiday cocktail.
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Ingredients
4 sprigs mint
1 tb. macerated cranberries
juice of 1/4 lime
1 tb. simple syrup
1.5 oz. spiced rum (such as Mount Gay or Montecristo)
splash of cranberry juice
club soda
Macerated Cranberries
1/4 c. dried cranberries
1/2 c. spiced rum
Place cranberries in a small bowl and cover with rum. Refrigerate for at least 2 days. This will yield enough for 4 drinks.
Simple Syrup
equal parts sugar and water
Combine the sugar and water in pot and gently heat until sugar is completely melted, stirring occasionally. Store the syrup in the refrigerator for up to 1 month.
Assembly
In a shaker, thoroughly muddle the mint, cranberries and lime juice. Fill the shaker with ice, rum, simply syrup and cranberry juice. Shake and transfer to a tall glass. Top off with additional ice and club soda.
