RECIPE

© Quentin Bacon

Champagne Mojitos

• Recipe by John Besh

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.

• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 3/4 cup sugar
2. 3/4 cup water
3. 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
4. 6 limes, cut into wedges
5. 2 cups light rum
6. Cracked ice
7. 3 cups Champagne or sparkling wine

Directions

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.