Makes 4 (approx.)
adjust servings:

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To decorate:

  1. In a small saucepan, combine 225g fresh cranberries, 250ml water and 200g caster sugar. Bring to a simmer over a medium heat, then reduce the heat to low and cook for 10 minutes until the sugar is completely dissolved and the cranberries burst and soften.
  2. Set aside and allow to cool, then strain through a sieve, pressing on the cranberries to extract as much liquid as possible.
  3. Discard the cranberries.
  4. To make each cocktail, place 10 mint leaves and 1½ tbsp lime juice into a glass. Muddle the mint in the juice with the end of a wooden spoon.
  5. Stir in 60ml of the cranberry simple syrup and 60ml white rum. Top with ice cubes and 60ml sparkling water.
  6. Garnish with a few mint leaves, fresh cranberries and a slice of lime.