- 2 oz white rum
- 5-6 large mint leaves
- ¾ oz lime juice
- ½ oz highbush cranberry syrup*
- 3-4 oz soda water
- 5 drops FPJ Highbush Cranberry & Grapefruit Bitters
- Lime wheel, mint sprig, and /or several highbush cranberries
- HIGHBUSH CRANBERRY SYRUP
Chill all ingredients. Muddle the mint leaves and lime juice together in a tall glass with no ice (if you don’t have a muddler, you can use a small wooden spoon). Add rum, syrup, soda water, and bitters, stirring to blend. Add several ice cubes, and then garnish as desired. (You may substitute lowbush cranberries, or store-bought cranberries in both the syrup and garnish. In this case, substitute FPJ Cranberry Bitters. The cocktail will look and taste quite different, but it will be equally delicious!
Highbush Cranberry Syrup
1 cup sugar
1 cup water
¼ cup highbush cranberries
Place all syrup ingredients in a small saucepan; heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Stir until the sugar is completely dissolved. Remove from heat, and let the syrup cool completely. Strain into a clean jar, label, and store in the refrigerator. The syrup will keep for up to two weeks. You may substitute lowbush cranberries, or store-bought cranberries, for the highbush cranberries.