As you shop for great deals, pull out the decorations and put together your holiday game plan, the thought of a great holiday cocktail has undoubtedly crossed your mind. With the holiday season come wonderful palate-pleasers like the warm spices of cinnamon, nutmeg and allspice, the citrus burst of pomegranate and orange as well as comforting notes from cherries, nuts and dried fruit. Entering the cool season, Miamians can finally take full advantage of heavier liquors such as bourbon, scotch and brandy.

To celebrate the holiday season in Miami, there is no more sensible place to start than a great dark rum mojito. Compared to its light rum sibling, aged rum packs more character and complexity which, in short, renders a more complex, sophisticated holiday cocktail. Like scotch and bourbon, each rum has it own personality; some are full with notes of caramel and molasses, others are dry and light with hints of herbs and citrus. The particular character of each rum should be kept in mind when building your cocktail creations.

Featuring the clean delicate juice of Clementine oranges and the long, warming spice of candied ginger, this ginger orange mojito calls for a rum that has complexity but is not full or heavy. Aged in bourbon barrels, Ron Abuelo Añejo is smooth and mellow with top-notes of lemon which highlight the clean, fresh juice and play off the light spice in this cocktail.

Ginger orange mojito

• 1 1/2 oz. Ron Abuelo Añejo
• 1 oz. ginger simple syrup
• four slices clementine orange
• two large pieces candied ginger
• a splash of ginger beer, D&G Old Jamaican Ginger Beer is recommended
• juice of one clementine orange
• 9-12 pomegranate seeds

For the ginger simple syrup

• six large pieces of candied ginger
• about 1 cup brown sugar simple syrup

In a small saucepan over medium-low heat, add the pieces of candied ginger and just enough simple syrup to cover the ginger pieces. As the ginger softens, add simple syrup as needed to keep the ginger covered. Allow to simmer for ten minutes. Set aside and allow to cool. Remove the pieces of ginger once cool.

In a highball glass, add two large pieces of candied ginger, three orange slices, the ginger simple syrup and a splash of Ron Abuelo Añejo and muddle together. Adding a splash of rum to the muddle helps release the flavors locked in the components. Pack the glass with ice and add the remaining rum. Slice one clementine orange in half across its equator. With a double-mesh strainer over the glass, squeeze each half of the orange. Pour all the contents of the highball glass into a cocktail shaker and shake well.  Pour the contents back into the highball glass and add a few splash of ginger beer. Add the pomegranate seeds to the top and give a gentle stir. Garnish with the remaining orange slice. Sip next to the Christmas tree or underneath the mistletoe.

Cheers to you and yours this holiday season!

For more information:

Ron Abuelo Añejo is available locally as most fine liquor stores including Sunset Wine and Liquor, ABC Liquor Store and Total Wine & More.

D&G Old Jamaican Beer is available at Jamaica Kitchen as well as Publix in the ethnic food aisle.

Candied ginger is found in the produce section of most supermarkets including Milam's Market and Publix.