Thursday Tipples 06 / Cherry Candy Cane Mojito

cherry candy cane mojito

It has been a really tough few days following the news in Sydney. After Monday’s 16 hour siege in a busy Sydney cafe that I’ve visited dozens of times, just a few blocks from where I used to work, I woke up to the terrible news that it had ended with two innocent people dying as heroes while trying to protect their fellow hostages.

I’m sure like many others I’ve felt a full spectrum of emotions in the last few days as these events hit really close to home, but if there is any positive to come out, it is definitely the beautiful way Australians have come together in the wake of these tragic events, from the floral memorial in Martin place, to the social media messages of hope and support that quickly spread all over the world.

cherry candy cane mojito

Since I moved to the other side of Sydney I don’t see my family nearly as often, and so this year Christmas feels particularly special. I seriously can’t wait to spend time with my Nanna, see how much my cousins’ kids have grown and share a delicious home-cooked meal with all the people I love the most.

My sister and I brainstormed together to come up with a fun Christmas drink, and this Cherry Candy Cane Mojito is it. I know I’ve posted two cherry recipes in a row but they are so delicious and very cheap right now, so I’ve been eating a LOT of them! It uses traditional mojito ingredients – lime, mint and white rum with cherries and a candy cane as a cute garnish and to intensify the mint flavour in the drink itself. It just feels so festive and would be great at a Christmas party with friends!

cherry candy cane mojito

Cherry Candy Cane Mojito
Makes 1 in a tall glass or 2 in smaller glasses as shown

  • 60ml Bacardi Superior rum (or your favourite white rum)
  • ½ fresh lime
  • 12 cherries, pitted
  • 12 fresh mint leaves
  • 2 heaped bar spoons of caster sugar
  • Dash of soda water
  • Cubed and crushed ice
  • Candy canes, to garnish

Put the four lime wedges and pitted cherries into one tall glass or divide between two smaller ones, then add the sugar and muddle (squish everything together) to release the lime juice. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Gently push the mint down into the lime juice.

Half fill the glass with crushed ice and pour in the rum. Stir the mix together until the sugar dissolves. Top up with crushed ice, a splash of the soda water and garnish with a candy cane.

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