This Holiday Cranberry Mojito is the perfect seasonal spin on a classic Cuban favorite. I first mixed this together during an overcast December when I wanted something bright to cut through heavy holiday foods. The tartness of fresh cranberries folded into a simple syrup brings a rosy color and lively flavor that pairs beautifully with the cooling lift of mint and the zesty tang of lime. It is light and effervescent enough to be a palette cleaner and festive enough to feel celebratory.

I discovered this combination by accident when I had leftover cranberries in the fridge and a craving for mojitos. Instead of reaching for store bought mixers I made a quick cranberry syrup which became the heart of the drink. Friends at a small holiday gathering raved about the balance of sweet, tart, and herbaceous notes and asked for the recipe. Now I make a batch of syrup ahead, and it has become a signature for seasonal parties and intimate dinners alike.

Ingredients

• Fresh cranberries 8 ounces. Look for bright firm berries. Fresh gives the best tartness but frozen work if thawed first. They provide the tart backbone and vivid color to the syrup.
• Granulated sugar 1 cup. Regular white sugar dissolves easily to make a clear syrup. If you prefer less sweetness test with three quarters cup and adjust after tasting.
• Water 1 cup. Plain tap water is fine. It balances the sugar to make a syrup that blends smoothly with spirits.
• Fresh mint leaves 20 leaves. Spearmint is traditional. Choose bright green leaves without browning for the best aroma when muddled.
• Lime juice 3 tablespoons fresh. Always squeeze fresh limes for the bright acidity that lifts the cranberry notes.
• White rum 4 ounces. Pick a quality light rum labeled white or silver. It should be clean and slightly sweet so it does not overpower the cranberry.
• Sparkling water 4 ounces to top each serving. Use a chilled club soda or soda water for effervescence.
• Ice cubes plenty to chill and dilute slightly as you sip.
• Garnish fresh mint sprigs, a few whole cranberries, and a lime slice if you like visual appeal and extra aromatics.

Instructions

Make the cranberry syrup In a small saucepan combine 8 ounces of cranberries, 1 cup of water, and 1 cup of granulated sugar. Bring to a boil over medium heat while stirring often to dissolve the sugar. Once boiling lower to a simmer and cook for 10 minutes until the berries are soft and bursting. You will see the liquid deepen in color and become syrupy. Cool and strain Remove the saucepan from the heat and let the mixture cool completely, about 20 to 30 minutes. Pour through a fine mesh strainer into a bowl while pressing on the solids with the back of a spoon to extract as much syrup as possible. Discard or reserve the cooked berries for compotes or yogurt toppings. You should have about 1 cup of syrup per this ingredient list. Muddle mint and lime Place 10 fresh mint leaves in a shaker or jar with 1 and a half tablespoons of fresh lime juice. Gently muddle to release the oils from the mint without shredding the leaves. Over muddling can produce bitterness so use a few firm presses with a muddler or the end of a wooden spoon. Mix with rum and syrup Add 2 ounces of the cranberry syrup and 2 ounces of white rum to the muddled mint and lime. Stir to combine and let the mixture rest for a minute so flavors marry. This step gives a concentrated base that will be diluted when assembled over ice. Assemble the drink Fill a tall glass with ice. Pour in the mojito mix and top with 2 ounces of chilled sparkling water. Gently stir once to integrate. Garnish with a mint sprig, a few whole cranberries, and a lime slice for color and aroma.

Storage Tips

Store leftover cranberry syrup in a clean jar with a tight lid in the refrigerator. It will keep for up to one week. For longer storage pour the syrup into an airtight container and freeze in ice cube trays for up to three months. Thaw a cube in a small bowl when you need a single serving. For assembled drinks try to serve immediately so the mint aroma is fresh and the sparkling water retains its fizz. If you must prepare ahead combine the syrup with rum and lime but add ice and sparkling water only when ready to serve.

Ingredient Substitutions

If you cannot find fresh cranberries use 8 ounces of thawed frozen cranberries and proceed the same. For sugar swap raw cane sugar in equal volume if you prefer a slightly deeper flavor. Swap white rum for a light aged rum for more warmth which will add complexity. To reduce sugar replace half the sugar with an equal volume of honey but heat gently to help it incorporate. For a lower alcohol version reduce rum to 1 ounce and increase sparkling water accordingly.

Serving Suggestions

Serve this drink in highball glasses with plenty of ice to keep it cold. Pair with salty finger foods like roasted nuts or little crab cakes which contrast the sweet tartness. For a brunch feel offer alongside smoked salmon canapes and citrus salads. Garnish with a sprig of mint and a few floating cranberries for a festive look. You can also rim the glass with a mix of sugar and lime zest for extra sparkle at a holiday gathering.

Cultural Background

The mojito originates from Cuba where lime, sugar, mint, and rum were traditionally combined to create a refreshing drink suited to the tropical climate. This version builds on that heritage by introducing cranberries which are North American in origin and closely associated with winter and holiday cuisine. The marriage of Cuban technique and seasonal produce creates a cross cultural twist that keeps the spirit of the original while celebrating local flavors.

Seasonal Adaptations

For winter add a pinch of ground cinnamon to the syrup while it simmers for a spiced note. In spring swap cranberries for strawberries or rhubarb for a brighter, lighter syrup. For autumn consider stirring a splash of apple cider into the finished drink. Garnish with seasonal herbs like rosemary sprigs during the holidays for a pine like aroma that complements cranberry beautifully.

Meal Prep Tips

Make a batch of cranberry syrup ahead and store it chilled. Pre muddle mint and lime juice into small jars with a measured amount of syrup and rum so you can quickly pour over ice and top with sparkling water. Use airtight mason jars to keep the components fresh. If transporting to a party pack ice separately and add it at the venue to avoid dilution during travel.

This drink is an invitation to share warmth and cheer. Whether you mix one for yourself or a pitcher for a crowd the Holiday Cranberry Mojito is easy to scale and a bright note at any seasonal table. Enjoy the freshness and make it your own.