Champagne Mojito

Friday, July 26, 2013

John and I started a small herb garden this spring, and while everything is healthy, the mint is truly flourishing! We've been inspired to whip up mint juleps and mojitos, but with a bottle of bubbly chilling in the fridge, the mint's found a new home in this cocktail!

Champagne Mojito

1/2 oz cane syrup
6-8 mint leaves
1 1/2 oz white rum 
3/4 oz freshly squeezed lime juice
Angostura bitters

Pour cane syrup into bottom of glass; press mint leaves with a muddler, being careful not to tear leaves. Add rum and lime juice, removing leaves for a cleaner cocktail, and stir to combine. Add crushed ice, stirring for 30 seconds; strain into a cocktail glass, then add a dash of bitters. Top with sparkling wine and garnish with a healthy sprig of slapped mint. 
Notes: The garnish ain't just for looks (and John insisted I include that)–it's an aromatic that gives the drink its "taste". He was also very specific about the construction of this cocktail–tearing the mint will make it bitter, the Angostura bitters will cut the sweetness of the rum, bubbles and syrup. If your sparkler is a bit dry, you can always add a bit more syrup–cheers!


  1. I love that John has a say in these posts!

    This is all kinds of pretty. And so very summery.

  2. You had me at champagne! Enjoy your weekend~

    always, koru kate

  3. Two of my favorite things... YUM!!! Have a nice one!

  4. I have to say I am SO excited for your Friday posts now, because I can finally drink again! Hooray! This looks so refreshing for the inclusion of mint!

  5. Champagne mojitos sound amazing! We got some mint from my parents' yard and Bob's been making tons of mint juleps with it. So good!

  6. Champagne mojito? You are my new best friend!



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