This Holiday Cranberry Mojito is the kind of drink that turns an ordinary gathering into a memorable celebration. I first mixed this combination one chilly December evening when I wanted the refreshing lift of a mojito but with flavors that felt more seasonal. The tart-sweet cranberry syrup brightens the drink while keeping it light, and the fresh mint and lime maintain the mojito’s familiar aromatic lift. It’s become my go-to holiday cocktail when I want something pretty in the glass, easy to scale for a crowd, and lively enough to pair with everything from roasted turkey to simple cheese plates. I remember serving this at a small family party the first time: friends kept admiring the color and aroma before even taking a sip. The balance is what makes it special — not too sweet, pleasantly tart, and fragrant with mint. Because the syrup is homemade, you can tune the sweetness to your taste and reduce or omit alcohol for a crisp mocktail that kids and designated drivers enjoy. It’s refreshing, festive, and very forgiving for home cooks who want a reliably delicious drink with minimal fuss.

Ingredients

• Fresh cranberries: About 8 ounces (1 cup) — choose firm, glossy berries. I prefer fresh for the texture and brightness, but frozen are fine if thawed; they provide the same tart backbone to the syrup.
• Granulated sugar: 1 cup — classic white sugar dissolves cleanly and yields a clear, bright syrup. If you prefer a deeper, more caramel note, substitute half with light brown sugar but expect a slightly darker syrup.
• Water: 1 cup — the simple base for the syrup that extracts cranberry flavor; use filtered water if your tap has a strong mineral taste.
• Fresh mint leaves: About 20 leaves total — pick bright green, unblemished sprigs; spearmint works beautifully for its sweet aroma.
• Fresh lime juice: 3 tablespoons total — fresh juice is essential for the crisp acidity; bottled lime juice won’t yield the same lift.
• White rum: 4 ounces (1/2 cup) — choose a good-quality light or silver rum for a clean spirit note that allows the cranberry and mint to shine.
• Sparkling water: 4 ounces (1/2 cup) — plain club soda or a lightly flavored sparkling water, added just before serving to preserve effervescence.
• Ice: Plenty of clean, fresh ice cubes — large cubes are ideal for slow dilution in single-serve glasses.
• Garnish (optional): Extra mint sprigs, whole cranberries, and lime slices for color and aroma.

Instructions

Make the cranberry syrup: Place 8 ounces fresh cranberries, 1 cup water, and 1 cup granulated sugar into a small saucepan. Bring to a gentle boil over medium heat, stirring often so the sugar fully dissolves. Reduce heat to low and simmer uncovered for about 10 minutes, until most berries have burst and the liquid is richly colored. Remove from heat and let cool completely to room temperature to allow flavors to mellow. Strain and reserve: Strain the cooled syrup through a fine-mesh sieve into a bowl or jar, pressing the solids with the back of a spoon to extract as much juice as possible. The yield should be roughly 1/2 to 2/3 cup of syrup. Reserve the solids for mixing into yogurt, folding into quick breads, or discard. Muddle the mint and lime: In a shaker or jar, add about 10 mint leaves and 1 1/2 tablespoons fresh lime juice. Gently muddle just to bruise the leaves and release the essential oils — about 6 to 8 light presses. Avoid over-muddling which can make the mint taste bitter. Combine spirit and syrup: Add 2 ounces cranberry syrup and 2 ounces white rum to the muddled mint. Stir or shake gently for 10 to 15 seconds to marry flavors; shaking too vigorously will over-dilute the drink before serving. Assemble each glass: Fill a highball or Collins glass with ice. Pour the mojito mix over the ice and top with 2 ounces sparkling water. Stir once to combine and lift the mint; garnish with additional mint sprigs, fresh cranberries, and a lime slice. Serve immediately while fizzy.

Storage Tips

Store the cranberry syrup in a sterilized glass jar with a tight lid in the refrigerator for up to one week; for longer storage, freeze in silicone ice cube trays and transfer cubes to a freezer bag for up to three months. When refrigerating assembled drinks, omit the sparkling water and add it just before serving to retain effervescence. If preparing a pitcher for later service, combine syrup, rum, lime, and mint in the pitcher and keep chilled, then add ice and soda at serving time. Look for syrup clarity and smell — a sour or off aroma indicates it should be discarded.

Ingredient Substitutions

If you prefer a less sweet drink, reduce the syrup to 1 1/2 tablespoons per glass or dilute the syrup with a splash of water. For a deeper flavor, substitute half the sugar with light brown sugar; expect a slightly darker hue. To make a nonalcoholic version, swap the rum for an equal amount of chilled ginger beer or additional sparkling water for a bright, family-friendly beverage. For a lower-sugar option, use an equal volume of a simple syrup made with a sugar substitute designed for hot liquids, but note the mouthfeel and aftertaste will differ.

Serving Suggestions

This drink pairs beautifully with rich holiday bites: roasted nuts, baked brie, or smoked salmon crostini. For a full meal pairing, serve alongside citrusy salads, grilled shrimp, or roasted poultry — the cranberry acidity cuts through fat and refreshes the palate. Present each glass with a sprig of mint and a few cranberries on a cocktail pick; a thin lime wheel tucked on the rim elevates the look for parties. Consider serving a nonalcoholic pitcher nearby so guests can choose their level of cheer.

Cultural Background

The original mojito traces back to Cuba, where lime, sugar, mint, and rum were combined for a refreshing local drink. This version nods to that tradition but brings in North American winter produce — cranberries — which are native to the region and commonly used in holiday cooking. Marrying the Cuban acid-and-mint profile with tart seasonal fruit creates a cross-cultural celebration: classic Caribbean technique with a festive, North American twist.

Seasonal Adaptations

For winter, add a star anise or cinnamon stick to the syrup as it simmers to introduce warming notes that complement holiday desserts. In warmer months, lighten the drink by using less syrup and substituting soda water with a citrus-flavored sparkling water. For a Thanksgiving table, blend the syrup with a splash of apple cider vinegar for a punch with autumnal depth. Small tweaks like these keep the core refreshing character while making the drink feel timely.

Meal Prep Tips

Prepare the cranberry syrup up to three days ahead and keep chilled. Pre-muddle mint and lime in a sealed jar and refrigerate for short-term prep, though muddled mint will be freshest when done just before serving. For parties, assemble the non-carbonated base (syrup, rum, lime) in a pitcher and keep chilled; set out sparkling water and ice so guests can top their own glasses. Use insulated pitchers and avoid pre-adding ice to prevent dilution. Label syrup jars with the date to track freshness.

Success Stories

At a small holiday brunch one year, I brought this drink alongside waffles and savory frittata. Guests loved its brightness and asked whether the syrup was store-bought — a compliment I happily accepted. Another time a neighbor made it as a mocktail for a child’s birthday party and everyone, including the kids, enjoyed sipping a fizzy cranberry cooler. These stories remind me how simple, thoughtful touches like handmade syrup can make casual gatherings feel special.

Whether you’re making two glasses for an intimate toast or a pitcher for a crowd, this Holiday Cranberry Mojito delivers festive color, balanced flavor, and effortless charm. Cheers to making it your own and sharing it with friends and family.