Cranberry Mint Recipe
Cranberry, squeezed lime wedge, filthy agave, mint, topped with ginger ale
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Ingredients
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Cocktail
Method
Cocktail
Muddle the mint and agave
In a cocktail shaker or mixing glass, place the fresh mint leaves and 0.5 oz filthy agave. Gently muddle just 6–8 times to release the mint oils without shredding the leaves (over-muddling makes the drink bitter).
Add juices and ice
Add 4 oz cranberry juice and 0.5 oz fresh lime juice to the shaker. Fill the shaker halfway with cubed ice (about 1 cup).
Shake
Secure the shaker and shake vigorously for about 10–12 seconds until the outside of the shaker becomes cold and slightly frosty.
Strain into glass
Fill a highball or Collins glass with fresh ice if desired. Fine-strain the shaken mixture into the prepared glass to remove mint bits (use a Hawthorne and fine mesh strainer if available).
Top with ginger ale
Gently top the drink with 3 oz chilled ginger ale. Pour slowly over the back of a bar spoon to preserve carbonation if preferred. Give the drink one gentle stir (1–2 turns) to integrate.
Finish and garnish
Squeeze the reserved lime wedge over the top of the drink for a bright finish and drop the wedge into the glass. Garnish with a mint sprig and 2–3 fresh cranberries on top or skewered on a cocktail pick.
Serve
Serve immediately while ginger ale is still fizzy. Optionally provide a straw and a small stirring stick.