Champagne Mojitos

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.

Slideshow:  More Champagne Cocktails

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  • Servings: 12 Drinks

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  • 3/4 cup sugar
  • 3/4 cup water
  • 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
  • 6 limes, cut into wedges
  • 2 cups light rum
  • Cracked ice
  • 3 cups Champagne or sparkling wine

How to make this recipe

  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.

  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.

  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.

Make Ahead

The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.

Contributed By Photo © Quentin Bacon Published December 2007

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