Recipe: Drunken Cranberry Mojito

Created by Nicholas Harary of Restaurant Nicholas in Red Bank.

Drunken Cranberry Mojito
Photo by Evan Sklar.


Four sprigs mint
1 tablespoon Macerated Cranberries*
Juice of ¼ lime
1 tablespoon Simple Syrup
1½ oz. spiced rum (such as Mount Gay or Montecristo)
Splash of cranberry juice
Club soda


In a shaker, thoroughly muddle the mint, cranberries and lime juice. Fill the shaker with ice, 1½ ounces of rum, and cranberry juice. Shake and transfer to a tall glass. Top off with additional ice and club soda.

*To make macerated cranberries:
¼ cup dried cranberries
½ cup spiced rum (such as Mount Gay or Montecristo)
    Place cranberries in a small bowl and cover with rum. Refrigerate for at least 2 days. This will yield enough macerated cranberries for 4 drinks.

Read more Eat & Drink articles.

By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly.

Required not shown
Required not shown