Blueberry Ginger Mojitos & Ina's Mulled Wine

It's been a few days of no cooking (busy week). In fact, last night I pulled straight up to our local burrito place and ordered dinner to-go. It was glorious.

Still, no reason not to give you all some fun new recipes to try!

The Resolved Cook is definitely missing some beverage variety at this point, so here are a couple of our favorite libations for warm and cold weather.

Blueberry Ginger Mojito Pitchers

There is a Cuban cafe in Walnut Creek called Havana, and every week they have Mojito Monday. They make a mean mojito, but it's nothing compared to this recipe from Tyler Florence. We have good friends who request this every time they come over in the summertime.


For the Ginger simple syrup:
1/4 cup grated fresh ginger or ginger paste
1 cup granulated sugar
1 cup cold water

For the Mojito:
1 cup fresh blueberries
1 lime, cut into wedges
20 to 24 fresh mint leaves
4 ounces ginger simple syrup
4 ounces vodka
5 ounces club soda
Ice cubes
Blueberries, for garnish
Mint leaves, for garnish

To make

For the Ginger simple syrup:
Peel and grate the ginger (we use ginger paste) and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.

For the Mojito:

Add the blueberries, lime wedges and fresh mint leaves to the pitcher. Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor.

Add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.

Side note: Unless you just can't wait and love mojitos with all your heart, save this for summertime.

Ina's Mulled Wine

I made this a couple years ago for a holiday party and it was gone in about 10 minutes. A deliciously simple winter drink, perfect for this polar vortex that won't go away.


4 cups apple cider
1 bottle red wine
1/4 cup honey
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

To make

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

You can also transfer this after cooking to a slow cooker on low to keep warm for guests to serve themselves.

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina