Am I the only one who is completely blown away by how close to Christmas it is? Where did the time go? What have I been doing for the past month? I feel like Anchorman 2 has gotten more attention than the holidays this year, or maybe I just have selective hearing. Either way, I’m not ready for the 25th.
However, I am ready for holiday-themed cocktails, which you may or may not already have realized when I posted Boozy Raspberry Hot Chocolate a few days ago. Some of my favorite flavors shine this season– flavors like chocolate, mint, cinnamon, cranberry, and pomegranate– so I’ve been trying to think tasty libations that use all of them. (But not all together. That might be overkill.)
I originally was going to make a dessert-like mint cocktail, but last year’s Peppermint Mocha White Russians seemed to have all of my ideas covered. I was really aggravated over my inability to come up with something new, minty, and exciting.
Then I remembered the mojito.
Sure, it seems like a summer-time drink, but with all of that fresh mint, it’s actually quite winter-worthy! Add in some seasonal fruit and we’ve got ourselves a tasty little holiday cocktail.
I decided to go with pomegranate as my fruit add-in when I realized I had a ton leftover from Roasted Honey Balsamic Brussels Sprouts and they were going to go bad if I didn’t use them up. I have to say, I got lucky. I had no idea how well pomegranate, mint, and lime went together before giving it a go, but man oh man it was perfect. I didn’t have a chance to serve them any to anyone else (read: I drank them all. It had been a long day) but I would definitely be happy to serve these to a crowd.
- 3 tablespoons sugar
- 3 tablespoons fresh lime juice
- 20 mint leaves
- 3/4 cup white rum
- ½ cup pomegranate juice
- ½ oz seltzer
- Limes, to garnish
- Mint leaves, to garnish
- Pomegranate seeds, to garnish
- Combine the sugar, lime juice and mint leaves in a shaker and mash them with a muddler or the back of a spoon.
- Add in the rum and pomegranate juice. Shake to combine.
- Strain the mixture into ice-filled glasses. Garnish with limes, mint, and pomegranate seeds.