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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

John Besh
December 2007

Gallery

© Quentin Bacon

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
12 Drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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