A festive rosy and green drink is made with a traditional rum punch theme, but using fresh cranberries and mint.
By Aysegül Sanford
I wanted a rum punch recipe that truly takes it up a notch and would be appropriate for the season. That is when I decided to use the fresh cranberries I had in the fridge. But for my kind of rum punch, I decided to use a good quality rum, such as Flor de Caña. The idea was making a quick cranberry juice and mixing it with freshly squeezed lime juice and rum. Though it looked pretty, it needed some color. That is why, at the last minute, I added fresh mint leaves to both enhance the flavor and give it a nice contrast of color making it a perfect drink for the holidays.
As you can see in the pictures, it not only looked very festive, but also ended up being a perfect Caribbean style holiday drink that I will be making in the years to come.
- 2 ½ cups fresh cranberries, picked over and washed
- 2 ½ cups of water
- ½ cup + 3 tablespoons granulated sugar, divided
- ½ cup fresh mint leaves, washed and dried – plus more for garnishing
- ½ cup lime juice, freshly squeezed from 4-5 limes
- 1½ cup rum, such as Flor de Cana
- Place the cranberries, water, and ½ cup sugar in a small saucepan. Stirring regularly, bring it to a boil, and then, let it simmer for 10 minutes or until the granulated sugar completely dissolves. Allow it to cool for 10 minutes.
- In the mean time, place fresh mint leaves and 3 tablespoons in a measuring cup. Mash it with a muddler until mint leaves are completely bruised and sugar is dissolved.
- Strain the cranberry syrup into a pitcher. Reserve ½ cup of the cranberries for garnishing, for later.
- Add the lime juice, rum, and mint in to the pitcher. Stir it until they are all mixed.
- Strain the mixture through a medium mash strainer pressing gently to make sure you get all the juices out of the mint leaves.
- Pour it over tall glasses filled with ice cubes, and garnish each glass with fresh mint leaves and reserved cranberries.