Champagne Mojito

sparkiling MojitoClick topmost title to open and scroll

A classic Mojito is a popular summer cocktail made with mint, rum, and soda. This champagne twist is especially festive. Remember to always offer an attractive non-alcoholic option. I suggest making a version of this drink as a mocktail with a good quality dry ginger ale, mint, and lots of lime to serve as well.

  (Serves 12)

  ¾  cup suga

r ¾  cup water

1½ cups packed mint leaves

6 limes, cut into wedges

16 oz. light rum Cracked ice

24 oz. Champagne or sparkling wine  

Create simple syrup by mixing equal parts hot water and sugar until the sugar dissolves. Let it cool to room temperature. (Heat 1 cup of water with 1 cup of plain sugar in a heavy pot until it just bubbles, stir carefully, and cover.  Hot sugar can burn badly, so be cautious.) Remove from the heat. The syrup should be clear and somewhat cool before you store it in a clean jar in the refrigerator. You can use it sweeten drinks such as iced tea.)

In a large pitcher, combine the simple syrup with mint leaves and lime wedges. Muddle the ingredients.  The Rabbit Push Muddler is a well-made, tool costing $15 that will let you “muddle” like a pro.   Add rum and stir well.   Fill a high ball glass with cracked ice and pour in the mixture, filling it about two-thirds full.   Top with champagne, garnish with a lime wedge, and serve.

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