© Quentin Bacon
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 12 Drinks

This puckery drink is prepared with rum and fresh mint like a classic mojito, but New Orleans chef John Besh makes it holiday-worthy by topping it with a splash of Champagne.  More Champagne Cocktails

How to Make It

Step 1    

In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.

Step 2    

In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.

Step 3    

Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.

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