The Holiday Mojito has been one of our standing favorite recipes. Fresh and balanced with a seasonal spice twist. Enjoy!
Inside the Porthole:
- 1/2 red apple, thinly sliced
- 1/2 green apple, thinly sliced
- 1 lime, fan sliced
- 1 mint sprig
- 6 cinnamon sticks
- 6 whole star anise
Liquid to be added:
- 5oz (150g) calvados
- 3.75oz (110g) rum
- 1.5oz (45g) apple cider (non-alcoholic, freshly pressed apple juice)
- 1.5oz (45g) brown sugar
Boil apple cider and brown sugar for two minutes to make cider syrup. Allow to cool.
Combine cooled cider syrup with calvados and rum to make the cocktail base.
Arrange dry ingredients in the Porthole.
Assemble the Porthole, checking the seal for good contact on both sides.
Pour cocktail base through the spout.
Allow to infuse for a minimum of 30 minutes and up to 6 hours.